CHEESY BEEF LASAGNA
This lasagna recipe uses three cheeses to help put the comfort in comfort food.
Yield 12
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.
- Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.
- Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.
- In a large mixing bowl,combine ricotta cheese,half of the mozzarella cheese,eggs and black pepper. Mix Well.
- Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9" x 13" pan. Layer 4 lasagna noodles on top,overlapping noodles slightly to cover the bottom.
- Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.
- Spread the remaining cheese mixture on top of the second layer of noodles,layer with 2 ½ cups of meat sauce and 4 lasagna noodles.
- Spread the remaining meat sauce on lasagna noodles,top with parmesan cheese and remaining mozzarella cheese.
- Cover with foil and bake for 45 minutes at 375°F.
- Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.
Nutrition Facts :
CREAMY BEEF LASAGNA
The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. -Jane Frawley, Charles Town, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a bowl, beat cream cheese, sour cream and milk until smooth. , In a greased 13x9-in. baking dish, layer a fourth of the meat sauce, six noodles and a third of cream cheese mixture. Repeat layers twice. Top with remaining meat sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.
Nutrition Facts : Calories 403 calories, Fat 20g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 795mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CHEESY LASAGNA
The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 368 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
BEEF AND CHEESE LASAGNA
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings (plus enough meat sauce for 2 more meals)
Number Of Ingredients 15
Steps:
- For the Lasagna Filling:
- Preheat oven to 350 degrees F.
- Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
- Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
- For the Lasagna:
- Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
- Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
- Refrigerate or freeze the remaining sauce.
- Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
CHEESY BEEF LASAGNA
Try this hearty lasagna recipe with layers of pasta, ground beef and three types of cheeses - a perfect Italian dinner for your Thanksgiving feast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time.
- Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, pesto and salt. Stir in 1 cup of the mozzarella cheese. Set aside.
- In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.
- Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
- Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 680, Carbohydrate 47 g, Fat 1 1/2, Fiber 9 g, Protein 48 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1590 mg
CHEESY SHELL LASAGNA
Make and share this Cheesy Shell Lasagna recipe from Food.com.
Provided by irish mommy 724
Categories Meat
Time 1h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 9
Steps:
- In a non-stick skillet , cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
- Stir in the tomatoes and spaghetti sauce, bring to a boil, reduce heat and simmer, uncovered, for 20 minutes
- Meanwhile cook pasta according to package directions, drain.
- Pace half of pasta in an ungreased 13-in x 9-in baking dish. Top with half the meat sauce, sour cream, and provolone cheese. repeat the layers. sprinkle with mozzarella cheese.
- Cover and bake at 350ºF for 35-40 minutes. Uncover and bake 10 minutes longer, or until the cheese begins to brown.
CHEESY BEEF LASAGNA
Hearty lasagna recipe with a ground beef meat sauce and three cheeses layered with uncooked lasagna noodles to save some work.
Provided by Pam Cooking Spray
Categories Pasta by Shape
Time 2h
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Combine ricotta cheese, 2 tablespoons water, parsley and 1/4 teaspoon black pepper in small bowl; set aside.
- Heat large skillet over medium-high heat. Add beef and onion; sprinkle with Italian seasoning, salt and remaining 1/4 teaspoon black pepper. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain. Add undrained tomatoes, tomato sauce, remaining water, vinegar and red pepper flakes to skillet. Reduce heat and simmer 10 minutes, stirring occasionally.
- Assemble lasagna by spreading about 1 cup meat sauce over bottom of dish. Place 3 dry noodles over sauce, top with 2 cups meat sauce, half of ricotta mixture, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles topped with remaining sauce and remaining mozzarella and Parmesan cheeses.
- Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 20.6 g, Cholesterol 62.9 mg, Fat 13.6 g, Fiber 2.3 g, Protein 24 g, SaturatedFat 6.9 g, Sodium 834.7 mg, Sugar 4.7 g
BETTER-THAN-EVER CHEESY MEAT LASAGNA
Fit our Better-than-Ever Cheesy Meat Lasagna into a healthful eating plan. This cheesy meat lasagna is made with cottage cheese, ground beef and pasta sauce.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 1h5m
Yield 9 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
ROSIE'S CHEESY MEAT LASAGNA
Rosie's lasagna will please the lasagna purists in the family with its meaty, garlicky sauce, tender noodles and generous layers of ricotta cheese.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Brown meat with garlic and oregano in medium saucepan. Stir in pasta sauce; simmer 5 min. Remove from heat; stir in tomatoes.
- Mix ricotta, egg and Parmesan. Spread 1/2 cup of the sauce mixture onto bottom of 13x9-inch baking dish; cover with layers of 3 of the noodles, 1 cup of the ricotta mixture, 1/2 cup of the mozzarella and 1 cup of the remaining sauce mixture. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture. Cover with foil.
- Bake 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until cheese is melted. Let stand 5 min. before serving.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
CHEESY MEAT LASAGNA
My family loves this lasagna and it's such an easy recipe but it does take some prep time. It's versatile too and you can add or change things to your liking!
Provided by heather3404
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Boil and cook shells as directed
- Brown ground beef, season, and drain grease (reserve 1 tsp).
- Saute onions (or other vegetables in same pan using approx 1 tsp reserved grease -- add more if needed or use butter or other oil).
- combine ground beef, onions, and pasta sauce in same pan. cover and simmer on low while you prepare the rest of the meal. Stir occasionally.
- Mix cottage cheese, egg, then salt and pepper lightly. Mix well and add 2 cups cheese. Mix again.
- Spray a 13x9 inch baking pan and begin to layer in order -- shells, cottage cheese mix, meat sauce (repeat 3 times) and finish off by topping 1-2 cups mozzarella or Italian blend cheese onto lasagna.
- Bake for 20-30 minutes uncovered or until cheese is melted to your preference. I like to sprinkle an Italian blend seasoning or crushed red pepper on our individual servings. We serve this with garlic bread and a salad.
- Let stand approximately 20 minutes before cutting/serving (to set up or else it is too saucy). I use this time to make the salad and toast the garlic bread. This meal tastes even better the next day!
Nutrition Facts : Calories 663.3, Fat 34.3, SaturatedFat 16.2, Cholesterol 129.6, Sodium 1660.8, Carbohydrate 45, Fiber 1.6, Sugar 15.8, Protein 42
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5/5 (4)Category Main CourseCuisine ItalianTotal Time 2 hrs
- In a medium bowl, beat the eggs lightly. Add the ricotta, ½ cup of the Parmesan, oregano, basil, and salt and pepper, and stir to blend. Stir together the mozzarella and Monterey Jack in a bowl.
- Ladle a little of the sauce onto the bottom of a 13x9-inch baking pan. Spread all 12 of the lasagna noodles with even amount of the ricotta mixture, laying them out on a counter. Place 4 ricotta-covered noodles into the pan, covering the bottom. Spoon over a generous 1 1/2 cups of the sauce, covering the ricotta mixture entirely. Evenly sprinkle over 1/3 of the shredded cheese mixture. Repeat until you have three layers. Sprinkle the remaining ¼ cup Parmesan over the top).
- Cover the lasagna with tin foil (hint: spray one side with nonstick cooking spray and place that side down on top of the lasagna – when you remove it, the cheese won’t stick to the foil). Bake for 1 hour, removing the foil halfway through the cooking time so that the top gets bubbly and browned. You may wish to put a baking sheet (with sides) on the rack below the lasagna pan, to catch drips.
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