Crusty Lasagna Recipes

DEADLY DELICIOUS LASAGNA

Steps:

• 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 noodles on a paper towel.
• In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
• In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
• Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
• Preheat oven to 425 degrees F (220 degrees C).
• Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
• Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.

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!

CRUSTY LASAGNA

Steps:

• Preheat oven to 400°. In a 10-inch skillet over medium-high heat, brown beef, onion and garlic until onion is soft. Drain off fat. Stir in tomato paste, parsley, basil, salt, oregano and pepper. Simmer for 5 minutes.Meanwhile, in a large bowl, cut margarine into flour with a pastry blender or two knives until pieces are the size of large peas. Sprinkle water over the top and mix with a fork until uniformly moistened and forms a ball. On a lightly floured surface, knead twelve times. Roll into a 15 x 13-inch rectangle. Transfer to an ungreased baking sheet.In a small bowl, beat egg. Stir in cottage cheese and Parmesan cheese.Spoon half of the meat mixture down center one-third of pastry to within 1 inch of short ends. Top with cottage cheese mixture and cover with remaining meat. Fold short ends of dough over filling, then fold long ends over, overlapping slightly. Press and pinch to seal edges. Brush surface with milk, being careful not to let milk drip onto baking sheet. Sprinkle with sesame seeds. Bake for 30 to 45 minutes or until golden brown.

CRUSTY LASAGNA

Steps:

• Preheat oven to 400°. In a 10-inch skillet over medium-high heat, brown beef, onion and garlic until onion is soft. Drain off fat. Stir in tomato paste, parsley, basil, salt, oregano and pepper. Simmer for 5 minutes.Meanwhile, in a large bowl, cut margarine into flour with a pastry blender or two knives until pieces are the size of large peas. Sprinkle water over the top and mix with a fork until uniformly moistened and forms a ball. On a lightly floured surface, knead twelve times. Roll into a 15 x 13-inch rectangle. Transfer to an ungreased baking sheet.In a small bowl, beat egg. Stir in cottage cheese and Parmesan cheese.Spoon half of the meat mixture down center one-third of pastry to within 1 inch of short ends. Top with cottage cheese mixture and cover with remaining meat. Fold short ends of dough over filling, then fold long ends over, overlapping slightly. Press and pinch to seal edges. Brush surface with milk, being careful not to let milk drip onto baking sheet. Sprinkle with sesame seeds. Bake for 30 to 45 minutes or until golden brown.

CLASSIC LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
• In a large bowl, mix together the ground beef and marinara sauce.
• In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
• Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
• Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
• Let the lasagna cool for 30-45 minutes, then serve.
• Enjoy!

QUICK LASAGNA

Steps:

• Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
• Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
• Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
• Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
• Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
• Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.