Best Meatloaf Mock Lasagna With Four Cheeses Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEATLOAF LASAGNA



Meatloaf Lasagna image

Two comfort food favorites come together to make a crowd-pleasing and fun new dish. We love that you get satisfying meatloaf and cheesy, saucy lasagna in every bite. To save time, you can use 1 cup of your favorite prepared red sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 20

Kosher salt
8 sheets dried lasagna noodles (about 6 ounces)
1 tablespoons olive oil, plus more for tossing and greasing
2 cloves garlic, 1 thinly sliced and 1 finely grated
Pinch crushed red pepper flakes
One 14-ounce can whole peeled plum tomatoes, crushed by hand
2 to 3 fresh basil sprigs
5 slices bacon
12 ounces ground beef chuck
12 ounces ground pork
1 cup plain dried breadcrumbs
1/2 small yellow onion, grated
1/4 cup chopped fresh parsley, plus more for garnish
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 large eggs
Freshly ground black pepper
2 cups shredded part-skim mozzarella
1/4 cup grated Parmesan
Ricotta, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.
  • Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.
  • Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.
  • Combine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.
  • Adjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.
  • Shape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.
  • Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.
  • Bake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.

MEATLOAF LASAGNA



Meatloaf Lasagna image

No lasagna noodles! I find myself eating meat and sauce and a bite of noodles when eating lasagna, not a huge fan of large amounts of pasta. I find the pasta overwhelms great sauce. Soooo, this is what I came up with. Somewhere in between lasagna, parmesean and meat loaf. Best of all worlds.

Provided by Dawn OKelley

Categories     Meatloafs

Time 1h30m

Number Of Ingredients 16

1 lb ground beef
1 lb ground pork
2 slice white bread with crust cut off
2 eggs
5 clove garlic chopped
1/2 c ketchup
1 tsp mustard
2 tsp worcestershire sauce
1 Tbsp italian seasoning
1 jar(s) spaghetti sauce of your choice, or homeade. i used a romano and parmesean sauce
1/4 c chopped fresh basil
1 onion chopped
8 oz mozzarella cheese
6 oz ricotta cheese
1/4 c milk to soak white bread in, not in loaf
THINK, MAKING MEATLOAF

Steps:

  • 1. Preheat oven to 350 degrees
  • 2. Put bread in milk and soak for a few minutes while getting things ready
  • 3. saute to almost carmelized, your chopped onion. Last minute or two, add garlic. Squeeze in ketchup, add mustard, worchester, italian seasoning to pan and stir together. No more heat needed.
  • 4. Mix eggs, bread, onion mixture(everything in saute pan)into your meat mixture, just like a meat loaf. Seperate your meat loaf into 2 pieces.
  • 5. Make one layer of meatloaf and place in loaf pan. Now layer with the ricotta cheese and some shredded mozzarella. (you can mix the 2 together prior to filling)
  • 6. Now place next layer of meat loaf on top and pour 1/2 jar or generously cover top of loaf with sauce. (you will save the remainder for warm sauce per slice after cooking). Make sure your meat layers are nicely sealed on the sides to prevent cheese from leaking out
  • 7. Bake meat loaf on 350 degrees for 45 minutes. Use remainder of shredded mozzarella on top for last 15 minutes to melt. Drain juices and let cool before slicing. This is very important, this time lets you cheese set also.
  • 8. Slice meatloaf and top with remaining spaghetti sauce and serve!
  • 9. I served with thin spaghetti, sauced with roasted garlic and olive oil. I also served spinach as a side dish. Lots of lasagne recipies call for spinach!

CHEESY CHEDDAR MOCK LASAGNA



Cheesy Cheddar Mock Lasagna image

Make and share this Cheesy Cheddar Mock Lasagna recipe from Food.com.

