Country Boy Lasagna Recipes

BEST LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

COUNTRY BOY LASAGNA

Steps:

• 1. Preheat oven to 375 degree
• 2. Butter, spray with cooking spray or oil a 9x13 baking dish and set aside.
• 3. Dice onion and pepper. Mince garlic if you are using fresh. Set this aside.
• 4. Brown ground beef in skillet until half cooked.
• 5. Add onion, peppers, parsley and garlic and let beef finish cooking. If you use 80/20 or leaner do not drain unless you want to. (I don't drain my leaner ground beef) If using a fattier beef drain the grease off at the half cooked stage and don't drain after you add the peppers, onions and garlic unless you want to have less oil in the dish.
• 6. Once beef has finished cooking add tomatoes and let simmer for 15 minutes on medium heat. You want the sauce to reduce some but still need it to be a "little on the wet side" if you are using oven ready lasagna. If sauce still looks to "wet" check it again in 5 minutes. Keep sauce warm it helps with the spreading of the pimento cheese spread layer. **Simmer until sauce is thicker if you are using fresh or cooked lasagna noodles*** About 30 minutes.
• 7. Place room temperature pimento cheese spread in a bowl and add 1/2 cup heavy whip, evaporated milk, 1/2 & 1/2 or milk. Just use 1/2 cup of whatever you have on hand. This is to get the pimento cheese spread more spreadable.
• 8. Assemble dish... In bottom of baking dish put roughly 1/2 cup sauce and spread it around to cover bottom.
• 9. Next add a layer of noodles, breaking them to fit flat (I like to over lap mine)
• 10. Add a thin layer of sauce and spread over noodles.
• 11. Add spoonfuls of Pimento Cheese in globs on top of sauce. (If sauce is warm or hot the pimento cheese will spread some) I hope you all can see the pimento cheese under the other cheese I FORGOT TO TAKE A PHOTO OF IT! Jeezzzze just like me to forget the photo of the MAIN ingredient! ;)
• 12. Add 1/3 of both shredded cheese on top of that.
• 13. Spread ( best as you can) 1/2 the Cottage Cheese on top of the shredded cheese.
• 14. Now start the layers over again Noodles Sauce Pimento Shredded Cheese Cottage Cheese **Finish with noodles sauce and shredded cheese. **Noodles **Sauce **Cheese
• 15. Optional sprinkle of parsley on top.
• 16. Cover tightly with foil wrap and place in 375 degree preheated oven for 30 minutes Uncover and return to oven for 30 minutes longer Remove from oven to cooling rack and let stand at room temperature for at least 30 minutes or longer to "set up" I always try to let it "set up" for 1 hour but 30 minutes will work just a little loose when you cut and serve it.

COWBOY LASAGNA

Steps:

• In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
• In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
• Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.