What is the best and simplest lasagna recipe?

Ok this might sound gross but yummy





1. get lasagna shells cook them till mushy Tip: don't cook them too long they will fall apart ok then put them in a pan four on bottom and one on either side of the pan them do it again 2 more times





2. get hamburger meat and cook after cooking sprinkle meat on the lasagna shells





3. get cheese mozzarella and regular cheese sprinkle on the meat





4. get tomato sauce and spaghetti sauce and but some on the cheese and spread Tip: don't put on a lot of sauce





5 do it again








6. put in oven at 350 degrees and let it cook for 30 minutes








Your Welcome,





haydenWhat is the best and simplest lasagna recipe?
Easy Lasagna -- You can also use ricotta instead of the cottage cheese.








.INGREDIENTS


1 pound lean ground beef


1 (32 ounce) jar spaghetti sauce


32 ounces cottage cheese


3 cups shredded mozzarella cheese


2 eggs


1/2 cup grated Parmesan cheese


2 teaspoons dried parsley


salt to taste


ground black pepper to taste


9 lasagna noodles


1/2 cup water








..DIRECTIONS


1.In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.





2.In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.





3.To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.





4.Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.What is the best and simplest lasagna recipe?
Artichoke %26amp; mushroom lasagna





Filling


3 tablespoons butter


1 pound mushrooms, sliced


4 garlic cloves, minced


16-ounce can artichoke hearts, drained and coarsely chopped


1 cup dry vermouth





B茅chamel sauce


4 1/2 tablespoons butter


4 1/2 tablespoons flour


4 1/2 cups whole milk


2 1/2 cups grated Parmesan cheese


Ground nutmeg





1 package lasagna noodles


1 pound whole-milk mozzarella cheese, thinly sliced





Method for filling


Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; saut茅 until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.





Method for b茅chamel sauce


Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper,


and ground nutmeg.





Method for Lasagna


Spread 2/3 cup b茅chamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup b茅chamel sauce over. Top b茅chamel with 1/4 of mozzarella. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining b茅chamel. Sprinkle with remaining Parmesan.





Can be prepared 1 day ahead. Cover with foil and refrigerate.





Preheat oven to 350掳F.


Bake lasagna covered with foil 1 hour [or 1 hour 15 minutes if chilled].





Remove foil. Increase temperature to 450掳F.





Bake lasagna until golden on top, about 10 minutes longer





Let lasagna rest 15 minutes before slicing and serving.
LASSGNA





Salt


1 package lasagna noodles


1 1/2 pounds lean ground beef


1 medium yellow onion, finely chopped


1 teaspoon minced garlic


1 tablespoon dried oregano


2 cans tomato soup


2 tablespoons apple cider vinegar


Nonstick cooking spray


2 cups cottage cheese (small curd)


2 cups shredded mozzarella cheese





Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).


While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.


Preheat oven for 350 degrees F.


Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.





--Sandra Lee, Semi-Homemade Cooking
1 box NO Cook Lasagna Noodles


2lbs ground beef


2lbs Italian sausage


2 Tablespoons Italian seasoning


2 Tablespoons minced garlic


1 Tablespoon crushed red pepper


2 Large cans tomato sauce


1lb pepperoni Chopped fine


1 green pepper chopped fine


Cook meat and seasoning until done, Drain off fat and add sauce. Simmer over low heat for 20 minutes. While this is cooking mix


1 large container Ricotta cheese


2 cups shredded mozzarella cheese


1 cup Parmesan cheese


2 eggs


Set aside.


Layer starting with noodles, top with sauce mixture then sprinkle with cheese mixture repeat three times ending with cheese, sprinkle with more mozzarella.


Bake at 350 for 1 hour, remove and let set for 20 minutes this is very important so it will stay together when you cut it