Shellys Lasagna Food

SHELLY'S LASAGNA

Steps:

• Brown ground beef, stirring till no large lumps remain.
• Push meat to sides of pan and let water cook away until water has evaporated.
• While there is still water in the pan, pour in dried onion flakes.
• When water is gone and only grease remains, stir and then drain the meat through a colander.
• Add remaining spices and stir.
• Then add the spaghetti sauce and let simmer.
• While sauce is simmering, combine Cottage Cheese and Ricotta Cheese in mixing bowl.
• Beat together with a mixer until smooth.
• (At this point you can put the baby spinach in a food processor and chop finely and add to cheese mixture, if desired) Once sauce has simmered 15 to 20 minutes, gather cheese mixture, sauce, noodles and Mozzarella and Parmesan cheeses.
• Pour a layer of sauce into 13 x 9 inch baking pan or casserole dish.
• Using DRY noodles, spread the Cottage and Ricotta cheese mixture on each noodle and place in pan side by side.
• Then pour a layer of sauce over the cheese.
• Sprinkle with Parmesan to cover and then add a thick layer of shredded mozzarella.
• Repeat until there are 3 layers of each.
• (Note: When using dry noodles sauce should be a bit more thin than if using cooked noodles. The dry noodles will absorb the liquid and cook along with the rest) Cook in preheated oven at 350 degrees for 40- 45 minutes.
• Keep covered loosely with aluminum foil for the first 30- 35 minutes so cheese doesn't brown too much.
• Once it has baked, remove from oven and let sit for 10 minutes to make cutting easier.

STUFFED LASAGNA SHELLS

Steps:

• Preheat oven to 350°F.
• Spray Bottom of your glass baking dish with non-stick cooking spray.
• Pasta:.
• *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
• *Return water to a boil. Boil for 10 minutes.
• *Remove from heat and drain well.
• In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
• Assemble:.
• Spread 1 cup of the sauce in baking dish.
• Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
• Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
• Cooking instructions:.
• Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

LASAGNA-STUFFED SHELLS

Steps:

• Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
• Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
• Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
• Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

STUFFED LASAGNA SHELLS.

Steps:

• 1. Brown beef, onions, garlic in olive oil, drain.
• 2. Add in parsley, oregano, basil, chopped tomatoes, tomato sauce, tomato paste, and wine. Simmer for one hour.
• 3. In separate bowl, mix together parmesan, HALF of the mozzarella, and cottage cheese, set aside in fridge.
• 4. Boil jumbo shells. CAREFUL, they break easily, before and after boiling. Drain and let cool enough that you can work with them.
• 5. Spray baking dish with non-stick cooking spray.
• 6. Stuff shells with cheese mixture, and place them in baking dish.
• 7. After all the shells are stuffed and in the dish, spoon the sauce over the top of the shells.
• 8. Top with remaining mozzarella cheese, and bake at 375* until cheeses are all thoroughly melted.

SHELLEY'S LASAGNA

Steps:

• Preheat oven to 350°F.
• In frying pan brown onions and ground beef.
• Combine rest of ingredients (except cheeses) to make sauce. Bring to a boil and simmer for 15 minutes.
• In lasagna pan or 9x13-inch baking pan, spray lightly with non-stick spray. Build your lasagna in this order, 1/3 sauce, one layer noodles, sliced cheese, 1/2 cheddar, 1/3 sauce, layer of noodles, last of cheddar, 1/3 sauce and sprinkle with mozzarella.
• Bake uncovered for 40 minutes.

CHEESY SHELL LASAGNA

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.