Moms Gooey Lasagna Recipes

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MOM'S LASAGNA



Mom's Lasagna image

We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 682mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.

MOM'S GOOEY LASAGNA



Mom's Gooey Lasagna image

My mom makes this lasagna for our family, usually in the winter. This summer she took it for Homecoming at church and it got rave reviews from everyone. Needless to say, she took home a somewhat clean pan. Serving sizes and yield are approximate, because you'll probably want a couple of pieces. Also, the sauce can be prepared and refrigerated or frozen for later use. You OAMC people could divide it into two 8" pans and freeze one.

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 1h15m

Yield 12 generous slices (approx)

Number Of Ingredients 13

1 medium onion, chopped
2 tablespoons garlic
2 tablespoons oil
1 lb ground beef
1 (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
12 ounces water
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon basil
1 (8 ounce) box lasagna noodles, cooked
4 cups two bags mozzarella cheese (reserve enough to completely cover the top of the lasagna)
6 tablespoons parmesan cheese

Steps:

  • Saute onion and garlic in oil.
  • Add meat and brown.
  • Add the rest of the ingredients, ending with the basil.
  • Simmer on low for about 30-45 minutes.
  • To assemble lasagne, layer a small amount of sauce in a 9x13 pan to prevent sticking.
  • Place a layer of noodles over the sauce.
  • Cover noodles with sauce, then a small amount of the cheeses.
  • Layer noodles, sauce, cheeses until pan is full, ending with reserved mozzarella cheese.
  • Bake at 350 degrees until cheese is melted but not brown.

Nutrition Facts : Calories 329.5, Fat 17.5, SaturatedFat 7.9, Cholesterol 57.4, Sodium 749.5, Carbohydrate 23.4, Fiber 2.3, Sugar 5.3, Protein 20.1

MOM'S LASAGNA



Mom's Lasagna image

Provided by Michael Symon : Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 19

1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
Pinch kosher salt and freshly ground black pepper
1 pound pork neck bones
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from casings
1/2 cup dry white wine
1 (28-ounce) can San Marzano tomatoes, with their juice
2 bay leaves
1 pound dried lasagna noodles
2 pounds whole milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1/2 cup grated Parmesan, plus more for final topping
1 pound fresh mozzarella cheese, grated

Steps:

  • In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
  • Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
  • In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
  • Preheat the oven to 350 degrees F.
  • Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
  • Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

MY MOM'S LASAGNA (NO RICOTTA)



My Mom's Lasagna (No Ricotta) image

Mom worked and had a house full of picky eaters, so most of what she cooked was low fuss and no frills. You can add fennel seed or red pepper flakes to the sauce if you like.

Provided by Lisa1

Categories     Beginner Cook

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 tablespoon onion powder
1 (28 ounce) jar traditional style spaghetti sauce
1 (15 ounce) can tomato sauce
1 teaspoon italian seasoning
9 dry lasagna noodles (I cook a few extra just in case a noodle or two self destructs)
2 (6 ounce) packages deli-style mozzarella cheese, sliced (you'll need 12 slices total)
1/4 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook lasagna noodles according to package directions.
  • Meanwhile, brown ground beef in a large skillet; drain fat.
  • Sprinkle meat with onion powder.
  • Add spaghetti sauce, tomato sauce and Italian seasoning.
  • Mix well. Set aside.
  • Drain noodles.
  • Spray a 13 x 9 inch baking pan with cooking spray.
  • Add a layer of sauce to pan.
  • Top sauce with 3 lasagna noodles.
  • Top noodles with more sauce.
  • Top sauce with enough mozzarella cheese slices to cover in a single layer (6 slices).
  • Top cheese with 3 more noodles, sauce, 6 more cheese slices.
  • Top cheese with remaining 3 noodles and sauce.
  • Sprinkle with Parmesan cheese. Top Parmesan with the shredded mozzarella cheese.
  • Bake 35 to 45 minutes (watch closely after 30 minutes to make sure cheese does not over brown).
  • Let sit 10-15 minutes before serving.

Nutrition Facts : Calories 388.8, Fat 24, SaturatedFat 12.6, Cholesterol 96.8, Sodium 1032.1, Carbohydrate 12.6, Fiber 2.3, Sugar 7.8, Protein 30

BUSY MOM LASAGNA



Busy Mom Lasagna image

I'm not sure where this recipe originated, but it's been in my family a long time, and we just love it! It's simple and quite tasty for the amount of effort it requires. We try lots of new recipes, but this one is definitely an old favorite that we keep pulling out.

Provided by Rachel

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 4h20m

Yield 8

Number Of Ingredients 9

1 pound ground beef
½ cup diced onion
1 (16 ounce) jar spaghetti sauce, or more to taste
½ (8 ounce) package cream cheese, softened
½ (8 ounce) container sour cream
cooking spray
1 (12 ounce) package wide egg noodles
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef browns and onion softens, 5 to 7 minutes. Drain and discard grease.
  • Add spaghetti sauce, cream cheese, and sour cream to the skillet. Mix well.
  • Spray a 5-quart slow cooker with cooking spray. Layer noodles, beef mixture, and cheeses in the slow cooker. Repeat layers as necessary until cooker is full.
  • Cover and cook on High for 2 hours. Switch to Low and cook until noodles are soft and cheeses are melted, about 2 hours more.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 40.4 g, Cholesterol 128.3 mg, Fat 28.3 g, Fiber 3 g, Protein 28.5 g, SaturatedFat 15 g, Sodium 583.2 mg, Sugar 6.6 g

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