Family Favorite Lasagna Recipes

Steps:

• Cook and stir onions and garlic in hot oil in large skillet 5 min. or until crisp-tender. Add ground beef and sausage; cook 10 min. or until done, stirring occasionally. Drain. Stir in tomatoes and herbs; simmer, uncovered, 30 min., stirring occasionally.
• Heat oven to 350°F. Mix ricotta, 1/4 cup Parmesan, eggs and parsley until well blended.
• Layer half each of the noodles, meat sauce and ricotta mixture in 13x9-inch baking dish; repeat layers. Top with mozzarella and remaining Parmesan.
• Bake 30 to 35 min. or until heated through. Let stand 10 min. before cutting to serve.

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in salsa and seasoning mix; simmer on medium-low heat 10 min., stirring occasionally.
• Spread 1/2 cup meat mixture onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.
• Top with layers of 1/2 cup of the remaining meat mixture, half the beans, 1/2 cup cheese and 2 of the remaining tortillas; repeat layers. Top with remaining meat mixture and cheese; cover.
• Bake 30 min.; uncover. Let stand 5 min. before serving.

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Steps:

• Brown ground beef and onion in large skillet, then drain.
• Place beef and onion back into skillet.
• Add tomato juice, brown sugar, vinegar, salt, oregano, marjoram, and garlic powder; cover and simmer for 20 minutes.
• Meanwhile, cook lasagna noodles with 1 Tbsp oil according to the package directions.
• Dissolve cornstarch in water and add to sauce, stirring until thickened.
• In a greased 9x13 inch baking dish, layer noodles, meat sauce, cottage and mozzarella or swiss cheese, and parsley flakes.
• Sprinkle parmesan cheese over the top.
• Bake at 350 degrees for 35-40 minutes.

Steps:

• Brown sausage in a large skillet. Drain fat.
• Add basil, garlic, salt, tomatoes, tomato paste and water.
• Simmer, partially covered, 30 minutes, stirring occasionally.
• Combine cottage cheese, Parmesan cheese and eggs in a bowl. Mix well.
• Layer noodles, cottage cheese mixture, mozzarella and meat sauce ½ at a time in a 9" x 13" pan.
• Bake at 375 degrees for 30 minutes.
• Let set for 10 minutes before serving.

Steps:

• Preheat oven to 350°F.
• In a large nonstick pan, heat vegetable oil over medium heat.
• Add zucchini, mushrooms, onions and garlic, and cook until tender.
• Add tomatoes, water, tomato paste and Italian seasoning.
• Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes until mixture has spaghetti sauce consistency, stirring occasionally.
• Season with pepper to taste and add sugar if too acidic.
• In large pot of boiling water, cook lasagna noodles as directed on package (usually 10 to 12 minutes) until tender but firm.
• Drain and rinse under cold water the drain again.
• Combine cottage cheese, mozzarella, egg and half of Parmesan.
• Cover bottom of 13 x 9 inch baking dish with a bit of the tomato sauce.
• Place 1 layer of cooked noodles in dish.
• Cover with half of cheese mixture.
• Repeat with remaining sauce, noodles and cheeses to make 3 layers of each ending with a final layer of tomato sauce.
• Sprinkle with remaining Parmesan cheese.
• Bake for 45 minutes or until hot and bubbly.
• Remove from oven and allow to stand for 5 to 10 minutes before serving.

Steps:

• 1. Mix ricotta cheese and 2 ladles of spaghetti sauce in separate bowl. Add 1/4 of the mozzarella cheese to the mixture and beaten eggs.
• 2. Place 1-2 ladles of spaghetti sauce in bottom of pan. Place no-bake lasagna noodles over sauce. Place spoonfuls of the cheese mixture over each noodle and spread. Add meat layer if desired and sprinkle with parmesan cheese.
• 3. Place lasagna noodles over top of sauce, cheese mixture, and/or meat layer and continue layering ending with remaining mozzarella cheese over top of sauce and sprinkle with parmesan cheese.
• 4. Cover and bake at 350'F for 1 hour. Towards end of baking time, uncover so that the cheese melts. Let sit for approx. 5 minutes to let lasagna set up.

Steps:

• Brown beef and minced garlic, drain.
• Add tomato paste, tomatoes and seasoning. Cover and simmer 15 to 20 minutes.
• Heat oven to 350 degrees.
• In a 11x14-inch glass baking dish, alternate layers of cooked noodles, meat sauce, cottage cheese and cheddar cheese.
• Bake for 30 minutes.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine spaghetti sauce and browned ground beef.
• In separate bowl combine cottage cheese, 2 Tablespoons Parmesan cheese, and beaten egg.
• Spread about 1 cup sauce in bottom of a 13x9x2 inch baking dish.
• Over this layer 1/3 of the cooked noodles, 1/2 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
• Cover with 1 cup sauce and 1/4 cup parmesan cheese.
• Repeat.
• Top with remaining noodles, sauce, and mozzarella cheese.
• Bake for 30 to 35 minutes or until bubbly.
• Let stand 10 minutes before cutting.