Wisconsin Lasagna Recipes

Steps:

• In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 350ºF. Butter bottom of 9x13 pan.
• Melt 1/4 cup butter in a skillet over medium heat. Add garlic and saute, 1 - 2 minutes.
• Add rest of vegetables; saute stirring fequently 4 - 5 mintues.
• Stir in herbs and vinegar; set aside.
• In a bowl, stir together Ricotta, 1/2 cup parmesan, egg, salt and pepper; set aside.
• Place a layer of noodles (4 pcs) on the bottom of prepared pan.
• Spread 1/2 of Ricotta mixture over noodles, top with 1/3 of vegetable mixture, 3/4 cup Mozzerella and 1/2 cup Provolone. Repeat.
• Last layers of noodles, remaining vegetable mixture, Mozzerella and Parmesan.
• Bake for 35 - 45 minutes. Let stand 5 - 10 minutes before serving.

Steps:

• 1. Add cubed processed american cheese in the bottom of a 9x13 inch baking dish.
• 2. Bring a large pot of lightly salted water to a boil.Cook lasagna noodles in boiling water for 8 to 10 minutes.Drain noodles,and rinse with cold water.
• 3. In a medium mixing bowl,combine whipped cream cheese,ricotta cheese,egg,parsley,crushed sun-dried tomatoes and 1 cup parmesan cheese.Mix well.
• 4. To make Four Cheese Sauce:in a medium saucepan,combine heavy cream and margarine.Bring to a simmer over medium heat,stirring frequently.Gradually stir in shredded sharp cheddar, monterey jack cheese and mozzarella cheese and grated parmesan cheese.Reduce heat to low,and continue to stir just until all cheese is melted.
• 5. Preheat oven to 375 degrees F.
• 6. Arrange 6 noodles lengthwise over american cheese cubes.Spread with one half of the ricotta cheese mixture.Spoon 1 1/2 cups cheese sauce over ricotta cheese mixture and sprinkle with shredded pepperjack cheese.Repeat layers,and top with crumbled blue cheese and remaining shredded parmesan cheese.Cover with foil.
• 7. Bake in preheated oven for 25 minutes.Remove foil,and bake an additional 25 minutes.Cool for 15 minutes before serving.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large saucepan, brown hamburger with onion and salt & pepper. Drain grease. Add tomato sauce and oregano; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
• 3. In a 9"x13" baking dish, layer ingredients in this order: meat sauce, shredded colby cheese, and 3 cooked noodles. Continue layering, ending with a layer of meat sauce. Sprinkle liberally with parmesan cheese.
• 4. Cover tightly with foil and bake at 350 degrees for 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and allow to sit for 10 minutes before cutting.

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

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.