Tried True Lasagna Food

PERFECT SPINACH LASAGNA

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan .
• In a medium bowl, combine the ricotta cheese with half of the drained and squeezed spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well.
• Mix the remaining half of the drained spinach with the marinara sauce .
• Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom.
• Top with a layer of noodles.
• Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles.
• With a small spoon, put about one-third of the ricotta mixture over the sauce layer, spacing evenly in small dollops, then sprinkle with about one-quarter of the mozzarella cheese.
• Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.
• Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.
• Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills.
• Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble.
• Remove the foil and bake for 20 to 30 minutes longer, until very hot and the cheese has melted.

LASAGNA BETTY CROCKER

Steps:

• Cook and stir ground beef, pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onoin is tender.
• Drain off all fat.
• Add tomatoes and break up with a fork.
• Stir in tomato sauce, 2 T. parsley flakes, sugar, 1/2 teaspoon salt and the basil.
• Heat to boiling, stirring occasionally.
• Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of Spaghetti sauce.
• Heat oven to 350 degrees.
• Mix cottage cheese, 1/2 C Parmesan cheese, 1 T. parsley flakes, 1/2 teaspoon salt, and the oregano.
• Reserve 1/2 C meat sauce for the thin top layer.
• In ungreased baking pan, 13x9x2" , layer 1/4 each of the noodles, remaining meat sauce, the Mozerella cheese and cottage cheese mixture;.
• Repeat 3 times.
• Spread reserved meat sauce over top; Sprinkle with 1/2 C parmesan cheese.
• If desired, Lasagna can be covered and refrigerated several hours at this point.
• Bake uncovered 45 minute Allow an additional 10-15 minute if it was refrigerated.
• For easier cutting, let stand 15 minute after removing from oven.

LASAGNA RECIPE

Steps:

• For the sauce, in a sauté pan on medium heat, add meat, onion, and garlic until the meat is brown. Pour 1/2 cup of sauce into a small bowl and pour the remainder into the meat. Bring to a full boil; reduce heat to low and cover cooking for 15 minutes.
• Pre-heat oven to 375F. In a large mixing bowl, add egg, ricotta, parsley, and 1/4 cup Parmesan cheese; set aside.
• Spread 1/2 cup of pasta sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the noodles in the dish, breaking any as needed to fit. Spread with the ricotta cheese mixture, mozzarella cheese, and meat mixture. Continue until you end with the meat mixture. Sprinkle top with mozzarella and Parmesan cheese.
• Place baking dish on a baking sheet. Bake for 35-45 minutes until thoroughly heated. Allow standing at least 10 minutes before serving.

TRIED & TRUE LASAGNA

Steps:

• Cook the pasta and hold in a pot of lukewarm water; set aside.
• Brown the meat, then add sauce, soup, seasonings; let simmer for a few minutes to meld the flavors. Feel free to add some water to keep the sauce "loose" --
• In a small bowl, mix cottage cheese and parmesan cheese; set aside.
• Preheat oven to 350.
• Layer in pan in the following order --
• Three to four noodles, HALF the meat sauce.
• Three to four noodles, half the cottage-parmesan cheese (spread dollops out evenly).
• Three to four noodles, sprinkle two cups of mozzarella cheese.
• Three to four noodles, remaining meat, cottage-parmesan cheese, mozzarella cheese.
• Finish with remaining parmesan.
• Pop in the oven for 60 minutes; let stand 10-15 minutes before serving (easier to cut and serve).
• NO COOK NOODLE METHOD: Leave lasagna uncooked; use same number of noodles, just spread them out so they are evenly distributed in their layers. When all layers are in the pan, pour in about 1/2 to 3/4 cup very HOT water around edges. Cover pan TIGHTLY with foil to create a steamy environment. Check the noodles after 1 hr 15 minutes; if soft, remove foil completely (you might want to add a bit extra cheese at this point), pop back in the oven for another 5-10 minutes to get golden brown and bubbly.
• NOTE: use any combination of meat or all of one kind--whatever you like!