I want to use an 8x8 pan using hamburger , mozarella cheese and whatever I can useIs there a simple lasagna recipe to make small serving, and not using cottage cheese?
The basic idea is you layer sauce, noodles, and thin layers of cheese until you run out of noodles, putting some extra mozzarella on the top, maybe. A combination of ricotta and mozzarella works best, but it would be *interesting* to see what exclusive use of mozzarella would turn out to be like. I like to mix romano in with the ricotta, personally.
If you want to put hamburger spinach, or bits of zucchini or other vegetables in the sauce, that's up to you.
An 8 X 8 pan should take from 45 minutes to an hour on 350 F, depending on how high you stack it. I get good results with the no-boil kind of noodles if you can find them, and it saves an extra step with no noticable difference in taste or texture. If you want to make sure the inside gets warm before the cheese gets brown, you can put aluminum foil on the top of the pan until the last ten minutes of baking.Is there a simple lasagna recipe to make small serving, and not using cottage cheese?
You would usually use Ricotta cheese. Cook the noodles (half of what it calls for on the box if it has a recipe for 13x9x2 pan), layer with cheese (ricotta and mozzarella are good together) and your meat cooked with marinara sauce. You might also try going to FoodNetwork.com.
This is the recipe I use ground beef instead of turkey.
Lasagna Filling*:
1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3 pounds lean ground beef or ground turkey
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
3 (28-ounce) cans diced tomatoes
1 (14-ounce) can tomato sauce
Lasagna:
4 cups ricotta cheese (regular or part-skim)
8 ounces grated mozzarella cheese (regular or part-skim), divided
1 egg
1/2 teaspoon ground black pepper
12 uncooked lasagna noodles
1/4 cup grated Parmesan or Romano
*Cooks note: this amount of filling makes enough for 3 recipes. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.
Preheat oven to 350 degrees F.
For the Lasagna Filling:
Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
For the Lasagna:
Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
Refrigerate or freeze the remaining sauce.
Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.
Easy Lasagna
this is an easy lasagna recipe that contains no ricotta/cottage cheese
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
Preparation
Cook lasagna noodles according to directions on package. Brown the hamburger meat and a dash or two of garlic salt.
Preheat oven to 350.
mix the hamburger meat with spaghetti sauce and put thin layer on bottom of 8x8 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 cutting.
ricotta and mozzarella are much better than cottage cheese or if you don't like ricotta, use mozzarella and Parmesan. They are delicious. I use a small box of spinach with my lasagna too.
VEGETABLE LASAGNA
portobello mushrooms
zucchini
yellow squash
onion
spinach
garlic
olive oil
tomato sauce
lasagna noodles
ricotta cheese
shredded mozzerella
Fry mushrooms, onion,garlic, zucchini and squash in olive oil.
Mix 1/2 cup of mozzarella with ricotta cheese. Layer accordingly, adding spinach (don't cook spinach first becasue it will add moisture).
Bake 350 for 30 min to an hour.
EASY THREE CHEESE LASAGNA
16 oz. Ricotta cheese
1/4 c. snipped fresh parsley or 2 tsp. dried parsley
2 tbsp. grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. garlic powder
4 c. spaghetti sauce (32 oz.)
8 lasagna noodles
2 c. shredded Mozzarella (8 oz.)
Heat oven to 350 degrees. Mix together Ricotta, parsley, Parmesan cheese, basil and garlic powder. Spread 1 1/3 cups spaghetti sauce over bottom of rectangular 13 x 9 inch baking dish. Put 4 lasagna noodles over sauce. Next spread 1 cup of Ricotta cheese mixture; sprinkle with 1 cup Mozzarella. Repeat procedure: sauce, noodles, Ricotta and Mozzarella. Bake uncovered 40-45 minutes or until noodles are done. Let cool 15 minutes before serving. Makes 8 servings.
7 CHEESE LASAGNA
3 lbs. hamburger
1 onion, diced
8 oz. mushrooms, sliced
1/2 c. green pepper, diced
1 pkg. taco seasoning
2 tbsp. basil
2 tsp. oregano
1 lg. can (18 oz.) tomato paste
3 tsp. Lawry's seasoning salt
12 oz. shredded cheddar cheese
12 oz. shredded Mozzarella cheese
8 oz. shredded colby cheese
8 oz. shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese
15 oz. tub Ricotta cheese
16 oz. dry curd cottage cheese
9 lasagna noodles
Brown hamburger; drain. Add onion, mushrooms, green pepper, taco seasoning, basil, oregano, tomato paste and dry curd cottage cheese. Mix well. Mixture should be dry. Cook lasagna noodles per package directions. Drain. In 9';x13'; pan, layer as follows:
1. 3 tbsp. meat mixture
2. 3 noodles
3. spread 1/2 of Ricotta cheese
4. 1/2 of meat mixture
5. 1/3 of shredded or grated cheeses
6. 3 noodles
7. 1/2 of Ricotta cheese
8. 1/2 of meat mixture
9. 1/3 of shredded or grated cheeses
10. 3 noodles
11. 1/3 of shredded or grated cheese
Cover with tin foil. Bake at 350 degrees for 1 1/2 hours or until heated thoroughly)
i use ricotta cheese in place of cottage cheese...mmmm...all you relaly need is the noodles, ricotta, meat, and mozarella
If you want it easy boil lasagne tell its tender. cook hamburger till brown. for sauce use a store bought jar of prego or ragu. layer lasagne with hamburger meat mozerella and ricotta if you want it and sauce make layers leaving cheese on top. even add parmesean if you want. Its easy casserole make sure you buy the smaller pack of lasagne.
Quick Lasagna
1 pound lean ground beef
1 tablespoon olive oil
2 (16-ounce) jars spaghetti sauce
8 ounces no-boil lasagna noodles
1 (15-ounce) container ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Heat oil for a minute in a large heavy skillet; brown ground beef in oil. Add spaghetti sauce and simmer for 15 minutes; remove from the heat.
Preheat oven to 350掳F (175掳C).
Meanwhile, assemble the lasagna. Spread a thin layer of sauce in an ungreased 13 x 9 x 2-inch baking pan; put down a layer of noodles, then another thin layer of sauce, a layer of ricotta, then mozzarella and finally parmesan. Repeat the layers, alternating: noodles, sauce, ricotta, mozzarella and Parmesan, ending with sauce.
Bake for 40 to 50 minutes or until lightly browned and bubbly. Allow to stand for 15 minutes before serving.
Makes 9 servings.
For your 8x8 pan...I'd cut this recipe in half.
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