Louises Lasagna Food

TRADITIONAL LASAGNA

Steps:

• In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
• Add the next seven ingredients.
• Simmer, uncovered, for 1 hour, stirring occasionally.
• In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
• Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
• Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.
• Top with remaining noodles, meat sauce and mozzarella (dish will be full).
• Cover and bake at 375°F for 50 minutes.
• Uncover; bake 20 minutes longer.
• Let stand 15 minutes before cutting.

SUPER CHEESY HOMETOWN LASAGNA

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.

LOUISE'S LASAGNA

Steps:

• Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
• Cook mixture in slow cooker on Low for 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
• Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

LOUISE'S LASAGNA

Steps:

• Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
• Cook mixture in slow cooker on Low for 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
• Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)

Steps:

• Bring a large pot of salted water to a boil.
• Preheat oven to 350 degrees.
• Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
• Cook over medium-high heat until browned.
• Drain half the fat; less if you're feeling naughty.
• Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
• Set aside.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
• Stir together well, set aside.
• Cook lasagna until "al dente" (not overly cooked).
• To assemble:.
• Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
• Spoon half the cottage cheese mixture over the noodles, spread evenly.
• Cover cottage cheese with a layer of mozzarella cheese.
• Spoon a little less than half the meat mixture over the top.
• Repeat, ending with meat mixture.
• Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to two days, or bake immediately:
• 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.