Lasagna Lazy Day Lasagna Extra-Easy Lasagna Classic Lasagna
Lasagna
Yields: 24 Servings
2 pounds Lean ground beef 2 large Onion 4 medium Garlic
clove 60 ounces Canned tomato sauce 2 cups Canned tomato
juice 2 teaspoons Basil 1500 grams 1% low-fat cottage cheese
3 large Egg
1/2 teaspoon Black pepper 1 pound Dry lasagna noodles
2/4 pound Parmesan cheese 6 cups Whole milk mozzarella
Cheese 4 cups Mushrooms
This makes 4 8X8 aluminum cake pans of lasagna with 6
servings each. Spray the pans with olive oil Pam. Do not
cook the lasagna noodles! In a large skillet over medium
heat, cook meat, stirring until lightly browned. Add onion
and garlic and cook 3 minutes. Stir in Tomato sauce,
mushrooms, tomato juice and basil. Bring to boil. reduce
heat and simmer 5 minutes. In a small bowl combine cottage
cheese, egg, 1 1/2 cup parmesan and pepper. Spoon 1 1/2
ladle of sauce into each of 4 pans; top with 1 layer of
uncooked lasagna, 1/2 the ricotta mixture, 1 cup of
mozzarella, 1 1/2 cups sauce, then repeat ending with
remaining lasagna. Top with remaining sauce, mozzarella and
parmesan. Cover tightly with foil. Bake in 350 oven 45
minutes. Remove foil; bake 15 minutes longer or until
lightly browned. Let stand 15 minutes before serving.
POINTS per serving | 8 Categories: Pasta Recipe & MM
by H Peagram
Per Serving (excluding unknown items): 125 Calories; 9g
Fat (68.2% calories from fat); 9g Protein; 1g
Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 115mg
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 1 Fat.
Lazy Day Lasagna
Yields: 6 Servings
2 tablespoon Unsalted butter 2 tablespoon Lemon juice 3
tablespoon Grated parmesan cheese 1 1/2 teaspoons Grated
lemon rind
3/2 teaspoon Paprika
4/8 teaspoon Salt
5/4 teaspoon Thyme 2 medium Baking potatoes; unpeeled & 12
ounces Cottage cheese 2 cups Mozzarella cheese -- 2
Whole eggs
6/3 cup Dried parsley 1 teaspoon Onion powder 12 teaspoons
Dried basil 18 teaspoons Pepper 1 quart Spaghetti sauce
7/4 pound Ground beef -- cooked 9 Pieces lasagna noodles
8/4 cup Water Parmesan cheese
In large bowl mix first 7 ingredients until well blended;
set aside. In medium bowl, mix together spaghetti sauce and
ground beef. In 12"x8"x2" baking dish, spread 3/4 cup meat
sauce. Layer 3 uncooked lasagna noodles on top. Spread with
half of the cheese mixture and 1 1/2 cups meat sauce. Layer
3 more noodles on top of meat sauce. Spread with remaining
cheese mixture. Top with remaining 3 noodles and remaining
meat sauce. Pour water around edges of casserole. Cover
tightly with foil. Bake in 375? oven 45 minutes. Uncover and
bake 15 minutes more or until noodles are tender. Let stand
10 minutes before serving. Serve with parmesan cheese.
Recipe By : Farm Journal From Geminis MASSIVE MealMaster
collection at www.synapse.com/~gemini
Extra-Easy Lasagna
Yields: 8 Servings
9/4 pound Ground beef 3 cups Prego Traditional Spaghetti 15
ounces Ricotta cheese 8 ounces Shredded mozzarella cheese
6 Uncooked lasagna noodles
10/4 cup Water
11/4 teaspoon Thyme
In 10 inch skillet over medium high heat, cook beef until
browned, stirring to separate meat. Spoon off fat. Add
spaghetti sauce, heat through, stirring occasionally. In 2
quart oblong baking dish, spread 1-1/2 cups meat mixture.
Top with 3 uncooked lasagna noodles, half of the ricotta
cheese and half of the mozzarella cheese. Repeat layers. Top
with remaining meat mixture. Slowly pour water around inside
edges of baking dish. Cover tightly with foil. Bake at 375
degrees (f) for 45 minutes. Uncover; bake 10 minutes more.
Let stand 10 minutes before serving. ~ Makes 8 main dish
servings. From Geminis MASSIVE MealMaster collection at
www.synapse.com/~gemini
Classic Lasagna
Yields: 8 Servings Preparation: (45 Min Cooking: (30 Min)
1 pkg lasagna (500g) 1 pound lean ground beef 1 onion,
finely chopped 1 clove of garlic, minced 1 can sliced
mushrooms(10 oz/284ml 1 can tomato spaghetti sauce(14oz) 1
can tomato paste(5-1/2oz/156ml) 1 teaspoon salt 1 teaspoon
dried oregano 1 egg, beaten 1 cup creamed cottage cheese
12/3 cup grated parmesan cheese 1 pkg sliced mozzarella
cheese 1 pkg spinach, thawed, chopped
13/4 pound ground beef -- cooked
Cook lasagna in a large quantity of boiling water until just
barely tender; drain off most of water; add ice cubes to
stop cooking. (Allow lasagna to stand in cold water to
prevent pasta sticking together.) In a saucepan, brown meat
with onion and garlic; drain off fat. Cook over low heat,
covered, for about 5 min. Stir in mushrooms with liquid,
tomato sauce, tomato paste, salt and oregano. Simmer 15
mins. Combine egg with spinach, cottage and parmesan
cheeses. Spread 1/3 of meat sauce in 13x9 in. baking dish.
Cover 1/4 of lasagna (about 5 overlapping strips.) Alternate
another 1/3 of sauce and 1/4 of lasagna. Spread spinach
mixture over pasta and cover with 1/4 lasagna strips. Top
with remaining sauce and pasta. Arrange mozzarella cheese on
top. Bake at 350F for 30 mins. Let stand 10 mins. before
serving. From Geminis MASSIVE MealMaster collection at
www.synapse.com/~gemini
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