Three Cheese Meatball Lasagne Food

THREE CHEESE, MEAT LASAGNA

Steps:

• Preheat oven to 375
• Cook the lasagna according to package instructions and let cool.
• Saute the onions and garlic for about 2-3 minutes in a small amount of oil.
• Add the ground beef and Italian sausage and cook until done.
• Add all of the seasonings to taste (about 1-2 teaspoons of each - slightly more paprika).
• Add the Ragu Homestyle Pasta sauce and add more of each seasoning to taste.
• Put the first layer of pasta down in a baking dish, covering the bottom completely.
• Add a layer of the meat sauce, followed by a a few handfuls of the mozzarella cheese and parmesan cheese.
• Repeat with one more layer and top with one final layer of pasta.
• If you have any meat sauce left, add a little bit, but just enough to cover the top layer of pasta.
• Add the provolone slices on top and then top with remaining mozzarella and Parmesan.
• Top with fresh herbs and Italian Seasoning and bake for 20-25 minutes.

THREE-CHEESE MEATBALL LASAGNE

Steps:

• Squeeze the meat from the sausages and roll into meatballs - you'll get about four balls from each sausage. Heat 1 tbsp oil in a wide, deep frying pan or casserole dish. Cook the meatballs in batches, making sure you don't overcrowd the pan, until they're all golden brown. Put them aside on a plate when they're ready.
• Heat the rest of the oil in the pan and add the onion. Cook for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Stir around for a min or 2, then add the sugar, passata and tomatoes. Swish a little water around the containers to wash out all the tomatoes and add to the pan. Season well and simmer, uncovered, for 30-40 mins over a gentle heat until the sauce thickens and the chopped tomatoes break down.
• Heat the butter in a saucepan, add the bay leaves and let them sizzle in the butter for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until it's all incorporated and you have a thick white sauce. Add the nutmeg and some seasoning. Leave over a low heat for 5 mins to allow the bay to infuse, whisking every now and then.
• Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne sheets, breaking them up to fit the dish if you need to.
• Repeat the layers once more; meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners to cover the pasta. Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat oven to 190C/170C fan/gas 5. Or if not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
• Bake the lasagne for 40-50 mins until bubbling and golden with lots of crusty cheesy bits around the edges. Leave to sit for 5-10 mins before serving.

CHEESY MEATBALL LASAGNA

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring occasionally, until mushrooms are tender.
• Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and frozen meatballs. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Top with cheese and basil; cover and let stand 2 to 3 minutes or until cheese is melted.

FETTUCCINE MEATBALL LASAGNE RECIPE

Steps:

• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.
• Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.
• Stir together all filling ingredients until combined well.
• Put oven rack in middle position and preheat oven to 425°F.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.
• Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.
• Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.

MEATBALL LASAGNA

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. , Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

THREE-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

THREE-CHEESE MEATBALL MOSTACCIOLI

Steps:

• Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese., In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine., Transfer half the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese., Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley.

3 MEAT 3 CHEESE LASAGNA

Steps:

• Brown the meat, and drain.
• Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
• While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
• When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
• Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
• Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
• Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
• Bake in oven for 20-25 minutes.
• Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
• Let sit for 10 minutes before cutting.

THREE CHEESE VEGETABLE LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
• In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
• In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
• In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
• Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles.
• Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.