I need and easy and not time consuming Lasagna Recipe for tomorrow?

what do i need to make it ??


i already have shreded mozzarela cheese ,spagethi sause and lasagna noddles what kind of meat do i need ???


i dont like beef can i use pork instead ??I need and easy and not time consuming Lasagna Recipe for tomorrow?
Easy Way Lasagna





9 lasagna noodles


1 jar spaghetti sauce


8 ounces cottage cheese


1 egg


3/4 cup parmesan cheese


3 cups mozzarella cheese, grated





In 13x9 pan, spoon a little of the sauce.


Place 3 lasagna noodles on the sauce.


Mix cottage cheese, egg, and parmesan cheese in a bowl.


Spread 1/3 of this over noodles.


Add 1/3 of the sauce.


Sprinkle with 1 cup mozzerella.


Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce.


Add 1 cup more mozzarella cheese.


One more time, do the layers.


Bake in 350* oven for about 1 hour.


Top should be light brown and bubbly.I need and easy and not time consuming Lasagna Recipe for tomorrow?
Taco Lasagna





This is an easy microwave recipe with a Mexican twist. Try it with some hot bread and a green salad for a filling meal, if desired.





PREP TIME 10 Min


COOK TIME 10 Min








INGREDIENTS


11 ounces lasagna noodles


1 pound ground beef


24 ounces spagetti sauce


1/2 cup water


1 (1 ounce) package taco seasoning mix


8 cups shredded Cheddar cheese (or if you don't have it, try mozzarela)


1/2 cup crushed tortilla chips








DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.


In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers.


Cover with plastic wrap and microwave for 10 minutes. Remove from microwave, uncover and let stand for 5 minutes.


Sprinkle tortilla chips over the top; serve
Sure. I've made lasagna with venison and turkey as well as pork and beef.


I use Barilla no bake pasta; the recipe I follow is on the box. Try it!
since you hab all of the above ingredient except meat..u can use pork actually. First, season the minced pork wif some salt and pepper then saute it in a nice hot pan filled with some oil.Then add in the spagethi sauce and taste.If not up to the desired taste u wan,add some salt and pepper.Take a pot of hot water,add some oil and some salt,then wait for the water to boil.when the water starts to boil,throw in any kind of pasta and start to countdown 7mins.stir occasionally.When the pasta is cooked,blench it in a pot of cold water to stop the inner heat.Take a alumin. containter(rectangle) shape, first layer is pasta follow by the sauce then pasta again then sauce again.Until fill almost to the brim,add in mozerlla and put inside a toaster and toast for abt 3mins to 4mins.
First of al, you do NOT have to cook the noodles first. Having them in the pan for 45 minutes with sauce is all you need.





So all you really need if you are not interested in great lasagne, and just want them fast, is to do the layers in the right order. Nothing needs to be prepared, just buy the ingredients and layer
easy lasagna...ok.....i've done both...the long and fresh...and the simple....this is my easy





get the no bake noodles...they work just fine


marinara sauce...whatever brand you like...i use ragu in this situation...just what i grew up with


italian sausage i use sweet(but whatever you like)...a must...this is the thing that will make it taste as though it cooked from scratch....bulk or links...whichever is cheapest... if links...just slice the casing lengthwise then get the meat...in a pan...saute with minced garlic....you can use jarred if you want...a bit of red pepper...brown and crumble...takes maybe 5 minues...it's going to cook in the oven too....ricotta...my rule of thumb...1 egg to every 15 oz....so we'll go with that...egg,ricotta,parm,mozz,(maybe 2/3 lb) mix together...the other 1/3 for the top....s%26amp;p...a bit of sauce at the bottom of a 13x9...noodles, then sauce..then cheese mixture...noodles,sauce,cheese mixture...top layer...sauce...remaining mozz...parm sprinkle....dabs of butter to make nice and brown....375....about 35 minutes...warm...cooler...45-1 hr...cover the first 20 minutes or so...take foil off to allow browning for the remaining time...let rest at least....15-20 minutes...hope this helps
Things You'll Need


Groceries


Chef's Knives


Baking Pans


Cheese Graters


Colanders


Cutting Boards


Measuring Cups


Measuring Spoons


Saucepans


Stockpots


Wooden Spoons


Several large basil leaves


1/3 - 1/4 c. extra-virgin olive oil


1 garlic clove cut in half


1 can (12-16 oz.) tomato sauce


salt


1 (16-oz.) box lasagna noodles


8 oz. shredded mozzarella cheese


8 oz. grated Parmesan cheese


8 to 12 oz. ricotta cheese


Steps


1Step OneCrush basil leaves by breaking or tearing them with your fingers. Set aside.


2Step TwoWarm extra-virgin olive oil in a saucepan, and add one garlic clove cut in half. Allow clove to sizzle for three to four minutes without letting it get too brown. Remove the garlic.


3Step ThreeAdd tomato sauce to the hot oil and stir. Add crushed basil leaves.


4Step FourPut on very low heat, cover and allow to simmer for 30 minutes, stirring occasionally.


5Step FiveAs the tomato sauce simmers, fill a large pasta pot with 4 to 5 quarts water and a large pinch of salt. Bring to a boil.


6Step SixCarefully place lasagna noodles in the boiling water and stir occasionally to ensure noodles do not stick together. Cook until al dente (slightly chewy).


7Step SevenDrain the noodles, but don't rinse them.


8Step EightGenerously oil the bottom of your 10-by-18-inch baking dish.


9Step NineCover the bottom of the pan with lasagna noodles.


10Step TenSpread sauce over noodles with a spoon and top with a little of each cheese.


11Step Eleven Repeat layers until pan is full, saving most of the cheese for the top.


12Step Twelve Top with remaining sauce and cheese.


13Step Thirteen Cover and bake at 350 degrees for 20 minutes. (You may need to cover the lasagna for the first 10 minutes to melt the cheese, then uncover it for the last 10 minutes to brown it.)


14Step Fourteen Let stand 10 minutes before serving.


Tips %26amp; Warnings


Lasagna is a flexible dish: Try adding a pound of cooked veal, chicken, ground pork or ground beef to the sauce.


Make vegetarian lasagna by chopping leftover vegetables and adding them to the sauce.


Add or subtract cheeses to taste. You can even use cottage cheese or cheddar cheese.


Garnish lasagna with finely chopped Italian parsley. (Italian parsley has flat leaves, rather than curly ones, and has a stronger flavor than regular parsley.)


The cheese may burn if the lasagna is baked uncovered for longer than 10 minutes.
the best (and easiest one) that I've found is on the back of the Mueller's lasagna noodles box... it's a recipe where you don't have to cook the noodles. Here's the link... :0)
You can use pork sausage or just ground pork or even ground turkey, or basically about any ground or shredded meat. There are recipes for the lasagna on the noodle ox that are pretty basic, and easy. You can also buy ';ready to bake'; noodles, that you don't even have to boil. Pick up some ricotta cheese, or cottage cheese, and parmesean.
Ground pork works great too. Or better yet, get mild Italian sausage... it's already Italian seasoned. I also add pepperoni and bacon to mine. For a little extra good cheesiness, get a 16 oz. package of ricotta cheese and mix in an egg with it. Spread this on a couple of your layers ( on top of noodles, under the meat or it will be hard to spread it).





Good luck!