2 Pans Of Lasagna 9x13 Recipes

EASY LASAGNA II

Steps:

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

ITALIAN SAUSAGE LASAGNA (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix mozzarella and ricotta cheeses; set aside.
• In 10-inch nonstick skillet, melt butter over medium-high heat. Cook sausage, onion and pepper flakes in butter 5 to 7 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Return to skillet; stir in sauce.
• Spread rounded 1/2 cup sauce mixture in bottom of loaf pan. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture. Pour rounded 1/2 cup sauce mixture over ricotta mixture. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture, followed by rounded 1/2 cup sauce mixture. Top with 1 lasagna noodle, followed by remaining ricotta mixture. Top with 1 lasagna noodle, then with remaining sauce mixture. Top with Parmesan cheese.
• Cover with foil; bake 20 minutes. Remove cover; bake 15 to 20 minutes longer or until pasta is tender and mixture is bubbling at edges. Let stand 10 minutes. Top with basil.

MAKE ONCE, EAT TWICE LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce; set aside. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper., Drain noodles. Spread 1 cup meat sauce in each of 2 greased 13x9-in. baking dishes. Layer each with 3 noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese. , Cover and freeze 1 lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

LAZY LASAGNA FOR 2

Steps:

• Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.

ONE-PAN LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Heat the oil in a cast-iron skillet over high heat.
• Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
• Add the garlic and onion and cook until onions are starting to become translucent.
• Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
• Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
• Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
• Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
• Bake for 25 minutes until cheese is bubbly and golden brown.
• Cool, slice, then serve.
• Enjoy!

DEEP DISH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
• In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
• Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.

2 PANS OF LASAGNA (9X13)

Steps:

• Pre-heat oven to 375 Cook for about 30-40 minutes Put sauce in bottom of 1 pan Put layers of pasta, sauce and cheese mix in pan.

2 PANS OF LASAGNA (9X13 PAN)

Steps:

• Put sauce in bottom of 1 pan, put layer of pasta sauce cheese mix. Repeat 2 more times Pre heat oven to 375 for 30 to 40 minutes.

MY FAVORITE EASY LASAGNA RECIPE

Steps:

• Boil Lasagna Noodles as described on package.
• Brown Ground Beef and drain.
• Pour Spaghetti Sauce in pan with ground beef and mix.
• Lay 3 Lasagna Noodles side by side in a 13x9 glass baking dish.
• Pour 1/2 Meat mixture over noodles.
• Lay slices of the Mozzarella on top of the meat mixture.
• Spread about 3/4 of the Cottage cheese over the Mozzarella cheese.
• Lay the remaining 3 Lasagna Noodles side by side on top of the Cottage Cheese.
• Spread remaining Meat Mixture over noodles.
• Sprinkle with Parmesean cheese.
• Bake at 350 degrees for 35-40 minutes.
• Let Lasagna"set" for about 15 minutes before serving, this is a great dish reheated, you can also prepare this the night before and refrigerate for the next day.
• Enjoy!

NEW FAMILY NO-BOIL LASAGNA

Steps:

• Pre-heat your oven to 350 degrees.
• Brown the sausage and beef together in a large sauce pan.
• Add tomatoes (including their juice), marinara, seasoning, and pepper. Use the water to rinse your marinara jar and then add it to the pot. The extra liquid will help the no-boil noodles cook thoroughly.
• If you have a rind from your Parmesan, toss that in the sauce to add flavor. Just don't forget to take it out before you build your lasagna!
• Let the sauce simmer while you prep the rest of the ingredients.
• Mix the ricotta, basil, eggs, pepper, salt and Parmesan in a bowl. Set aside.
• Slice the fresh mozzarella. You want slices about 1/4" thick.
• To build the lasagnas, you will need 2 9x13 pans.
• Put about a cup of sauce in the bottom of the pans.
• Place a layer of lasagna noodles over the sauce, then cover with more sauce.
• Next layer 1/4 of the ricotta mixture in each pan.
• Lay about 1/6 of the mozzarella over the ricotta in each pan.
• Repeat another set of layers. Noodles, sauce, the rest of the ricotta, mozzarella. Then another layer of noodles.
• Cover the last layer of noodles with sauce, then layer on the remaining mozzarella.
• Cover the pans with foil and bake for 45 minutes.
• If you are freezing or refrigerating to bake later, do so after the 45 min bake.
• If you are eating right away, bake another 15 minutes uncovered to brown up the top.
• Remove the pans from the oven and let them cool for 15-20 minutes before serving.