Amys Simple Lasagna Recipes

EASY HOMEMADE LASAGNA

Steps:

• Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
• Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
• Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
• Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg.
• Add 1 cup meat sauce to a 9x13 pan. Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce. Repeat twice more.Finish with 3 noodles topped with remaining sauce.
• Cover with foil and bake 45 minutes.
• Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan), and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
• Rest 10-15 minutes before cutting.

AMY'S SIMPLE LASAGNA

Steps:

• Heat oven 400 degrees.
• 9x13 casserole dish.
• Put olive oil, garlic and onions in pan and sautee.
• Add hamburger and brown.
• Add everything else except cheeses and noodles and bring to a boil.
• Cook lasagna noodles al dente.
• Lightly cover the bottom of baking dish with sauce, then layer noodles, ricotta, mixed cheeses, sauce, and then layer one more time.
• Heat in oven for 20-25 minutes and serve.

THE BEST LASAGNA

Steps:

• Put pasta water on to boil Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
• Heat the oven to 375°F
• Bake Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.

AMY'S SPINACH LASAGNA

Steps:

• Prepare lasagna noodles according to package directions. Preheat oven to 350 degrees.
• Heat olive oil in a large saucepan over medium heat; add onions, mushrooms, pepper, & garlic. Saute 3-4 minutes, stirring occasionally. Add rest of ingredients, except Italian seasoning & cheese. Simmer over low heat for 10 minutes, stirring occasionally.
• Lightly oil a 9 x 13 inch pan. Lay cooked noodles on bottom of pan to cover it, then add layers of half the the sauce mix & 1 1/2 cups of cheese. Sprinkle w/ Italian seasoning. Repeat layers . Bake uncovered for 25 minutes or until bubbly. (you can cover w/ aluminum foil if cheese starts to burn)

AMY'S LASAGNA-STYLE CASSEROLE

Steps:

• Prepare spaghetti sauce in advance; set aside to cool. I do mine the night before and place in the refrigerator to cool overnight. If using the recipe for my Grandma's spaghetti sauce, see recipe below.
• Boil noodles al dente. Drain and give a quick rinse in cold water to stop the cooking. Stir the pasta into the spaghetti sauce; set aside.
• In a separate bowl, combine egg, Ricotta (or cottage cheese), Mozzarella, Romano, salt, pepper and parsley.
• In a foil-lined and greased 10x13-inch casserole pan, spread half of the pasta/meat mixture into the bottom of the pan; layer cheese mixture over all; top with remaining pasta/meat mixture. Sprinkle the reserved Parmesan and Mozzarella cheese over the top. (If freezing, stop here, cover with heavy duty foil and freeze. Once fully frozen, you can pop the casserole out of the 10x13 pan and place in a large Ziploc bag to go back into the freezer. Freeze for up to 3 months. When ready to use, thaw in refrigerator; bake as directed.)
• Bake in a 375°F oven for 50 minutes. Uncover and cook an additional 15-20 minutes, or until bubbly and nicely browned on top.
• Grandma Shannon's Spaghetti Sauce:
• Saute the onion, garlic and meat over medium-high heat. (Add garlic after the onion and meat have been sauteed for 4-5 min.).
• Add the remaining ingredients and let simmer for 1 hour or more. Serve over your favorite pasta. Serve with green salad, French/Italian bread, and red wine.