Threelayercheesylasagna Recipes

THREE LAYER LASAGNA

Steps:

• Preheat oven to 375°F.
• Cook Lasagna noodles according to package cooking time, drain and separate.
• Combine cooked meat and 1-1/2 jars sauce in a large saucepan.
• Combine eggs, ricotta, 3-1/2 cups mozzarella, and Parmesan cheeses in a large bowl.
• Spray or grease a 9x13-inch baking dish or two 8x8-inch baking dishes with cooking spray. Spread 3/4 cup sauce over the bottom of the baking dish.
• Place 3-4 Lasagna noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.
• OAMC DIRECTIONS.
• Assemble lasagna in a foil lined baking dish and then place in freezer. No prior baking needed. Freeze until firm enough to remove from baking dish. Cover completely with another layer of heavy foil, then place in a gallon sized freezer bag and label.
• To Serve: Place frozen foil wrapped lasagna back into baking dish originally used. Thaw and bake covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes. To bake from the frozen stage, and 30 minutes to total baking time.

THREE LAYER CHEESY LASAGNA

Steps:

• Preheat oven to 375 degrees. Spray baking pan with non-stick cooking spray.
• Brown meat with onion and garlic. Drain grease off.
• In medium bowl, beat eggs, Stir in ricotta, 2 cups of mozzarella and the Parmesan.
• Spoon half jar of sauce on bottom of pan; layer with 2 sheets lasagna noodles, half ricotta mixture and browned meat, and remaining sauce from first jar. Add 1 cup of mozzarella. Layer 2 sheets lasagna noodles, remaining ricotta mixture and browned meat, and half of the second jar of sauce. Top with 2 sheets, remaining sauce and 1 cup of mozzarella.
• Bake, covered with foil until bubbly, 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.

THREE CHEESE LASAGNA RECIPE

Steps:

• Add garlic and onion to a skillet with a splash of olive oil. Cook over medium high heat for around 10 minutes, until onion is soft. Add sauce, stir, and set aside
• In a bowl, stir to combine the freshly grated parmesan cheese, ricotta cheese, oregano, egg, and fresh parsley.
• Grease a 9 X 13 casserole dish with cooking spray
• Add 1/3 cup sauce to the bottom of the dish and spread it out
• Add 3 lasagna noodles
• Place 1/2 cup of the ricotta mixture and spread out over the noodles
• Add 1 cup of the sauce and spread out over the top
• Sprinkle on 1/2 cup of mozzarella cheese
• Add the next layer: 3 noodles, 1/2 cup ricotta, 1 cup of sauce, and 1/2 cup of mozzarella
• For the final layer, add 3 noodles, the rest of the ricotta, the rest of the sauce, and the remaining 1 cup of mozzarella over the top
• Cover with foil and bake at 375 degrees for 50 - 60 minutes, until hot and bubbly
• For crispy edges and top, remove foil for the last 5 minutes (optional)

THREE CHEESE VEGETABLE LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
• In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
• In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
• In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
• Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

SWEET SAUSAGE AND THREE CHEESE LASAGNA

Steps:

• For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
• For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
• Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
• Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE

Steps:

• FOR SAUCE:
• Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
• FOR LASAGNA:
• Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
• Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
• Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

THREE-CHEESE SAUSAGE LASAGNA

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., In a greased 13-in. x 9-in. baking dish, layer with a fourth of the white sauce, three noodles, half of the sausage and four pieces each of mozzarella and provolone cheeses. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce, mozzarella and provolone cheeses; sprinkle with Romano cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.

THREE-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

THREE CHEESE-SAUSAGE LASAGNA

Steps:

• Heat oven to 375°F. In 10-inch skillet, crumble sausage. Cook over medium-high heat about 8 minutes, stirring frequently, until sausage is no longer pink; drain well. Stir in bell pepper, mushrooms and zucchini.
• In ungreased 11x7-inch (2-quart) microwavable dish, stir sauce mix (from Hamburger Helper box) and water until blended. Microwave uncovered on High 1 to 2 minutes or until sauce is thickened. Stir in uncooked pasta (from Hamburger Helper box). Add sausage and vegetables; mix gently to combine.
• In small bowl, mix ricotta, mozzarella and Parmesan cheeses. Spoon cheese mixture evenly over sausage mixture; spread evenly to cover noodles.
• Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.