Shortcut Lasagna Recipes

Steps:

• If Adding Meat Layer:.
• Combine ground beef, egg, finely minced garlic and garlic powder, breadcrumbs, grated parmesan and chopped Italian parsley in a large mixing bowl. Run water over the bread slices to soak them and squeeze the water out. Add a splash of wine if desired.
• Mix meat for several minutes by hand, and roll out into fairly compact and tight meatballs. I make mine about 1 inch to 1.5 inch in size.
• Brown / sear the meatballs while continually rolling them with the utensils of your choice. I use two wooden spoons, but I've also used tongs to do this. The key is to get them browned enough to be "medium rare", not raw, as the cooking time is not long in the lasagna. However, they need to be done well enough to stick mostly together for slicing. I think next time I may chill them in the refrigerator. I put layers of paper towels down on a platter to hold the meatballs while they are cooling off.
• If Adding Spinach Layer:.
• Steam the spinach until it softens somewhat. It will continue to soften further in the lasagna while it's cooking.
• Making the Lasagna:.
• Open the jars of your favorite spaghetti sauce, and heat to a low simmer. If using meatballs, put them in the sauce to soak up some additional flavor.
• Note about the sauce: I am Italian American, and make my own marinara sauce from scratch several times a year. It takes all day, so I freeze it in storage containers for later use. However, when I use store bought sauce, I prefer the sauce made by Del Grosso, a small company in Tipton, Pennsylvania. Their products include both inexpensive sauces, and a line of specialty ones called "La Famiglia Del Grosso that are roughly twice the price of Ragu or Prego ($6-$7 a for a 26 ounce jar). This recipe is about shortcuts, not making things from scratch. The company's "Aunt Mary Ann's Sunday Marinara" tastes very, very much like the sauce I make from scratch, so that is what I used for this recipe.
• Here is the product link:.
• http://www.delgrossosauce.com/content/aunt-mary-anns-sunday-marinara-1.
• Boil the lasagna noodles to just below al dente. What worked for me as a guess was one minute shorter than the lowest recommended time - this was 9 minutes for the Mueller brand noodles that were on sale for 2:1 the day I was shopping for supplies for this project. The noodle layers will also soften while the lasagna is cooking, so do not worry if they are a little stiff.
• If using meat, remove the meatballs from the sauce and slice into roughly ¼ inch slices. Don't worry if the crumble (as some will). These will form the meat layer of the lasagna.
• Wash and chop the Italian parsley and sweet basil into fairly small pieces. In a big mixing bowl, combine evenly the ricotta cheese with the chopped parsley and basil, the ground pepper and the pinch or two of granulated garlic.
• Put a thin layer of spaghetti sauce in the bottom of a 9 x 11, 10 x 13, or 12 x 11 pan (your sizes may vary somewhat). I used a Pyrex type glassware for mine.
• Layer the lasagna noodles with slight overlapping in the pan. If you need to, don't be afraid to use small "band aid" sections or cross sections to make the layer. You should have plenty of noodles.
• Using a spatula, or spoon of your choice, make a layer of sauce covering the noodles. Add a layer of the ricotta mixture covering the sauce. If adding meat, arrange slices or crumbles of the meatballs next. If not, use the steamed spinach to create a veggie layer. Now sprinkle a later of mozzarella cheese, and top with a light to moderate dusting of parmesan cheese.
• You will now repeat the process at least one more time. Depending on the depth of your pan, and the thickness of the optional meats, it could be twice more:.
• 1) Noodles.
• 2) Sauce.
• 3) Ricotta mixture.
• 4) Meat or spinach.
• 5) Mozzarella cheese.
• 6) Parmesan cheese.
• The last layer does not contain meat or spinach, and will be roughly at the top of the pan itself. That's fine. The top layer should be with noodles, a some sauce and a mix of mozzarella and parmesan cheeses.
• Cover with aluminum foil.
• Bake at 350 F for a total of 45-50 minutes. Remove the foil after the first 30 minutes so that the top can brown lightly into a crust. Let it stand for 15 or 20 minutes before serving to firm up the layers, and avoid burning your tongue.
• Hope this works out for you, but it has become a family favorite in our house, and only takes a short while to prepare when compared to the time investment in a day-long "from scratch" lasagna recipe.

Steps:

• Add 2 cups water to a 6-quart Instant Pot® and set the rack inside with the handles folded under.
• Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
• Spread 1/2 cup marinara in the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot.
• Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes.
• Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes.
• Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium- high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Spoon 3/4 cup of the pasta sauce in bottom of slow cooker. Layer half of the ravioli, half of the beef mixture and 1 cup of the cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining beef mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese.
• Cover; cook on Low heat setting 6 hours or until ravioli is tender.

Steps:

• In a large saucepan, cook and stir meat, onion, salt and garlic powder until meat is brown and onion is tender. If meat created a lot of grease, you can drain. But it will be hard keeping all the onions, they get stuck in strainer.
• Stir in Spaghetti sauce and simmer for 15mins, stirring occasionally.
• Heat oven to 350 degrees.
• Mix cottage cheese, parmesan cheese and parsley flakes together.
• In an 11 x 7 ungreased baking dish (like a pyrex glass dish) cover the bottom with the 8 oz can of tomato sauce. This is to prevent the lasagna noodle from sticking and will also cook them.
• Start placing the lasagna noodle on top for the sauce. You may need to "cut" the corners of the pasta to fit it in the pan. they should overlay a bit.
• After your first layer of noodles add sauce, mozzarella cheese and cottage cheese mixture.
• Repeat with the noodles now going in the opposite direction. (so horizontal first then the next layer Parallel).
• Now you have 2 layers, add on more layer of noodle and top off with sauce and shredded cheese. you should have used most of the cottage cheese mixture on the first two layers.
• Cover with tin-foil and bake 40 to 45 minutes
• Let stand at room temperature for 10mins uncovered.
• Cut into squares and enjoy!