Sloppy Lasagna My Way Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

Steps:

• 1. Bring a large pot of water to boil. Boil lasagna noodles and cook until al dente. Drain and set aside.
• 2. While pasta is cooking, start the sauce. In a large skillet, combine ground beef, sausage, and garlic. Cook or medium-high heat until brown.
• 3. Drain. Add tomatoes, tomato paste, water, 2 Tbsp parsley, basil, and salt. Simmer for 45 minutes.
• 4. Meanwhile, in a medium bowl, mix cottage cheese, beaten eggs, Parmesan, 2 Tbsp parsley, and salt. Mix well. Set aside.
• 5. Spray a 9x13 baking dish with cooking spray and arrange 4 noodles on the bottom of the dish.
• 6. Spoon half cottage cheese mixture on top of the noodles.
• 7. Cover cottage cheese with half the mozzarella.
• 8. Spoon half the meat over the cheese.
• 9. Repeat layers, starting with the pasta.
• 10. End with the meat mixture. Sprinkle the top with extra Parmesan and shredded mozzarella if you have it.
• 11. Bake for 20 to 30 minutes at 350 degrees F.

Steps:

• SAUCE: Select the browning setting on the crock pot and add 1 tablespoon butter and olive oil to the pressure cooking pot. When butter has melted, add the onion, thyme, oregano, salt, and pepper, stirring occasionally, until the onion has softened. Stir in the carrot and celery. Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Sauté, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes. Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Remove and discard the herb stems. Add the remaining 1 tablespoon butter to the sauce and stir until melted. LASAGNE: Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta, about 1 cup. Smooth down the top pieces of pasta so they are submerged. Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender. Pour the lasagna in to a large serving dish. Sprinkle the mozzarella over the lasagna; stir, and let stand, uncovered, for 2 minutes before serving.

Steps:

• 1. Break up the lasagna noodles. If you want to use the old fashioned kind that you have to boil, feel free, but these are so much faster! Brown the beef with onion and carrot, drain well, add garlic and red sauce. Combine ricotta and some of the parmesan, blend together. So let's put it together...
• 2. Into the bottom of your baking dish (I use a deep 9x13), put a little of the red sauce and a splash of the alfredo. Toss in some pasta, evenly. Add some ricotta and parmesan blend in little spoonfulls which don't really have to be spread out. Sprinkle with a little Italian seasoning. Continue to layer. End with sauces on top.
• 3. Bake in a 350 degree oven for about 30 min. Since I don't like my mozzarella cheese crunchy, I wait until about 4-5 min before done and top it then. I sprinkle the parmesan on first, then the mozzarella.

Steps:

• Select browning and add a tablespoon butter and olive oil to the pressure cooking pot.
• When butter has melted, add onion, thyme, oregano, salt, and pepper. Stir occasionally until onion has softened. Stir in the carrot and celery.
• Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Saute, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.
• Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker offer and use a quick pressure release. When valve drops carefully remove the lid.
• Remove and discard the herb stems. Add the remaining tablespoon of butter to the sauce and stir until melted.
• Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. I added a cup of water. Smooth down the top pieces of pasta so they are submerged.
• Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. when beep sounds, turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender.
• Pour the lasagna into a large serving dish. Sprinkle the mozzarella over the lasagna and stir. Let stand, uncovered for 2 minutes before serving.

Steps:

• Preheat oven to 350.
• Prepare sloppy joe sauce as directed on the package.
• in a 9x13 baking dish, layer 1/4 of the sauce.
• add in a single layer of frozen raviolis.
• add a thin layer of cheese.
• repeat until the last layer is cheese.
• sprinkle with seasoning and cover.
• Bake for 25 mintues.
• Remove foil and bake as additional 10 minutes.