Easy Mac And Cheese Lasagna Recipes

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

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.

MACARONI CHEESE LASAGNE

Steps:

• Heat half the oil in a large, heavy-based frying pan or casserole dish over a medium-high heat, and fry the mince and pancetta until golden. Transfer to a bowl using a slotted spoon and set aside.
• Add the remaining oil to the pan and fry the onion, celery and carrot for 10 mins until just softened. Add the garlic and cook for 1 min more, then return the meat to the pan.Tip in the wine, bring to a simmer and cook until the mixture is reduced by half. Stir in the tomato purée, tomatoes, stock, bay, rosemary and sugar. Simmer, covered, for 30 mins, then remove the lid and simmer uncovered for another 10 mins until reduced. The ragu will keep in the freezer for up to two months. Leave to cool completely before freezing.
• Meanwhile, make the cheese sauce. Melt the butter in a saucepan until foaming, then stir in the flour and cook for 2 mins. Stir in the mustard, then remove from the heat and gradually whisk in the milk in small additions. Return the pan to the heat and simmer for 5-6 mins, whisking continuously until thick and smooth. Add the nutmeg, parmesan and 80g of the cheddar, then season to taste.
• Heat the oven to 200C/180C fan/gas 6, and cook the macaroni in a large pan of boiling water for 5 mins. Drain, then stir into the cheese sauce. Spread the ragu into the base of a large rectangular baking dish (ours was 28 x 22 x 5cm), then spoon over the mac 'n' cheese and gently spread out using the back of a spoon to cover the ragu. Top with the remaining cheddar and the mozzarella, and bake for 25-30 mins until golden and bubbling. Leave to rest for 5 mins, then scatter over a few basil leaves to serve, if you like.

EASY MAC AND CHEESE LASAGNA

Steps:

• Preheat oven to 350 deg F. Lightly grease 8x8 baking dish.
• Cook and drain ground beef and mix with spaghetti sauce.
• Prepare Macaroni and Cheese using the directions on the box.
• Place a layer (exactly half) of Mac and cheese in the baking dish, top with a layer of meat then a layer of cheese.
• (Repeat).
• After the 2 layers are complete, bake in the oven for 20 minutes or until heated through.
• Then top with Parm Cheese.
• **For meat substitute you can use pre cooked chicken.
• **For a complete meatless dish you can use just the spaghetti sauce and leave out all meats.

EASY CHEESE LASAGNA

Steps:

• Preheat oven to 350°F. Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, Italian seasoning and garlic powder until well blended. Pour marinara sauce into bowl. Pour 1/2 cup water into empty jar; cover and shake well. Add to marinara sauce; mix well.
• Spread about 1 cup of the sauce on bottom of 13x9-inch baking dish. Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil.
• Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional marinara sauce, if desired.

MACARONI & CHEESE LASAGNA

Steps:

• Preheat oven to 350*F.
• Prepare macaroni and cheese as directed on package with milk and butter.
• Spoon half of the prepared Mac and cheese into lightly greased 8-inch square baking dish.
• Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese.
• Bake 20 minute or until heated through.

QUICK & EASY MAC & CHEESE LASAGNA

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, brown meat in medium skillet; drain. Return meat to skillet. Stir in pasta sauce. Cook on medium-low heat 2 min. or until heated through, stirring frequently.
• Serve prepared Dinner topped with meat sauce.

PEPPERONI, MACARONI AND CHEESE "LASAGNA STYLE"

Steps:

• Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
• In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
• Preheat the oven to 375 degrees F.
• In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.
• Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.
• Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

MAC & CHEESE LASAGNA

Steps:

• Heat oven to 350°F.
• Prepare Dinner as directed on package, using the Light Prep directions. Meanwhile, brown meat in skillet; drain.
• Spread half the Dinner onto bottom of 8-inch square baking dish sprayed with cooking spray; top with layers of half each of the pasta sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.
• Bake 20 min. or until heated through.