Lasagna Squares Recipes

EASY LASAGNA SQUARES

Steps:

• Heat oven to 400°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in oregano, basil, tomato paste and 1/2 cup of the mozzarella cheese.
• Spray 8-inch square (2-quart) glass baking dish with cooking spray. Layer cottage cheese and Parmesan cheese in baking dish. Spoon beef mixture evenly over top of cheese.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into dish.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean.
• Sprinkle remaining 1 1/2 cups mozzarella cheese over top. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Garnish with tomatoes and basil leaves.

LASAGNA SQUARES

Steps:

• Sautee meat, onion, green pepper and garlic until meat is done, and vegetables are clear, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer uncovered for 20 minutes. Remove bay leaf before combining ingredients. Combine ricotta cheese, egg, 1/4 cup parmesan cheese, salt and pepper. Cook noodles according to package directions. I cook mine only 9 minutes. Drain and add cold water to cool them down for handling. I dry mine on paper towels 3 at a time.
• Spoon about 1/4 of the tomato sauce in bottom of 12" x 9" lasagna dish or baking dish, top with 3 noodles, 1/3 of ricotta cheese mixture, 1/4 tomato sauce, 1/3 mozzarella cheese, 1/4 cup parmesan cheese. Repeat all layers topping with ricotta, tomato sauce, mozzarella and parmesan until all noodles have been used.
• Bake in 350 degrees F oven 45 minutes. Let stand for a few minutes before cutting.

EASY LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS

Steps:

• Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
• Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
• Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.