This recipe does not include the ricotta cheese and is just as good!!!
Ingredients
1 pkg Lasagna noodles
1 Medium jar of spaghetti sauce
1 bag Shredded mozarella cheese
1 bag Shredded Italian mix cheese
2 lbs Lean hamburger meat
Garlic salt and seasonings of your choice
Cook lasagna noodles according to directions on package. Brown the hamburger meat and a dash or two of garlic salt or your choice of seasonings. Preheat oven to 350. Mix hamburger meat with spaghetti sauce and put thin layer on bottom of 9x13 baking dish. Add layer of pasta noodles. Add layer of spaghetti sauce mixture, mozarella, Italian mix, then noodles. Repeat until dish is full. Ending with a thin layer of cheese. Bake for about 45 minutes. Remove from oven and let cool for 10 minutes before serving.Anyone know a good meat lasagna recipe?
MEAT LASAGNA
10 lasagna noodles
1 1/2 lbs. ground beef
1 (32 oz.) jar marinara sauce
4 eggs
1/2 tsp. onion powder
Salt, pepper, garlic powder and celery salt to taste
1/2 pt. pareve milk
3 tbsp. butter
Boil noodles until tender. Rinse and drain. Brown ground beef in a skillet. Add sauce (reserving small amount) and spices and simmer. Mix pareve milk with eggs. Pour reserved sauce into bottom of 8x12 inch greased casserole. Layer noodles, meat sauce and eggs mixture. Place small bits of butter between layers. End with noodles. Cover. Bake at 350 degrees for 1 1/2 hours. Serves 6-8.
I make mine off the top of my head so I could not type it up but here are some pointers. ricotta cheese, put an egg in it and parsley mix it......... a cup of good red wine in sauce. use Italian sausage and cook up ground beef too,,,,,,, when you layer your ricotta I put light powdered garlic powder on my cheese and use several Italian cheese already mixed in bag........ you can make your sauce from scratch or use a good upper crust jar stuff......... go to (all recipes.com )for idea or (food tv .com) hope this helps.......or (all about.com)
Easy Meat Lasagna
Ingredients
1/2 pound lean ground beef
1/2 pound Italian sausage, casing removed
2 jars (26 ounces each) spaghetti sauce, divided
2 eggs
2 containers (15 ounces each) ricotta cheese
1 package (8 ounces) shredded mozzarella cheese, divided
1 tablespoon McCormick庐 Garlic %26amp; Italian Herb
1 teaspoon McCormick庐 Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon McCormick庐 Ground Black Pepper
9 lasagna noodles, uncooked
1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 350掳F. Brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving.
2. Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups mozzarella cheese, Garlic Blend, parsley, salt and pepper; mix well.
3. Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
4. Bake 45 minutes. Remove foil. Bake additional 15 minutes or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.
MEAT LASAGNA
introduction
Not the most modern recipe, but some things need to be done the old-fashioned way in order to taste good and so I decided to provide to you our original family recipe. There has been a lot of tinkering with this classic in recent years 鈥?crunchy vegetables, canned soup, low-fat ingredients 鈥?yuck! Something had to be done to restore its dignity, so I decided to take action. Here you go:
ingredients
Lasagna Sauce Ingredients
Vegetable oil
2 cans crushed tomatoes
1 lb ground sirloin
1-2 tablespoons minced parsley
1-2 tablespoons minced Chopped basil
1 clove garlic, chopped
Salt and pepper
Lasagna Ingredients
1 recipe lasagna sauce
1 box curly-edged lasagna noodles
1-2 lbs. mozzarella, shredded (not pre-shredded)
2 lbs. ricotta
2 eggs
1-2 tablespoons minced parsley
Salt and pepper
Grated parmesan cheese
preparation
Make the sauce:
Heat a little oil in a pot and brown the ground sirloin. Once it's broken up and almost cooked through, add two cans of crushed tomatoes, and seasonings to taste (parsley, garlic, salt, pepper, basil). Simmer on very low uncovered for about an hour.
Make the lasagna:
Preheat oven to 350掳F
Meanwhile, cook the lasagna noodles al dente. Carefully lift out each noodle by hand and lay them out on the counter. This way they won't break. Once they're cool, overlap them a little to save room while assembling.
Mix together ricotta, eggs, parsley, garlic, and salt and pepper to taste.
Shred mozzarella with a box grater or in a food processor.
Assemble the lasagna:
Be sure to have the cheeses at hand and ready. Sauce the bottom of a lasagna pan. Layer with noodles, sauce, cheeses, and a little more sauce. Repeat until all noodles are used. Sprinkle a little more mozzarella and grated cheese on the top, and a bit more sauce.
Bake the lasagna:
Bake at 350 degrees until cooked through, hot, and bubbly 鈥?about 45 minutes. You can also store assembled uncooked lasagna in the refrigerator overnight and bake it the next day.
No need to cook the noodles first, and only 240 calories per serving.
4 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low-fat ricotta cheese
1 cup low fat cottage cheese
2 tablespoons dried parsley
1 teaspoon chopped garlic
4 ounces grated part-skim mozzarella cheese
3/4 lb uncooked lasagna noodles
1/4 cup parmesan cheese
Preheat oven to 350 degrees F.
Spray a 9-inch by 13-inch pan with non-stick coating.
Mix Ricotta cheese, cottage cheese, parsley, and garlic.
Pour 1 cup of sauce in bottom of pan.
Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
Spread 1/2 of the cheese mixture over the noodles.
Top with 1/2 of the mozzarella cheese.
Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
Sprinkle with Parmesan cheese.
Bake, covered tightly with aluminum foil for one hour.
(This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).
This one is great...different because of the white sauce - enjoy!
White Sauce Lasagna
1 pound ground beef
1 large onion, chopped
1 can tomatoes with liquid, cut up (14 1\2 oz.)
2 tablespoons tomato paste
1 beef bouillon cube
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 1/4 cups shredded mozzarella cheese, divided
12 uncooked lasagna noodles
In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add tomatoes, tomato paste, bouillon, and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Meanwhile, melt butter in medium saucepan; stir in flour, salt, and pepper. Add milk gradually; bring to boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from the heat and stir in half of the cheese; set aside. Pour half of meat sauce into and ungreased 9 x 13 x 2 baking dish. Cover with half of the lasagna noodles. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover and bake at 400 degrees for 40 minutes or until the noodles are done.
I love this recipe! It always turns out great, takes half the prep time, and you can forget about it and walk away!
Crockpot Lasagna
1 lb ground beef or turkey, browned and drained
8 lasagna noodles, uncooked
1 (28 ounce) jar spaghetti sauce, any flavor
1 teaspoon oregano or italian seasoning
1/3 cup water
1 (1 small) can sliced mushroom (optional)
1 small onion, chopped (optional)
15 ounces ricotta cheese
2 cups mozzarella cheese, shredded (I like pepper jack for the extra spice!)
Break noodles into pieces and place in bottom of greased crockpot.
Stir seasoning into browned meat and place atop lasagna noodles.
Layer half sauce and water/half mushrooms/half ricotta cheese/half mozzarella cheese over meat.
Repeat layers.
Cover and cook on low for 5 hours.
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