Best Sharp Cheddar Lasagna Made Over Recipes

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GORDO'S BEST OF THE BEST LASAGNA



Gordo's Best of the Best Lasagna image

This recipe is adapted from several of the better lasagna dishes previously submitted. To test it, I invited a couple who previously owned an Italian restaurant. They were very impressed. This lasagna dish will become a regular in our household. In this dish I used a spicy moose sausage; you can use pork, deer, moose, lamb, or any other spicy sausage. To be enjoyed with a mixed salad, Italian bread, and a delightful red wine.

Provided by Gordo's Grub

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 19

1 (16 ounce) package lasagna noodles
½ pound bulk spicy pork sausage
½ pound ground beef
½ cup minced onion
3 cloves garlic, minced
1 (32 ounce) jar tomato basil pasta sauce
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 cup dried parsley, divided
¼ cup Italian seasoning
1 tablespoon white sugar
1 ½ teaspoons sea salt
½ teaspoon coarsely ground black pepper
cooking spray
3 cups ricotta cheese
1 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese (such as Cabot® Seriously Sharp)
3 eggs, whisked
1 ½ cups shredded mozzarella cheese, or to taste

Steps:

  • 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. Drain and rinse in cold water.
  • Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, sea salt, and pepper into sausage mixture. Bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Stir ricotta cheese, Parmesan cheese, Cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
  • Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. Spread a layer of tomato sauce over the ricotta and a layer of noodles over the tomato sauce. Repeat the layering procedure 1 more time. Spread remaining sauce over the final layer of noodles and top with mozzarella cheese. Cover baking dish with aluminum foil.
  • Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 10 minutes before serving.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 45.4 g, Cholesterol 97.3 mg, Fat 19.4 g, Fiber 5.3 g, Protein 23.8 g, SaturatedFat 8.7 g, Sodium 1230.9 mg, Sugar 12 g

CHEESE LOVERS' LASAGNA



Cheese Lovers' Lasagna image

If you love pasta and cheese this is a great meal for you. Simply scrumptious!

Provided by MSPRSS55

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 10

Number Of Ingredients 7

1 (16 ounce) package lasagna noodles
1 (16 ounce) jar spaghetti sauce with meat
1 (8 ounce) package mozzarella cheese, shredded
6 slices processed American cheese
1 (8 ounce) package mild Cheddar cheese, shredded
1 (8 ounce) container small curd cottage cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  • Line the bottom of a 9x13 inch casserole dish with noodles and spread on 1/4 cup of the spaghetti sauce. Add another layer of noodles and begin alternating layers of cheeses, noodles and sauce, beginning with the cottage cheese. Make sure you leave enough spaghetti sauce to cover the top to prevent hardening of the top layer of noodles. Finish with a sprinkle of Parmesan.
  • Bake in a preheated oven until cheese is well melted and filling is heated through; about 20 or 25 minutes.

Nutrition Facts : Calories 448 calories, Carbohydrate 41 g, Cholesterol 60.8 mg, Fat 20.6 g, Fiber 2.5 g, Protein 25 g, SaturatedFat 11.9 g, Sodium 850.9 mg, Sugar 6.2 g

MY "FAMOUS" LASAGNA



My

I can see why Jannette's Lasagna is famous: It is one of the best lasagnas I have ever had! The Parmesan cheese tucked inside the layers may just be the secret to its success...

Provided by jannette dellanos-poland

Categories     Beef

Time 2h

Number Of Ingredients 11

2 lb ground sirloin
1 1/2 jar(s) Meat Flavored Spaghetti sauce
1/2 Tbsp each salt and pepper
1/2 Tbsp garlic powder
12 lasagna noodles, cooked
8 oz sour cream
8 oz small curd cottage cheese
6 oz cream cheese room temperature
6 Tbsp grated parmesan cheese
2 c shredded sharp cheddar cheese
2 c shredded mozzarella cheese

Steps:

  • 1. Preheat oven to 375 degrees. In a large frying pan, brown ground beef with salt, pepper, and garlic powder. Drain meat when done and add back to the pan. Add the spaghetti sauce - just enough sauce to make the meat wet, but you don't want more sauce than meat. Simmer until you are ready to layer the lasagna.
  • 2. In a large mixing bowl thoroughly mix sour cream, cottage cheese and cream cheese with 3 tablespoons of parmesan and 1 teaspoon of salt.
  • 3. Boil about 12 lasagna noodles; drain them when cooked, usually about 10 minutes.
  • 4. You are ready to layer your lasagna! (Use a lasagna pan deep enough for about 3 layers.) 1.) Spoon a small amount of meat mixture on bottom of pan so noodles won't stick. 2.) Layer 3 lasagna noodles topped with a layer of the meat mixture. 3.) Now carefully add a layer of the cheese mixture, lightly dropping spoonfuls and smoothing it out. 4.) Next add a layer of shredded cheddar - enough to coat the white sauce - and then sprinkle with some grated parmesan cheese. 5.) Repeat previous layer 2 more times. (You should end up with the top layer of the lasagna being the shredded cheddar cheese.) 6.) The last layer is the shredded mozzarella. Sprinkle the mozzarella cheese on top of the cheddar, just enough to cover.
  • 5. Bake uncovered at 375 degrees for about 40 minutes. At that point turn broil on low until top is golden brown, about 8 minutes.
  • 6. Let the lasagna sit out for at least 30 minutes before serving. Cut into squares and ENJOY!!! NOTE: You can freeze this lasagna for up to 3 months in an airtight container that has been placed inside a freezer bag.

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