Worlds Laziest Lasagna Food

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.

LAZY LASAGNA

Steps:

• Cook pasta a bit less than fully done.
• Grease a 9x13 pan with olive oil.
• Layer 1/2 the amount each of pasta, ground beef, ricotta, parmesan, spaghetti sauce, and mozzarella in that order.
• Repeat except for the mozzarella.
• Draw a wooden spoon through the layers in an S-shaped pattern to mesh the layers without actually stirring them together.
• Top with the remaining mozzarella.
• Bake at 350F for 30-45 minutes or until the cheese is as brown as you like it and everything is bubbling hot.
• Note -- steamed and drained zucchini or very well-drained, frozen spinach is a good addition.
• Note -- Can substitute ground turkey or chunks of cooked chicken/turkey for the ground beef if desired.

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 tablespoon 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.

CHEF JOHN'S LASAGNA

Steps:

• Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
• Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
• Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
• Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
• Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
• Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.

WORLD'S EASIEST LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Spray baking dish with non-fat cooking spray.
• In large bowl, mix together the pasta sauce and ground turkey.
• Line bottom of prepared dish with 1/3 of the pasta sauce mixture.
• Lay strips of uncooked lasagna noodles on top of pasta sauce.
• Spread 1/2 of the cottage cheese over noodles and sprinkle one half of the mozzarella cheese over the cottage cheese.
• Start with 1/3 of the sauce again, and repeat layers one more time, ending with the last third of the sauce.
• Cover with foil and bake at 375 for 1 hour.
• Note: To avoid a mess with the lasagna bubbling over, place dish on a cookie sheet or sheet of foil.

LAZY LASAGNA RECIPE

Steps:

• Heat oven to 350°F.
• Mix cottage cheese, egg product and 1 cup mozzarella. Combine sauce and crumbles; spread half onto bottom of 13x9-inch pan sprayed with cooking spray.
• Cover with layers of pasta and half the cottage cheese mixture; top with remaining sauce and cottage cheese mixture. Sprinkle with remaining mozzarella; cover.
• Bake 1 hour or until heated through (160ºF), uncovering after 30 min. Let stand 10 min. before cutting to serve.

WORLD'S EASIEST LAZY LAZAGNA

Steps:

• Reserve about 2/3 cup of shredded mozzarella and 1 cup of pasta sauce.
• Brown ground beef, sausage and onion, adding crushed garlic when almost done. Stir in pasta sauce and all dried spices.
• In a separate bowl, combine cottage cheese, mozzarella and 2 raw eggs.
• Spread one-third of meat sauce in a lightly greased 13x9 inch baking dish. Follow with a layer of uncooked egg noodles. (Simply "dump" the noodles on top of the sauce and spread with your hand to create a thin even layer, completely covering the sauce. Follow by a layer of the cheese mix, and a layer of meat sauce. Repeat procedure until all ingridients are used. Mix remaining pasta sauce with hot water, 50/50. Slowly pour the mixture around inside edge of dish, until the entire top layer of noodles is lightly covered with liquid. If necessary, simply pour the mixture straight on top. Don't worry - it will cook away. Let stand for 5 minutes before putting the dish in the oven. Lightly sprinkle with mozzarella. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
• Bake in a preheated 350 degree F (175 degree C) oven for 35-40 minutes. Uncover. If the egg noodles seem cooked (they're so small - you can just pinch one off and taste) -- top with the remaining mozzarella. Bake for an additional 10 minutes, uncovered. Remove from oven, and let stand 10 to 15 minutes before serving.
• *** If you have no sausage on hand, just substitute ground beef. I've tried this recipe with ground turkey, and even with a mix of browned ground beef and zucchini, and it came out great. If you prefer - you can broil the top mozzarella layer for a couple of minutes for extra sizzle. Enjoy!

WORLD'S LAZIEST LASAGNA

Steps:

• Brown the beef and garlic in a skillet.
• Drain.
• Add spaghetti sauce; heat on low.
• While meat sauce is heating, mix the cottage cheese, ricotta, mozzarella, egg, and 1/2 cup of the parmesan.
• Spread 1 1/2 cups of the meat sauce in the bottom of a 9x13 pan.
• Put a layer of noodles over the sauce, so that none overlap.
• If you have to break a noodle to fill in gaps over 1/2 inch, that's okay.
• Put a layer of cheese mix over the noodles.
• Add about 1/2 of the remaining meat sauce; spread over cheese.
• Repeat layers.
• End with cheese on top; put remaining parmesan on top of the other chesse.
• Pour 1 cup of water around inside edges of the pan, and cover with foil.
• **Bake in a 350 oven for 1 hour, then uncover and bake 15 minutes more.
• Take from oven and let cool about 10 minutes before serving.
• Can be refrigerated up to 48 hours at this point.

LASAGNA

Steps:

• In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
• Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.
• Preheat the oven to 350 degrees F.
• Grate the mozzarella cheese and set aside.
• Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. Add half the herbs to the meat mixture and stir together. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well.
• Now let's assemble the lasagna! Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
• Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Allow to stand 10 minutes before cutting into squares.