Paula Deen Crawfish Chowder Recipe Recipe For Lasagna Recipe For Deviled

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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!

CRAWFISH LASAGNA BY THE CAJUN NINJA



Crawfish Lasagna by the Cajun Ninja image

From The Cajun Ninja: https://m.facebook.com/story.php?story_fbid=1952849805029760&id=1601757130139031&_rdr

Provided by gailanng

Categories     Crawfish

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

4 ounces butter (1/2 stick)
1 onion, chopped
1 bell pepper, chopped
2 sticks celery, minced
4 garlic cloves, minced
1 (8 ounce) package of sliced baby portabella mushrooms (best if chopped small)
1 (10 ounce) can Rotel Tomatoes
2 lbs peeled crawfish tails
1/2 tablespoon cajun seasoning or 1/2 tablespoon creole seasoning
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon dried basil
1 (8 ounce) cream cheese, softened (if not softened, it will be grainy and difficult to mix)
2 (10 1/2 ounce) cans cream of mushroom soup
1/2 cup grated parmesan cheese
1/2 lb shredded havarti jalapeno cheese or 1/2 lb monterey jack pepper cheese
1/2 lb shredded mozzarella cheese
16 ounces lasagna noodles, boiled in salted water for 9 minutes (will be slightly undercooked)

Steps:

  • In a large pan melt 1/2 stick of butter; saute onion, bell pepper, celery, garlic and mushrooms until tender.
  • Add to the sautéed mixture: Cajun or creole seasoning, Rotel tomatoes and crawfish. Saute 20 minutes.
  • Mix chopped parsley, dried basil, cream of mushroom soup, softened cream cheese and parmesan in bowl; set aside.
  • In a separate bowl mix Harvarti Jalapeno (or pepper jack) and mozzarella; set aside.
  • Spray bottom of 9x13 baking dish with olive oil or non-stick spray.
  • Take some of the juice from the cooked crawfish mixture and cover the bottom of the baking dish, then multi-layer and divide equally over that juice in this order: noodles, mushroom soup mixture, two cheeses and crawfish mixture. Repeat this layering process, ending with a shredded cheese layer over the top. Note: with each layer slightly overlap lasagna noodles lengthwise.
  • Bake in preheated 350 degrees for 30-40 minutes Let sit 5-10 minutes.

Nutrition Facts : Calories 785.4, Fat 42.8, SaturatedFat 23.4, Cholesterol 229.1, Sodium 1490.7, Carbohydrate 57.2, Fiber 2.9, Sugar 5.7, Protein 42.9

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