Marjorie Halls Lasagna Casserole Recipes
AWESOME LASAGNA CASSEROLE
This is an adaptation of Rachael Ray's recipe. I serve with salad and Italian Cheese Twists #145977.
Provided by CrazyBoutCooking
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Brown sausage and beef until cooked through, breaking it up as it cooks. Drain off any fat.
- Add onion, carrot and garlic. Cook until vegetables are soft.
- Add chicken stock and deglaze pan. Then add crushed tomatoes, tomato sauce, bay leaf and basil. Add salt and pepper to taste. Bring to a boil then turn down and simmer for 20 minutes.
- Cook pasta as directed in salted water until just al dente.(about 8 minutes) Drain. Spread pasta into a 9x13" pan.
- Remove bay leaf from sauce and stir in parsley. Combine sauce with pasta.
- Drop spoonfuls of ricotta into pasta and stir until combined. Sprinkle with cheeses.
- Bake for 20-30 minutes at 350 degrees until cheese is browned and sauce in bubbley.
Nutrition Facts : Calories 1096.8, Fat 45, SaturatedFat 20.2, Cholesterol 144.3, Sodium 1412, Carbohydrate 110.2, Fiber 8, Sugar 13.6, Protein 61.4
LASAGNA CASSEROLE
While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. -Deb Morrison, Skiatook, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 667 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 1209mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 44g protein.
LISA'S LASAGNA
This is an easy lasagna recipe that anyone can make!
Provided by Lisa B.
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 11
Steps:
- Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
- In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
- Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
- Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
- Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.
Nutrition Facts : Calories 538 calories, Carbohydrate 36.5 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 14 g, Sodium 743.2 mg, Sugar 8.6 g
LAUREL'S LASAGNA
When we moved to Georgia in 1973, our real estate agent, Laurel, worked hard trying to get our family into a house that was owned by a builder. We received a great price on it because the builder was bitter from a recent divorce.(He realized that she would be awarded half of the profit!) My parents got the house for a song. Laurel made this recipe for our family when the deal was closed. I make it for baby showers, church functions, and funerals. Everyone loves this recipe! Makes 2 pans of lasagna and freezes very well.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 40
Number Of Ingredients 20
Steps:
- In a large stock pot, cook the ground beef, ground pork, and chopped onions until browned. Drain grease well.
- Using the same stock pot, stir in the chopped mushrooms, whole tomatoes, tomato paste, oregano flakes, garlic cloves, bay leaves, dried basil, parsley flakes, salt and pepper to taste, and sugar. Simmer over low heat for one hour.
- In a large pot, cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, and drain well.
- In a separate bowl, combine cottage or ricotta cheese, eggs, and grated Parmesan cheese.
- Mix grated Colby and mozzarella cheeses together in a medium bowl.
- In each 13x9 inch casserole dish layer 1/2 cup meat sauce, then noodles, Parmesan-egg mixture, and grated Colby-mozzarella cheese. Repeat until all ingredients are used up.
- Bake in a preheated 375 degree F (190 degree C) oven for one hour and 45 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 13.5 g, Cholesterol 114.8 mg, Fat 25.8 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 12.4 g, Sodium 485.8 mg, Sugar 2.8 g
MARJORIE HALL'S LASAGNA CASSEROLE
This recipe was compiled into my Grandmother's church cookbook, which has since been handed down to my mother and myself. I've tried several different kinds of lasagna and this one always beats out the competition!
Provided by Chef Lindsay
Categories European
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown sausage and garlic.
- Add tomato sauce, tomatoes, and seasonings.
- Cover and simmer 15-20 minutes, until slightly thickened.
- Cook noodles in boiling, salted water for about 15 minutes.
- Drain and rinse.
- Fill casserole with alternate layers of noodles, mozzarella slices, cottage cheese, tomato meat sauce, and parmesan cheese, ending with the sauce and parmesan.
- Bake at 375 degrees for 15-20 minutes.
- *Note: This is even better made the day before and reheated in a SLOW oven for 30 minutes to an hour.
Nutrition Facts : Calories 462.4, Fat 25.5, SaturatedFat 10.9, Cholesterol 65.1, Sodium 1509.5, Carbohydrate 30.2, Fiber 2.3, Sugar 5.5, Protein 27.5
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