Velveeta Shells Cheese Lasagna Recipes

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Add water and VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa.
• Spread 1/4 of meat mixture into 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture and shredded cheese. Cover.
• Bake 30 min. Uncover. Let stand 5 min. before serving.

Steps:

• Brown ground beef. Drain and then mix with sauce. While beef is browning, make shells and cheese as directed on package.
• Layer cooked pasta with beef and mozzarella cheese. Repeat until you have 3 layers. Top with parmesan cheese.
• Bake at 350°F until top is brown and bubbling, about 30 minutes.

Steps:

• Preheat oven to 350°F
• Spray a 13x9-inch baking pan with nonstick cooking spray.
• In a skillet, brown ground meat; drain.
• Spoon about 1/4 cup spaghetti sauce on bottom of baking pan. Lay down a layer of noodles, then 1/2 browned meat, 1/3 of remaining sauce and 1/3 of Velveeta cubes. Repeat layer. Top 2nd layer with noodles, remaining 1/3 of sauce and Velveeta. Cover and bake at 350°F for 45 minutes.

Steps:

• Brown meat with onion and garlic; drain.
• Return to pan and stir in 3/4 of cooking/spaghetti sauce, 1/2 of the canned tomatoes, garlic salt and Italian Seasonings and simmer for 5 minutes.
• Meanwhile, preheat oven to 375 degrees.
• In 13/9 dish, spread 1/2 cup meat sauce, covering bottom.
• Place 4 lasagna noodles lengthwise over sauce, overlapping edges.
• Place the Velveeta cheese slices over the noodles, about 4 squares per noodle.
• Repeat layers twice, begin and end with noodles.
• Combine remaining canned tomatoes with sauce; spread remaining sauce, and sprinkle with parmesan and mozzarella cheeses.
• Add more Italian spices if desired.
• Cover with foil, bake about 40 minutes or until hot and bubbly and cheese is melted through.
• Remove the foil, bake for 5 more minutes.
• Let stand for 5 minutes before cutting and serving.
• Accompany with salad and garlic bread.

Steps:

• In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.