Paula Deen Cornucopia Salad Recipe Recipe For Lasagna Recipe For Hand

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LOTS O'MEAT LASAGNA



Lots O'Meat Lasagna image

This classic meat lasagna recipe from Paula Deen is a comfort food meal perfect for family suppers. Ingredients include Italian sausage, cottage cheese and ground chuck. Prep time is about 15 minutes and cooking time is 15 minutes at 350 °F.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 17

1 1/2 lbs ground chuck
1 lb ground Italian sausage
1 onion
2 cloves minced garlic
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
2 (15 oz) cans tomato sauce
1 (6 oz) can tomato paste
1 1/2 cups small curd cottage cheese
1 (5 oz) package grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
2 large lightly beaten eggs
9 oven ready lasagna noodles
2 (8 oz) packages shredded mozzarella cheese

Steps:

  • Preheat oven to 350 °F.
  • In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
  • Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
  • In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
  • Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
  • Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

THE LADY AND SONS LASAGNA ( PAULA DEEN )



The Lady and Sons Lasagna ( Paula Deen ) image

I saw Paula Deen make this today and had to run out and get the ingredients to try it. WOW -- this is fantastic lasagna. I couldn't wait to share, and I hope you love it too!!

Provided by Pianolady

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 22

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onion, diced
1/2 cup green bell pepper, diced
2 garlic cloves, diced
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons house seasoning (full recipe is 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder mixed)
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 lbs ground beef
9 lasagna noodles (6 to 9 long strips)
12 ounces cottage cheese or 12 ounces ricotta cheese
1 large egg, beaten
1/2 cup grated parmesan cheese
1 cup gruyere cheese, grated
1 cup swiss cheese, grated
2 cups cheddar cheese, grated
8 ounces cream cheese
1 cup mozzarella cheese, grated

Steps:

  • To make the sauce: In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.
  • Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
  • Crumble the ground beef in a saucepan.
  • Cook until no pink remains, then drain off the fat.
  • Add the ground beef to the stockpot.
  • Simmer for another 20 minutes.
  • While the sauce simmers, cook the pasta according to the package directions.
  • If the sauce is too thin for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and 1/4 cup cold water-- bring the sauce back to a boil and stir in the cornstarch mixture, stirring constantly.
  • Remove the bay leaves.
  • Preheat the oven to 350º F.
  • Mix together the cottage cheese with the 1 beaten egg and the 1/2 cup grated Parmesan Cheese.
  • To assemble the lasagna: Place a thin layer of sauce in the bottom of a 9" x 13" x 2" pan.
  • Layer 1/3 each of noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar Cheeses.
  • Pinch off small pieces of cream cheese and dot over the other cheeses.
  • Add another layer of sauce.
  • Repeat layering 2 to 3 times, ending with sauce.
  • This may be covered and refrigerated at this point.
  • Bake for 20 minutes.
  • Remove from oven and top with the Mozarella Cheese and continue to bake for another 10 to 15 minutes.
  • Note: If the lasagna has been refrigerated, bake for 40 minutes total.
  • Enjoy!

THE LADY AND SONS LASAGNA



The Lady and Sons Lasagna image

This cheesy Lady & Sons meat lasagna recipe from Paula Deen is a comfort food meal perfect for entertaining. Ingredients include ground beef, Gruyere and Parmesan cheese. Prep time is about 20 minutes and cooking time is 20 minutes at 350 °F.

Provided by Paula Deen

Time 20m

Yield 20

Number Of Ingredients 22

1 cup grated Gruyere cheese
12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
6 to 9 long strips lasagna noodles
1 1/2 lbs ground beef
2 bay leaves
1 1/2 teaspoons sugar
1 1/2 teaspoons Paula Deen's Seasoned Salt
1 1/2 teaspoons Paula Deen's House Seasoning
1 1/2 teaspoons Paula Deen's Sweet Italian Herb Blend
1/4 cup chopped fresh parsley
1/2 cup diced green bell peppers
2 cloves diced garlic
1/2 cup diced onions
1 cup water
2 cups tomato sauce
2 cups diced tomatoes
1 cup grated Swiss cheese
2 cups grated cheddar cheese
1 (8 oz) package cream cheese
1 cup grated mozzarella
1 tablespoon optional corn starch
1/4 cup optional cold water

Steps:

  • To make the sauce, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. (If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.
  • Preheat oven to 350 °F.
  • To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.

CORNUCOPIA SALAD



Cornucopia Salad image

Guests will love this twist on the layered salad. It truly is a cornucopia of foods like bananas, nuts, bacon and so much more. Serve topped with the dressing and chilled.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 14

1 head washed, patted dry, and torn into pieces iceburg lettuce
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup thawed, uncooked frozen green peas
2 (8 oz) cans sliced water chestnuts
3 sliced, tossed in 1/4 cup lemon juice bananas
3/4 cup raisins
3/4 cup chopped pecans, walnuts, or salted peanuts nuts
1 cup grated cheddar cheese
3/4 cup green parts only, chopped green onions
10 to 12 slices cooked until crisp, chopped bacon
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar

Steps:

  • In a large rectangular dish, layer salad ingredients in order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle cheese, chopped green onion, and bacon over salad. Chill for 3 to 4 hours before serving.

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