Pattis Easy Lasagna Recipes

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EASY LASAGNA



Easy Lasagna image

For a supper to please a crowd, Pam Beerens of Evart, Michigan Layers Lasagna noodles with meat sauce and a tasty cottage cheese mixture to make this speedy version of a traditional favorite.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 9

1-1/2 cups 4% cottage cheese
1 large egg
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
9 lasagna noodles, cooked, rinsed and drained
4 cups Three-Meat Sauce
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

EASY LAZY LASAGNA



Easy Lazy Lasagna image

This incorporates all the flavors of lasagna, but it's easier because the ingredients are simply mixed together and baked.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 4

Number Of Ingredients 10

1 cup wide egg noodles
½ pound ground beef
4 ounces bulk Italian sausage
1 ½ cups marinara sauce
½ cup cottage cheese
⅓ cup grated Parmesan cheese, divided
¼ teaspoon onion powder
¼ teaspoon garlic salt
¼ teaspoon Italian seasoning
½ cup grated mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
  • Bake in the preheated oven until cheese is golden brown, about 25 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 22.1 g, Cholesterol 74.7 mg, Fat 22.4 g, Fiber 2.8 g, Protein 25.6 g, SaturatedFat 9.4 g, Sodium 1068.1 mg, Sugar 9 g

EASIEST LASAGNA EVER



Easiest Lasagna Ever image

Nothing beats classic lasagna. And this is the easiest recipe you will ever make. It can be made ahead and it's freezer-friendly too!

Provided by Chungah Rhee

Yield 12 servings

Number Of Ingredients 12

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef*
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can crushed tomatoes
1 tablespoon Italian seasoning
1 (15-ounce) package whole milk ricotta
3 1/2 cups shredded mozzarella, divided
1 large egg, beaten
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

EASY LASAGNA I



Easy Lasagna I image

A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.

Provided by Susan T.

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  • In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  • Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  • Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g

MAMA'S LASAGNA



Mama's Lasagna image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon olive oil, plus extra for pan
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
One 14.5-ounce can stewed tomatoes, chopped
One 8-ounce jar tomato sauce
One 6-ounce can tomato paste
One 8-ounce box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
One 8-ounce bag shredded mozzarella
One 8-ounce bag shredded Cheddar

Steps:

  • Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
  • In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
  • In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
  • Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

ONE-PAN LASAGNA RECIPE BY TASTY



One-pan Lasagna Recipe by Tasty image

Here's what you need: canola oil, ground beef, kosher salt, ground black pepper, garlic, medium onion, marinara sauce, lasagna sheets, ricotta cheese, mozzarella cheese, fresh basil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 tablespoon canola oil
1 lb ground beef
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cloves garlic, finely chopped
1 medium onion, chopped
2 cups marinara sauce, divided
6 lasagna sheets
1 cup ricotta cheese
1 cup mozzarella cheese
2 tablespoons fresh basil, chopped

Steps:

  • Preheat oven to 350° F (180°C).
  • Heat the oil in a cast-iron skillet over high heat.
  • Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
  • Add the garlic and onion and cook until onions are starting to become translucent.
  • Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
  • Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
  • Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
  • Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
  • Bake for 25 minutes until cheese is bubbly and golden brown.
  • Cool, slice, then serve.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 48 grams, Sugar 7 grams

PATSY'S MEATBALL LASAGNA



Patsy's Meatball Lasagna image

Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.

Provided by Martha Stewart

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

Number Of Ingredients 10

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Patsy's Meatball Lasagna
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Steps:

  • Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
  • Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
  • Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
  • In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
  • Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
  • Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

AUNTY PASTO'S SEAFOOD LASAGNA



Aunty Pasto's Seafood Lasagna image

This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe.

Provided by Lucille

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h35m

Yield 8

Number Of Ingredients 17

8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
½ teaspoon salt
⅛ teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
⅓ cup milk
⅓ cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms

Steps:

  • Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
  • Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  • In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
  • Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 28.2 g, Cholesterol 209.4 mg, Fat 25 g, Fiber 1.5 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 1216.6 mg, Sugar 3.9 g

CLASSIC LASAGNA RECIPE BY TASTY



Classic Lasagna Recipe by Tasty image

When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.

Provided by Betsy Carter

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
1 lb ground beef, cooked and drained of fat
4 cups marinara sauce
4 cups whole milk ricotta cheese
2 cups grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
15 lasagna noodles, cooked according to package instrucions
3 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
  • In a large bowl, mix together the ground beef and marinara sauce.
  • In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
  • Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
  • Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
  • Let the lasagna cool for 30-45 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams

EZ SPAGHETTI LASAGNA



EZ Spaghetti Lasagna image

This is so delicious, and so easy. It's fantastic to have a lasagna-type dinner on a busy weekday night. Depending on your sauce, this is also a great vegetarian meal.

