Cheesy Potato Lasagna Recipes

Steps:

• Slice the peeled potatoes into ¼ inch (½ cm) slices.
• Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
• Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
• Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
• Follow with another layer of potatoes, then the remaining ham and sliced cheese.
• Preheat oven to 350°F (180°C).
• Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
• Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
• In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
• Bake for about 40 minutes, until the cheese is a deep golden brown.
• Cool slightly, slice, then serve!
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
• Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
• Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

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 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:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
• Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
• Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
• Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
• In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
• Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Steps:

• In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.

Steps:

• Heat oven to 400 degrees.
• Peel and wash potatoes.
• Cut into slices that are approximately 1/8" thick (like potato chips).
• Sprinkle with salt and pepper.
• Heat canola oil and fry potato slices until they are slightly brown.
• Drain.
• Cut onions into slices and brown in oil.
• In an 8" casserole dish, layer the ingredients in the following order: potatoes, 1/2 cup of cheddar, 1/2 cup of mozzerella, parmesan cheese, onions, salt, pepper.
• Repeat until all ingredients are gone.
• Top with a sprinkle of cheddar cheese.
• Bake, uncovered for 20 minutes.

Steps:

• Preheat the oven to 375 degrees F and grease and flour a 13 by 9-inch baking dish. Place a layer of potato slices on the bottom of the dish and cover it with approximately 1/4 cup of sauce. In a mixing bowl, beat the eggs with the ricotta and Parmesan cheese and salt and pepper. Pour about half of the cheese mixture on top of the potatoes and sauce and place a layer of mozzarella on top of that. Continue layering the potatoes, sauce, cheese mixture, and mozzarella until all the ingredients are used up - you should end with a top layer of mozzarella cheese. Bake for about 45 to 50 minutes. The bottom layer of potatoes will be soft and the top layer will be a bit firmer. If you prefer a softer top layer, bake an additional 15 to 20 minutes, or cover during the initial baking, uncovering the last 10 minutes to brown the top.
• Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
• Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
• Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.

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 sauce: In a large stockpot, combine the alfredo sauce, diced tomatoes, sun-dried tomatoes, bell pepper, onion, garlic, water, Italian seasoning, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
• Crumble the ground chicken in a saucepan. Cook until no pink remains. Add the chicken to the stockpot. Simmer for another 15 minutes.
• Meanwhile, cook the lasagna noodles according to package directions. Drain and set aside.
• Cook the mashed potatoes according to package directions. Stir in butter and sour cream.
• Heat oven to 350 degrees.
• To assemble, place a thin layer of sauce in the bottom of a 9x13" baking pan. Layer 1/3 of each, noodles, potatoes, Mozarella, Swiss and Cheddar cheeses. Crumble small pieces of goat cheese and dot over other cheeses. Add another layer of sauce. Repeat layers 2 more times, ending with cheeses. Bake for 35 to 40 minutes or until cheese is melted and bubbly.

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 the oven to 350 degrees F.
• After peeling the skin, make scalloped potatoes using a mandolin.
• Place one layer of the thin potatoes in a greased 9"-by-9" sized baking pan.
• In a hot, oiled skillet, cook chopped garlic and onions until soft then add ground beef; season with salt and black pepper.
• Add a layer of the meat mixture over the layer of scalloped potatoes.
• In another pan, melt butter then add flour, milk, parmesan cheese until it's mixed and melted.
• Spoon some of the butter-cheese mixture over the ground beef in the baking pan.
• Sprinkle on mozzarella cheese.
• Add a second layer of scalloped potatoes, the ground beef mixture, the milky cheese, and more mozzarella cheese.
• Top everything with a handful of shredded parmesan cheese, pour over heavy cream.
• Bake for 1 hour covered with aluminium foil, and then 25 minutes uncovered.
• After the dish cools a little, sprinkle on chopped chives and serve.

Steps:

• Pasta -- These can also be made ahead of time and refrigerated. Boil until tender. They are pan sauteed, so make sure they aren't falling apart - just tender. Simply follow the directions on the package. You can use fresh or boxed for this, but don't use NO boil noodles, they do not work as well.
• Cheese -- In a small bowl, mix the ricotta, fontina, parmesan, egg, nutmeg and pepper. Mix well to combine and set off to to the side.
• Breading -- In 3 small bowls, add the flour to the first one; the eggs to one for dipping; and add the nuts and bread crumbs for dredging.
• Lasagna -- Layout each lasagna noodle on a piece of parchment paper or foil (my trick, I spray with Pam or non-stick spray so they don't stick) and spread 2-3 tablespoons of the cheese mixture on each noodle and roll up. DON'T over fill. Then dredge lightly in the flour, then in the egg and finally in the bread crumbs. Make sure you get the ends too. Now, they are all done, but I prefer to cover and refrigerate for 30 minutes to firm up before pan frying. They just hold together much better. While your pasta set up, make the sauce and a nice salad or side dish.
• Sauce -- Remember, you can make these ahead as well and refrigerate and then just reheat. But, in a small sauce pan, add the butter and bring to medium heat. Add the garlic, shallots and saute until soft and tender. There is no need to brown them, just sweat and slowly cook. While the garlic and shallot sautes, cook the sweet potatoes in the microwave. 8-10 minutes until fork tender. Once tender, let cool enough to handle and then scoop out the flesh. Add the potato to the garlic and shallot mixture. Slowly add in the cream until you reach the consistency you like. I prefer 1 1/2 cups, but you can more or less if you like. It should be nice and creamy. I don't like my sauce too thin, but add as much as you like. As it simmers it will reduce a bit, so you can always add in a bit more cream. Don't worry. Add in the salt and pepper and taste for seasoning. The fresh sage and parsley should be added right before serving.
• Lasagna Saute -- In a large non-stick saute pan (it works best for this), add the olive oil and bring to medium heat. Add the noodles, seam side down first and saute until golden brown on all sides. Don't worry as some of the cheese will come out. These don't take too long.
• Serve -- My favorite way is to saute some kale or spinach and serve these pretty cheesy rolls over the bed of greens and top with the warm sweet potato sauce and garnish with grated parmesan cheese.

Steps:

• In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 350.
• Mix ricotta cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, parsley, and egg until well blended.
• Set aside.
• Pour spaghetti sauce into meat in skillet.
• Pour water into empty sauce jar; cover and shake well.
• Pour into skillet; stir until well mixed.
• (yields about 5 cups of sauce.).
• Place 1 cup of meat sauce on bottom of 13x9-inch baking dish.
• (This way the noodles won't stick to the pan.).
• Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce.
• Repeat layers 2 more times.
• Top with remaining 3 noodles and sauce.
• Sprinkle with remaining 1 1/4 cups of mozzarella cheese and 1/4 cup parmesan cheese.
• Cover tightly with greased aluminum foil.
• Bake 45 minutes or until cooked through.
• Remove foil and bake an additional 15 minute or until bubbling.
• Let stand 15 minute before cutting for easier serving.