I Hate Ricotta Lasagna Wmeat Sauce And 3 Cheeses Recipes

I HATE RICOTTA LASAGNA W/MEAT SAUCE AND 3 CHEESES

I Hate Ricotta Lasagna W/Meat Sauce and 3 Cheeses image

For those who hate Ricotta Cheese but still want to eat lasagna. A real kid pleaser! I grew up on this, and this is the way my family likes it. (I order lasagna with Ricotta when eating out!) But I do love it this way too! Please feel free to adjust ingredients (veggies, spices, meat) according to your family's preference.

Provided by TheDancingCook

Categories Kid Friendly

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) box small Velveeta cheese, cut into squares
1 (9 ounce) box no boil lasagna noodles
1 lb ground beef
1 -2 garlic clove
1 (14 1/2 ounce) can diced tomatoes
1 small onion, minced
1 (24 ounce) jar barilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars)
shredded mozzarella cheese, as much as you like
grated parmesan cheese, as much as you like
Italian spices, to taste
3 -5 dashes garlic salt, to taste

Steps:

Brown meat with onion and garlic; drain.
Return to pan and stir in 3/4 of cooking/spaghetti sauce, 1/2 of the canned tomatoes, garlic salt and Italian Seasonings and simmer for 5 minutes.
Meanwhile, preheat oven to 375 degrees.
In 13/9 dish, spread 1/2 cup meat sauce, covering bottom.
Place 4 lasagna noodles lengthwise over sauce, overlapping edges.
Place the Velveeta cheese slices over the noodles, about 4 squares per noodle.
Repeat layers twice, begin and end with noodles.
Combine remaining canned tomatoes with sauce; spread remaining sauce, and sprinkle with parmesan and mozzarella cheeses.
Add more Italian spices if desired.
Cover with foil, bake about 40 minutes or until hot and bubbly and cheese is melted through.
Remove the foil, bake for 5 more minutes.
Let stand for 5 minutes before cutting and serving.
Accompany with salad and garlic bread.

MOM'S BEST HEALTHY MEAT SAUCE

Mom's Best Healthy Meat Sauce image

This was one of my favorite recipes that mom made while I was growing up. I make it all the time now for my husband and I. Since I like to eat healthy, I normally make the sauce with lean ground turkey, but mom always made it with ground beef. The chili sauce is THE secret ingredient--don't leave it out!! It tastes great over spaghetti with Parmesan cheese sprinkled on top. It freezes very well and makes great leftovers.

Provided by dahlia

Categories Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 -1 1/2 lb lean ground beef or 1 -1 1/2 lb ground turkey
1 -2 tablespoon olive oil
1 small onion, diced
1 medium green bell pepper, diced
1 (6 ounce) package sliced white mushrooms
2 garlic cloves, minced (can also use garlic powder)
1 (26 ounce) jar pasta sauce (I like Classico Tomato & Basil)
1 (12 ounce) bottle chili sauce (I prefer Heinz)

Steps:

In a large saute pan with cover, brown meat in olive oil over med-high heat; drain any fat or juices that have accumulated in pan.
Add onion, bell pepper, mushrooms, and garlic.
Saute with meat until onions start to become translucent and veggies are becoming slightly tender (approx. 5 minutes).
Add whole jar pasta sauce& whole bottle of chili sauce to pan.
Stir to combine all ingredients.
Bring to low boil, then cover& turn down heat so that sauce is simmering (normally low to med-low heat).
Simmer for approximately.
20 minutes, stirring occasionally, until vegetables are tender.
If sauce has too much liquid, simply remove cover and simmer until the desired amount of liquid has cooked off.
Serve over hot cooked spaghetti with sprinkling of Parmesan cheese, garlic bread, and green salad.

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