Provided by Lennie

Categories     Spaghetti

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups spaghetti sauce (homemade or store-bought, with meat or without)
1 lb spaghetti
1/2 cup chopped Italian parsley
1/4 cup extra virgin olive oil
1 lb ricotta cheese
1/4 cup parmesan cheese

Steps:

  • In a large pot of boiling salted water, add pasta.
  • Boil until done.
  • Meanwhile, heat the spaghetti sauce in a small pot and keep warm.
  • Also, prepare topping.
  • Combine chopped parsley, olive oil and cheeses in a small bowl.
  • Add salt and freshly ground black pepper to taste.
  • Drain cooked pasta and return to its pot.
  • Add spaghetti sauce and toss well.
  • Divide spaghetti between 4 deep soup plates.
  • Top each serving with 1/4 of the cheese mixture and serve.

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From cookpad.com


PATTY PAN LASAGNA RECIPE | RECIPELAND
Directions. Slice patty pan or scalloped squash ¼ inch thick. Lightly salt to reduce water in squash at least an hour a head of making this dish, then drain. Spray 1½ quart square baking dish lightly with Pam-type spray. Layer sliced squash in baking dish. Spoon spaghetti sauce on top of the squash. Top with cottage cheese, sprinkle of ...
From recipeland.com


LASAGNA RECIPE PATTI LABELLE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Lasagna Recipe Patti Labelle are provided here for you to discover and enjoy Lasagna Recipe Patti Labelle - Create the …
From recipeshappy.com


EASY HOMEMADE LASAGNA BY HOLLY - THERESCIPES.INFO
Quick and Easy Lasagna Recipe by holly.baxter.3701 - Cookpad. top cookpad.com. Steps Preheat oven to 375°F. Meat Sauce: Cook ground beef, chopped onion, and minced garlic in a large saucepan over medium heat. When beef is browned and onion is tender, drain. Wipe out saucepan with a paper towel. Return meat to saucepan.
From therecipes.info


PATTY PAN LASAGNA - JULIE GRUNKLEE
2018-09-21 Author: Julie Grunklee. I love lasagna! A friend of mine gave me this idea without the seasoned meat several years ago. This recipe basically substitutes the Patty Pan Squash for the noodles. Zucchini or other kinds of summer squash could also be used. The soft vegetables are great substitutes for noodles. YouTube.
From juliegrunklee.com


PATTY PAN LASAGNA RECIPE | CDKITCHEN.COM
directions. Slice patty pan or scalloped squash 1/4 inch thick. Lightly salt to reduce water in squash at least an hour a head of making this dish, then drain. Spray 1 1/2 qt. square baking dish lightly with Pam-type spray. Layer sliced squash in baking dish. Spoon spaghetti sauce on top of …
From cdkitchen.com


LASAGNA RECIPE (VIDEO) - NATASHASKITCHEN.COM
2018-12-06 Bring a large pot of water to a boil. Add salt and 9 lasagna noodles. Cook until al dente according to package instructions. Spread 1/2 cup meat sauce in the bottom of a deep 9x13 casserole dish. Add 3 noodles, spread on 1/3 of the meat sauce and sprinkle with 1 …
From natashaskitchen.com


EASY LASAGNA - IMMACULATE BITES
2019-11-04 Preheat oven to 375 °F and spray a 9×13 casserole dish with olive oil. To start, divide ricotta mixture and meat sauce into thirds. Spread about 1 ½ cup of meat sauce in the bottom of the dish. Place noodles on top, lengthwise. …
From africanbites.com


LAZY LASAGNA - WHISK IT REAL GUD
2021-08-13 To make lazy lasagna, simply sauté onions and garlic in a large skillet. Add the beef. Cook until brown. In a small bowl combine the Ricotta cheese and parsley. Season with a pinch of salt. ( Pic 1-3) Add all of the ravioli sauce ingredients to the skillet and mix until completely combined with the beef.(.
From whiskitrealgud.com


PATTY'S TW RECIPES: PATTY'S TUPPERWARE LASAGNA | PRESSURE COOKER ...
Patty's Tupperware Lasagna. Lasagna Recipe. Sheila. 39 followers . Tupperware Pressure Cooker Recipes ... Plan ahead the night before with one of these super easy Microwave Pressure Cooker recipes. Shiloh Kennedy. Tupperware recipes. Best Electric Pressure Cooker. Pressure Cooking Recipes. Microwave Cake . Whole Chicken Pressure Cooker. Today I am …
From pinterest.com


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