Little Nanas Lasagna Recipe 445

Steps:

• 1. Mix together eggs, ricotta, and grated cheese. 2. Layer in a pan- sauce, lasagna noodles, ricotta mixture, and mozzerella. Repeat several layers ending with mozzerella cheese. 3. Bake at 350 degrees for 45 to 60 minutes, or until almost dry. Allow to cool a little before cutting. Serve topped with extra pasta sauce and Parmesan cheese.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the butternut squash in half and spoon out the seeds. Place on baking sheet cut-side down. Add some water and bake until a knife slides through the skin and squash easily. Cool and then spoon the flesh from the shell. Set aside for later use.
• Raise the oven temperature to 400 degrees F.
• Place the ricotta, cream, garlic, shallots, basil, oregano and red pepper flakes in a medium-size mixing bowl. Whisk to combine until there are no lumps.
• Mince up the sage and add to the ricotta mix. Adjust the seasoning with salt and pepper. Whisk until blended and set aside for later use.
• Take 1 cup of the marinara and evenly coat bottom of each pan. Next lay a sheet of pasta down in each. Spread some of the ricotta mixture on each sheet and top with 3 cups of baby spinach.
• Add another sheet of pasta, then some more ricotta and spread half of the butternut squash, mashing up any larger pieces, over each lasagna.
• Then add another layer of pasta on each. Top with the remaining ricotta mixture and 3 cups of baby spinach on each. Add the last layer of pasta and pour the remaining marinara on top. Finish with the Parmesan and then the mozzarella.
• Wrap each with parchment paper and then aluminum foil. Bake until cooked through, 1 hour to 1 hour 15 minutes. Let cool, then cut and serve.

Steps:

• In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 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.