Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
In a large skillet, brown meat with garlic, drain half the fat, and add the next 6 ingredients. Simmer uncovered, 45 minutes. Boil one 10 oz package lasagna noodles with 1/2 teaspoon salt and 1 tablespoon olive oil. Cook noodles al dente. Combine in a bowl: cottage cheese, eggs,Parmesan Cheese, salt, dried parsley flakes Place 4 noodles in a baking dish. Spread half the cottage cheese mixture over the noodles. Add 1/2 pound of mozzarella slices, and a little less than half the meat mixture. Repeat the layers, ending with the meat mixture. Sprinkle generously with Parmesan and bake 20 to 30 minutes at 350 degrees until hot and bubbly. Let stand 10 to 15 minutes before cutting into squares, unless your family is wigging out with hunger – in which case, go ahead and dig inches.
Time 1h Yield 12 , 12 serving(s) Number Of Ingredients 15 Steps:
Bring a large pot of salted water to a boil. Preheat oven to 350 degrees. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Set aside. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well, set aside. Cook lasagna until “al dente” (not overly cooked). To assemble:. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles, spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat mixture over the top. Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Time 55m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F. Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes. Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes. Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.
Time 2h10m Yield 8 servings Number Of Ingredients 15 Steps:
In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally. Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape. Preheat the oven to 350 degrees F. Grate the mozzarella cheese and set aside. Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. Add half the herbs to the meat mixture and stir together. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well. Now let’s assemble the lasagna! Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture. Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Allow to stand 10 minutes before cutting into squares.
More about “pioneer woman lasagna recipes”
Time 1h Yield 12 servings Number Of Ingredients 15 Steps:
Bring a large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain. To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
