Zesty Baked Lasagne Recipes

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
• In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
• In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
• Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Steps:

• Brown ground beef and garlic in a heavy skillet over medium heat until meat is browned, stirring to crumble meat, drain.
• Stir in the tomato paste, water, mushrooms, bay leaves, salt, pepper, Italian seasoning, and oregano.
• Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• Remove the bay leaves.
• Cook noodles according to package directions and drain.
• Combine cottage cheese and sour cream in a medium bowl; stir well.
• Layer half each of noodles, meat sauce, and cottage cheese mixture in a greased 12 x 8 x 2 inch baking dish.
• Sprinkle with 3/4 cup mozzarella cheese.
• Repeat layers of noodles, meat sauce and cottage cheese mixture.
• Cover and bake at 350°F for 40 minutes.
• Top with the remaining mozzarella cheese and bake an additional 5 minutes or until cheese melts.
• Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350°.
• In large, heavy, nonstick pot brown ground beef, then drain it in colander and rinse off the fat with hot water. Return it to the pot.
• Grind Polish sausage in food processor, add it to the skillet with the beef.
• Stir in the tomato puree, spaghetti sauce mix, and the salt. Let simmer while you --
• Cook lasagna noodles according to package directions, separate and lay on wax paper.
• In separate bowl combine cottage cheese, eggs, Parmesan cheese and Mozzarella cheese. (Reserve 1/2 cup of mozzarella cheese.).
• Spray a large jelly roll pan with cooking spray.
• In the jellyroll pan, begin layering the ingredients with noodles, then meat sauce, then cheese mixture until you've used all the ingredients.
• Be sure to end the layering with meat layer on top.
• Sprinkle with reserved 1/2 cup of mazzarella cheese.
• Cover loosely with foil, do not let it rest on the cheese.
• Bake at 350° for 45 minutes.

Steps:

• In a large skillet brown the ground beef in the oil. Season to taste with salt and pepper. Stir in pasta sauce; cover and simmer for 15 minutes. Stir occasionally.
• Cheese filling: Mix together the cottage cheese, parsley, and mozarella cheese.
• Cook pasta in 6 quarts of water for 10 minutes. Do not over cook.
• Lightly grease a large baking pan(13x9) and spoon in enough meat sauce mixture to cover the bottom. Layer with lasagne. Spread part of the cheese filling over pasta. Repeat until lasagne is gone ending with sauce mix. Sprinkle with parmesan cheese if desired. Bake at 350 degrees Fahrenheit for 30 minutes. Let stand for 5 to 10 minutes. Cut into 3 inch squares.
• Note: lasagne can be made the day before. Refrigerate. Let stand for 1 hour at room temperature before baking at 350 degrees Fahrenheit for 1 hour.

Steps:

• In a heavy skillet, slowly brown the sausage, breaking it up with a fork or use a Cuisinart which is quite effective and saves time. Drain off any excess fat.
• Add bell pepper and cook 2 minutes longer.
• Meanwhile, in a small skillet, cook the onion and garlic until softened.
• Add onion mixture, tomato sauce, wine, parsley flakes, basil and 1 1/2 tsp salt to sausage.
• Simmer sausage sauce for 30 minutes.
• Meanwhile, preheat oven to 375 degrees.
• Cook pasta as directed by its package.
• In a bowl, stir together lightly beaten eggs, ricotta cheese, salt and pepper.
• Pour 1 cup of sauce in a 14x10x4 in baking pan and cover with 3 pasta strips, making sure they do not touch one another.
• Spread about 2 cups sauce over pasta.
• Drop one-third of the ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon.
• Sprinkle one fourth of the mozzarella over ricotta mixture and make two more layers in the same manner, beginning and ending with pasta.
• Spread remaining sauce evenly over top, making sure pasta is completely covered and sprinkle with Parmesan and remaining mozzarella cheese.
• Cover pan tightly with foil and bake in middle of the oven 20 minutes.
• Remove foil and bake 10 minutes longer or until top is bubbling and golden.
• Let stand 10 to 15 minutes before cutting into squares.