Fake Lasagna Recipes

LASAGNA CASSEROLE- FAKE LASAGNA

Steps:

• 1. Assembly instructions: In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
• 2. In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13-inch x 9-inch x 2-inch or shallow 3 quart baking dish.
• 3. Top with beef mixture and spaghetti sauce (dish will be VERY full).
• 4. To freeze: Cover tightly with foil. Seal additional cheese in package attached to pans.
• 5. To serve Thaw all day in refrigerator. Baking Instructions: Cover with new layer of foil and bake at 350ºF for 45 minutes. Sprinkle with remaining mozzarella.
• 6. To serve now: Bake, uncovered, 15 minutes longer or until the cheese is melted ad bubbly. Let stand 10 minutes before serving.
• 7. 10-12 servings in 9 x 13 pan or 4 servings in each 8 x 8 pan (makes three pans)

LASAGNA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

LASAGNA CASSEROLE - FAKE LASAGNA

Steps:

• Assembly instructions:.
• In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
• In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13x9x2-inch baking dish or shallow 3 quart baking dish.
• Top with beef mixture and spaghetti sauce (dish will be VERY full).
• Freeze. Cover tightly with foil. Seal additional cheese in package attached to pans.
• To serve:.
• Thaw all day in refrigerator.
• Baking Instructions:.
• Cover with new layer of foil and bake at 350ºF for 45 minutes. Sprinkle with remaining mozzarella.
• Bake, uncovered, 15 minutes longer or until the cheese is melted ad bubbly. Let stand 10 minutes before serving.
• Serves 6 to 8 in a 13x9x2-inch pan OR.
• Serves 4 in each 8x8-inch pan.

FAKE LASAGNA

Steps:

• Heat oven to 350°F.
• Spoon 1/3 of the sauce into a 9-by-13-inch baking dish.
• Place 12 ravioli on top.
• Cover with the spinach and half the mozzarella.
• Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan.
• Cover with foil and bake for 25 minutes.
• Uncover and bake until bubbly, 5 to 10 minutes more.

LASAGNA CAKE

Steps:

• Turn the pound cakes on their sides and thinly slice with a long serrated knife. You should get 4 or 5 lasagna noodle-size pieces from each cake.
• Make the sauce: Combine the berries and 2 tablespoons confectioners' sugar in a bowl and puree with an immersion blender until mostly smooth. Stir in the yellow food coloring.
• Whisk the heavy cream with the remaining 2 tablespoons confectioners' sugar in a bowl until soft peaks form. Fold in the ricotta.
• Arrange a layer of cake in a 9-by-13-inch baking dish, trimming the pieces to fit. Spread one-third of the berry mixture on top.
• Dollop some of the ricotta mixture on top.
• Gently spread the ricotta mixture, then continue to cover the whole cake (you should use about half of the mixture).
• Top with another layer of pound cake, then a layer each of berry sauce and ricotta and a final layer of pound cake. Spread with the remaining berry sauce.
• Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted. Spoon over the cake and gently spread.
• Broil until the white chocolate is golden in spots, or lightly brown the top with a kitchen torch. Top with mint.