Traditional Lasagna – Contributed by Amber H.
1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 ounces) small-curd cottage cheese
1 carton (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded mozzarella cheese, divided
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
Easy Lasagna
{This happens to be my personal favorite because it's so easy! And it doesn't hurt that everyone else raves about it, too.}
2 eggs mixed with cottage cheese (1 lb. Container)
1 lb browned hamburger, mix in 1 large can tomato juice and 2 packages Schilling Spaghetti Sauce Mix
Lasagna noodles
Parmesan cheese
Mozzarella cheese
Layer in the following order in a 9x13 pan:
• Noodles
• 1/2 meat mixture
• Cottage cheese mixture
• Parmesan Cheese
• Noodles
• Meat mixture
Bake for 1 hour at 350°. Add mozzarella cheese last 15 minutes of baking. Allow to set up about 15 minutes after baking.
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Lasagna Toss – Contributed by GayLynn S.
1 pkg. (12 oz) large shell pasta, uncooked
1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
1 ½ cup (14 oz. jar) spaghetti sauce
1 cup ricotta or cottage cheese
1 Tbsp. chopped fresh parsley
2 cups (8 oz) shredded mozzarella cheese
Grated parmesan cheese, optional
Heat oven to 350°. Cook pasta according to pkg. directions for 11 minutes; drain. Meanwhile, in large skillet brown ground beef with onion and garlic; drain off excess fat. Stir in sauce and simmer 10 minutes or until meat is thoroughly cooked. Remove 1 cup meat sauce; set aside. Stir cooked pasta into remaining sauce. Place half pasta mixture in 2 qt casserole. Combine ricotta cheese with parsley; evenly spread on top of mixture in casserole. Sprinkle with 1 cup mozzarella cheese. Place remaining pasta mixture on top of cheese; cover with reserved meat sauce and remaining mozzarella cheese. Cover and bake 20-25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
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Taco Lasagna
{How about breaking with traditional Italian and going Mexican?}
1 lb. Ground beef
½ c. chopped green pepper
½ c. chopped onion
2/3 c. water
1 envelope taco seasonings
1 can black beans
1 can Mexican diced tomatoes, undrained
6 flour tortillas
1 can refried beans
3 c. shredded Mexican cheese blend, separated
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13x9 inch baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350° for 25 – 30 minutes or until heated through and cheese is melted. Makes 9 servings.
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