Meghans Easy Lasagna Recipes

SAUCY SKILLET LASAGNA

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese., Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1-1/2 cups marinara sauce and half of the noodles, breaking noodles to fit as necessary. Repeat layers. Top with remaining marinara sauce., Bring to a boil. Reduce heat; simmer, covered, 15-17 minutes or until noodles are tender. Remove from heat. If desired, sprinkle with mozzarella cheese. Let stand 2 minutes or until cheese is melted.

EASY LASAGNA II

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

MEGHAN'S EASY LASAGNA

Steps:

• Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego.
• Add ketchup.
• Add brown sugar and other seasonings.
• Let sauce simmer as you begin putting the lasagna together.
• Put remaining Prego on bottom of pan.
• Line pan with lasagna noodles (about 5).
• Evenly coat cottage cheese on noodles.
• Evenly coat cottage cheese with colby/jack cheese.
• Pat down the ingredients in the pan.
• Add half the sauce, spreading evenly.
• Do another layer of noodles and press down again.
• Add remain sauce.
• Sprinkle 1/4 cup parmesan cheese on top.
• Cover with foil.
• Cook for 1 hour on 350.
• Remove foil.
• Add mozzarella cheese and remaining 1/4 cup parmesan.
• Turn oven to broil and keep door open.
• Watch cheese melt and remove from oven when lightly brown and bubbly.
• Enjoy!

EASIEST EVER LASAGNE

Steps:

• Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
• Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
• While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
• Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
• Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
• Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.

QUICK AND EASY LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Brown the hamburger and onion.
• Add the salt, pepper, Italian seasoning, and garlic powder.
• Stir the spaghetti sauce into the hamburger mixture and set aside.
• Combine the ricotta cheese, grated romano or parmesen cheese, egg, and 1/2 of the mozzarella cheese.(save the rest for the top).
• Grease a 9x13 pan.
• Place a small amount of the hamburger spaghetti sauce on the bottom of the pan.
• Lay 3 uncooked lasagna noodles lengthwise on top of the sauce.
• On top the the noodles, place 1/3 of the remaining sauce.
• On top of this, put 1/3 of the cheese mixture.
• Continue layering until everything is gone.
• Cover dish with foil and bake for 30 minutes.
• Remove foil, and bake for 30 more minutes.
• During the last 15 minute place the remaining mozzarella cheese on top.
• Let set 10 minutes, cut and enjoy!