Lasagna Squares Recipes

EASY LASAGNA SQUARES

Steps:

• Heat oven to 400°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in oregano, basil, tomato paste and 1/2 cup of the mozzarella cheese.
• Spray 8-inch square (2-quart) glass baking dish with cooking spray. Layer cottage cheese and Parmesan cheese in baking dish. Spoon beef mixture evenly over top of cheese.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into dish.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean.
• Sprinkle remaining 1 1/2 cups mozzarella cheese over top. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Garnish with tomatoes and basil leaves.

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.

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.

SWISS LASAGNA SQUARES

Steps:

• Preheat oven to 375 degrees.
• Cook lasagna noodles according to package directions.
• While lasagna is cooking, saute onion and garlic.
• Add the ground beef and brown. When finished, add 1/2 cup broth and set aside.
• Make the white sauce: melt butter in separate saucepan. Whisk in flour and milk and stir until slightly thickened. Add 1/2 cup grated Emmental and 1/4 cup white wine. Cook until cheese is melted and integrated. Mix in parmesan and salt.
• You will have 1 cup Emmental remaining - Set aside 1/2 cup of the remaining Emmental cheese for later. You will use the other 1/2 cup as directed in the next step.
• Assemble lasagna: spread 1 cup of the white sauce on the bottom of a 9x13 inch baking pan. Add a layer of lasagna noodles and spread some of the beef mixture on top. Sprinkle a bit of the Emmental on top. Cover with another layer of lasagna noodles. Repeat this process until all noodles and beef is used, finishing with a layer of noodles.
• Pour remaining white sauce on top and sprinkle reserved 1/2 cup Emmental on top.
• Cover with foil and bake for 40 minutes.
• Remove foil and bake for another 15 minutes or until cheese on top is melted and slightly browned.
• Allow to stand for 15 minutes after removing from oven.

SHORTCUT LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato sauce, spaghetti sauce mix and vegetable juice. Bring to a boil; reduce heat and simmer for 10 minutes. , Remove from the heat. Cover the bottom of a lightly greased 13x9-in. baking dish with a thin layer of meat sauce. Layer with 3 lasagna noodles, one-third of the cottage cheese, one-third of the mozzarella cheese and one-third of the remaining meat sauce. Repeat layers twice. , Cover tightly with foil and bake at 350° for 1 hour or until heated through. Let stand for 10 minutes before cutting.

BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS

Steps:

• Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
• Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
• Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.