Baked Lasagna With Ricotta Cheese Recipes

EASY RICOTTA CHEESE LASAGNA

Steps:

• 1. Spray a 9x13 baking dish with non-stick cooking spray. 2. In a large skillet, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through. 3. In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well. 4. Pour approximately 1 cup of meat sauce into baking dish. Add water and combine with a spoon or fork. 5. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight. 6. Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly. 7. Sprinkle about ¾ cup of mozzarella cheese over the ricotta layer. Top with about 1 cup of meat sauce. Begin a new layer of noodles and repeat as above, ending with remaining meat sauce. Save any remaining mozzarella cheese in an airtight container in the refrigerator. 8. Cover with aluminum foil and refrigerate overnight. 9. Place the covered casserole in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly. 10. Allow the lasagna to rest for 10-15 minutes prior to cutting and serving.

EASY HOMEMADE LASAGNA WITH RICOTTA

Steps:

• Preheat oven to 350 degrees
• Scramble the ground chuck/beef with the chopped onion until browned. Add some salt, pepper and garlic powder, if desired. Drain grease off, if needed.
• Add pasta sauce, tomato sauce, a cup of water and stir.
• Mix ricotta, 2 cups of mozzarella cheese, ¼ cup of parmesan, the beaten egg and Italian seasoning until blended.
• Take a cup of the sauce and spread it on the bottom of a 13x9 casserole pan. Lay down the 3 lasagna noodles and add a fourth, at the bottom of the pan (if needed.). You may have to break a small portion off to get it to fit.
• Take ⅓ of the cheese mixture and spread it over the noodles.
• Repeat layers of sauce, noodles, the cheese mixture 2 more times, ending with the sauce.
• Sprinkle with the remaining mozzarella and parmesan.
• Spray a sheet of foil with cooking spray and cover and bake for 45 minutes.
• Let stand about 10 minutes before serving.

LASAGNA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

SIMPLE ITALIAN BAKED LASAGNA

Steps:

• Cook lasagna noodles according to package directions or until tender but still firm.
• Drain, keep warm.
• Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.
• Add sauce, salt, and Italian seasoning and mix well.
• Simmer on low heat 12-15 minutes .
• In a separate bowl, combine eggs and ricotta cheese.
• Grease a 9" x 12" or larger, baking pan.
• Arrange a first layer of noodles so the ends hang over the sides of the pan.
• (The ends will be laid back-over the top for the final layer).
• Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
• Add a second alternating layer of pasta, the meat sauce and cheese mixture.
• Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.
• Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly.
• Allow to set for 5-10 minutes before cutting.
• This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :).

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.

NO-BAKE LASAGNA WITH RICOTTA AND TOMATOES

Steps:

• Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
• Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
• Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.