Ellies Extra Cheesy Lasagna Recipes

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SUPER CHEESY HOMETOWN LASAGNA



Super Cheesy Hometown Lasagna image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h5m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds lean ground beef
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 medium yellow onion, grated
1 tablespoon white wine vinegar
Nonstick cooking spray, for the pan
1 pound ricotta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic salt
Pinch red pepper flakes, optional
1 large egg
One 9-ounce package no-boil lasagna noodles (16 noodles)
12 slices boiled ham (about 1/2 pound)
12 slices provolone (about 3/4 pound)
1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups)
1/2 cup grated Parmesan

Steps:

  • For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
  • For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
  • In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
  • Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
  • Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

ELLIE'S EXTRA CHEESY LASAGNA



Ellie's Extra Cheesy Lasagna image

I found this awesome recipe from a website called Vintage Victuals. I modified it slightly to my tastes. It is absolutely delicious, found myself waking up for a midnight snack of the leftovers. I usually serve it with homemade garlic bread. You can make this recipe with either ground beef or turkey, I like to use the ground turkey because it is a bit healthier than the beef. I always make this with the ground turkey and no one ever knows the difference.

Provided by Sheri Baby

Categories     Savory Pies

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 tablespoon extra virgin olive oil
1 lb ground sausage
1 lb ground turkey
8 large garlic cloves, minced
48 ounces pasta sauce
1/2 cup water
2 (8 ounce) packages cream cheese
2 cups ricotta cheese
2 eggs
4 tablespoons Italian spices
1 tablespoon parsley
2 cups pre-shredded mozzarella cheese
1 (9 ounce) package no-boil lasagna noodles
1/2 cup asiago cheese
1/2 cup parmesan cheese
1/2 cup romano cheese
salt
ground pepper

Steps:

  • Preheat oven to 350 degrees and grease a large glass baking dish.
  • In a large skillet heat oil on medium and add the ground turkey and sausage. Brown meat until thoroughly cooked and then push all the meat to one side of the pan. On the empty side of the pan add the minced garlic cooking until fragrant, then mix in with the ground meat.
  • In a very large pot add the water and pasta sauce, heat on medium for a couple minutes then add the meat. Simmer for 20-30 minutes, stirring consistently.
  • While the sauce is simmering, in a large microwaveable bowl soften the cream cheese in the microwave for about 20-30 seconds. Stir in ricotta cheese until blended. Add the eggs, seasoning, parsley and 1 cup of the mozzarella and stir until well blended.
  • Now to assemble the lasagna, pour a thin layer of the sauce mixture on the bottom of the dish, then layer the noodles over the sauce. Spread the cheese mixture over the noodles, a thick enough of a layer to just cover the noodles. Then again place the sauce over the cheese, then add the noodles, and then the cheese. And then finally one last layer of sauce, noodles, and then cheese. Then add the rest of the sauce in a thin layer over the cheese. Top the sauce with the Asiago, Parmesan, Romano, and Mozzarella, sprinkling over the sauce.
  • Place in the oven and bake for approximately 30 minutes covered with foil. Then remove the foil and bake another 15-20 minutes or until the cheese on the top is well melted and golden brown.

Nutrition Facts : Calories 929.5, Fat 66.8, SaturatedFat 31.4, Cholesterol 266.6, Sodium 1878.4, Carbohydrate 33.4, Fiber 5.1, Sugar 19.6, Protein 48.4

EXTRA CHEESY LASAGNA FOR ROY



Extra Cheesy Lasagna for Roy image

I don't eat lasagna myself but I do make it on occasion for my family. When we used to live in this little side by side duplex, I swear that my neigbor Roy could smell it through the walls. I still make it every time I go down to see him and his girlfriend. And yes it does say 2 lbs of mozarella. The man loves his lasagna cheesy.

Provided by ktenille

Categories     One Dish Meal

Time 1h25m

Yield 1 pan

Number Of Ingredients 7

2 lbs shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs
lasagna noodle (uncooked)
1 lb ground beef (lean, browned)
chopped fresh parsley
pasta sauce (I use 1 of the large glass Ragu jars)

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, combine 1 lb mozarella, parmesan and eggs.
  • Mix well.
  • On bottom of greased 13x9 baking dish, spread 1 cup pasta sauce.
  • Top with half each of the uncooked lasagna noodles, egg mixture, ground beef, remaining pasta sauce and mozzarella.
  • Repeat layering.
  • Top with parsley.
  • Cover tightly with aluminum foil.
  • Bake 1 hour or until hot and bubbly.
  • Let stand covered 15 minutes before serving.
  • Refrigerate leftovers (if you have them).

Nutrition Facts : Calories 4059.3, Fat 295, SaturatedFat 157.7, Cholesterol 1492.1, Sodium 6892, Carbohydrate 22.7, Sugar 10.6, Protein 317.3

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