Easy Triple Cheese Lasagna With Meat Recipes

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

MEAT LOVERS CHEATING LASAGNA

Steps:

• In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
• Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
• In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
• Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
• Now spread all the meat over that and pour the remaining sauce on top of it.
• Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
• Spread the remaining half of pepperoni strips on top of cheese.
• Cover with foil and bake at 375* for about 20-25 minutes.
• Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
• Serve with no yeast Beer Bread (recipe# 73440).

THREE MEAT LASAGNA

Steps:

• Cook onion in olive oil in a large skillet until tender, several minutes.
• Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
• Drain fat.
• Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
• Reduce heat, cover, and simmer for 25-30 minutes.
• Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
• In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
• Preheat oven to 375°F.
• In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
• On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
• If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
• Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
• Allow to rest for 10-15 minutes before slicing and serving.

TRIPLE MEAT LASAGNA

Steps:

• Pre-heat oven to 350 degrees. Put ricotta cheese into mixer on low. While ricotta is mixing, brown ground sausage and place in med mixing bowl.
• Boil water for noodles. Add olive oil and salt to water.
• Add 1/2 Mozzarella/Italian cheese to ricotta and continue to mix on low. Brown ground beef/turkey while this is mixing. Add ground meat to ground sausage.
• Add water to noodles and cook to package directions. Add the other half of cheese when mixture becomes evenly blended.
• Add eggs, parsley, and oregano to cheese mixture, then drain noodles.
• Begin to layer your ingredients in 13 x 9 x 2 inches glass baking pan. Start with sauce to prevent noodles from sticking and crisping to the bottom. Then do a layer of noodles, then the cheese mixture.
• Lay out the pepperoni in rows following the pasta line. Try to space out according to how you will cut the lasagna. Sometimes,for convenience, we mix the tomato sauce with the meat mixture, if so, save about a 1/2 cup of sauce for the top. If you decide not to mix, then you will just have an extra step in the layering with meat, then sauce.
• Repeat layering until you reach the top layer. The top should have noodles, then simply sauce (without meat). Sprinkle top with Parmesan cheese.
• Put in oven for 30-45 minute Remove from oven and let sit for 5-10 minutes (good time to pop in some garlic bread) then serve.

BEEF AND CHEESE LASAGNA

Steps:

• For the Lasagna Filling:
• Preheat oven to 350 degrees F.
• Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
• Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
• For the Lasagna:
• Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
• Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
• Refrigerate or freeze the remaining sauce.
• Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.

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.

TRIPLE CHEESE SPINACH AND SAUSAGE LASAGNA

Steps:

• Prepare this sauce up to 3 days ahead to blend flavors; heat oil in a large heavy saucepan over medium heat.
• Add in onions, chopped carrots, garlic and dried chili flakes; saute for about 10-12 minutes.
• Add in ground beef and the sausage meat, cook, stirring with a wooden spoon, breaking up the meat for about 6-7 minutes.
• Add in all remaining ingredients; stir to combine.
• Season with salt and pepper.
• Cover and simmer for about 45 minutes, stirring occasionally; cool and refrigerate overnight.
• For the filling: combine ricotta, mozzarella cheese, and about 3/4 cup grated Parmesan cheese in a bowl; mix well to combine, season with black pepper and salt.
• Add in drained spinach, then mix in eggs.
• Set oven to 350°F.
• Grease an 13x9-inch glass baking dish or one a little larger with high sides.
• Spread about 1/2 cup (or a little more) sauce on the bottom.
• Place 5 cooked lasagna noodles over the sauce (overlapping to fit in the dish).
• Spread HALF of the ricotta/spinach mixture over the noodles.
• Sprinkle about 2 cups grated mozzarella cheese evenly over the ricotta/spinach mixture.
• Spoon about 2 cups (or more) sauce over the mozzarella cheese, spreading with a spoon to cover (the sauce will be slightly thick).
• Repeat layering starting again with 5 noodles, then remaining ricotta mixture, about 2 cups mozzarella cheese and more sauce.
• Arrange 5 more noodles over the sauce.
• Spread more sauce over the noodles.
• Sprinkle with about 1 cup grated mozzarella cheese, then sprinkle with about 1/3 cup grated Parmesan cheese (or to taste).
• Cover with foil (at this point you can refrigerate up to 1 day ahead to bake later).
• Bake for about 40 minutes.
• Uncover and bake for another 35-40 minutes, or until bubbly.
• Let stand about 10-15 minutes (or longer) before slicing.
• Delicious!