Time 1h20m Yield 12 servings Number Of Ingredients 9 Steps:
Heat oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan. Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Time 1h Yield 8 Number Of Ingredients 15 Steps:
Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat. Preheat the oven to 375 degrees F (190 degrees C). Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later. Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.
Time 1h35m Yield 12 Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Time 1h45m Yield 8 Number Of Ingredients 21 Steps:
Put pasta water on to boil Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating. Heat the oven to 375°F Bake Cover the lasagna pan with aluminum foil, tented slightly so it doesn’t touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you’d like more of a crusty top or edges.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside. In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease. Add water and all but 1 cup of spaghetti sauce to beef. Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan. Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit. Spread half the cheese mixture over the noodles. Spoon a third of the beef mixture over the cheese layer. Repeat layers once. Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top. Cover and bake 50 minutes. Sprinkle remaining mozzarella cheese over the top. Let stand 5 minutes before serving.
Time 1h35m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate. Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease. In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined. Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil. Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
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 45m Yield 3 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine the ricotta cheese, Parmesan cheese and egg; set aside. Spread 1/3 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Top with one noodle. Spread 1/3 cup sauce to edges of noodle. Top with a third of reserved cheese mixture and 1/3 cup mozzarella cheese. Repeat layers twice. Top with remaining noodle and sauce., Cover and bake at 400° for 25 minutes. Uncover; sprinkle with remaining mozzarella cheese; bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Time 1h15m Number Of Ingredients 12 Steps:
Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together. Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy. While you’re waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it’s sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C. Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls. Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne. Pour what’s left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there’s none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.
Time 1h35m Yield 12 serving(s) Number Of Ingredients 9 Steps:
HEAT oven to 350°F BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside. DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil. BAKE 1 hour or until heated through, removing foil after 45 minute Let stand 15 minute before cutting to serve. Size-Wise: Since this comfort food classic serves 12, it’s a perfect dish to serve at your next gathering. Easy Cleanup: Spraying the foil with cooking spray before using to cover the lasagna helps prevent the foil from sticking to the cheese on top.
Time 1h45m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil. Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350. Mix ricotta cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, parsley, and egg until well blended. Set aside. Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. (yields about 5 cups of sauce.). Place 1 cup of meat sauce on bottom of 13x9-inch baking dish. (This way the noodles won’t stick to the pan.). Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1 1/4 cups of mozzarella cheese and 1/4 cup parmesan cheese. Cover tightly with greased aluminum foil. Bake 45 minutes or until cooked through. Remove foil and bake an additional 15 minute or until bubbling. Let stand 15 minute before cutting for easier 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 1h15m Yield 8-10 serving(s) Number Of Ingredients 15 Steps:
SAUCE:. Saute garlic in olive oil over medium heat until it’s golden. If using red wine, add to the pot and reduce to half by cooking over high heat. Add the crushed tomatoes, tomato sauce, Italian herbs, and salt & pepper. Reduce heat to low and simmer uncovered for 1-3 hours, stirring occasionally. Add sugar, and simmer 15 more minutes. Makes about 2 1/2 cups. LASAGNA:. Heat oven to 350 degrees. Brown meat in large skillet over medium-high heat. Meanwhile mix ricotta cheese, Parmesan, eggs, and 4 cups mozzarella until well blended. Set aside. Drain meat and return to skillet. Stir in spaghetti sauce until well blended. Spread some sauce onto bottom of 13x9 inch baking dish, top with lasagna noodles, spread some ricotta cheese on top of lasagna noodles, then top with more sauce. Repeat layers twice. Top with remaining noodles and meat sauce, then top with remaining mozzarella cheese. Cover with foil and bake for 1 hour. Let stand for 10 minutes before cutting to serve. Enjoy :).
Time 1h40m Yield 12 servings. Number Of Ingredients 17 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.
