Sloppy Lasagna Food

SLOPPY LASAGNE RECIPE - (4.4/5)

Steps:

• SAUCE: Select the browning setting on the crock pot and add 1 tablespoon butter and olive oil to the pressure cooking pot. When butter has melted, add the onion, thyme, oregano, salt, and pepper, stirring occasionally, until the onion has softened. Stir in the carrot and celery. Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Sauté, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes. Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Remove and discard the herb stems. Add the remaining 1 tablespoon butter to the sauce and stir until melted. LASAGNE: Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta, about 1 cup. Smooth down the top pieces of pasta so they are submerged. Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender. Pour the lasagna in to a large serving dish. Sprinkle the mozzarella over the lasagna; stir, and let stand, uncovered, for 2 minutes before serving.

LAZY MAN'S LASAGNA

Steps:

• To assemble:
• Preheat the oven to 400 degrees F. Cover the bottom of a deep baking dish with a layer of Bolognese sauce. Lay out the uncooked pasta sheets over the sauce until they cover the baking dish entirely. Cover the pasta with another generous layer of Bolognese sauce. The liquid from the sauce will cook the dried pasta so be sure to add enough sauce. Drizzle the bechamel sauce and sprinkle the mozzarella on top, until both are distributed evenly. Add another layer of dried pasta, laying the sheets in the opposite direction. Repeat the process of adding sauces, mozzarella, and pasta for another 2 to 3 layers or until two-thirds of the baking dish's depth is filled. Top off the last layer of sauces and mozzarella with a generous sprinkle of the Parmigiano cheese.
• Place the pan in oven for approximately 40 minutes and let rest for 20 minutes before serving.
• In a hot saucepan, melt the unsalted butter with the olive oil, and add the carrots, onion, celery, and chili pepper. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary. Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let reduce. Add the tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour. Before serving, add basil leaves and salt to season. Serve immediately.
• Salsa di 5 Minuti:
• Heat olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt to taste. Add basil leaves at the very end.
• Bechamel:
• In a saucepan, heat up the milk, and bring to a gentle simmer. In another saucepan, melt the butter and immediately add the flour.
• Lower the heat, and mix until the butter has absorbed all the flour and is the consistency of thick dough. Make sure the butter-flour mixture does not burn or brown.
• Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk.
• Continue whisking until the sauce thickens and becomes a creamy velvety consistency.

SLOPPY LASAGNA

Steps:

• Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
• Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.
• While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
• Heat a broiler.
• Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.

POTLUCK LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat., In a large bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan cheese, salt and pepper. In a greased 13x9-in. baking dish, layer 3 noodles, half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers., Cover and freeze for up to 3 months. Or, cover and bake 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before cutting., To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.

SLOPPY LASAGNA

Steps:

• 1. In a 5 qt. pot, cook pasta according to bag instructions, drain.
• 2. Brown hamburger, add garlic and spices.
• 3. Put hamburger in cooked noodles, add spaghetti sauce and cottage cheese and stir. Add cheese in small intervals, stir until melted, repeat until all cheese in melted.

THE BEST LAYERED LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
• Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
• In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
• In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
• Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
• Enjoy!

SLOPPY LASAGNA (INSTANT POT)

Steps:

• Select browning and add a tablespoon butter and olive oil to the pressure cooking pot.
• When butter has melted, add onion, thyme, oregano, salt, and pepper. Stir occasionally until onion has softened. Stir in the carrot and celery.
• Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Saute, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.
• Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker offer and use a quick pressure release. When valve drops carefully remove the lid.
• Remove and discard the herb stems. Add the remaining tablespoon of butter to the sauce and stir until melted.
• Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. I added a cup of water. Smooth down the top pieces of pasta so they are submerged.
• Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. when beep sounds, turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender.
• Pour the lasagna into a large serving dish. Sprinkle the mozzarella over the lasagna and stir. Let stand, uncovered for 2 minutes before serving.

LAZY WOMAN'S LASAGNA

Steps:

• Brown beef and stir in sloppy joe seasoning mix and tomatoes.
• Cook and drain lasagne noodles per package directions.
• Beat cream cheese until smooth.
• Layer noodles in a 1 1/2 quart baking dish with meat and cream cheese.
• Bake for 20 minutes at 350°F.
• (I think you could double this recipe quite easily for a bigger family).

LAZY LASAGNA

Steps:

• In a large bowl, combine the first seven ingredients; set aside. In another bowl, combine the spaghetti sauce and beef; mix well. , Spoon a fourth of the meat sauce into a greased 13x9-in. baking dish. Top with three noodles and half of the cheese mixture; repeat layers once. Top with a fourth of the meat sauce, remaining noodles and remaining meat sauce. Pour water around edges. Sprinkle with Parmesan cheese. , Cover and bake at 375° for 45 minutes. Uncover and bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before cutting.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

DEADLY DELICIOUS LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.
• In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
• In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
• Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
• Preheat oven to 425 degrees F (220 degrees C).
• Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
• Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.