My Moms Mock Lasagna Casserole Food

MY MOM'S LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
• Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
• Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
• Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

MY MOM'S MOCK LASAGNA CASSEROLE

Steps:

• 1. Saute ground beef in 2 tablespoons oil until browned. Add tomato sauce and tomatoes and cook until thickened.
• 2. Cook noodles according to package instructions and drain well. Meanwhile blend softened cream cheese with sour cream and green onions. Season with garlic salt, garlic powder, and black pepper. Add cheese mixture to warm noodles and mix well.
• 3. Layer one-half of meat mixture in a casserole dish. Layer the cheese/noodle mixture on top . Top with remaining meat mixture. Top with grated cheddar cheese and bake 1 hour at 350 degrees F. Allow to cool 10 minutes before serving.

LASAGNA CASSEROLE

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°.

MOCK LASAGNA

Steps:

• Place noodles in 2 quart casserole, add butter.
• Mix in cream cheese and cottage cheese.
• Add salt and pepper to taste.
• Saute onions and green peppers until glossy and translucent.
• Add ground beef and brown lightly.
• Add tomato sauce to meat mixture and heat until bubbly.
• Pour meat mixture over noodle mixture and spread to cover.
• Sprinkle grated cheddar on top of meat mixture.
• Bake in 350 degree oven for 35 minutes.

LAZY MOM'S FAUX LASAGNA

Steps:

• Prepare water to boil and pre-grease a deep casserole dish.
• Brown beef, onions and garlic in a medium sized sauce pan (if you don't like your onions a tad crisp, saute your onions and garlic until soft, prior to adding the beef).
• Add spaghetti sauce AND spinach to the beef, onion and garlic; cover and simmer for 15 minutes.
• Pre-heat oven to 350, and add noodles to boiling water and cook until al dante.
• Drain noodles and return to pot.
• Pour the sauce mixture into the noodles, RESERVING two or so cups, and mix thoroughly. Set remaining sauce aside.
• Pour half of the pasta mixture into the pre-greased casserole dish, layer with 6 slices of provolone cheese, pour in the remaining pasta, break the remaining provolone into pieces, layer, and sprinkle mozzarella cheese on top. Finally, pour on the reserved sauce.
• Bake, covered, on 350 for 35 minutes.
• Uncover, sprinkle parmesan cheese on top, and bake for an additional 5 minutes.

MOM'S SEAFOOD LASAGNA

Steps:

• For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
• Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
• Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
• Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
• Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
• Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.

MOCK LASAGNA

Steps:

• Cook macaroni in salted water until tender, drain and rinse with cold water.
• Brown hamburger, adding onions part way. Drain off fat and add garlic, tomatoes and spaghetti sauce. Simmer for 20 minutes, or until onions are tender.
• Grease a 10 cup casserole and layer as follows: 1/2 of pasta, 1/2 of sauce, 1/2 of sour cream, half of cheddar cheese. Repeat. Top with mozarella slices. Cover and bake at 350F for 45 minutes. Remove cover and bake until cheese is browned.
• Note:Can be made ahead and chilled. Add 30 minutes to cooking time.
• As a variation, add thinly sliced green pepper or canned kernel corn on top of each layer of pasta.

CHEESY CHEDDAR MOCK LASAGNA

Steps:

• Preheat oven to 375°F.
• Prepare Dinner according to package directions.
• Meanwhile, brown meat in large skillet; drain. Add spaghetti sauce to meat; mix well.
• Layer half each of the meat mixture and prepared Dinner in 8-inch square baking dish. Repeat layers.
• Sprinkle with mozzarella cheese.
• Bake 15 minutes or until heated through.

SAUSAGE AND KALE MOCK LASAGNA CASSEROLE

Steps:

• Instructions:.
• Preheat oven to 375F/190°C Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.
• Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.).
• While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.
• In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.
• Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
• I am guessing this freezes well, although I haven't thawed out any of my frozen servings yet.

MOM'S HOMEMADE LASAGNA.

Steps:

• 1. Boil Lasagna noodles in a pan of water and a splash of oil until noodles are soft but kind of "Gummy".
• 2. In a skillet, Brown the ground beef and ground pork sausage together, Pour the spaghetti sauce, Black Olives and Mushrooms in and let simmer until sauce is bubbly.
• 3. In a pan, spread a very thin layer of the sauce on the bottom. Lay one layer of noodles lenth wise covering the bottom of the pan. Scoop some of the meat mixture on top of the noodles then a layer of Ricotta or Cottage cheese (Which ever you prefer) Lay another layer of the noodles across the top width wise, Repeat... Once you have used all of the meat mixture lay one last layer of noodles over the top and cover them with Mozzarella.
• 4. Bake in a oven at 400 degrees until cheese is bubbly and brown. Take out of oven and let sit for a couple of minutes. Cut into 8 - 10 squares and serve with https://www.justapinch.com/recipe/brandy-bender/grandma-bauers-famous-cheese-bread/quick-easy-savory-bread?k=grandma+bauers+famous+cheese+bread&p=1&o=r