Easy Triple Cheese Lasagna With Meat Recipes

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

MEAT LOVERS CHEATING LASAGNA

Steps:

• In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
• Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
• In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
• Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
• Now spread all the meat over that and pour the remaining sauce on top of it.
• Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
• Spread the remaining half of pepperoni strips on top of cheese.
• Cover with foil and bake at 375* for about 20-25 minutes.
• Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
• Serve with no yeast Beer Bread (recipe# 73440).

TRIPLE CHEESE SPINACH AND SAUSAGE LASAGNA

Steps:

• Prepare this sauce up to 3 days ahead to blend flavors; heat oil in a large heavy saucepan over medium heat.
• Add in onions, chopped carrots, garlic and dried chili flakes; saute for about 10-12 minutes.
• Add in ground beef and the sausage meat, cook, stirring with a wooden spoon, breaking up the meat for about 6-7 minutes.
• Add in all remaining ingredients; stir to combine.
• Season with salt and pepper.
• Cover and simmer for about 45 minutes, stirring occasionally; cool and refrigerate overnight.
• For the filling: combine ricotta, mozzarella cheese, and about 3/4 cup grated Parmesan cheese in a bowl; mix well to combine, season with black pepper and salt.
• Add in drained spinach, then mix in eggs.
• Set oven to 350°F.
• Grease an 13x9-inch glass baking dish or one a little larger with high sides.
• Spread about 1/2 cup (or a little more) sauce on the bottom.
• Place 5 cooked lasagna noodles over the sauce (overlapping to fit in the dish).
• Spread HALF of the ricotta/spinach mixture over the noodles.
• Sprinkle about 2 cups grated mozzarella cheese evenly over the ricotta/spinach mixture.
• Spoon about 2 cups (or more) sauce over the mozzarella cheese, spreading with a spoon to cover (the sauce will be slightly thick).
• Repeat layering starting again with 5 noodles, then remaining ricotta mixture, about 2 cups mozzarella cheese and more sauce.
• Arrange 5 more noodles over the sauce.
• Spread more sauce over the noodles.
• Sprinkle with about 1 cup grated mozzarella cheese, then sprinkle with about 1/3 cup grated Parmesan cheese (or to taste).
• Cover with foil (at this point you can refrigerate up to 1 day ahead to bake later).
• Bake for about 40 minutes.
• Uncover and bake for another 35-40 minutes, or until bubbly.
• Let stand about 10-15 minutes (or longer) before slicing.
• Delicious!

ZUCCHINI LASAGNA WITH MEAT

Steps:

• Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
• Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
• Preheat the oven to 375 degrees F (190 degrees C).
• Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
• Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.

THREE MEAT LASAGNA

Steps:

• Cook onion in olive oil in a large skillet until tender, several minutes.
• Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
• Drain fat.
• Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
• Reduce heat, cover, and simmer for 25-30 minutes.
• Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
• In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
• Preheat oven to 375°F.
• In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
• On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
• If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
• Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
• Allow to rest for 10-15 minutes before slicing and serving.