Makeover Lasagna With Two Sauces Recipes

2 MEAT 2 SAUCE LASAGNA

Steps:

• (Do this a few days before you are serving if possible) take the chicken, olive oil, some Italian seasoning, and 1/2 a clove of garlic (raw and chopped) and put it all in the ziplock bag (you can cut up the chicken now -- I didn't think to do it than but it might be smarter) seal the bag give it a shake and put it in the fridge.
• Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
• Add a few bulbs of roasted garlic chopped up to the de-sleeved sausage and add some olive oil and some Italian seasoning -- let it sit in the fridge covered til your ready for it.
• Empty the sauces into different pans (red in one white in another).
• Let the sauces reduce on the stove.
• Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
• Add egg to ricotta cheese.
• Boil the noodles.
• Grease the pan with butter.
• Put down a layer of noodles (3 noodles across the bottom should work).
• Flip a coin to choose which sauce you start with.
• If you start with red sauce, spoon a layer of sauce on the noodles.
• Put some mozzarella on top and put the next layer of noodles on.
• For white sauce, pour some of the sauce on (evenly distribute meat).
• Then spoon on some ricotta cheese and put the next layer of noodles on.
• Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
• Put some foil over it and put it in the fridge overnight.
• Day of --.
• Preheat oven to 350°F.
• Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
• Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.
• Remove from oven let it cool and enjoy.
• Freeze leftovers.

TWO SAUCE LASAGNA

Steps:

• Cook lasagna noodles according to package directions.
• Brown sausage, and drain off fat.
• In a large bowl, combine ricotta, mozzarella, two tablespoons parmesan and eggs; mix well.
• In 13x9-inch baking dish, spread 1 cup sauce.
• Layer 4 lasagna noodles over sauce.
• Top with half of the cheese mixture, spinach, pasta sauce and sausage.
• Repeat with the next layer.
• Top with remaining 4 noodles.
• Spread alfredo sauce evenly on top; sprinkle with remaining parmesan cheese.
• Cover with foil; bake at 350 degrees for 40 minutes.
• Uncover; bake 15 minutes longer or until bubbly.
• Let stand 10 minutes before serving.

LASAGNA BOLOGNESE FOR TWO

Steps:

• Preheat the oven to 425 degrees F.
• For the Bolognese: Heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until softened and browned, 2 to 3 minutes. Add the meatball mix with a teaspoon of salt and some pepper. Cook until the meat is no longer pink and has started to crisp up, about 5 minutes. Add the carrots, onions, celery, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables just start to soften, 3 to 4 minutes. Add the milk, increase the heat to cook down the milk a bit, then add the allspice and tomatoes and stir to combine. Reduce the heat to a simmer and cook until creamy and thickened, 10 to 15 minutes.
• Meanwhile, for the Mornay sauce: Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until a wet sand consistency is formed and smells lightly toasted. Pour in the milk, whisking constantly until thickened and there is no longer a flour taste, about 5 minutes. Add the Parmesan, nutmeg and a few grinds of pepper and whisk until melted and smooth. Season with salt. Remove from the heat until ready to use. (If a film forms on top, whisk vigorously to incorporate it back into the sauce.)
• To build the lasagna: Add about 1/4 cup of the Bolognese sauce to a 6-inch oven-safe skillet. Layer 3 lasagna noodle halves on the bottom of the skillet and top with about 1/2 cup of sauce. Repeat until all the noodles have been used. Spoon a final layer sauce on top, then pour over the Mornay sauce being sure to leave a border around the edges. Place the pan on a baking sheet and bake until the noodles are softened and the Mornay sauce is slightly puffed and turning a golden brown, about 15 minutes.
• Let cool for 10 minutes before serving.

TWO SAUCE LASAGNA

Steps:

• 1. Add some oil to a large saute pan and add onion and garlic. Cook until translucent. Add wine and reduce by half. Add water, tomatoes, tomato paste, salt, and Italian seasoning. Bring to a boil and reduce to a simmer. Simmer for about 2 hours. During the last hour fry sausage in a separate pan drain and add to pasta sauce. Stir in basil and remove from heat.
• 2. For Alfredo sauce. Melt butter and stir in flour to make a roux. Cook a couple of minutes. Add salt and heavy cream. Cook until thickened add parmesan.
• 3. Mix the Mozzarella Cheese and the Romano cheese together. Add in parsley.
• 4. Preheat oven 350 degrees. Spray a 9 x 13 pan and spread 1 cup of meat sauce on bottom of pan. Top with lasagna noodles. Spread on 1/2 of Alfredo sauce. Then 1/4 of Mozzarella mixture. next layer lasagna noodles with 1/2 the meat sauce and 1/4 Mozzarella mixture. Next layer more noodles with the rest of Alfredo sauce and meat sauce, and 1/4 mozzarella mixture. Top with remaining noodles and remaining mozzarella mixture. Bake for about 45 minutes.

MAKEOVER BEEF & SAUSAGE LASAGNA

Steps:

• In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened., In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley., Spread meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, Italian cheese blend, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning., Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.

MAKEOVER TRADITIONAL LASAGNA

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain., In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Sprinkle with additional parsley.,