EASY MAC AND CHEESE LASAGNA
Make and share this Easy Mac and Cheese Lasagna recipe from Food.com.
Provided by tash662
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 deg F. Lightly grease 8x8 baking dish.
- Cook and drain ground beef and mix with spaghetti sauce.
- Prepare Macaroni and Cheese using the directions on the box.
- Place a layer (exactly half) of Mac and cheese in the baking dish, top with a layer of meat then a layer of cheese.
- (Repeat).
- After the 2 layers are complete, bake in the oven for 20 minutes or until heated through.
- Then top with Parm Cheese.
- **For meat substitute you can use pre cooked chicken.
- **For a complete meatless dish you can use just the spaghetti sauce and leave out all meats.
Nutrition Facts : Calories 569.4, Fat 27, SaturatedFat 11.7, Cholesterol 106, Sodium 876.5, Carbohydrate 42.9, Fiber 2.9, Sugar 9.5, Protein 36.8
MAC & CHEESE LASAGNA
Trying to decide between two family favorites? This Mac & Cheese Lasagna solves that for you! Watch our video to see how easy Mac & Cheese Lasagna is.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Prepare Dinner as directed on package, using the Light Prep directions. Meanwhile, brown meat in skillet; drain.
- Spread half the Dinner onto bottom of 8-inch square baking dish sprayed with cooking spray; top with layers of half each of the pasta sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
MACARONI & CHEESE LASAGNA
Make and share this Macaroni & Cheese Lasagna recipe from Food.com.
Provided by Karen..
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F.
- Prepare macaroni and cheese as directed on package with milk and butter.
- Spoon half of the prepared Mac and cheese into lightly greased 8-inch square baking dish.
- Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese.
- Bake 20 minute or until heated through.
Nutrition Facts : Calories 452.9, Fat 21.5, SaturatedFat 11.3, Cholesterol 76.2, Sodium 772.2, Carbohydrate 43, Fiber 2.9, Sugar 9.2, Protein 21.5
PEPPERONI, MACARONI AND CHEESE "LASAGNA STYLE"
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
- In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
- Preheat the oven to 375 degrees F.
- In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.
- Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.
- Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
MAC & CHEESE SKILLET LASAGNA
Find a new favorite in our Mac & Cheese Skillet Lasagna. Easy to prepare, easier to enjoy, our Mac & Cheese Skillet Lasagna is classic in the making.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Brown meat in large skillet on medium-high heat; drain.
- Add water and Macaroni; stir. Bring to boil; cover. Simmer on medium heat 7 to 8 min. or until macaroni is tender.
- Stir in Cheese Sauce Mix, milk, margarine and pasta sauce. Top with mozzarella cheese; cover. Cook on low heat 1 to 2 min. or until cheese is melted.
Nutrition Facts : Calories 550, Fat 34 g, SaturatedFat 12 g, TransFat 3 g, Cholesterol 75 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
MACARONI CHEESE LASAGNE
Feeling a bit fuzzy or need some comfort? Mac 'n' cheese and lasagne are sure to do the trick - and here we've combined them for the ultimate indulgent dish
Provided by Esther Clark
Categories Dinner
Time 1h30m
Number Of Ingredients 24
Steps:
- Heat half the oil in a large, heavy-based frying pan or casserole dish over a medium-high heat, and fry the mince and pancetta until golden. Transfer to a bowl using a slotted spoon and set aside.
- Add the remaining oil to the pan and fry the onion, celery and carrot for 10 mins until just softened. Add the garlic and cook for 1 min more, then return the meat to the pan.Tip in the wine, bring to a simmer and cook until the mixture is reduced by half. Stir in the tomato purée, tomatoes, stock, bay, rosemary and sugar. Simmer, covered, for 30 mins, then remove the lid and simmer uncovered for another 10 mins until reduced. The ragu will keep in the freezer for up to two months. Leave to cool completely before freezing.
- Meanwhile, make the cheese sauce. Melt the butter in a saucepan until foaming, then stir in the flour and cook for 2 mins. Stir in the mustard, then remove from the heat and gradually whisk in the milk in small additions. Return the pan to the heat and simmer for 5-6 mins, whisking continuously until thick and smooth. Add the nutmeg, parmesan and 80g of the cheddar, then season to taste.
- Heat the oven to 200C/180C fan/gas 6, and cook the macaroni in a large pan of boiling water for 5 mins. Drain, then stir into the cheese sauce. Spread the ragu into the base of a large rectangular baking dish (ours was 28 x 22 x 5cm), then spoon over the mac 'n' cheese and gently spread out using the back of a spoon to cover the ragu. Top with the remaining cheddar and the mozzarella, and bake for 25-30 mins until golden and bubbling. Leave to rest for 5 mins, then scatter over a few basil leaves to serve, if you like.
Nutrition Facts : Calories 574 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
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