CHEESY BEEF LASAGNA
Try this hearty lasagna recipe with layers of pasta, ground beef and three types of cheeses - a perfect Italian dinner for your Thanksgiving feast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time.
- Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, pesto and salt. Stir in 1 cup of the mozzarella cheese. Set aside.
- In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.
- Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
- Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 680, Carbohydrate 47 g, Fat 1 1/2, Fiber 9 g, Protein 48 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1590 mg
SLOW COOKER CHEESY LASAGNA WITH SAUSAGE AND BEEF
Delicious cheesy lasagna that will feed a crowd! Great flavor and texture. The beef and sausage is infused with moisture from the slow cooker.
Provided by Super San Mateo Che
Categories One Dish Meal
Time 6h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, melt butter.
- Add onion and sauté for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
- Add minced sausage and ground beef. Cook until browned, approximately 7 minutes. Drain oil.
- In a large bowl, add marinara sauce, alfredo sauce and canned tomatoes and mix completely.
- Add ground meat mixture to sauce. Add Italian Seasoning and salt and pepper to taste.
- In the slow cooker pan, pour a small amount of the sauce mixture along the bottom of the plan.
- Layer the uncooked lasagna noodles across the bottom of the pan. You can make the noodles to adjust them to the size of your pan.
- Spoon ricotta cheese across the lasagna noodles. Add a layer of grated cheeses. Add a layer of sauce mixture.
- Repeat the layering process; lasagna noodles, ricotta cheese, grated cheeses, sauce mixture.
- For the top layer, proceed with this order: lasagna noodles, sauce mixture, grated cheeses and sliced mozzarella cheese.
- Cook on LOW for 6 hours or HIGH for 4 hours until cheese on top is bubbly.
CHEESY BEEF & EGGPLANT LASAGNA
This quick-to-prep version of hearty lasagna is made with fresh eggplant, ground beef, a shredded five-cheese blend...oh, and then some more cheese.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 15 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Microwave eggplant in large microwaveable bowl on HIGH 6 to 7 min. or until tender.
- Meanwhile, brown meat with onions and garlic in large skillet sprayed with cooking spray on medium heat. Add pasta sauce, cream cheese spread, milk and eggplant; mix well. Cook and stir 2 to 3 min. or until heated through. Remove from heat.
- Spread about 1-1/2 cups sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 5 noodles. Repeat layers twice. Top with remaining sauce, shredded cheese and Parmesan. Cover.
- Bake 1 hour, uncovering for the last 15 min. Let stand 10 min. before serving.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
CHEESY SAUSAGE AND BEEF LASAGNA RECIPE
This is a hearty, meaty lasagna recipe. You have two choices here. If you're up for it, you can make your own sauce, which takes about 2 hours. Or, to save time, you can substitute your favorite store-bought sauce. We have done both. It's all up to you. Below in the recipe, you will see our method for homemade sauce as well as a method for store-bought.Making the sauce requires some hands-on time. This is because we cook the sausage, beef and vegetables separately. We cook the sausage first then then transfer to a clean bowl. Next, the beef is browned and finally we cook some onion and carrot. Even though we cook each part separately, we do it all in the same pot. So, lots of flavor is left in the bottom of the pot, which helps add flavor to our sauce.One more note, here. Our homemade sauce will make more than what's needed for one lasagna. Since it takes so long to make the sauce, we always make sure we have enough for a second lasagna or to use, as is, over pasta for another night. You can save the extra sauce in the refrigerator up to 5 days or in the freezer up to 3 months.
Provided by @MakeItYours
Number Of Ingredients 27
Steps:
- If you have purchased Italian sausages with casings, you will need to remove the casings. To do so, take a knife and cut down the length of the sausage. The casing should peel away easily. If you purchased sausage meat without casings, you can continue to the next step.
- Heat a heavy 4 to 5-quart pot over medium heat. Add olive oil then add the sausage meat and cook, stirring occasionally to break up the meat, until browned. About 8 minutes. Transfer to a clean bowl. Next, add the beef with a 1/2 teaspoon of salt and cook, stirring occasionally, until browned. About 8 minutes. Transfer to the bowl with sausage.
- Add onion, carrots and a 1/4 teaspoon of salt to the pot and cook, stirring occasionally, until softened and starting to brown. About 8 minutes.
- Now, add garlic, basil and oregano to onions and carrot then cook about 1 minute until garlic becomes fragrant. Next, add crushed tomatoes and use a wooden spoon to scrape up the brown bits that are stuck to the pot. Add sausage and beef into sauce and stir.
- Add tomato paste, water, 1 tablespoon of the sugar and a 1/2 teaspoon of salt. Bring to a simmer, stir then taste for seasoning. Depending on how acidic your tomatoes are, you may need a little more sugar. You also want to taste for salt. It's best to add the salt now rather than later, so taste and season as needed.
- Gently simmer sauce, uncovered for 1 1/2 hours. (Keep the sauce at a very low simmer).
- Skim off any fat floating on top and adjust the seasoning as necessary. Our homemade sauce can be prepared in advance and refrigerated for up to 5 days, or frozen for up to 3 months. This recipe yields about 9 cups of sauce. You will need 4 to 5 cups of sauce for the lasagna. So, either save the sauce for a second lasagna or use to top pasta another day.
- Cook sausage, beef, onions and carrots as shared above. Add garlic then cook about 1 minute until garlic becomes fragrant. Next, add jarred marinara sauce and use a wooden spoon to scrape up the brown bits that are stuck to the pot. Then, add sausage and beef back to the pan with onions and carrots. Simmer the sauce 20 to 30 minutes until carrots are tender. Skim off any fat floating on top and adjust the seasoning as necessary.
- Heat oven to 375 degrees F (190 degrees C).
- Bring a large pot of salted water with 1 tablespoon of olive oil to a boil. Add lasagna noodles to the boiling water. Return to a boil, stirring frequently. Cook the pasta, according to package directions, this is usually about 10 minutes. Drain.
- In the meantime, stir ricotta (or cottage cheese) with Parmigiano-Reggiano and the beaten egg.
- To assemble the lasagna, ladle about 3/4 cup of the meat sauce into the bottom of a 13-inch by 9-inch baking dish. Arrange noodles lengthwise and side by side and cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
- Next, spread about half of the ricotta cheese (or cottage cheese ) mixture over the noodles. Sprinkle with a third of the shredded mozzarella cheese then top with about 1 1/4 cups of meat sauce. Add another layer of noodles and repeat. Add a third layer of noodles then top with remaining sauce and a final layer of shredded mozzarella cheese.
- Cover loosely with aluminum foil and bake 30 minutes, uncover then bake 20 minutes until cheese is crusty around the edges. Let rest at least 15 minutes.
- If making ahead, you can cover and refrigerate, unbaked up to 2 days. When you cover, use parchment or wax paper between the lasagna and aluminum foil. Aluminum foil can react with the tomatoes.
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