Threelayercheesylasagna Recipes

Steps:

• Preheat oven to 375 degrees. Spray baking pan with non-stick cooking spray.
• Brown meat with onion and garlic. Drain grease off.
• In medium bowl, beat eggs, Stir in ricotta, 2 cups of mozzarella and the Parmesan.
• Spoon half jar of sauce on bottom of pan; layer with 2 sheets lasagna noodles, half ricotta mixture and browned meat, and remaining sauce from first jar. Add 1 cup of mozzarella. Layer 2 sheets lasagna noodles, remaining ricotta mixture and browned meat, and half of the second jar of sauce. Top with 2 sheets, remaining sauce and 1 cup of mozzarella.
• Bake, covered with foil until bubbly, 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 375°F.
• Cook Lasagna noodles according to package cooking time, drain and separate.
• Combine cooked meat and 1-1/2 jars sauce in a large saucepan.
• Combine eggs, ricotta, 3-1/2 cups mozzarella, and Parmesan cheeses in a large bowl.
• Spray or grease a 9x13-inch baking dish or two 8x8-inch baking dishes with cooking spray. Spread 3/4 cup sauce over the bottom of the baking dish.
• Place 3-4 Lasagna noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.
• OAMC DIRECTIONS.
• Assemble lasagna in a foil lined baking dish and then place in freezer. No prior baking needed. Freeze until firm enough to remove from baking dish. Cover completely with another layer of heavy foil, then place in a gallon sized freezer bag and label.
• To Serve: Place frozen foil wrapped lasagna back into baking dish originally used. Thaw and bake covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes. To bake from the frozen stage, and 30 minutes to total baking time.

Steps:

• Preheat the oven to 450 degrees F.
• Cut each of the zucchini in half crosswise and then slice lengthwise into 1/4-inch strips. Toss with 1 tablespoon of the oil and a pinch of salt, and spread on a baking sheet. Cut the portabellas into 1/4-inch strips, and then toss in the remaining 1 tablespoon oil and a pinch of salt and place on a separate baking sheet. Roast for 7 to 8 minutes, then flip and roast until tender and starting to brown, 4 to 5 minutes. The portabellas may take a few minutes longer than the zucchini. Cool the vegetables. Reduce the oven temperature to 350 degrees F.
• While the vegetables roast, mix 1/2 cup of the Parmesan, the pepper, nutmeg, ricotta, eggs, basil and 1 teaspoon salt in a large bowl until well combined.
• Spread 1 1/2 cups of the marinara in the bottom of a baking dish and top with an even layer of uncooked lasagna noodles (about 5). Top the noodles with 1 1/2 cups of the ricotta mixture, spreading as evenly as possible. Evenly distribute half of the roasted veggies over the ricotta and top with 2 cups of the spinach. Add another 1 1/2 cups of marinara and another layer of noodles. Repeat with another 1 1/2 cups ricotta, the other half of the roasted vegetables, half of the mozzarella slices, the remaining 2 cups spinach, 1 1/2 cups of marinara, and then another layer of noodles. For the final layer, spread the remaining 1 1/2 cups ricotta, another layer of noodles, 1 1/2 cups of marinara, the remaining mozzarella slices, and then top with the remaining 1/2 cup of Parmesan.
• Bake for 1 hour covered with foil. Then remove the foil and bake until bubbly and beginning to brown, 20 to 25 minutes. Rest the lasagna 15 to 20 minutes before serving.

Steps:

• Cook lasagna noodles al-dente (until they are no longer brittle), drain.
• Brown ground beef, drain.
• Add sauce to cooked meat.
• Combine ricotta cheese, cream cheese, and sour cream.
• Layer half of the noodles in a 13 x 9 inch casserole dish (or 2 1/2 quarts).
• Top with half the beef mixture, then half the cheese mixture.
• Repeat layers, then top with mozzarella cheese.
• Bake at 350° for 30 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, combine 1 lb mozarella, parmesan and eggs.
• Mix well.
• On bottom of greased 13x9 baking dish, spread 1 cup pasta sauce.
• Top with half each of the uncooked lasagna noodles, egg mixture, ground beef, remaining pasta sauce and mozzarella.
• Repeat layering.
• Top with parsley.
• Cover tightly with aluminum foil.
• Bake 1 hour or until hot and bubbly.
• Let stand covered 15 minutes before serving.
• Refrigerate leftovers (if you have them).

