Velveeta Shells Cheese Lasagna Food

VELVEETA® MEXICAN LASAGNA

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Add water and VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa.
• Spread 1/4 of meat mixture into 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture and shredded cheese. Cover.
• Bake 30 min. Uncover. Let stand 5 min. before serving.

VELVEETA SHELLS AND CHEESE LASAGNA

Steps:

• Brown ground beef. Drain and then mix with sauce. While beef is browning, make shells and cheese as directed on package.
• Layer cooked pasta with beef and mozzarella cheese. Repeat until you have 3 layers. Top with parmesan cheese.
• Bake at 350°F until top is brown and bubbling, about 30 minutes.

SUPER-QUICK VELVEETA LASAGNA

Steps:

• Preheat oven to 350°F
• Spray a 13x9-inch baking pan with nonstick cooking spray.
• In a skillet, brown ground meat; drain.
• Spoon about 1/4 cup spaghetti sauce on bottom of baking pan. Lay down a layer of noodles, then 1/2 browned meat, 1/3 of remaining sauce and 1/3 of Velveeta cubes. Repeat layer. Top 2nd layer with noodles, remaining 1/3 of sauce and Velveeta. Cover and bake at 350°F for 45 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.

PERFECT FOUR-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

CHEESY SHELL LASAGNA

Steps:

• In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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 lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.