Stuffing Lasagna Recipes

Steps:

• In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt. , Spread half of the chicken mixture into a greased 13x9-in. baking dish. Top with 3 noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.

Steps:

• Micro celery and onion until soft.
• Add soups, milk, and salt; mix well.
• Add cream cheese and cottage cheese.
• Heat until melted and then add cut up chicken and broccoli.
• Line a 13x9 pan with 3 cooked noodles; Cover with 112 of chicken mixture; repeat.
• Cover with stove top stuffing.
• Bake for 350 for 30-35 minutes.

Steps:

• Preheat oven to 350°F.
• Spray Bottom of your glass baking dish with non-stick cooking spray.
• Pasta:.
• *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
• *Return water to a boil. Boil for 10 minutes.
• *Remove from heat and drain well.
• In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
• Assemble:.
• Spread 1 cup of the sauce in baking dish.
• Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
• Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
• Cooking instructions:.
• Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Steps:

• For the turkey: Preheat the oven to 350 degrees F.
• Place the turkey on a flat surface and sprinkle inside and out with salt and pepper. Transfer the turkey to a large roasting pan and roast until an instant-read thermometer inserted into the thickest part of the thigh meat (without touching bone) registers 155 to 160 degrees F, 2 hours 55 minutes to 3 hours 15 minutes. Transfer the turkey to a flat surface and allow it to rest for 20 to 30 minutes before carving the meat.
• Meanwhile, place the neck and the chicken stock in a pot and simmer gently until the stock reduces by about half. Season with salt and pepper.
• For the stuffing: Preheat the oven to 400 degrees F and grease a 9-by-13-inch baking dish with butter.
• Cut the reserved turkey heart and gizzard into small pieces and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat, then add the celery and onions and season with salt and pepper. Cook the vegetables, stirring occasionally, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
• Arrange the bread slices in a single layer on a baking sheet and toast in the oven until light brown. While the bread is hot, lightly butter both sides of each piece, then cut into 1-inch squares and transfer them to a large bowl. Toss with the thyme, rosemary, sage and some salt and pepper. Mix and set aside. (Turn the oven down to 350 degrees F.)
• Heat a tablespoon of the butter in a small skillet and quickly saute the heart and gizzard pieces, about 30 seconds. Sprinkle with salt and pepper, then remove from the heat and add it to the bowl of celery and onions. Stir to blend. Heat a large skillet, add another tablespoon butter and saute the pepperoni over high heat for 2 to 3 minutes. Drain on a paper towel.
• Combine the celery and onion mixture, breakfast sausage, mozzarella and pepperoni in the bowl containing the toasted bread. Mix to blend, then add the chicken stock to moisten all of the ingredients. Transfer to the greased baking dish and bake for 40 to 45 minutes.
• For the gravy: After removing the roasted turkey to rest, place the roasting pan over the burners of the stove over low heat and add the Marsala and mustard. Cook, scraping the bottom of the pan to get the drippings and tasty bits off, until there is almost no liquid.
• Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Add the remaining chicken stock and the flour mixture to the roasting pan and whisk to blend. Taste for seasoning. Reduce until the mixture thickens to the desired consistency.
• Carve the turkey and arrange on platters. Serve with the gravy on the side. (If the turkey is dry, ladle a little hot gravy directly on the meat.)

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet on medium-high heat; drain. Stir in 1 cup spaghetti sauce and water; bring to boil. Remove from heat. Add stuffing mix; stir just until moistened.
• Mix egg, ricotta and Parmesan until blended. Spread half the stuffing mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with half the ricotta mixture. Top with layers of 1/2 cup each of the remaining sauce and mozzarella. Repeat stuffing, ricotta and sauce layers; sprinkle with remaining mozzarella.
• Bake 40 min. or until heated through. Let stand 5 min. before serving.

Steps:

• Saute onion and celery until translucent and tender.
• Boil lasagna noodles as directed.
• In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.
• To make the "sauce", in a separate bowl, empty the cans of soup.
• Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.
• Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.
• Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.
• Top with half of the chicken/stuffing mixture and more sauce.
• Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.
• Top with the remaining 3 lasagna noodles and the rest of the sauce.
• Bake for 1 hour, covered with aluminum foil.
• Remove from oven and let sit 15-20 minutes.
• Enjoy with a nice green salad.

Steps:

• Preheat oven to 400 degrees. Brown ground beef and onions, drain. Combine with spaghetti sauce and seasonings, leave on low.
• Prepare 1 and 1/2 boxes of the stuffing mix as directed then press into the bottom of 9x13 pan.
• Then layer cottage cheese, then meat/sauce mixture, mozzarella cheese and remaining dry stuffing mix to the top.
• Bake until cheese is brown.

Steps:

• Steam celery and onion in microwave until soft.
• Add soups, milk and salt.
• Mix well.
• Add cream cheese and cottage cheese and heat until cream cheese melts.
• Add chicken to mixture.
• Line bottom of 9x13 pan with 3 noodles; cover with 1/2 chicken mixture.
• Repeat with remaining 3 noodles and chicken mixture.
• Prepare Stove Top Stuffing according to package directions.
• Top lasagna with prepared stuffing.
• Bake a 350 degrees for 45 minutes.

Steps:

• 1. He oven to 350* Brown meat in large skillet on medium-high heat. Add 1 cup of the sauce and water; bring to a boil. Add stuffing mix,stir just to moisten.Remove from heat. Beat egg in medium bowl, stir in ricotta and parmesan cheeses . Spoon half of the stuffing mixture evenly into 8 inch square baking dish.Spoon half of the cheese mixture over stuffing mixture.Top with half cup each mozzarella cheese and sauce.Repeat layers with remaining stuffing and cheese mixtures,half cup mozzarella cheese. Bake 40 minutes or until hot and bubbly. Let stand 5 minutes.

Steps:

• Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
• Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
• Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
• Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• While noodles are cooking, mix condensed soup, mayonnaise, sour cream, and garlic powder together for sauce.
• Use 1/2 of all ingredients to make layers in the prepared baking dish as follows: noodles, sauce, turkey, green beans, stuffing, mozzarella cheese, and Cheddar cheese. Repeat layers once more with remaining ingredients.
• Bake in the preheated oven until bubbly, about 45 minutes.