Stuffing Lasagna Recipes

LASAGNA STUFFED SHELLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
• While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
• Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

LASAGNA-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
• Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
• Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
• Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
• In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
• Remove the peppers from the oven, drain any excess water that accumulated inside.
• Cut the lasagna noodles into quarters and set aside.
• Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
• Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
• Rest for 10 minutes before serving.
• Enjoy!

CHICKEN AND STUFFING LASAGNA

Steps:

• Saute onion and celery until translucent and tender.
• Boil lasagna noodles as directed.
• In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.
• To make the "sauce", in a separate bowl, empty the cans of soup.
• Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.
• Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.
• Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.
• Top with half of the chicken/stuffing mixture and more sauce.
• Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.
• Top with the remaining 3 lasagna noodles and the rest of the sauce.
• Bake for 1 hour, covered with aluminum foil.
• Remove from oven and let sit 15-20 minutes.
• Enjoy with a nice green salad.

STUFFING LASAGNA

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet on medium-high heat; drain. Stir in 1 cup spaghetti sauce and water; bring to boil. Remove from heat. Add stuffing mix; stir just until moistened.
• Mix egg, ricotta and Parmesan until blended. Spread half the stuffing mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with half the ricotta mixture. Top with layers of 1/2 cup each of the remaining sauce and mozzarella. Repeat stuffing, ricotta and sauce layers; sprinkle with remaining mozzarella.
• Bake 40 min. or until heated through. Let stand 5 min. before serving.

STUFFED LASAGNA PIE

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the noodles until pliable but still very al dente, about 3 minutes less than the package cooking time. Drain, but do not rinse. (The starch from the noodles will help them stick to the sides of the pan.) Spread on a baking sheet. Cut 4 of the noodles crosswise into thirds.
• Toss the breadcrumbs and 2 tablespoons Parmesan together in a small bowl. Spray a 10-inch tube pan with cooking spray. Coat with the Parmesan breadcrumbs, tapping out the excess.
• Combine the garlic, carrot, celery and onion in a food processor or mini food processor and process to a paste.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Prick each sausage with a fork and cook until browned, 5 to 6 minutes; remove and set aside. Add the remaining tablespoon olive oil to the skillet and crumble in the beef and pork. Cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add the aromatic paste from the food processor. Cook, stirring occasionally, until it dries out, about 3 minutes. Make a space in the middle of the pan and add the tomato paste. Cook, stirring the tomato paste until it darkens a shade or two, about 2 minutes, then stir into the meat. Season with the oregano, red pepper flakes and 1/2 teaspoon salt. Add the white wine and cook until reduced by half, about 1 minute. Add 1 cup water and simmer rapidly until very thick, 4 to 5 minutes.
• Combine the ricotta, egg, basil, parsley and 1/2 cup Parmesan in a medium bowl.
• Line the prepared pan with the whole lasagna noodles, overlapping slightly. Spread about half of the meat sauce in the bottom of the pan on top of the noodles. Nestle the sausages into the meat sauce, pressing down to submerge them about halfway. Top with a third of the sliced mozzarella, breaking the slices to fit. Top with half of the cut noodle pieces and press down gently. Spread the ricotta mixture over the noodles and top with another third of the mozzarella. Top with the remaining cut noodles and press again. Spread over the remaining meat sauce and top with the remaining mozzarella. Fold over the noodles used to line the pan to encase the filling and brush with olive oil. Sprinkle with the remaining 1/4 cup Parmesan.
• Cover the timpano with foil and bake until heated through, 30 to 35 minutes. Uncover and bake until the top is crisp and golden-brown, about 30 minutes more. Let rest 45 minutes to 1 hour before unmolding. Run an offset spatula or butter knife around the edges of the pan to ensure it can be removed with ease. Unmold the lasagna by inverting it onto a serving platter. Arrange the basil sprigs in the middle. Slice with a serrated knife and serve with the marinara on the side.

STUFFING LASAGNA

Steps:

• Preheat oven to 400 degrees. Brown ground beef and onions, drain. Combine with spaghetti sauce and seasonings, leave on low.
• Prepare 1 and 1/2 boxes of the stuffing mix as directed then press into the bottom of 9x13 pan.
• Then layer cottage cheese, then meat/sauce mixture, mozzarella cheese and remaining dry stuffing mix to the top.
• Bake until cheese is brown.

STUFFING LASAGNA

Steps:

• 1. He oven to 350* Brown meat in large skillet on medium-high heat. Add 1 cup of the sauce and water; bring to a boil. Add stuffing mix,stir just to moisten.Remove from heat. Beat egg in medium bowl, stir in ricotta and parmesan cheeses . Spoon half of the stuffing mixture evenly into 8 inch square baking dish.Spoon half of the cheese mixture over stuffing mixture.Top with half cup each mozzarella cheese and sauce.Repeat layers with remaining stuffing and cheese mixtures,half cup mozzarella cheese. Bake 40 minutes or until hot and bubbly. Let stand 5 minutes.

LEFTOVER TURKEY LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• While noodles are cooking, mix condensed soup, mayonnaise, sour cream, and garlic powder together for sauce.
• Use 1/2 of all ingredients to make layers in the prepared baking dish as follows: noodles, sauce, turkey, green beans, stuffing, mozzarella cheese, and Cheddar cheese. Repeat layers once more with remaining ingredients.
• Bake in the preheated oven until bubbly, about 45 minutes.

CONTEST-WINNING CHICKEN LASAGNA

Steps:

• In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt. , Spread half of the chicken mixture into a greased 13x9-in. baking dish. Top with 3 noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.

CHICKEN LASAGNA WITH STOVE TOP STUFFING

Steps:

• Micro celery and onion until soft.
• Add soups, milk, and salt; mix well.
• Add cream cheese and cottage cheese.
• Heat until melted and then add cut up chicken and broccoli.
• Line a 13x9 pan with 3 cooked noodles; Cover with 112 of chicken mixture; repeat.
• Cover with stove top stuffing.
• Bake for 350 for 30-35 minutes.