Megans Lasagna Recipes

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EASIEST LASAGNA EVER



Easiest Lasagna Ever image

Nothing beats classic lasagna. And this is the easiest recipe you will ever make. It can be made ahead and it's freezer-friendly too!

Provided by Chungah Rhee

Yield 12 servings

Number Of Ingredients 12

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef*
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can crushed tomatoes
1 tablespoon Italian seasoning
1 (15-ounce) package whole milk ricotta
3 1/2 cups shredded mozzarella, divided
1 large egg, beaten
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

MEGHAN'S EASY LASAGNA



Meghan's Easy Lasagna image

Very easy, flavorful lasagna - a real crowd pleaser! Great for leftovers because it tastes even better the next day - as a matter of fact, you can make it ahead of time and just reheat it. You can also substitute the beef with ground turkey and go with low-fat cheeses - still tastes great.

Provided by Meghan Williams

Categories     Cheese

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 -1 1/2 lb ground beef (and seasonings, salt, Lawry's, onion powder, minced onions, to taste)
10 -14 uncooked lasagna noodles (almost one whole box)
1 (3 lb) jar traditional Prego spaghetti sauce
1/4 cup ketchup
brown sugar (to taste)
lawry seasoning salt (to taste)
salt (to taste)
onion powder (to taste)
8 ounces shredded mozzarella cheese
8 ounces shredded colby-monterey jack cheese
10 ounces small curd cottage cheese or 10 ounces ricotta cheese
1/2 cup parmesan cheese

Steps:

  • Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego.
  • Add ketchup.
  • Add brown sugar and other seasonings.
  • Let sauce simmer as you begin putting the lasagna together.
  • Put remaining Prego on bottom of pan.
  • Line pan with lasagna noodles (about 5).
  • Evenly coat cottage cheese on noodles.
  • Evenly coat cottage cheese with colby/jack cheese.
  • Pat down the ingredients in the pan.
  • Add half the sauce, spreading evenly.
  • Do another layer of noodles and press down again.
  • Add remain sauce.
  • Sprinkle 1/4 cup parmesan cheese on top.
  • Cover with foil.
  • Cook for 1 hour on 350.
  • Remove foil.
  • Add mozzarella cheese and remaining 1/4 cup parmesan.
  • Turn oven to broil and keep door open.
  • Watch cheese melt and remove from oven when lightly brown and bubbly.
  • Enjoy!

MEGAN'S GLUTEN-FREE LASAGNA



Megan's Gluten-Free Lasagna image

Fresh, light, nutritious, and delicious

Provided by heartysmarty

Categories     Main Course

Time 1h15m

Number Of Ingredients 17

10 Brown Rice Lasagna Noodles (Tinkyada brand)
1/4 pound Ground Beef (1 Cup Cooked)
1/4 pound Mild Italian Sausage (1 Cup Cooked)
1 Cup Onion (chopped)
2/3 Cup Celery (chopped fine)
2/3 Cup Carrot (shredded)
2 cloves Garlic (minced)
1- 15 ounce can Diced Tomatoes
2- 15 ounce cans Tomato Sauce
2 Tablespoons fresh Basil (chopped fine)
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 Cups Cottage Cheese (4% milk fat)
1 Egg* (See note)
1/3 Cup Parmesan (shredded)
2 Cups Packed Spinach
1 1/2 Cups Shredded Mozzarella Cheese

Steps:

  • Preheat oven to 375 degrees.
  • For sauce, cook beef, sausage, onion, celery, carrots and garlic in a large saucepan until meat is brown. Drain any excess fat.
  • Add un-drained tomatoes, tomato sauce, chopped basil, salt and pepper. Bring to a low boil and then reduce heat. Simmer, covered, for about 15 minutes. Stir occasionally.
  • Meanwhile, cook noodles for 8 to 10 minutes so they are slightly under-cooked. Drain noodles and set aside.
  • For cheese filling, mix together cottage cheese, egg, Parmesan and spinach. Set aside.
  • Spread 1/2 cup of the sauce over the bottom of the baking dish. Layer half of the noodles in the bottom of the dish, trimming with kitchen shears as necessary to fit. Spread with half of the cheese filling. Top with half of the remaining sauce and half of the mozzarella. Repeat layers.
  • Place 9 X 13 dish on a baking sheet. Bake at 375 degrees for 30 to 35 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 270 kcal, ServingSize 1 serving

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