Cheesy Lasagna Pizza Recipes

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:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and 3 tablespoons spaghetti sauce mix; heat through., In a large bowl, combine contents of roll mix and yeast packets; add remaining spaghetti sauce mix. Stir in warm water until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. , Roll into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan; build up edges slightly. Spread cottage cheese over dough. Top with meat mixture and Parmesan cheese. , Bake at 400° for 20 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

Steps:

• Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.
• Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.
• Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

Steps:

• In a dutch oven or very large skillet, brown the meat. Add the onion powder and garlic and cook a couple of minutes more.
• Stir in the tomato sauce, paste, water and seasonings.
• Cover, and simmer, stirring occasionally for 30 minutes.
• With mixer or food processor, mix the cream cheese, ricotta and eggs.
• Preheat oven to 350, and spray a large lasagna pan (11x15) with cooking spray.
• Layer half the noodles in the bottom of the pan, breaking the noodles as needed.
• Add half of the meat sauce, and spread evenly over the noodles.
• Gently spread the cream cheese/ricotta mixture evenly over the sauce.
• Lay the sliced Mozzarella on top of the cream cheese layer, covering completely.
• Lay the remaining lasagna noodles on top of this.
• Top with remaining meat sauce.
• Sprinkle the Parmesan over the entire casserole.
• Bake for 25 minutes. Cool 15 minutes before cutting.
• NOTE: You could divide this into two smaller casseroles and freeze one.

Steps:

• Heat oven to 375°F.
• Brown meat with garlic and oregano in large saucepan. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
• Mix egg, cottage cheese and Parmesan until blended. Spread 1/2 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup of the remaining pasta sauce mixture; repeat layers. Top with remaining noodles and pasta sauce mixture; cover.
• Bake 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

Steps:

• In large heavy pan, lightly brown beef and onion in oil.
• Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano.
• Simmer uncovered, stirring occasionally, 30 minutes.
• Meanwhile cook lasagna as directed on package.
• Drain lasagna.
• In 13x9x2-inch baking pan, spread about 1 cup sauce.
• Alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan cheese.
• Bake at 350°F for 40-50 minutes until lightly brown and bubbly.
• Allow to stand 15 minutes; cut in squares to serve.