Easiest Chicken Recipes For A Crowd Recipe For Lasagna

EASIEST LASAGNA EVER

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

LASAGNA FOR A CROWD

Steps:

• Brown meat, onion, and green pepper (and mushrooms if desired), adding garlic salt. Drain fat.
• Add tomato sauce and bring to a simmer, cover and cook for at least 1 hour.
• Meanwhile, cook the lasagna noodles in salted water (reserve the cooking liquid) until barely al dente (about 7 minutes) and combine the cottage cheese and mayonnaise in a bowl.
• Preheat oven to 350°F.
• Grease a 13X9 pan with butter. Evaluate the sauce, if it has cooked for a long time and lost a lot of liquid, thin it by adding 1/4 cup at a time of cooking liquid from the noodles. Add as much as desired to get the right consistency: thick but spreadable. This will also make your sauce "sticky" so it will coat the noodles.
• Spoon a thin layer of sauce into the bottom of the dish. Layer noodles (overlapping if necessary), 1/2 meat mixture and 1/2 the cheese mixture.
• Cover with the rest of noodles, meat and cheese mixture. Top with shredded mozzarella.
• You can store this in the refrigerator or freezer at this point until ready to heat. Allow extra time for reheating from cold or frozen state. Spray a sheet of foil with cooking spray and cover the lasagna with it. Bake for 1 hour.
• Uncover and continue baking until the cheese is bubbly and browning.

CHICKEN MARSALA LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, mix 2 teaspoons Italian seasoning and salt; sprinkle over chicken breasts. In a large skillet, heat oil over medium-high heat. Add chicken; saute until no longer pink. Remove and keep warm., In same skillet, cook onion in butter over medium heat 2 minutes. Stir in mushrooms; cook until tender, 4-5 minutes longer. Add garlic; cook and stir 2 minutes., Stir in broth, 1/2 cup wine and pepper; bring to a boil. Mix cornstarch and remaining wine until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in ham and chicken., Preheat oven to 350°. Combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup Parmesan cheese, eggs and remaining Italian seasoning. Spread 1 cup chicken mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, about 3/4 cup chicken mixture and about 1 cup ricotta mixture. Repeat layers 3 times., Bake, covered, 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed until heated through and a thermometer inserted into the center reads 165°, increasing time to 45-50 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.

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.