Hearty Meat Lovers Lasagna Food

MEAT LOVER'S LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray and spread 1 cup spaghetti sauce evenly over bottom. Cook lasagna noodles according to package directions; drain well.
• Meanwhile, in a large skillet over medium-high heat, cook beef and sausage until no pink remains, stirring to break up meat as it cooks. Drain off excess liquid and add remaining spaghetti sauce to meat; mix well.
• In a large bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, garlic powder, and salt; mix well.
• Place 3 noodles over sauce. Spread 1/3 of cheese mixture over noodles, layer with 6 slices mozzarella cheese and spoon 1/3 of meat sauce over cheese. Repeat with 2 more layers, ending with meat sauce and cover with foil.
• Bake 50 minutes, uncover, and place remaining cheese on top. Return to oven to finish baking for 15 to 20 minutes, or until heated through in center. Allow to sit 10 minutes before serving.

HEARTY MEAT LASAGNA

Steps:

• Cook and drain noodles as directed on package; rinse with hot water and drain.
• In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes.
• In a small bowl, blend egg and ricotta.
• In the bottom of a 9x13" baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice.
• Cover tightly with aluminum foil and bake at 375° for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting.
• NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes.

HEARTY MEAT LOVER'S LASAGNA

Steps:

• In a Dutch oven or large skillet with lid, cook sausage, ground sirloin, onion, mushrooms, and garlic, in olive oil over medium heat until well browned.
• Stir in crushed tomatoes, tomato paste, tomato sauce, and balsamic vinegar.
• Season with sugar, basil, oregano, thyme, bay leaves, fennel seeds, Italian seasoning, 1 ½ teaspoons salt, pepper, and 2 tablespoons parsley.
• Simmer on low, covered, for at least 1 1/2 - 2 hours, stirring occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, and 1/2 teaspoon salt.
• To assemble, spread enough meat sauce to cover the bottom of the baking dishes.
• Arrange 3 raw lasagna noodles lengthwise over meat sauce.
• Spread noodles with half of the ricotta cheese mixture.
• Place a third of the mozzarella cheese slices on top of the ricotta in pans.
• Spoon about 1 1/2 cups meat sauce over mozzarella, and sprinkle each pan with 1/4 cup Parmesan cheese and 1/4 cup Romano cheese.
• Repeat layers (noodles, ricotta, mozzarella, meat), and top with remaining mozzarella, Parmesan, and Romano cheese.
• Cover pans with foil: to prevent sticking, spray the underneath side of foil with cooking spray.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25-30 minutes or until cheese on top is nice and golden.
• Cool for 15 minutes before serving.

HEARTY MEAT LASAGNA (OAMC)

Steps:

• FOR THE SAUCE: Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened but not browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the meat loaf mix, 1 tsp salt and 1 tsp pepper and cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 minutes.
• Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes. Stir in the tomato puree and drained diced tomatoes, Bring to a simmer and cook until the flavors are blended, about 3 minutes. Season with salt and pepper to taste; set aside.
• FOR THE RICOTTA FILLING: Stir all of the ingredients together until combined; set aside.
• TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat). Place 3 of the noodles in a single layer in the baking dish. Spread 1/3 cup of the ricotta mixture over each noodle, then sprinkle the layer with 1 cup of the mozzarella. Spoon 1 cup of the sauce evenly over the cheeses. Repeat the layering of the noodles, ricotta, mozzerella, and sauce twice more. Place the remaining 3 noodles on top, cover with the remaining 1 cup mozzarella and the Parmesan.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be completely thawed in the refrigerator, about 24 hours.).
• TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before serving.
• TO SERVE RIGHT AWAY: Bake as directed, reducing the covered baking time to 15 minutes.

"MEAT" LOVER'S LASAGNA

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• Unwrap sausages; place on large microwavable plate. Microwave uncovered on High 1 to 2 minutes, turning sausages once, until slightly thawed. Cut sausages into 1/4-inch slices.
• In medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. In another medium bowl, mix pasta sauce, Italian seasoning and water.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup pasta sauce mixture. Top with 3 noodles, half of the ricotta mixture and half of the sausage pieces. Top with about 1 1/4 cups remaining pasta sauce mixture and half of the soy cheese. Repeat with remaining noodles, ricotta mixture, sausage, pasta sauce mixture and soy cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.

MEAT LOVERS CHEATING LASAGNA

Steps:

• In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
• Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
• In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
• Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
• Now spread all the meat over that and pour the remaining sauce on top of it.
• Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
• Spread the remaining half of pepperoni strips on top of cheese.
• Cover with foil and bake at 375* for about 20-25 minutes.
• Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
• Serve with no yeast Beer Bread (recipe# 73440).

HEARTY MEAT LOVER'S PIZZA

Steps:

• In medium bowl, dissolve yeast in warm water. Stir in flours, oil and salt. Beat vigorously 20 strokes with spoon. Let dough rest in bowl 20 minutes.
• Meanwhile, move oven rack to lowest position; heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with additional oil. Sprinkle with cornmeal. In 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain.
• Divide dough in half. With floured fingers, pat each half into 11-inch round on cookie sheet. Spread pizza sauce over dough rounds. Top each with sausage mixture, bell pepper, olives, pepperoni and cheese.
• Bake 15 to 20 minutes or until cheese is melted and sauce is bubbly.