Melissas Lasagna Recipes

MELISSA'S EASY LASAGNA

Melissa's Easy Lasagna image

Make and share this Melissa's Easy Lasagna recipe from Food.com.

Provided by MELISSAS KITCHEN

Categories Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef (cooked)
2 (26 ounce) jars spaghetti sauce
1 (16 ounce) bag mozzarella cheese
1 (16 ounce) package lasagna noodles (cooked and drained)
2 eggs (beaten)
1 teaspoon garlic salt
1/2 cup parmesan cheese
1 (15 ounce) container ricotta cheese (small curd) or 1 (15 ounce) container cottage cheese (small curd)

Steps:

Preheat oven to 375°F
Cook noodles according to directions on package.
In small bowl, combine beaten eggs and cottage cheese.
Add 1 1/2 jars of sauce to cooked ground beef.
Add garlic salt.
Stir and simmer 5 minutes.
Set aside.
Spread 3/4 cup sauce on bottom of baking dish.
Place 3-4 noodles over the bottom, slightly overlapping.
Spread 1 tablespoon of the egg/cottage cheese mixture over each noodle.
Add 1 tablespoon meat/sauce mixture over each noodle.
Sprinkle Parmesan cheese and then mozzarella.
Repeat layers.
Cover last layer with remaining noodles and sauce.
Sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10 minutes.
Let cool 10 minutes before serving.

AMERICAN LASAGNA

American Lasagna image

Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor.

Provided by ETHELMERTZ

Categories World Cuisine Recipes European Italian

Time 1h55m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 ½ teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
½ cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Steps:

In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 48.3 g, Cholesterol 168.4 mg, Fat 29.5 g, Fiber 4.2 g, Protein 50.9 g, SaturatedFat 15.2 g, Sodium 1899.7 mg, Sugar 13.8 g

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