Provided by looneytunesfan

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 (14 ounce) package kraft deluxe macaroni and cheese mix
1 lb ground beef
1 (14 ounce) jar spaghetti sauce (about 1-1/2 cups)
1/2 cup kraft shredded mozzarella cheese

Steps:

  • Preheat oven to 375°F.
  • Prepare Dinner according to package directions.
  • Meanwhile, brown meat in large skillet; drain. Add spaghetti sauce to meat; mix well.
  • Layer half each of the meat mixture and prepared Dinner in 8-inch square baking dish. Repeat layers.
  • Sprinkle with mozzarella cheese.
  • Bake 15 minutes or until heated through.

Nutrition Facts : Calories 730.7, Fat 26.3, SaturatedFat 10.6, Cholesterol 102.1, Sodium 1463.5, Carbohydrate 79.5, Fiber 2.5, Sugar 19.4, Protein 42.3

MOCK LASAGNA



Mock Lasagna image

An old family recipe that I've done some tweaking to. A simple and delicious way to get a "Lasagna" on the table in a fraction of the time.

Provided by melissahaley29

Categories     Meat

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups cooked whole wheat egg noodles
1 cup low fat cottage cheese
8 ounces 1/3 fat cream cheese, cut into cubes
1/2 cup chopped onion
2 tablespoons finely chopped green peppers
2 tablespoons butter
1 lb lean ground beef
15 ounces tomato sauce
3/4 cup grated 2% cheddar cheese
salt and pepper

Steps:

  • Place noodles in 2 quart casserole, add butter.
  • Mix in cream cheese and cottage cheese.
  • Add salt and pepper to taste.
  • Saute onions and green peppers until glossy and translucent.
  • Add ground beef and brown lightly.
  • Add tomato sauce to meat mixture and heat until bubbly.
  • Pour meat mixture over noodle mixture and spread to cover.
  • Sprinkle grated cheddar on top of meat mixture.
  • Bake in 350 degree oven for 35 minutes.

FUSION LASAGNA MEATLOAF



Fusion Lasagna Meatloaf image

The flavors of lasagna shine through this incredibly tasty meatloaf.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 13

⅔ cup Italian-seasoned panko (Japanese bread crumbs)
⅓ cup milk
1 egg
1 pound ground beef
1 (3.5 ounce) link Italian sausage, casing removed and chopped
1 medium onion, finely chopped
⅓ cup marinara sauce, divided
½ teaspoon garlic salt
4 (1 ounce) sticks string cheese
2 tablespoons unsalted butter
5 fluid ounces heavy whipping cream
2 cups finely shredded Parmesan cheese
1 pinch freshly grated nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
  • Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
  • Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
  • Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
  • While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
  • Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 11.5 g, Cholesterol 121.4 mg, Fat 30.7 g, Fiber 0.5 g, Protein 24.8 g, SaturatedFat 16.2 g, Sodium 773.2 mg, Sugar 2.3 g

MEATLOAF LASAGNA



Meatloaf Lasagna image

Make and share this Meatloaf Lasagna recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 (15 ounce) containers ricotta cheese, divided
1 egg
1/4 teaspoon salt
1 (25 ounce) jar marinara sauce
9 no-boil lasagna noodles, divided (from 1 8 oz pkg)
1 3/4 cups shredded mozzarella cheese
3 tablespoons grated parmesan cheese, divided
1/3 meatloaf, cut into 6 1/2 inch slices

Steps:

  • Preheat oven to 375.
  • In bowl combine ricotta, egg and salt.
  • Spread 1/2 cup sauce in ungreased 13X9 baking dish; top with 3 noodles, 1 1/2 cup ricotta mixture and 3/4 cup sauce; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with meatloaf slices; top with 3/4 cup sauce; top with 3 noodles and 1 1/2 cup ricotta mixture; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with remaining noodles, sauce and ricotta mixture; sprinkle with remaining mozzarella and parm.
  • Cover with foil; bake 30 minutes; remove foil; bake another 15 minutes.

FOUR-CHEESE LASAGNA (ACTUALLY 5!)



