PERFECT FOUR-CHEESE LASAGNA
Lasagna is one of my favorites, and this is the recipe I've been making since I was a teenager. It's a tantalizing combo of pasta, meat sauce, cheese and more cheese that really lives up to its name! -Lauren Delaney-Wallace, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 279 calories, Fat 13g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
SLOPPY LASAGNE RECIPE - (4.4/5)
Provided by sherryl61
Number Of Ingredients 19
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.
SLOPPY JOE LASAGNA
Make and share this Sloppy Joe Lasagna recipe from Food.com.
Provided by Tiz4tggr
Categories < 60 Mins
Time 50m
Yield 6 Cups, 5 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 811.3, Fat 60.2, SaturatedFat 33.9, Cholesterol 188.9, Sodium 1704.3, Carbohydrate 12.8, Sugar 0.5, Protein 53.6
SLOPPY LASAGNA
Steps:
- 1. In a 5 qt. pot, cook pasta according to bag instructions, drain.
- 2. Brown hamburger, add garlic and spices.
- 3. Put hamburger in cooked noodles, add spaghetti sauce and cottage cheese and stir. Add cheese in small intervals, stir until melted, repeat until all cheese in melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY BEEF LASAGNA
The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. -Jane Frawley, Charles Town, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a bowl, beat cream cheese, sour cream and milk until smooth. , In a greased 13x9-in. baking dish, layer a fourth of the meat sauce, six noodles and a third of cream cheese mixture. Repeat layers twice. Top with remaining meat sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.
Nutrition Facts : Calories 403 calories, Fat 20g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 795mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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