Grandmas Nada Ricotta Cheesy Lasagna Recipes

GRANDMA'S NADA RICOTTA CHEESY LASAGNA

Steps:

• 1. Preheat oven to 350 degrees F. Prepare lasagna pasta as per directions, al dente. I add oil to my water when boiling to prevent noodles from sticking and tearing. drain well. **NOTE: After I drain my noodles, I run them through my fingers to remove excess water. Then, to keep noodles from sticking and tearing while waiting to assemble lasagna. Spray the rim of empty pot you cooked your pasta in with non-stick cooking spray and hang noodles over edge of pot until ready to assemble. Keeps noodles flat, prevents them from folding in on themselves, sticking, and tearing.
• 2. In a 3 quart dutch oven, add EVOO, medium heat. Add meat, peppers, onions, & Italian seasoning. Cook until meat is browned through. Drain excess fat from meat. (I use a fine strainer) & Return meat back to pan.
• 3. Add 8oz pasta sauce to meat & mix well. Cook over low-medium heat for 5-10 minutes until sauce is heated. Remove from heat and set aside.
• 4. To arrange Lasagna:
• 5. Using a lasagna pan, put a thin layer of sauce on bottom of pan, just enough to cover the bottom. Arrange noodles on top of sauce, over-lapping just a bit.
• 6. Next, using half of meat mixture, spread evenly over noodles. Sometimes I add sliced pepperoni to this step as well for an added fun flavor. Or your favorite vegetable slices!
• 7. Add sliced cheese, 1/4 pound of each. Alternate the layering to allow for a taste of each cheese with each bite of lasagna. I tear the cheese slices up and lay alternating the different flavors.
• 8. Follow up with a cup (8oz) of sauce. You can add more or less depending on your taste.
• 9. Repeat steps for another layer of each noodles, meat mixture, cheese, sauce.
• 10. To complete, top with one more layer of noodles and sauce. Make sure your top layer of noodles are covered well with sauce to prevent them from drying out.
• 11. Bake in pre-heated oven for 45 minutes or until sauce is bubbly. Add one cup of shredded mozzarella cheese to top and bake an additional 5 minutes. Remove from oven & allow to stand for 10 minutes before cutting.
• 12. A nice crisp salad with Italian Dressing, Fresh Italian bread, and fresh corn shaved from the cob compliment this main dish. As always, you can make it vegetarian by omitting the meat mixture. I posted pictures of both, because I Always make a vegetarian version when I make this dish. I'll even add cut up zucchini and or eggplant (sauteed in butter with peppers and onions and Italian seasoning) in place of the meat for a tasty Vegetable lasagna. It's a wonderfully cheesy lasagna full of flavor! I hope you enjoy!

THE BEST EVER LASAGNA

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

SIMPLY LASAGNA

Steps:

• Heat oven to 350 degrees F.
• Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
• Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
• Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

GRANDMA'S BEST EVER SOUR CREAM LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
• Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
• Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
• To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

CLASSIC CHEESE LASAGNA

Steps:

• Heat oven to 350°F.
• Mix ricotta, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until blended.
• Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta mixture. Repeat layers of sauce, noodles and ricotta mixture twice; cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.

EASY LASAGNA - NO RICOTTA

Steps:

• Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain.
• Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix.
• Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.
• Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.