Better Than Ever Cheesy Meat Lasagna Food

BETTER-THAN-EVER CHEESY MEAT LASAGNA

Steps:

• Heat oven to 375°F.
• Brown meat with garlic and oregano in large saucepan. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
• Mix egg, cottage cheese and Parmesan until blended. Spread 1/2 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup of the remaining pasta sauce mixture; repeat layers. Top with remaining noodles and pasta sauce mixture; cover.
• Bake 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

BETTER BEEF LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Cook the noodles al dente according to the directions on the package. Drain well, then lay out on wax paper to prevent them from sticking to each other.
• Heat a large nonstick skillet over medium-high heat. Add the beef and cook until no longer pink, breaking up the meat into small pieces with a wooden spoon, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the skillet.
• Heat the oil in the skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until all the liquid is evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Season with 1/2 teaspoon salt, stir in 2 cups of the tomato sauce, and simmer for 2 minutes.
• In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/2 teaspoon salt, the black pepper, and nutmeg.
• Spread 1 cup of the remaining tomato sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then the remaining cheese mixture, more noodles, the remaining beef mixture, and finally one more layer of noodles. Top the final layer of noodles with the remaining 1 cup tomato sauce, then sprinkle with the grated cheeses. Cover loosely with foil. Bake for 45 minutes, uncover, and bake 15 minutes more.
• Per Serving: Calories 550; Total Fat 18 g (Sat Fat 7 g, Mono Fat 5 g, Poly Fat 0.8 g); Protein 35 g; Carb 62 g; Fiber 11 g; Cholesterol 90 mg; Sodium 1000 mg
• Excellent source of Calcium, Fiber, Iron, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B12, Vitamin C, Zinc
• Good source of Copper, Folate, Magnesium
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, basil, and red pepper flakes and bring to a boil. Reduce the heat to medium low and simmer for 15 minutes. Season with salt and black pepper.

BETTER-THAN-EVER CHEESY MEAT LASAGNA

Steps:

• PREHEAT oven to 375°F Brown meat with garlic and oregano in medium saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
• MIX egg, cottage cheese and Parmesan cheese. Spread 1/2 cup of the spaghetti sauce mixture onto bottom of 13x9-inch baking dish. Top with layers of 3 noodles, 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining spaghetti sauce mixture. Repeat layers. Top with remaining 3 noodles and remaining spaghetti sauce mixture. Cover with foil.
• BAKE 30 minute or until heated through. Uncover; top with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 5 minute or until cheese is melted. Let stand 5 minute before serving.

BEEF LASAGNA

Steps:

• Meat Sauce: Heat the oil in a large fry pan over a medium heat.
• Add the onion and bacon and cook until the onion is golden and tender.
• Add the minced garlic and cook a couple of minutes more.
• Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
• Now add the tomato paste and "cook it out" for another minute or two before adding the wine.
• Allow the wine to reduce a little, before adding the remaining sauce ingredients.
• Simmer until reduced and thickened and a deep rich red/ brown.
• *You could call this"cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
• Add a little more broth or water if it looks like doing so.
• Cheese Sauce:.
• Melt the butter, add the flour and stir well.
• Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened.
• Allow to cook a couple of minutes more on a simmer.
• Add the cheese and season to taste with salt and pepper.
• Assembly of the lasagna:.
• Spread a little of the beef sauce across the bottom of your pan.
• Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular.
• Cover with a layer of lasagna sheets.
• Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets.
• Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.
• Bake in a moderate oven for about 1 hour.
• Allow to stand about 15 minutes before cutting into squares to serve.