Country Boy Lasagna Recipes

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COWBOY LASAGNA



Cowboy Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound lean ground beef chuck
1 pound sage-flavored sausage, in bulk or removed from casing
1 pound sliced pepperoni
One 16-ounce can diced fire-roasted tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano
Pinch salt
Pinch freshly ground black pepper
2 garlic cloves, minced
1 medium onion, finely chopped
16 ounces lasagna noodles
16 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
1 cup grated Parmesan

Steps:

  • In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
  • In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
  • Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.

TRISHA YEARWOOD'S COWBOY LASAGNA



Trisha Yearwood's Cowboy Lasagna image

Make and share this Trisha Yearwood's Cowboy Lasagna recipe from Food.com.

Provided by Pinay0618

Categories     Pork

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 16

1 lb lean ground beef
1 lb sage sausage
1 medium onion, finely chopped
1 garlic clove, minced
2 tablespoons olive oil
1 lb sliced pepperoni
1 (16 ounce) can diced tomatoes
1 (12 ounce) can tomato paste
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon dried oregano
16 ounces lasagna noodles
16 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano. Simmer, uncovered, for 30 minutes.
  • Cook and drain lasagna noodles according to package directions.
  • In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan.
  • Bake for 40 minutes or until lightly browned and bubbling.
  • Let stand for 15 minutes before serving.

Nutrition Facts : Calories 665, Fat 39.2, SaturatedFat 17.2, Cholesterol 121.1, Sodium 1659.2, Carbohydrate 38.8, Fiber 3.1, Sugar 6.5, Protein 38.7

COUNTRY BOY LASAGNA



COUNTRY BOY LASAGNA image

Comfort Food with Comfort Food! Ok what could be better then that? I had some homemade Pimento Cheese spread that I had made that was going out of date and really didn't want to just make a sandwich so Country Boy Lasagna was born! This dish cooks up just like good old fashioned lasagna BUT trust me it does not taste Italian AT...

Provided by Gina Davis

Categories     Pasta

Time 1h40m

Number Of Ingredients 14

1 lb lean ground beef (i use 80/20)
1/2 green, yellow, red or orange pepper
1/2 medium onion (any kind)
1 clove minced garlic (1 teaspoon powder)
1 can(s) 28 ounce tomatoes (i use my quart sized home canned you can use 2 small cans or 1 large can whole, diced or crushed)
1 can(s) 15 ounce tomato sauce
2 Tbsp parsley fresh or dried
salt and pepper to taste
1 12 to 16 oz container of pimento cheese spread (i make mine home made but have used it pre-made)
1/2 c heavy cream, canned cream 1/2 & 1/2 or milk (i have used all of them!)
1 16 ounce tub cottage cheese (i use whole milk cottage cheese)
1 pkg oven ready lasagna (you can use regular just cook to package directions)
2 c shredded sharp or medium cheddar cheese or more any cheese of your choice (i had monterey and cheddar slices that needed to be used so i used them today!)
2 c shredded monterey jack cheese

Steps:

  • 1. Preheat oven to 375 degree
  • 2. Butter, spray with cooking spray or oil a 9x13 baking dish and set aside.
  • 3. Dice onion and pepper. Mince garlic if you are using fresh. Set this aside.
  • 4. Brown ground beef in skillet until half cooked.
  • 5. Add onion, peppers, parsley and garlic and let beef finish cooking. If you use 80/20 or leaner do not drain unless you want to. (I don't drain my leaner ground beef) If using a fattier beef drain the grease off at the half cooked stage and don't drain after you add the peppers, onions and garlic unless you want to have less oil in the dish.
  • 6. Once beef has finished cooking add tomatoes and let simmer for 15 minutes on medium heat. You want the sauce to reduce some but still need it to be a "little on the wet side" if you are using oven ready lasagna. If sauce still looks to "wet" check it again in 5 minutes. Keep sauce warm it helps with the spreading of the pimento cheese spread layer. **Simmer until sauce is thicker if you are using fresh or cooked lasagna noodles*** About 30 minutes.
  • 7. Place room temperature pimento cheese spread in a bowl and add 1/2 cup heavy whip, evaporated milk, 1/2 & 1/2 or milk. Just use 1/2 cup of whatever you have on hand. This is to get the pimento cheese spread more spreadable.
  • 8. Assemble dish... In bottom of baking dish put roughly 1/2 cup sauce and spread it around to cover bottom.
  • 9. Next add a layer of noodles, breaking them to fit flat (I like to over lap mine)
  • 10. Add a thin layer of sauce and spread over noodles.
  • 11. Add spoonfuls of Pimento Cheese in globs on top of sauce. (If sauce is warm or hot the pimento cheese will spread some) I hope you all can see the pimento cheese under the other cheese I FORGOT TO TAKE A PHOTO OF IT! Jeezzzze just like me to forget the photo of the MAIN ingredient! ;)
  • 12. Add 1/3 of both shredded cheese on top of that.
  • 13. Spread ( best as you can) 1/2 the Cottage Cheese on top of the shredded cheese.
  • 14. Now start the layers over again Noodles Sauce Pimento Shredded Cheese Cottage Cheese **Finish with noodles sauce and shredded cheese. **Noodles **Sauce **Cheese
  • 15. Optional sprinkle of parsley on top.
  • 16. Cover tightly with foil wrap and place in 375 degree preheated oven for 30 minutes Uncover and return to oven for 30 minutes longer Remove from oven to cooling rack and let stand at room temperature for at least 30 minutes or longer to "set up" I always try to let it "set up" for 1 hour but 30 minutes will work just a little loose when you cut and serve it.

COWBOY LASAGNA



Cowboy Lasagna image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

1 lb bulk Italian sausage
1 cup chopped onion
2 tablespoons finely chopped garlic
2 cups hot water
1/2 cup milk
1 box Hamburger Helper™ lasagna
1 can (4 oz) sliced mushrooms, drained
1 can (2.25 oz) sliced ripe olives, drained
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • In 12-inch skillet, cook sausage, onion and garlic over medium-high heat, stirring frequently, until thoroughly cooked; drain.
  • Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box), mushrooms and olives. Heat to boiling, stirring occasionally.
  • Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Sprinkle with cheese.

Nutrition Facts : Calories 440, Carbohydrate 37 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 8 g, TransFat 0 g

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

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