Meat Lovers Cheating Lasagna Recipes

MEAT LOVER'S LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray and spread 1 cup spaghetti sauce evenly over bottom. Cook lasagna noodles according to package directions; drain well.
• Meanwhile, in a large skillet over medium-high heat, cook beef and sausage until no pink remains, stirring to break up meat as it cooks. Drain off excess liquid and add remaining spaghetti sauce to meat; mix well.
• In a large bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, garlic powder, and salt; mix well.
• Place 3 noodles over sauce. Spread 1/3 of cheese mixture over noodles, layer with 6 slices mozzarella cheese and spoon 1/3 of meat sauce over cheese. Repeat with 2 more layers, ending with meat sauce and cover with foil.
• Bake 50 minutes, uncover, and place remaining cheese on top. Return to oven to finish baking for 15 to 20 minutes, or until heated through in center. Allow to sit 10 minutes before serving.

"MEAT" LOVER'S LASAGNA

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• Unwrap sausages; place on large microwavable plate. Microwave uncovered on High 1 to 2 minutes, turning sausages once, until slightly thawed. Cut sausages into 1/4-inch slices.
• In medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. In another medium bowl, mix pasta sauce, Italian seasoning and water.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup pasta sauce mixture. Top with 3 noodles, half of the ricotta mixture and half of the sausage pieces. Top with about 1 1/4 cups remaining pasta sauce mixture and half of the soy cheese. Repeat with remaining noodles, ricotta mixture, sausage, pasta sauce mixture and soy cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.

MEAT LOVERS CHEATING LASAGNA

Steps:

• In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
• Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
• In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
• Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
• Now spread all the meat over that and pour the remaining sauce on top of it.
• Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
• Spread the remaining half of pepperoni strips on top of cheese.
• Cover with foil and bake at 375* for about 20-25 minutes.
• Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
• Serve with no yeast Beer Bread (recipe# 73440).

CROWD-SOURCED MEAT LASAGNA

Steps:

• Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
• Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
• Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
• Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
• Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.

OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL

Steps:

• Pre heat the oven to 375 degrees F.
• For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
• Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
• Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.

HEARTY MEAT LASAGNA

Steps:

• Cook and drain noodles as directed on package; rinse with hot water and drain.
• In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes.
• In a small bowl, blend egg and ricotta.
• In the bottom of a 9x13" baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice.
• Cover tightly with aluminum foil and bake at 375° for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting.
• NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes.