Baked Three Cheese Lasagna Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
• Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake in preheated oven for 30 minutes, or until bubbly.

Steps:

• 1. Preheat oven to 325 degrees. Spray casserole dish with cooking spray, set aside.
• 2. Brown hamburger, sausage and onions and drain well, set aside.
• 3. In a large bowl, beat egg. Stir in parsley flakes, garlic powder and onion powder. Stir in cottage cheese, parmesean cheese, and 1/2 cup of the mozzarella cheese and set aside.
• 4. Begin assembling lasagna by spreading a small amount of spaghetti sauce in the bottom of prepared casserole dish. Layer a few of the lasagna noodles to cover bottom.
• 5. On top of noodles, layer one half of the cheese mixture; cover with more noodles. Layer sliced mushrooms. Note: You may also layer spinach, then layer mushrooms on top of spinach, if desired.
• 6. Add about 2/3 of the spaghetti sauce to the hamburger mixture and stir. Layer on top of sliced mushrooms. If mixture seems too dry, you may add a little more spaghetti sauce, but note that the mushrooms will lose moisture as they cook. Cover with another layer of noodles.
• 7. Layer the rest of the cheese mixture on top of noodles. Cover with more noodles. Add the rest of the mozzarella cheese and sprinkle with more parmesan.
• 8. Cover with foil and bake for one hour. Uncover and bake an additional 10 minutes or until cheese is lightly browned.
• 9. Let stand for about 20 minutes before serving. Please note that the fresh mushrooms may lose moisture. If you have some excess water when you cut your first serving, you may just spoon it out and discard.

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

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.