Paulaseasylasagna Recipes

PAULA'S LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until soft and translucent, 5 to 7 minutes. Add ground beef to onion mixture; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir salt, basil, oregano, rosemary, and ground black pepper into beef mixture.
• Whisk water and tomato paste together in a large bowl. Pour tomato paste mixture into beef mixture, bring to a simmer, and cook until sauce is slightly reduced and flavors blend, about 1 hour.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse in cold water and drain.
• Measure out 1 cup mozzarella cheese and set aside.
• Spread about 1/3 the sauce in the bottom of a 9 1/2x15-inch baking dish. Arrange lasagna noodles in a single layer over the sauce, top with 1/2 the ricotta cheese, and 1/2 the remaining mozzarella cheese. Spread 1/3 the sauce over the cheese, top with remaining lasagna noodles, 1/2 the ricotta cheese, and 1/2 mozzarella cheese. Spread last 1/3 the sauce over the top.
• Bake lasagna in the preheated oven for 25 minutes. Sprinkle reserved 1 cup mozzarella cheese over the top. Bake until cheese is melted and lasagna is heated through and bubbling, about 15 minutes more. Cool for 10 minutes.

THE LADY AND SONS LASAGNA

Steps:

• To make the sauce, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. (If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.
• Preheat oven to 350 °F.
• To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.

EASY LASAGNA II

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 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.

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.

PAULA'S EASY LASAGNA

Steps:

• Cook noodles.
• In the meantime; to cottage cheese add; Parmesan, basil, oregano, salt and pepper In a casserole layer: 1/4 c sauce, noodles, cottage cheese mixture, mozzarella.
• End with a little sauce on top and a little extra parmesan cheese.
• Bake at 350° for about 25-30 minutes or until center is bubbly.
• Serve with hot garlic bread and a small salad.

EASY LASAGNA RECIPE

Steps:

• Preheat oven to 375 degrees. Spray a 12 by 8-inch baking dish with non-stick cooking spray.
• Heat a 12-inch non-stick skillet over medium-high heat. Crumble in beef and cook and break up beef until cooked through.
• Remove from heat and stir in marinara sauce and vegetable broth (I like to swish the vegetable broth around in the empty jar of marinara sauce to remove any excess, totally optional).
• To assemble lasagna, spread 1/3 of the marinara sauce (about 1 1/2 cups) into bottom of baking dish. Top with 3 uncooked lasagna noodles.
• Spread 1/2 of the ricotta over the noodles using the back of a spoon. Top evenly with 1/2 of the mozzarella (1 cup) and 1/2 of the parmesan (1/4 cup). Top with another 1/3 of the sauce.
• Add 3 more uncooked lasagna noodles then spread evenly with with remaining 1/2 of the ricotta. Pour and spread over last 1/3 of the sauce. Top with remaining 1/2 of the mozzarella and parmesan.
• Cover tightly with foil (you can grease first if the top of the lasagna will be touching the foil so cheese doesn't stick), bake 40 - 45 minutes until pasta is fairly tender.
• Remove foil then continue to bake uncovered 10 minutes, or until lasagna is just tender (not soggy. There will seem to be a little liquid on the sides still). Let rest 5 minutes before slicing. Garnish with fresh basil or parsley if desired.