Lasagnaburgers Recipes

Steps:

• Preheat oven to 350°.
• In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
• In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
• Add water and all but 1 cup of spaghetti sauce to beef.
• Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan.
• Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
• Spread half the cheese mixture over the noodles.
• Spoon a third of the beef mixture over the cheese layer.
• Repeat layers once.
• Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
• Cover and bake 50 minutes.
• Sprinkle remaining mozzarella cheese over the top.
• Let stand 5 minutes before serving.

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:

• Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
• Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
• Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
• Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

Steps:

• 1. Spray 13 x 9-inch (3 quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes, stirring occasionally.
• 2. Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the shredded cheddar and american blend.
• 3. Spread 1 cup beef mixture over bottom of baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles; top with 1 cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 cups beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese. Cover with foil.
• 4. Heat oven to 350°F Bake lasagna, covered, 45 minutes. Uncover and bake 25-35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5 to 10 minutes before cutting.

Steps:

• Preparation:.
• Remove 6 pieces of pasta from package.
• Preheat oven to 375 degrees.
• Brown hamburger in large skillet, remove from heat, drain. Stir in Pasta Sauce.
• In a medium bowl beat two eggs with Basil and Oregano. Add Ricotta and Feta cheese.
• Assembly:.
• In a 9 x 9 x 2 inch baking dish, spread ¾ cup meat sauce.
• Place 2 pieces of uncooked pasta over the sauce.
• Spread about 1 cup of Ricotta mixture over the pasta. Spread 1 cup meat sauce over Ricotta. Sprinkle with 1 cup Mozzarella cheese.
• Repeat step 3 two more times. Top with pasta, spread remaining Ricotta, meat sauce, and Mozzarella cheese (add Parmesan if desired).
• Bake:.
• Cover with foil and bake at 375 degrees for 30 minutes.
• Remove foil and bake for an additional 10 to 15 minutes until bubbly.
• Let stand 5 minutes, cut and serve.

Steps:

• Preheat oven to 375°F.
• Cook noodles and drain.
• Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
• In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
• In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
• Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
• Let sit for about 10-15 minutes before you cut into it.

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Steps:

• First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
• For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
• Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
• Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
• To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
• Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
• Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
• Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

Steps:

• Brown meat, onion, and green pepper (and mushrooms if desired), adding garlic salt. Drain fat.
• Add tomato sauce and bring to a simmer, cover and cook for at least 1 hour.
• Meanwhile, cook the lasagna noodles in salted water (reserve the cooking liquid) until barely al dente (about 7 minutes) and combine the cottage cheese and mayonnaise in a bowl.
• Preheat oven to 350°F.
• Grease a 13X9 pan with butter. Evaluate the sauce, if it has cooked for a long time and lost a lot of liquid, thin it by adding 1/4 cup at a time of cooking liquid from the noodles. Add as much as desired to get the right consistency: thick but spreadable. This will also make your sauce "sticky" so it will coat the noodles.
• Spoon a thin layer of sauce into the bottom of the dish. Layer noodles (overlapping if necessary), 1/2 meat mixture and 1/2 the cheese mixture.
• Cover with the rest of noodles, meat and cheese mixture. Top with shredded mozzarella.
• You can store this in the refrigerator or freezer at this point until ready to heat. Allow extra time for reheating from cold or frozen state. Spray a sheet of foil with cooking spray and cover the lasagna with it. Bake for 1 hour.
• Uncover and continue baking until the cheese is bubbly and browning.