3 Meat 3 Cheese Lasagna Recipes

LASAGNA WITH MEAT

Steps:

• In a large pot, add 8 quarts of water and ¼ cup of salt and bring to boil. Add lasagna and cook until al dente (about 8-10 minutes). Be sure to stir occasionally to prevent the lasagna noodles from sticking together.
• Strain pasta and rinse with cold water. Place noodles on parchment paper for easy assembly of the lasagna.
• While the lasagna noodles are cooking. In a large skillet on high heat add 1 pound of ground beef, ½ teaspoon of salt, pepper, and garlic powder.
• Cook until ground beef is no longer pink, about 5-7 minutes, stirring occasionally. Remove ground beef to a bowl to cool.
• In a large bowl combine 2 pounds of Ricotta cheese, 2 cups of mozzarella cheese, and 3/4 cup of grated Romano cheese.
• Reserve 1 cup of mozzarella cheese and ¼ cup of grated cheese for the top of the lasagna.
• In the bottom of a 9x13 baking pan or aluminum lasagna pan add 1 cup of marinara sauce and spread evenly.
• Next, place enough lasagna noodles (about 6) on top of the marinara sauce to completely cover the bottom of the pan. Next, spoon in half of the cheese mixture and spread evenly. Then add in half of the ground beef and spread evenly. Next, you will complete this process again to complete a second layer.
• Add 1 cup of marinara sauce and spread evenly. Next, place enough lasagna noodles (about 6) on top of the marinara sauce to completely cover the bottom of the pan. Next, spoon in the remaining cheese mixture and spread evenly. Then add in the remaining ground beef and spread evenly either with a spoon or your hand.
• To finish the lasagna, place enough lasagna noodles (about 6) on top of the cheese mixture. Next, add 1 cup of marinara sauce to the top of the lasagna and spread evenly. Then, sprinkle the 1 cup of mozzarella cheese and ¼ cup of grated Romano cheese over the marinara sauce to finish off building the lasagna.
• Place lasagna into a 350 degree oven and cook for 45-60 minutes until the lasagna is heated throughout and the cheese on top has melted.

THREE CHEESE, MEAT LASAGNA

Steps:

• Preheat oven to 375
• Cook the lasagna according to package instructions and let cool.
• Saute the onions and garlic for about 2-3 minutes in a small amount of oil.
• Add the ground beef and Italian sausage and cook until done.
• Add all of the seasonings to taste (about 1-2 teaspoons of each - slightly more paprika).
• Add the Ragu Homestyle Pasta sauce and add more of each seasoning to taste.
• Put the first layer of pasta down in a baking dish, covering the bottom completely.
• Add a layer of the meat sauce, followed by a a few handfuls of the mozzarella cheese and parmesan cheese.
• Repeat with one more layer and top with one final layer of pasta.
• If you have any meat sauce left, add a little bit, but just enough to cover the top layer of pasta.
• Add the provolone slices on top and then top with remaining mozzarella and Parmesan.
• Top with fresh herbs and Italian Seasoning and bake for 20-25 minutes.

THREE MEAT LASAGNA

Steps:

• Cook onion in olive oil in a large skillet until tender, several minutes.
• Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
• Drain fat.
• Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
• Reduce heat, cover, and simmer for 25-30 minutes.
• Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
• In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
• Preheat oven to 375°F.
• In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
• On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
• If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
• Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
• Allow to rest for 10-15 minutes before slicing and serving.

3 MEAT 3 CHEESE LASAGNA

Steps:

• Brown the meat, and drain.
• Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
• While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
• When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
• Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
• Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
• Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
• Bake in oven for 20-25 minutes.
• Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
• Let sit for 10 minutes before cutting.

THREE-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE

Steps:

• FOR SAUCE:
• Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
• FOR LASAGNA:
• Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
• Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
• Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.