LASAGNA CASSEROLE
While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. -Deb Morrison, Skiatook, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 667 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 1209mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 44g protein.
LAZY LASAGNA CASSEROLE
This Lazy Lasagna Casserole is a no-fuss way to satisfy your craving for lasagna. Bake it after assembling or freeze it for an easy meal on a busy day.
Provided by Valerie Brunmeier
Categories Main Course Pasta
Time 50m
Number Of Ingredients 15
Steps:
- Cook the pasta one minute shy of the package directions. Drain well and set aside.
- Meanwhile, in a large, deep skillet or Dutch oven, cook beef, onion, and ½ teaspoon garlic over medium heat until meat is no longer pink. Drain the grease and return the pan to the heat. Sprinkle with Italian Seasoning, salt and ¼ teaspoon pepper and cook, stirring, for a minute or two. Add the marinara and water and let it simmer for a couple of minutes until warmed through. Stir in the cooked pasta, remove from the heat and set aside.
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
- Add ricotta and egg to a large mixing bowl and stir until smooth. Add half of the shredded mozzarella, remaining garlic, half of the Parmesan cheese, parsley and remaining pepper.
- Add half of the beef/pasta mixture to the prepared baking dish. Spoon dollops of the ricotta mixture evenly over the top. Top with remaining beef/pasta mixture, spreading it out with the back of a spoon to cover the creamy layer.
- Cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, 5 to 10 minutes longer or until bubbly and cheese is melted. Garnish with fresh basil and let stand for 5 minutes before serving.
Nutrition Facts : Calories 489 kcal, Carbohydrate 27 g, Protein 42 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 132 mg, Sodium 1400 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
LASAGNA CASSEROLE - EASY (BUT DELICIOUS!)
Provided by Claudia Gomez
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil on the stovetop.
- Add in your pasta and allow it to cook until it's al dente (cook the pasta for one or two minutes less than it says to on the back of the packet). Once you finish cooking the pasta, drain the water, and keep the pasta ready on your counter.
- Place a large skillet onto a medium heat on the stovetop and throw in your ground beef, chopped onions, and minced garlic. Allow the ingredients to cook on medium heat until the ground beef is browned all over, and the onions have softened up.
- Add in your Italian herbs and seasoning alongside salt and pepper to taste. Stir before pouring over your marinara sauce. Pour in a little water (no more than 2 tbsps) to lighten the sauce.
- Allow the ingredients to simmer in the sauce until it's warmed up (no need to boil), then add your drained pasta to the mix and stir everything together.
- Now you need to prepare a 13 x 9-inch casserole dish and preheat your oven to 350 °F.
- While the oven is preheating, pour your ricotta cheese into a large mixing bowl. Crack your large egg into the bowl and whisk it into the cheese.
- Shred your mozzarella cheese and grate your parmesan. Add half of both kinds of cheese to the mixing bowl. Stir everything together with a light seasoning of pepper.
- Now it's time to layer your lasagna casserole. First, pour half of the sauce, beef, and pasta into the baking dish. Add a smooth layer of your cheese mixture, then add a second layer of sauce, beef, and pasta.
- Add any leftover cheese mixture to the top, cover the pan with tin foil, and then place the lasagna casserole into the oven.
- After 30 min of baking, take the easy lasagna casserole out of the oven, remove the tin foil, and cover the top with the rest of your grated parmesan and shredded mozzarella.
- Place the lasagna back into the oven, this time uncovered. Bake for a further 10 min to give the lasagna a cheesy, yet golden brown finish.
- Leave to cool, sprinkle with fresh basil, and serve up to a hungry dinner table!
Nutrition Facts : ServingSize 6
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
EASY LASAGNA CASSEROLE
Super easy as far as lasagnas go. Tom doesn't really like lasagna, but he begs for this one to be made.
Provided by CandyTX
Categories One Dish Meal
Time 50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Boil and drain noodles until tender, but not mushy, you want them flexible, but not totally limp, cook them, don't over cook them.
- Add in cream cheese and sour cream, enough to coat the noodles.
- Brown and drain hamburger and onion. Mix in the rest of the ingredients with the noodle mixture, being careful not to tear them up.
- Top with lots of shredded cheddar and mozzarella.
- Bake at 350~ for 20 minutes.
Nutrition Facts : Calories 401.5, Fat 19.3, SaturatedFat 9.3, Cholesterol 104.7, Sodium 366.7, Carbohydrate 33.5, Fiber 2.2, Sugar 3.5, Protein 23.4
LASAGNA CASSEROLE
Make and share this Lasagna Casserole recipe from Food.com.
Provided by mamacancook
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cottage cheese,parmesan cheese and 3/4 cup of mozzarella cheese with salt,pepper and 1/2 teaspoon garlic powder. Set aside.
- Cook meat - season to taste, drain and add spaghetti sauce to meat.
- Cook and drain medium egg noodles al dente according to directions.
- Return to pot.
- Add spaghetti sauce/meat mixture and cheese mixture; stir to blend and heat over medium heat.
- Empty into large casserole dish and sprinkle remaining mozzarella cheese on top.
- Place under broiler just to melt cheese (you may skip this step and add all the mozzarella w/cheese mix if you do not want to place under broiler).
- Serve with a salad and garlic bread.
Nutrition Facts : Calories 389.5, Fat 15.5, SaturatedFat 6.2, Cholesterol 95.1, Sodium 735.5, Carbohydrate 30.8, Fiber 2.3, Sugar 7.4, Protein 31.1
LASAGNA
In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. "If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making."
Provided by Regina Schrambling
Categories dinner, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
- Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
- Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
- In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
- Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
- Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : @context http, Calories 1085, UnsaturatedFat 43 grams, Carbohydrate 43 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 28 grams, Sodium 1335 milligrams, Sugar 7 grams, TransFat 0 grams
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