Four-Cheese Lasagna (Actually 5!) image

This recipe was featured in an email today from the www.cooksillustrated.com website. You can actually view a video at the website if you have any questions. It's pretty cool! "It's important not to overbake the lasagna. Once the sauce starts bubbling around the edges, turn the oven to broil. If your lasagna pan is not broiler-safe, brown the lasagna at 500 degrees for about 10 minutes. Whole milk is best in the sauce, but skim and low-fat milk also work. Supermarket-brand cheeses work fine in this recipe. The Gorgonzola may be omitted, but the flavor of the lasagna won't be as complex. The test kitchen prefers the flavor and texture of Barilla no-boil noodles, but this recipe will work with most brands. One box of Barilla will yield enough noodles for this recipe; you may need two boxes of other brands."

Provided by senseicheryl

Categories     Cheese

Time 40m

Yield 1 9 x 13 inch pan, 8-10 serving(s)

Number Of Ingredients 19

6 ounces gruyere cheese, shredded (about 1 1/2 cups)
2 ounces parmesan cheese, finely grated (about 1 cup)
1 1/2 cups part-skim ricotta cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley leaves, minced fresh, plus an additional
2 teaspoons fresh parsley leaves
3 tablespoons unsalted butter
1 medium shallot, minced (about 3 tablespoons)
1 medium garlic clove, minced (about 1 teaspoon)
1/3 cup all-purpose flour
2 1/2 cups whole milk
1 1/2 cups low sodium chicken broth
1/2 teaspoon table salt
1 bay leaf
1 pinch cayenne pepper
15 no-boil lasagna noodles
8 ounces Fontina cheese, rind removed, shredded (about 2 cups)
3 ounces gorgonzola, finely crumbled (about 3/4 cup)

Steps:

  • Place Gruyère and 1/2 cup Parmesan in large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.
  • Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).
  • Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth; set aside while softening noodles.
  • Adjust oven rack to upper middle position and heat oven to 350 degrees. Place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.
  • Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan.
  • Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.

Nutrition Facts : Calories 451.2, Fat 32.2, SaturatedFat 19.4, Cholesterol 130.3, Sodium 812.3, Carbohydrate 11.9, Fiber 0.2, Sugar 4.9, Protein 28.7

CHEESY LASAGNA FOR LEFTOVER MEATLOAF!!



Cheesy Lasagna for leftover meatloaf!! image

Make and share this Cheesy Lasagna for leftover meatloaf!! recipe from Food.com.

Provided by love4culinary

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
5 cups your favorite pasta sauce
1 1/2-2 cups crumbled leftover meatloaf
2 medium onions, finely chopped
3 carrots, finely chopped
1 fennel bulb, finely chopped
7 cloves garlic, minced
1/2 cup finely chopped red pepper
1/4 teaspoon ground red pepper
1/2 teaspoon italian seasoning
1/4 cup shredded mozzarella cheese
1/4 cup shredded pecorino cheese
1/4 cup shredded parmesan cheese
1/4 cup fresh basil, chopped fine
1/4 cup shredded adiago cheese
1 (12 ounce) package no-boil lasagna noodles

Steps:

  • Put olive oil in a large saucepan over med-high heat.
  • Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
  • Add pasta sauce to pan along with ground red pepper.
  • Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
  • Be sure to stir occasionally.
  • While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
  • Preheat your oven to 350 degrees F degrees.
  • Then you will want to lightly grease a 3 qt baking dish.
  • Proceed by lining the bottom of your dish with a single layer of lasgane noodles.
  • Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
  • Then top with 1/4 of the cheese mixture.
  • (be sure to save some cheese mixture for the last layer on top!) Repeat exact layering 2 more times-- while alternating the directions of noodles at each level.
  • Cover your dish with foil and bake 35-40 minutes.
  • Proceed by taking the foil off and sprinkling the rest of the cheese mixture on top and bake 8 minutes or until lasgana is cooked through and top is bubbling.
  • Let stand for a few minutes before serving.
  • ENJOY!

Nutrition Facts : Calories 203.1, Fat 8.1, SaturatedFat 2.3, Cholesterol 7.8, Sodium 888, Carbohydrate 26.7, Fiber 2.9, Sugar 16.6, Protein 6.8

Related Topics