3 Cheese Lasagna Whomemade Marinara Sauce Recipes

Steps:

• start by placing the entire box of the noodles in a large bowl with very hot water, let sit, while you put together everything else.
• In a pot pour the can of crushed tomatoes, add oregano, basil, salt, pepper, garlic, sugar...stir and let simmer about 20 mins.
• in a large bowl mix the ricotta, beaten eggs, 1 teaspoon of the garlic powder and a hand full of the chopped parley, and half of the parmesan cheese...blend well
• by now the noodles should be soft, but yet firm... In a lasagna tray...start by adding a ladle of the sauce, then a layer of the noodles, ricotta mixture and top with some of the mozzarella, repeat two more times...finishing the last layer with sauce, mozzarella & the rest of the parmesan cheese.....bake at 350 45 mins... or until bubbly and cheese has melted...garnish with the rest of the parsley

Steps:

• Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

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.

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
• Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
• Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
• Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

Steps:

• Heat oven to 375. Spray a 2-1/2-quart baking dish w/ cooking spray. In bowl, combine marinara sauce, diced tomatoes w/ their juices, and 1 cup water. In separate bowl, combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, italian herbs, salt and pepper.
• Spread 1 cup sauce mix into bottom of baking dish. Top w/ 3 lasagna noodles, 1/2 of cheese mix and 1 cup sauce mix. repeat w/ 3 noodles, remaining cheese mix and 1 cup sauce. Top w/ remaining noodles
• Pour any remaining sauce over noodles. Cover lasagna w/ foil. Bake 45 min, or until noodles are tender. Uncover, sprinkle w/ remaining mozzarella cheese. Bake, uncovered until cheese is melted, about 10 mins.

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat.
• Add onion, carrots and garlic; sauté until softened, 10-12 minutes.
• Add beef and sausages to pan; sauté until cooked through, breaking up meat as you stir, about 5 minutes.
• Add remaining ingredients.
• Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
• Discard bay leaf.
• Set aside and cool.
• Combine ricotta and ¾ cup Parmesan cheese in medium bowl.
• Mix in spinach.
• Season to taste with salt and pepper.
• Mix in eggs.
• Preheat oven to 350°F
• Spread ½ cup sauce over the bottom of a 13" by 9" glass baking dish.
• Place 5 noodles over sauce, overlapping to fit.
• Spread half of the ricotta-spinach mixture evenly over noodles.
• Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
• Spoon 1½ cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
• Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1½ cups sauce.
• Arrange remaining 5 noodles over sauce.
• Spread remaining sauce over noodles.
• Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
• Cover baking dish with aluminum foil.
• Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes.
• Let lasagna stand 15 minutes before serving.

Steps:

• FOR SAUCE:
• Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
• FOR LASAGNA:
• Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
• Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
• Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.