Time 2h15m Yield 6 to 8 servings Number Of Ingredients 21 Steps:
Preheat the oven to 400 degrees F. For the meat sauce: In a large saucepan or small Dutch oven, cook the bacon over medium-high heat until nearly crisp, about 5 minutes. Add the onions and carrots, season with salt and pepper, and cook until softened, another 3 minutes. Add the garlic and cook another minute. Add the ground beef and cook until the beef is no longer pink, 6 to 7 minutes. Deglaze the pan with the wine and add the marinara sauce and cinnamon. Fill the jar one-quarter full with water, swish it around to pick up any sauce left behind, and add it to the pot. Remove from the heat and set aside. For the bechamel sauce: Heat the milk in the microwave for 2 minutes. In a large saucepan over medium heat, melt the butter, and then whisk in the flour. Cook, whisking constantly, for 2 minutes. Whisk in the warm milk and cook until thickened, whisking frequently, about 10 minutes. Add the nutmeg, garlic, salt, and pepper and set aside. For the cottage cheese layer: In a blender or food processor, add the cottage cheese, egg, and Parmesan, and pulse until the cottage cheese curds are small (the mixture will resemble ricotta). Season with salt and pepper and set aside. To assemble: Spray a 9 by 13-inch baking dish with cooking spray. Spread 1/4 cup water plus 1/4 cup meat sauce in the bottom of the pan. Lay 3 noodles crossways in the pan. Divide the cottage cheese mixture in half. Divide the remaining meat sauce in thirds. Divide the grated cheese into fourths. Divide the bechamel into thirds. Add the layers in the following order: cottage cheese, meat sauce, grated cheese, and bechamel. Then, add another layer of noodles, cottage cheese, meat sauce, grated cheese, and bechamel. Finally, add the remaining 3 noodles, meat sauce, grated cheese, and bechamel. Spray a large piece of foil with cooking spray and cover the lasagna tightly. Bake for 50 minutes. Remove the foil and top with the remaining grated cheese and cook an additional 10 minutes, or until the lasagna is bubbling. Allow the lasagna to rest 15 minutes before cutting into squares and serving.
Time 1h50m Number Of Ingredients 17 Steps:
Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray. To make the sauce: On the stove top in a deep pot over medium-high heat cook beef, sausage and onion in a couple of drizzles of olive oil until no pink remains Season with salt and 1 tsp black pepper.. Drain excess fat from pot. To the pot add garlic, 1 Tbsp Italian seasoning and bay leaf. Cook for 1 minute. Add pasta sauce, tomato sauce and basil. Simmer for 15 minutes then remove from the heat. Remove bay leaf from the sauce. Meanwhile, in a small mixing bowl mix together ricotta, eggs, 1/3 cup shredded Parmesan, and remaining 1 tsp dry Italian seasoning. Add 1/4 tsp freshly ground black pepper. To assemble: Ladle 1/2 cup sauce into the bottom of the prepared dish. Arrange one layer of lasagna noodles over sauce. Spread noodles with 1/3 of the ricotta. Cover with 1/3 meat sauce then sprinkle with 1 cup mozzarella cheese. Repeat layers, ending with noodles, meat sauce and 1 1/2 cups mozzarella cheese. Sprinkle the remaining Parmesan on top. Cover with aluminum foil spritzed with cooking spray. Bake covered for 1 hour. Uncover, and bake for an additional 15 minutes or until the noodles are fork tender. Let stand on counter for 10 minutes then cut and serving.
Time 50m Yield Serves 4 Number Of Ingredients 12 Steps:
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain in a colander and set aside. To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes. Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces. Cook, stirring often, until the beef is no longer pink, about 5 minutes. Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes. Divide half of the cooked lasagna noodles among 4 bowls. Top each with some mozzarella and sauce, then divide the remaining noodles over the top. Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese. Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g
Time 50m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375°F Cook noodles according to directions on package. In small bowl, combine beaten eggs and cottage cheese. Add 1 1/2 jars of sauce to cooked ground beef. Add garlic salt. Stir and simmer 5 minutes. Set aside. Spread 3/4 cup sauce on bottom of baking dish. Place 3-4 noodles over the bottom, slightly overlapping. Spread 1 tablespoon of the egg/cottage cheese mixture over each noodle. Add 1 tablespoon meat/sauce mixture over each noodle. Sprinkle Parmesan cheese and then mozzarella. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let cool 10 minutes before serving.
Time 4h Yield 8 to 10 servings Number Of Ingredients 21 Steps:
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour. Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside. Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce. In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours. Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly. Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
Time 1h20m Yield 9 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375. Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy. Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce. Repeat layers till last 3 noodles. Top last noodles with remaining sauce, mozzarella, and parmesan. For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10. For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.
Time 50m Yield 12 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Time 50m Yield 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray. In a large bowl, mix together the ground beef and marinara sauce. In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil. Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers. Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown. Let the lasagna cool for 30-45 minutes, then serve. Enjoy!
Time 1h25m Yield 12 Number Of Ingredients 11 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.
Time 1h20m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Warm a large skillet over medium heat. Add ground beef and cook until browned, 8 to 10 minutes. Drain the grease. Stir in spaghetti sauce and simmer for 5 minutes. Mix together cottage cheese, 2 cups of mozzarella cheese, eggs, 1/2 of the grated Parmesan cheese, dried parsley, salt, and pepper in a large bowl. Spread 3/4 cup of sauce in a 9x13-inch baking dish. Cover with 3 uncooked lasagna noodles, 1 3/4 cups of cheese mixture, and 1/4 cup sauce; repeat layers once more. Top with remaining 3 noodles, sauce, mozzarella, and Parmesan cheese. Add 1/2 cup water along the edges of the dish. Cover tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes. Let stand 10 minutes before serving.
More about “melissas easy lasagna recipes”
Time 1h30m Yield 8 servings Number Of Ingredients 16 Steps:
Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes. Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes. Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg. To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary. Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella. Repeat matzo, ricotta, tomato sauce, and mozzarella layers. Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan. Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.
