Louises Lasagna Recipes

LOUISE'S LASAGNA

Steps:

• Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
• Cook mixture in slow cooker on Low for 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
• Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

THE BEST LAYERED LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
• Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
• In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
• In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
• Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
• Enjoy!

LOUISE'S LASAGNA

Steps:

• Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
• Cook mixture in slow cooker on Low for 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
• Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

LOUISE'S LASAGNA

Steps:

• Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
• Cook mixture in slow cooker on Low for 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
• Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

LOUISE'S LASAGNA

Steps:

• Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
• Cook mixture in slow cooker on Low for 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
• Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

LOUISE'S LASAGNA

Steps:

• Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
• Cook mixture in slow cooker on Low for 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
• Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.