Best Sloppy Lasagna Recipes

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SLOPPY LASAGNA



Sloppy Lasagna image

Provided by Rachael Ray : Food Network

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 20

2 pounds curly edge lasagna noodles
Salt
2 tablespoons extra-virgin olive oil
2 pounds ground beef, pork and veal mix
1 medium onion, finely chopped
1 small carrot, grated or finely chopped
3 to 4 cloves garlic, finely chopped or grated
2 fresh bay leaves
Freshly ground black pepper
2 pinches ground cinnamon
3 tablespoons tomato paste
1 cup white wine
1 (28-ounce) can San Marzano tomatoes
A handful basil leaves, torn
4 tablespoons butter
4 tablespoons all-purpose flour
2 to 2 1/2 cups milk, eyeball the amount
Freshly grated nutmeg, to taste
1 1/2 cups grated Parmigiano-Reggiano
2 cups fresh ricotta cheese

Steps:

  • Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
  • Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.
  • While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
  • Heat a broiler.
  • Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.

SLOPPY LASAGNA (INSTANT POT)



Sloppy Lasagna (Instant Pot) image

Make and share this Sloppy Lasagna (Instant Pot) recipe from Food.com.

Provided by AmyZoe

Categories     < 60 Mins

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 fresh thyme sprig
1 fresh oregano sprig
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 lb ground chuck (I used sausage instead)
2 garlic cloves, crushed
1 cup chopped tomatoes or 1 cup crushed tomatoes
1/2 cup tomato puree
1/2 cup water
1 teaspoon salt 8 oz wavy lasagna noodle (10 noodles, broken into 2 inch pieces)
water, as needed
8 ounces mozzarella cheese, diced

Steps:

  • Select browning and add a tablespoon butter and olive oil to the pressure cooking pot.
  • When butter has melted, add onion, thyme, oregano, salt, and pepper. Stir occasionally until onion has softened. Stir in the carrot and celery.
  • Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Saute, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.
  • Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker offer and use a quick pressure release. When valve drops carefully remove the lid.
  • Remove and discard the herb stems. Add the remaining tablespoon of butter to the sauce and stir until melted.
  • Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. I added a cup of water. Smooth down the top pieces of pasta so they are submerged.
  • Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. when beep sounds, turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender.
  • Pour the lasagna into a large serving dish. Sprinkle the mozzarella over the lasagna and stir. Let stand, uncovered for 2 minutes before serving.

Nutrition Facts : Calories 551.1, Fat 41.4, SaturatedFat 19.4, Cholesterol 138.4, Sodium 744.1, Carbohydrate 10.7, Fiber 2.3, Sugar 5.4, Protein 33.9

SLOPPY LASAGNA



Sloppy Lasagna image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 9

1 large bag pasta, prefer mini lasagna noodles or wide egg noodles
1 lb hamburger
1 clove garlic
Salt and pepper to taste
1 jar spaghetti sauce
1 small container cottage cheese
1 cup cheddar cheese
1 cup mozzarella cheese
1 can olives, sliced (optional)

Steps:

  • 1. In a 5 qt. pot, cook pasta according to bag instructions, drain.
  • 2. Brown hamburger, add garlic and spices.
  • 3. Put hamburger in cooked noodles, add spaghetti sauce and cottage cheese and stir. Add cheese in small intervals, stir until melted, repeat until all cheese in melted.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SLOPPY LASAGNA, MY WAY



Sloppy Lasagna, My Way image

Saw a version of this on Rachael Ray's show, and made it even simpler for myself (cause I am a quick and painless type cook! LOL). When the title includes the word Sloppy in it, you know it truly is a gooey and sloppy meal! Enjoy!

Provided by Megan Stewart

Categories     Casseroles

Number Of Ingredients 9

1 lb lasagna noodles, those kinds you don't have to cook first
1 lb hamburger
1 onion, chopped
1 carrot, grated (or more to taste)
4 clove garlic, minced
1 jar(s) tomato basil spaghetti sauce
1 jar(s) alfredo sauce (i prefer the one with garlic)
1 1/2 c parmesan cheese
1-1 1/2 c mozzarella, shredded (i used ricotta)

Steps:

  • 1. Break up the lasagna noodles. If you want to use the old fashioned kind that you have to boil, feel free, but these are so much faster! Brown the beef with onion and carrot, drain well, add garlic and red sauce. Combine ricotta and some of the parmesan, blend together. So let's put it together...
  • 2. Into the bottom of your baking dish (I use a deep 9x13), put a little of the red sauce and a splash of the alfredo. Toss in some pasta, evenly. Add some ricotta and parmesan blend in little spoonfulls which don't really have to be spread out. Sprinkle with a little Italian seasoning. Continue to layer. End with sauces on top.
  • 3. Bake in a 350 degree oven for about 30 min. Since I don't like my mozzarella cheese crunchy, I wait until about 4-5 min before done and top it then. I sprinkle the parmesan on first, then the mozzarella.

SLOPPY LASAGNA



Sloppy Lasagna image

How to make Sloppy Lasagna

Provided by @MakeItYours

Number Of Ingredients 20

2 pounds curly edge lasagna noodles
Salt
2 tablespoons extra-virgin olive oil
2 pounds ground beef, pork and veal mix
1 medium onion, finely chopped
1 small carrot, grated or finely chopped
3 to 4 cloves garlic, finely chopped or grated
2 fresh bay leaves
Freshly ground black pepper
2 pinches ground cinnamon
3 tablespoons tomato paste
1 cup white wine
1 (28-ounce) can San Marzano tomatoes
A handful basil leaves, torn
4 tablespoons butter
4 tablespoons all-purpose flour
2 to 2 1/2 cups milk, eyeball the amount
Freshly grated nutmeg, to taste
1 1/2 cups grated Parmigiano-Reggiano
2 cups fresh ricotta cheese

Steps:

  • Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
  • Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.
  • While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
  • Heat a broiler.
  • Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.

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