Megsfamouslasagna Recipes

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FAMOUS LASAGNA



Famous Lasagna image

From here on, this cozy classic will become Your Famous Lasagna, sure to star at weekend parties and weeknight meals for years to come. The noodles are layered with rich meat sauce and creamy ricotta mixed with bright flecks of fresh parsley, and gooey mozzarella helps keep the whole creation together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Serves 8 to 10

Number Of Ingredients 9

Coarse salt and freshly ground pepper
16 lasagna noodles (about 12 ounces, or enough for 4 layers in a 9-by-13-inch baking dish)
2 containers (15 ounces each) part-skim ricotta cheese
1/4 cup chopped fresh flat-leaf parsley (optional)
1 large egg
Extra-virgin olive oil, for coating
Basic Meat Sauce
1 pound part-skim mozzarella, coarsely grated (4 cups)
4 ounces finely grated Parmesan cheese (1 cup)

Steps:

  • Preheat oven to 400 degrees. Bring a large pot of water to boil. Generously salt water; add noodles and cook according to package directions. Drain, and rinse with cold water. Lay noodles on a baking sheet, separating layers with parchment or waxed paper.
  • In a medium bowl, combine ricotta, parsley, and egg. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
  • Lightly coat a 9-by-13-inch baking dish with olive oil. Begin layering: Place 4 noodles in dish, slightly overlapping. Top with half the meat sauce and 4 more noodles. Top with half the ricotta filling, then half the mozzarella. Repeat the layering process, ending with the mozzarella. Sprinkle top with Parmesan.
  • Cover with lightly oiled foil. Place on a rimmed baking sheet; bake for 30 minutes. Uncover, and bake until bubbling and browned, 30 to 40 minutes more. Let cool 10 minutes before serving.

MEGHAN'S EASY LASAGNA



Meghan's Easy Lasagna image

Very easy, flavorful lasagna - a real crowd pleaser! Great for leftovers because it tastes even better the next day - as a matter of fact, you can make it ahead of time and just reheat it. You can also substitute the beef with ground turkey and go with low-fat cheeses - still tastes great.

Provided by Meghan Williams

Categories     Cheese

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 -1 1/2 lb ground beef (and seasonings, salt, Lawry's, onion powder, minced onions, to taste)
10 -14 uncooked lasagna noodles (almost one whole box)
1 (3 lb) jar traditional Prego spaghetti sauce
1/4 cup ketchup
brown sugar (to taste)
lawry seasoning salt (to taste)
salt (to taste)
onion powder (to taste)
8 ounces shredded mozzarella cheese
8 ounces shredded colby-monterey jack cheese
10 ounces small curd cottage cheese or 10 ounces ricotta cheese
1/2 cup parmesan cheese

Steps:

  • Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego.
  • Add ketchup.
  • Add brown sugar and other seasonings.
  • Let sauce simmer as you begin putting the lasagna together.
  • Put remaining Prego on bottom of pan.
  • Line pan with lasagna noodles (about 5).
  • Evenly coat cottage cheese on noodles.
  • Evenly coat cottage cheese with colby/jack cheese.
  • Pat down the ingredients in the pan.
  • Add half the sauce, spreading evenly.
  • Do another layer of noodles and press down again.
  • Add remain sauce.
  • Sprinkle 1/4 cup parmesan cheese on top.
  • Cover with foil.
  • Cook for 1 hour on 350.
  • Remove foil.
  • Add mozzarella cheese and remaining 1/4 cup parmesan.
  • Turn oven to broil and keep door open.
  • Watch cheese melt and remove from oven when lightly brown and bubbly.
  • Enjoy!

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