Fake Lasagna Recipes

RAVIOLI LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.

CLASSIC LASAGNE

Steps:

• To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
• Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
• Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
• Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
• Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
• Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
• Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
• Scatter 125g torn mozzarella over the top.
• Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

THE MOST AMAZING LASAGNA RECIPE

Steps:

• In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
• Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
• In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
• Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
• To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

LASAGNA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

HOMEMADE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
• In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
• In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
• Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

LASAGNA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F and spray a 9X13 pan with a non-stick cooking spray.
• Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions until al dente.
• Mix crushed tomatoes, garlic, Italian seasoning, salt and pepper in with the meat mixture..
• Reserve half of mozzarella cheese aside to sprinkle on the top of the casserole.
• Combine the rest of the mozzarella cheese, ricotta cheese, beaten eggs together in a large bowl.
• Then stir in the cooked pasta. Coat the pasta completely with the cheese mixture.
• Place half of the pasta on the bottom of the 9X13 pan. Then place half of the meat mixture on top of the pasta.
• Repeat the process until all of the pasta and meat mixture is layered in the pan. Top with the remaining shredded mozzarella cheese.
• Bake uncovered at 350 degrees for 30 to 45 minutes (until bubbly). Let stand for 10 minutes before serving.
• Serve warm and enjoy!

LASAGNA CASSEROLE - FAKE LASAGNA

Steps:

• Assembly instructions:.
• In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
• In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13x9x2-inch baking dish or shallow 3 quart baking dish.
• Top with beef mixture and spaghetti sauce (dish will be VERY full).
• Freeze. Cover tightly with foil. Seal additional cheese in package attached to pans.
• To serve:.
• Thaw all day in refrigerator.
• Baking Instructions:.
• Cover with new layer of foil and bake at 350ºF for 45 minutes. Sprinkle with remaining mozzarella.
• Bake, uncovered, 15 minutes longer or until the cheese is melted ad bubbly. Let stand 10 minutes before serving.
• Serves 6 to 8 in a 13x9x2-inch pan OR.
• Serves 4 in each 8x8-inch pan.

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.

HOMEMADE BAKED LASAGNA

Steps:

• Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink, about 6 minutes. Add onion and garlic; cook 3 minutes or until tender. Stir in tomatoes and next 4 ingredients; simmer over medium-low 30 minutes, stirring occasionally.
• Preheat oven to 375° F. Cook noodles according to package directions; drain, and set aside.
• Stir together cottage cheese, ricotta, and Parmesan cheese in a large bowl until combined. Place 3 cups meat sauce in a 13- x 9-inch greased baking pan. Layer 3 of the cooked noodles over sauce, dollop with half of the cottage mixture, top with 1/3 of the mozzarella slices and 1/3 of the shredded mozzarella. Layer 3 of the noodles on top of cheese, spread 2 1/2 cups meat sauce, remaining half of cottage mixture, 1/3 of the mozzarella slices and 1/3 of the shredded mozzarella. Layer remaining 3 noodles on top of cheese, remaining 2 1/2 cups meat sauce, remaining 1/3 mozzarella slices and remaining 1/3 shredded mozzarella. Cover with aluminum foil. Bake in preheated oven at 375° for 30 minutes, remove foil, continue baking until browned, about 15 minutes more . Let stand 10 minutes before serving.

FAKE LASAGNA

Steps:

• Heat oven to 350°F.
• Spoon 1/3 of the sauce into a 9-by-13-inch baking dish.
• Place 12 ravioli on top.
• Cover with the spinach and half the mozzarella.
• Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan.
• Cover with foil and bake for 25 minutes.
• Uncover and bake until bubbly, 5 to 10 minutes more.

LASAGNA CAKE

Steps:

• Turn the pound cakes on their sides and thinly slice with a long serrated knife. You should get 4 or 5 lasagna noodle-size pieces from each cake.
• Make the sauce: Combine the berries and 2 tablespoons confectioners' sugar in a bowl and puree with an immersion blender until mostly smooth. Stir in the yellow food coloring.
• Whisk the heavy cream with the remaining 2 tablespoons confectioners' sugar in a bowl until soft peaks form. Fold in the ricotta.
• Arrange a layer of cake in a 9-by-13-inch baking dish, trimming the pieces to fit. Spread one-third of the berry mixture on top.
• Dollop some of the ricotta mixture on top.
• Gently spread the ricotta mixture, then continue to cover the whole cake (you should use about half of the mixture).
• Top with another layer of pound cake, then a layer each of berry sauce and ricotta and a final layer of pound cake. Spread with the remaining berry sauce.
• Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted. Spoon over the cake and gently spread.
• Broil until the white chocolate is golden in spots, or lightly brown the top with a kitchen torch. Top with mint.

EASY FAKE LASAGNA

Steps:

• a. Mix half of your sauce (one jar) with 1/2 cup water, and pour it on the bottom of a deep baking pan. b. On top of sauce, place one dense layer of frozen cheese ravioli. c. On top of that, spread half of your shredded mozzarella. d. On top of that, place another dense layer of the remaining frozen cheese ravioli. (Freeze any extras you don't need.) e. Mix the rest of your sauce (one jar) with 1/2 cup water. Pour on top, making sure to cover all ravioli. f. Cover loosely with foil and bake at 350 degrees for 35-40 minutes (bubbly). g. Remove foil, top with remaining mozzarella, and bake uncovered until golden (15 minutes). h. Let sit for 10 minutes before serving -- will slice like lasagna. Enjoy!