Easy Cottage Cheese Lasagna Recipe Recipe For Shrimp

CREAMY SHRIMP LASAGNA

Steps:

• Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
• In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
• Stir ricotta with dill in a small bowl.
• Grate cheeses then stir together.
• Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
• Spread 1/2 of the ricitta mixture.
• Cover with 1/2 of the tomatae sauce.
• Scatter 1/2 of the shrimp on top .
• Then comes 1/2 of the cheese over the shrimp.
• Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
• Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
• When you have finished your meal -- run around the block.
• This can be made a head just bake it for 30 minutes. Let cool ,.
• cover and refridgate overnight.
• Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.

EASY LASAGNA WITH COTTAGE CHEESE

Steps:

• Brown the ground beef.
• Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish.
• Pour the rest of the sauce in with the ground beef and cook until warm.
• Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top.
• Cover baking dish with foil and bake at 350 for 1 hour.

EASY SEAFOOD LASAGNA

Steps:

• In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in the cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a large bowl, combine the soups, wine or broth, milk, crab and shrimp., Arrange 3 noodles in a greased 13x9-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving.

COTTAGE CHEESE SEAFOOD LASAGNA

Steps:

• Heat margarine in 3-quart saucepan over low heat until melted; add garlic.
• Stir in flour, salt, and pepper; cook, stirring constantly until bubbly.
• Stir in milk and broth and heat to boiling, stirring constantly, 1 minute.
• Stir in mozzarella, onions, basil, and oregano.
• Cook over low heat, stirring constantly, until cheese is melted.
• Spread 1/4 of the cheese sauce (about 1 c.) in 13x9-inch baking dish.
• Top with 3 or 4 uncooked noodles.
• Spread cottage cheese over noodles.
• Repeat with 1/4 of cheese sauce, then 3 or 4 noodles.
• Top with crabmeat, shrimp, 1/4 of cheese sauce, remaining noodles and cheese sauce.
• Sprinkle with parmesan cheese.
• Bake, uncovered, in 350 degree oven until noodles are done, 35-40 minutes.
• Let stand 10 minutes before serving.

MOM'S EASY COTTAGE CHEESE LASAGNA RECIPE

Steps:

• In a large frying pan, fry up the ground beef and onions together until the ground beef is no longer pink and the onions are soft and translucent.
• Drain the excess grease and add in the garlic. Sautee until the garlic is browned.
• Stir in the sauce and the water, remove from heat.
• Combine the cottage cheese, egg and Italian seasoning.
• In a 9x13 baking pan, spread 1/3 of the sauce mixture on the bottom. Lay three noodles on top.
• Spread half of the cottage cheese mixture on top of the noodles evenly. Top with a cup of mixed cheese.
• Lay another 3 noodles on top. Spread out another 1/3 of the sauce on top of the noodles. Spread the last of the cottage cheese mixture on top, followed by a cup of mixed cheese.
• Lay the last 3 noodles on top, followed by the last 1/3 of the sauce mixture. Sprinkle with another 2-3 cups of the mixed cheese. ( I like a seriously good layer of cheese on top!)
• Cover and bake in 350 °F oven for 45-50 minutes. If you like, remove the cover and bake the cheese on top for another 5-10 minutes to get it slightly crispy around the edges.
• Remove, let sit for 10 minutes and then slice and serve.

SEAFOOD LASAGNA

Steps:

• Melt butter in a small sauce pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
• In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
• Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
• Bake, uncovered, at 350 degrees for 45 minutes. Top with cheddar & parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

SEAFOOD RICOTTA LASAGNA

Steps:

• Preheat oven to 350°F.
• Cook noodles according to directions on box.
• Mix soup and milk in bowl: set aside.
• Mix ricotta and egg, add parmesan cheese and all but 1 T parsley in bowl and add black pepper. Mix well, set aside.
• Add green onions, red bell pepper and garlic to hot oil in frying pan and saute 2-3 min till tender.
• Cut each shrimp in half lengthwise and flake crabmeat: add to sauteed vegetables.
• Assemble lasagna: Spread 1/4 cup soup mixtre over bottom of rectangular pan (about an 11x8 pan) Top with 3 noodles.
• Spread half of the ricotta mixture, 1/2 of the veg-seafood mixture and 1/2 of the mozzarella cheese.
• Repeat layer of noodles, ricotta, veg-seafood mix and mozzarella.
• Top with remaining noodles, spread with remaining soup mix; sprinkle with remaining mozzarella cheese.
• Cover and bake 35 minutes.
• Remove top carefully and continue baking 10-15 min or till hot and bubbly.
• Remove from oven and sprinkle with reserved parsley.
• Cut into squares.

PESTO AND PRAWN LASAGNA

Steps:

• Combine basil, cream of mushroom soup, Parmesan cheese, olive oil, garlic powder, salt, and pepper. Puree with an immersion blender until smooth.
• Combine spinach, sun-dried tomatoes, and butter in a large microwave-safe bowl. Microwave until spinach is wilted, 1 to 2 minutes. Mix in cottage cheese, salt, and pepper.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over high heat. Spray with cooking spray. Add oyster mushrooms and white mushrooms; cook and stir until soft, 5 to 8 minutes.
• Spread about 3 tablespoons basil puree on the bottom of an 8-inch square baking pan. Lay 3 lasagna noodles on top. Spread 1/2 the spinach mixture evenly over the noodles. Arrange 1/2 the prawns on top. Cover with 3 lasagna noodles. Pour 1/2 the basil puree on top and cover with mushroom mixture. Cover with remaining 3 lasagna noodles.
• Top lasagna noodles evenly with remaining spinach mixture and prawns. Pour remaining basil puree on top. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
• Bake in the preheated oven until noodles are soft and sauce is bubbly, about 90 minutes. Remove aluminum foil and continue baking until mozzarella is browned, about 30 minutes.

EASY LASAGNA II

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

SEAFOOD LASAGNA WITH CRAB AND SHRIMP

Steps:

• Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
• In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
• Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
• Bake in preheated oven for 45 minutes, or until heated through and bubbly.

EASY FOUR CHEESE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 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.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

EASY CLASSIC LASAGNA RECIPE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Stir in pasta sauce; cover. Simmer on medium-low heat 15 min., stirring occasionally.
• Spread 1/3 of the pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles, half the cottage cheese and 1/3 of the mozzarella. Repeat layers. Cover with remaining noodles, pasta sauce mixture and mozzarella; sprinkle with Parmesan.
• Bake 30 min. or until heated through. Remove from oven; let stand 10 min. before cutting to serve.