Meat Lovers Lasagna Recipes
MEAT LOVERS CHEATING LASAGNA
Easy 6 ingredient Triple meat (pepperoni, sausage and hamburger) lasagna made easier by using frozen cheese ravioli instead of the noodles & ricotta mixture. Tastes just like regular lasagna but much better with the meat combination. A must if you are a meat lovers pizza fan. (and fabulous even if your not). A wonderful new spin on lasagna that I just threw together for a birthday dinner.
Provided by -JL-6680
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
- Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
- In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
- Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
- Now spread all the meat over that and pour the remaining sauce on top of it.
- Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
- Spread the remaining half of pepperoni strips on top of cheese.
- Cover with foil and bake at 375* for about 20-25 minutes.
- Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
- Serve with no yeast Beer Bread (recipe# 73440).
"MEAT" LOVER'S LASAGNA
Enjoy this cheesy lasagna for dinner that's perfect for Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- Unwrap sausages; place on large microwavable plate. Microwave uncovered on High 1 to 2 minutes, turning sausages once, until slightly thawed. Cut sausages into 1/4-inch slices.
- In medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. In another medium bowl, mix pasta sauce, Italian seasoning and water.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup pasta sauce mixture. Top with 3 noodles, half of the ricotta mixture and half of the sausage pieces. Top with about 1 1/4 cups remaining pasta sauce mixture and half of the soy cheese. Repeat with remaining noodles, ricotta mixture, sausage, pasta sauce mixture and soy cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 6 g, TransFat 0 g
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- In a mixing bowl, combine the ricotta, 10 oz. of mozzarella cheese, and 2 oz. of parmesan cheese. Add egg and mix well. Keep in refrigerator until ready to assemble lasagna.
- Heat olive oil in large saucepan over medium heat. Add chopped onion and cook until soft. Add garlic, ground beef, sausage, salt, and pepper (to taste) - and cook until browned. Drain excess fat and return meat to pan.
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