My Favorite Lasagna Recipes

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Steps:

• In a dutch oven over high heat cook ground beef and onions until beef is browned and juices have evaporated. Add the tomatoes, tomato paste, sugar, salt, oregano leaves, thyme leaves, red pepper flakes, garlic salt, and bay leaf, heat mixture until boiling. Reduce heat and simmer, stirring occasionally, for 30 minutes.
• Discard the bay leaf and spoon off any grease that has accumulated on top of the sauce. Set aside.
• In another dutch oven boil water, add lasagna noodles, and cook until tender. Drain well in colander and set aside.
• Preheat oven to 375°F In a 13x9-inch baking dish add half of the lasagna noodles layering as you go.
• In a small bowl add ricotta cheese and eggs, beat well until combined. Spoon half of this mixture over the layered lasagna noodles and half of the meat sauce. Sprinkle half of the mozzarella cheese over this layer. Repeat layers and bake in oven for 45 minutes. Remove from oven and let stand 10 minutes before serving.

Steps:

• Heat the olive oil in a large wide saucepan; add the ground beef, onion and garlic.
• Sauté, stirring, over medium meat until the meat is browned.
• Add the tomatoes, tomato paste and sauce, basil and oregano.
• Cook, stirring occasionally, over medium-low heat until sauce is cooked down and thickened, 1-1/2 to 2 hours.
• There should be about 4 cups of sauce.
• Season with salt and pepper.
• Cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain.
• Place noodles in a bowl of cool water until ready to use.
• Beat the cottage cheese, Parmesan and egg together; set aside.
• Heat oven to 350°F.
• Add about 1/2 cup of sauce to bottom of a 9x13-inch baking dish.
• Lift the noodles from the water individually and blot dry on paper towels.
• Arrange a slightly overlapping layer of 5 noodles on the bottom of the dish.
• Cover the noodles with half the ricotta mix; add about 1/3 of the sauce and 1/3 of the mozzarella.
• Arrange a second layer of 5 noodles.
• Add the remaining ricotta, half of the remaining sauce and half of the remaining mozzarella.
• Top with the remaining 5 noodles, the remaining sauce and the last of the mozzarella.
• Bake until the cheese is melted and the mixture is bubbly, about 50 minutes.
• Let stand at least 15 minutes before serving.

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.

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:

• Boil Lasagna Noodles as described on package.
• Brown Ground Beef and drain.
• Pour Spaghetti Sauce in pan with ground beef and mix.
• Lay 3 Lasagna Noodles side by side in a 13x9 glass baking dish.
• Pour 1/2 Meat mixture over noodles.
• Lay slices of the Mozzarella on top of the meat mixture.
• Spread about 3/4 of the Cottage cheese over the Mozzarella cheese.
• Lay the remaining 3 Lasagna Noodles side by side on top of the Cottage Cheese.
• Spread remaining Meat Mixture over noodles.
• Sprinkle with Parmesean cheese.
• Bake at 350 degrees for 35-40 minutes.
• Let Lasagna"set" for about 15 minutes before serving, this is a great dish reheated, you can also prepare this the night before and refrigerate for the next day.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
• Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
• Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 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:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

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.