Sweetandsavorylasagna Recipes

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a large bowl, mix together the ricotta, 2 cups (200 G) of mozzarella, 1 cup (110 G) of Parmesan, eggs, parsley and 1 teaspoon salt. Set aside.
• In a large pan, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, until translucent. Add the ground beef, breaking up with a wooden spoon. Stir in the garlic, Savory spice blend, and remaining 1½ teaspoons salt. Cook for 8 minutes, until the meat is no longer pink. Add 5 cups (1.3 Kilograms) of marinara sauce and stir to combine.
• To assemble the lasagna, grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Spread the remaining cup of marinara sauce over the bottom of the dish. Lay 4 sheets of lasagna on top of the sauce. Spread 1½ cups (375 G) of the ricotta mixture on top of the noodles. Pour 1½ cups (395 G) of meat sauce on top of the cheese. Repeat with the remaining ingredients, finishing with a layer of meat sauce. Loosely cover the baking dish with foil.
• Bake for 40 minutes.
• Increase the oven temperature to 500ºF (260˚C). Uncover the lasagna and sprinkle the remaining 1½ cups (150 G) mozzarella and ½ cup (55 G) Parmesan over the top.
• Bake the lasagna for 5 minutes more, until the cheese is bubbly and browned.
• Enjoy!

Steps:

• For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
• For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
• Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
• Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.

Steps:

• For the marinara: Put the tomatoes, tomato paste, garlic, vinegar and Italian seasoning in a soup pot over medium heat and cook, stirring occasionally, until it begins to bubble. Lower the temperature to a simmer and let simmer for 1 hour. Mix the marinara with an immersion blender until only slightly chunky.
• For the meat filling: Cook the onions and garlic in a large saute pan for 3 to 4 minutes. Add the ground beef and cook until it begins to brown. Add the red wine and let simmer uncovered, 8 to 10 minutes. Add the meat filling to the finished marinara.
• For the cheese filling: Combine the cream cheese, shredded cheese, feta, sour cream, basil, oregano and thyme in a large bowl.
• For the lasagna: Preheat the oven to 350 degrees F.
• Spray a deep 9-by-13-inch pan with nonstick cooking spray. Place one layer of sweet potato slices in the bottom, overlapping the edges just barely. Spread 1 1/2 cups meat marinara over the potatoes, then top with a third of the cream cheese mixture. Repeat the process 2 more times, layering meat marinara, sweet potatoes and cream cheese mixture. Top with the shredded cheese.
• Cover in foil and bake for 55 minutes. Remove the foil, then bake 5 minutes more.

Steps:

• Boil the lasagna noodles until done; rinse.
• Brown the ground meat, onion, and garlic; drain fat.
• In a large bowl, mix the spaghetti sauce and brown sugar.
• In another bowl, mix the eggs, 3 cups of mozzarella, and cottage cheese.
• Preheat oven to 350.
• In a large, deep casserole dish, start layering your lasagna. Start with sauce, then noodles, then half the meat, more sauce to cover the meat, and half the cheese mixture. Repeat. You will end with the third layer of noodles covered in the last of the sauce. Be generous with the sauce even if it seems to be getting soupy; the noodles are going to suck it all up.
• Cover with foil (shiny side in) and bake at 350 for 45 minutes.
• Remove foil cover and spread the remaining mozzarella cheese on top. Sprinkle with parsley for color.
• Bake uncovered for another 10 minutes or until cheese is completely melted.
• Let cool for at least 10 minutes before serving.