Cottagecheeselasagna Recipes

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Steps:

• Brown the ground beef.
• Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish.
• Pour the rest of the sauce in with the ground beef and cook until warm.
• Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top.
• Cover baking dish with foil and bake at 350 for 1 hour.

Steps:

• Melt butter in skillet.
• Add onions and minced garlic and saute until tender.
• Add ground chuck and cook until meat is browned.
• Add tomatoes, tomato paste, salt, pepper, oregano and sugar.
• Simmer one and one half hours until the meat sauce is thick.
• Cook lasagna noodles in boiling salted water until they are tender, approx 10 minutes.
• Rinse in cool water until the noodles are cooled enough to handle.
• Drain.
• Lightly grease 13x9" pan.
• Place a small amount of meat mixture on bottom of pan.
• Arrange 1/3 of the noodles on top of meat mixture.
• Cover noodles with 1/3 of meat mixture, 1 cup cottage cheese, and 1/3 each of Cheddar cheese and Parmesan cheese.
• Repeat layers twice, using remaining 1 cup of cottage cheese on middle layer.
• Top layer only has meat sauce and cheeses.
• Bake at 350°F for 30-40 minutes.

Steps:

• In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
• Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.
• Preheat the oven to 350 degrees F.
• Grate the mozzarella cheese and set aside.
• Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. Add half the herbs to the meat mixture and stir together. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well.
• Now let's assemble the lasagna! Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
• Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Allow to stand 10 minutes before cutting into squares.

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:

• 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:

• Heat oven to 375°F.
• Melt butter in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms, carrots and garlic; cook and stir 6 min. or until carrots are crisp-tender. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring frequently. Remove from heat. Stir in spinach, 1 cup cheddar and Parmesan.
• Mix cottage cheese and basil. Place 3 lasagna noodles on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the cottage cheese mixture and 2 cups vegetable mixture. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups of the remaining vegetable mixture. Top with remaining noodles and vegetable mixture; cover.
• Bake 35 to 40 min. or until heated through. Top with remaining cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before cutting to serve.