Cheesy Meat Lasagna Made Over Recipes

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 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 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.

Steps:

• In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
• Add the next seven ingredients.
• Simmer, uncovered, for 1 hour, stirring occasionally.
• In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
• Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
• Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.
• Top with remaining noodles, meat sauce and mozzarella (dish will be full).
• Cover and bake at 375°F for 50 minutes.
• Uncover; bake 20 minutes longer.
• Let stand 15 minutes before cutting.

Steps:

• PREHEAT oven to 375°F Brown meat with garlic and oregano in medium saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
• MIX egg, cottage cheese and Parmesan cheese. Spread 1/2 cup of the spaghetti sauce mixture onto bottom of 13x9-inch baking dish. Top with layers of 3 noodles, 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining spaghetti sauce mixture. Repeat layers. Top with remaining 3 noodles and remaining spaghetti sauce mixture. Cover with foil.
• BAKE 30 minute or until heated through. Uncover; top with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 5 minute or until cheese is melted. Let stand 5 minute before serving.

Steps:

• Preheat oven to 350°F
• Boil and cook shells as directed
• Brown ground beef, season, and drain grease (reserve 1 tsp).
• Saute onions (or other vegetables in same pan using approx 1 tsp reserved grease -- add more if needed or use butter or other oil).
• combine ground beef, onions, and pasta sauce in same pan. cover and simmer on low while you prepare the rest of the meal. Stir occasionally.
• Mix cottage cheese, egg, then salt and pepper lightly. Mix well and add 2 cups cheese. Mix again.
• Spray a 13x9 inch baking pan and begin to layer in order -- shells, cottage cheese mix, meat sauce (repeat 3 times) and finish off by topping 1-2 cups mozzarella or Italian blend cheese onto lasagna.
• Bake for 20-30 minutes uncovered or until cheese is melted to your preference. I like to sprinkle an Italian blend seasoning or crushed red pepper on our individual servings. We serve this with garlic bread and a salad.
• Let stand approximately 20 minutes before cutting/serving (to set up or else it is too saucy). I use this time to make the salad and toast the garlic bread. This meal tastes even better the next day!

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:

• For the Lasagna Filling:
• Preheat oven to 350 degrees F.
• Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
• Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
• For the Lasagna:
• Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
• Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
• Refrigerate or freeze the remaining sauce.
• Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.

Steps:

• Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
• Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
• Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
• Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
• Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.

Steps:

• Put olive oil in a large saucepan over med-high heat.
• Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
• Add pasta sauce to pan along with ground red pepper.
• Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
• Be sure to stir occasionally.
• While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
• Preheat your oven to 350 degrees F degrees.
• Then you will want to lightly grease a 3 qt baking dish.
• Proceed by lining the bottom of your dish with a single layer of lasgane noodles.
• Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
• Then top with 1/4 of the cheese mixture.
• (be sure to save some cheese mixture for the last layer on top!) Repeat exact layering 2 more times-- while alternating the directions of noodles at each level.
• Cover your dish with foil and bake 35-40 minutes.
• Proceed by taking the foil off and sprinkling the rest of the cheese mixture on top and bake 8 minutes or until lasgana is cooked through and top is bubbling.
• Let stand for a few minutes before serving.
• ENJOY!

Steps:

• Heat oven to 375°F.
• Brown meat with garlic and oregano in medium saucepan. Stir in pasta sauce; simmer 5 min. Remove from heat; stir in tomatoes.
• Mix ricotta, egg and Parmesan. Spread 1/2 cup of the sauce mixture onto bottom of 13x9-inch baking dish; cover with layers of 3 of the noodles, 1 cup of the ricotta mixture, 1/2 cup of the mozzarella and 1 cup of the remaining sauce mixture. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture. Cover with foil.
• Bake 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until cheese is melted. Let stand 5 min. before serving.

Steps:

• Preheat oven to 375 degrees F.
• Brown meat with garlic and oregano in medium saucepan.
• Stir in spaghetti sauce; simmer 5 minutes.
• Remove from heat; stir in tomatoes.
• Spread 1/2 cup of the sauce mixture in a 13x9-inch baking dish.
• Layer 3 noodles, 1 cup of the cottage cheese, 1/2 cup of the mozzarella cheese, and 1 cup of the remaining sauce mixture in dish.
• Repeat layers.
• Top with remaining 3 noodles and remaining sauce mixture.
• Cover with foil.
• Bake 30 minutes or until heated through.
• Uncover; top with remaining 1 cup mozzarella cheese.
• Bake, uncovered, an additional 5 minutes or until cheese is melted.
• Let stand 5 minutes before serving.

Steps:

• Heat oven to 375°F.
• Brown meat with garlic and oregano in medium saucepan. Stir in pasta sauce; simmer 5 min. Remove from heat; stir in tomatoes.
• Spread 1/2 cup of the sauce mixture in 13x9-inch baking dish. Layer 3 noodles, 1 cup cottage cheese, 1/2 cup mozzarella and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture; cover.
• Bake 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.