Americastestkitchensimplecheeselasagna Recipes

Steps:

• Adjust an oven rack to the middle position and heat the oven to 375 degrees.
• Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well-combined.
• Spread 1/4 cup of the tomato sauce over the bottom of a 9x13 inch baking dish.
• Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness.
• Sprinkle evenly with 1 cup of the mozzarella.
• Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering 2 more times.
• For the final layer, place the 3 remaining noodles on top.
• Spread the remaining 1 1/4 cups sauce over the noodles.
• Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.
• Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna. Bake for 15 minutes.
• Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer.
• Let cool for 10 minutes before serving.

Steps:

• Bring pork, quartered onion, smashed garlic, thyme, 1 tsp salt and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to the surface. Reduce heat to medium-low, partially cover and cook until pork is tender, 75-90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic and thyme. Return pork to saucepan and using potato masher, mash until shredded into rough 1/2" pieces. Set aside.
• Heat olive oil in 12" nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion and oregano; cook, stirring often until pork is well browned and crisp, 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
• Stir in tomato sauce, chipotle powder, reserved pork cooking liquid and bay leaves; simmer until almost all liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season to taste with salt.
• To fry tostadas, heat vegetable oil in 8" heavy bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3-4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding tortilla down to keep it submerged. Drain on paper towel lined plate and season with salt to taste.
• Spoon small amount of shredded pork onto center of each tostada and serve with garnishes.

Steps:

• Brown meat and onion in olive oil. Add garlic, tomato paste, water, basil, parsley, salt and pepper, and sugar. Mix well, and simmer at least 20 minutes.
• Cook lasagna noodles according to directions on the package. Drain.
• Mix together the ricotta and cottage cheeses. Set aside.
• Layer the ingredients, in a prepared 9x12 casserole dish, in the following order: noodles, ricotta-cottage cheese mixture, jack cheese, and sauce. Repeat until all noodles, ricotta-cottage cheese mixture, and sauce are used up. Reserve a portion of the jack cheese to sprinkle a thick layer on top. (Don't make the cheese and sauce layers too thick, as your goal is to have enough cheese and sauce to use all of the noodles.)
• Bake at 350 degrees F about 20 minutes, or until cheese on top is melted and bubbly. Serve hot.

Steps:

• In heavy skillet, add oil. Heat to med.-high, when hot add onions. Saute until golden, stirring occasionally. Add beef. When fully cooked, drain (if needed) and then add the next 7 ingredients. Do not add any cheeses.
• In separate bowl, add cream cheese, cottage cheese, sour cream, 1 cup mozzarella, & eggs. Mix well, set aside.
• Preheat oven to 350º degrees.
• In 12 X 8 X 2 pan add a small amount of sauce to coat bottom lightly.
• Cover with one layer of lasagna noodles, then add layer of cheese mixture, enough to lightly cover noodles, then meat mixture, then pepperoni.
• Repeat until all ingredients are used up. Sprinkle remaining mozzarella on top. You may not need to use all noodles however. Do not add peppers.
• Cover and bake 1 hour. Bring out, carefully remove cover and add bell peppers.
• Cover back up and bake an additional 15 minutes.
• When done, bring out of oven, keep covered, and let sit for 10-15 minutes. Very important to let sit, covered.
• When time is up, cut and serve.
• Best with French bread or Artisan bread.

Steps:

• Heat the oil in a large saucepan over medium heat until shimmering.
• Add the onion and 1 teaspoon salt and cook until softened, about 5 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Stir in the tomatoes with their juice, the oregano, and red pepper flakes.
• Simmer until the sauce is slightly thickened, about 15 minutes.
• Season with salt and pepper to taste.