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:

• Cook Pasta till aldente.
• In a sauce pan , melt 2 Tblsp of the butter over medium low heat, add flour and cook for 3 minutes, stirring with a wisk.
• Add warm milk and continue stirring 2 or 4 minutes until it is slightly thickened.
• Remove from heat, stir in mozzarella and cheddar cheeses till melted.
• Pour marinara sauce into a baking casserole dish, add cooked pasta and toss to coat.
• Pour cheese mixture over the top.
• In a microwave safe dish, melt the remaining butter, then stir in breadcrumbs and parmesan.
• Top casserole with crumb mixture.
• Bake in 375 degree oven for 30 minutes.
• When you serve, make sure you get a little of all 3 layers.

Steps:

• Mix sauce, cooked meat and water.
• Spread 1 cup of the sauce mixture onto bottom of 12 x 8 inch baking dish.
• Top with 3 uncooked lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the shredded cheese and 1/2 of the remaining sauce mixture.
• Top with remaining 3 uncooked lasagna noodles, ricotta cheese, sauce mixture and shredded cheese.
• Cover tightly with foil.
• Bake at 350°F for 1 hour.
• Let stand 5 to 10 minutes before serving.

Steps:

• Heat olive oil over medium heat. Add onion and garlic and cook until soft, but not browned, about 5 minutes.
• Add ground beef and cook until no longer pink, stirring frequently. Add the red wine, cover and cook for 5 minutes.
• Add tomato paste, tomato sauce, tomato juice and spices and mix well. Add vegetables and mix to combine. Heat through and add extra wine until desired consistency. You can make this ahead of time and leave it to cool before assembling the lasagna.
• In a large bowl, combine ricotta, first portion of mozzarella cheese, Parmesan and eggs.
• Spray a 19X13 lasagna pan with non-stick spray. Use a bit of the sauce liquid on the bottom of the pan to keep the first layer of noodles from sticking. Put down a layer of lasagna noodles, then top with globs of cheese mixture and about one half of the meat mixture. Repeat and top with a third layer of lasagna noodles. Try to have a bit of the meat sauce left to put on the top layer just to keep it moist. Top with second batch of mozzarella, or any shredded cheese you have on hand.
• Pre-heat oven to 375°F Bake for 30 minutes, covered with foil. Try not to press the foil down too much, as the cheese will stick when it starts to bubble. Remove the foil and bake for an additional 10 minutes. Let stand for approximately 10 minutes before cutting.

Steps:

• Preheat the oven to 400°F (200°C).
• Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
• Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
• In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
• In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
• Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
• Enjoy!

Steps:

• In a dutch oven or very large skillet, brown the meat. Add the onion powder and garlic and cook a couple of minutes more.
• Stir in the tomato sauce, paste, water and seasonings.
• Cover, and simmer, stirring occasionally for 30 minutes.
• With mixer or food processor, mix the cream cheese, ricotta and eggs.
• Preheat oven to 350, and spray a large lasagna pan (11x15) with cooking spray.
• Layer half the noodles in the bottom of the pan, breaking the noodles as needed.
• Add half of the meat sauce, and spread evenly over the noodles.
• Gently spread the cream cheese/ricotta mixture evenly over the sauce.
• Lay the sliced Mozzarella on top of the cream cheese layer, covering completely.
• Lay the remaining lasagna noodles on top of this.
• Top with remaining meat sauce.
• Sprinkle the Parmesan over the entire casserole.
• Bake for 25 minutes. Cool 15 minutes before cutting.
• NOTE: You could divide this into two smaller casseroles and freeze one.