Ultra Quick Lasagna Recipes

Steps:

• Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
• Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
• Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
• Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
• Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
• Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
• Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
• In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
• To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Steps:

• Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
• Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
• While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
• Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
• Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
• Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.

Steps:

• Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
• In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
• Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
• Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
• Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to "sealing". Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
• Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to "venting" and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
• Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
• Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
• Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350°F. Mix egg and ricotta cheese until well blended.
• Spread about 3/4 cup of the pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 3 noodles, half of the ricotta mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
• Bake 45 min. Remove foil. Bake an additional 15 min. or until noodles are tender and lasagna is heated through. Let stand 10 min. before cutting to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Steps:

• Fry the ground beef and boil the pasta ( al dente).
• When beef is done add the cream cheese and work it into the beef.
• When the cream cheese is mixed into the beef well and the pasta is cooked combine all of the ingredients except 1 cup of the mozzarella cheese into a large bowl and mix well.
• Place into a 13x9 pan and top with the remaining mozzarella cheese.
• Bake uncovered at 350 for 15 minutes.
• Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch by 13-inch pan with non-stick coating.
• Mix Ricotta cheese, cottage cheese, parsley, and garlic.
• Pour 1 cup of sauce in bottom of pan.
• Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
• Spread 1/2 of the cheese mixture over the noodles.
• Top with 1/2 of the mozzarella cheese.
• Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
• Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
• Sprinkle with Parmesan cheese.
• Bake, covered tightly with aluminum foil for one hour.
• (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).

Steps:

• Preheat oven to 350. In a large bowl, combine tomato sauce, garlic, wine, water and oregano.
• In a medium bowl, beat eggs. Beat in the ricotta and parmesan cheeses.
• Pour 2 cups sauce on bottom of 9x13 pan. Alternate the lasagna, sauce, ricotta mixture, and mozzarella, making three layers ending with mozzarella.
• Cover tightly with aluminum foil. At this point it can be refigerated up to 24 hours. Bring to room temperature before baking.
• Bake 1 hour covered, remove foil and continue baking 15 more minutes or until the sauce is thickened and the noodles are tender.
• Let sit 10 minutes before cutting.

Steps:

• Preheat oven to 375°F.
• Grease a 9x13 baking pan.
• Place small amount of spaghetti sauce in the bottom of the pan.
• Place 3 strips of uncooked lasagna noodles in pan; spread with 1/3 spaghetti sauce, 1/3 ricotta and 1/3 mozzarella cheeses.
• Repeat layers twice.
• Sprinkle with romano cheese.
• Bake, covered, for 30 minutes.
• Remove cover and bake 30 minutes longer.
• Let stand 10 minutes before cutting and serving.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato sauce, spaghetti sauce mix and vegetable juice. Bring to a boil; reduce heat and simmer for 10 minutes. , Remove from the heat. Cover the bottom of a lightly greased 13x9-in. baking dish with a thin layer of meat sauce. Layer with 3 lasagna noodles, one-third of the cottage cheese, one-third of the mozzarella cheese and one-third of the remaining meat sauce. Repeat layers twice. , Cover tightly with foil and bake at 350° for 1 hour or until heated through. Let stand for 10 minutes before cutting.

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
• Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
• Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add spaghetti sauce; heat through. Rinse and drain the noodles., In a greased 13-in. x 9-in. baking dish, layer a third of the meat sauce and half of the noodles and cheese. Repeat layers. Top with remaining meat sauce. , Cover and bake at 350° for 35 minutes or until bubbly.