Pattis Easy Lasagna Recipes

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.

PATSY'S MEATBALL LASAGNA

Steps:

• Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
• Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
• Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
• In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
• Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
• Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

PATTI'S EASY LASAGNA

Steps:

• 1. Brown ground beef in 2 quart saucepan, drain. Add chopped onions and garlic, cook until onions are translucent.
• 2. Add tomato paste, then fill empty can twice with water, add. Stir until combined.
• 3. Add salt, oregano, basil and pepper, stir until combined.
• 4. Bring to a boil, turn down to simmer. Cover and simmer for 20 minutes. Uncover and simmer 10 more minutes.
• 5. While sauce is simmering, bring 3 quarts water to a boil in a large pot. Add ravioli noodles. Cook until noodles rise to the top. Drain.
• 6. Spray a 13 x 9 glass pan with cooking spray. Arrange pans of noodles and sauce nearby for easy assembly. Take cheese out of fridge. Preheat oven to 350.
• 7. Ladle 1/3 of the sauce onto bottom of pan. Cover sauce with 1/2 of the noodles, arranged in a rectangle. Cover noodles with 1/3 more sauce, sprinkle 1/2 of the mozzarella on top. Add one more layer of noodles and the remaining sauce.
• 8. Bake for 30 minutes at 350. During last ten minutes, take pan out, sprinkle with remaining cheese, then return to oven for remaining ten minutes.
• 9. Remove from oven, let cool slightly. Cut into squares. Serves 6-8, depending on size of squares/how hungry you are..

EASY LASAGNA WITH COTTAGE CHEESE

Steps:

• Brown the ground beef.
• Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish.
• Pour the rest of the sauce in with the ground beef and cook until warm.
• Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top.
• Cover baking dish with foil and bake at 350 for 1 hour.

SIMPLE SAUSAGE LASAGNA

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in pasta sauce and water. Simmer, uncovered, 10 minutes. Meanwhile, combine next 8 ingredients. , Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice. , Bake, covered, 45 minutes. Uncover; bake until a thermometer reads 160°, about 10 minutes. Let stand 15 minutes before cutting.

EASY PASTA LASAGNA

Steps:

• Preheat oven to 350°F.
• Spray 9x13 inch baking pan with nonstick spray.
• Cook rigatoni according to package directions, drain, and divide in half.
• In large bowl, beat eggs and stir in ricotta and parmesan cheese, garlic, oregano, salt and pepper.
• In large bowl, mix the two jars of pasta sauce with the can of diced tomatoes including juice.
• Add 2 cups pasta sauce mix spreading to cover bottom of baking pan.
• Add half of cooked noodles over sauce, and top with half of ricotta mixture, dropped by spoonfuls.
• Add sour cream, dropped by spoonfuls.
• Add 1 cup mozzarella, 2 cups pasta sauce mix, remaining rigatoni and ricotta mixture, and top with 1 cup mozzarella.
• Add remaining pasta sauce mix and remaining mozzarella.
• Bake covered with foil until bubbly, about 60 minutes.
• Uncover and continue cooking about 5-10 minutes or until cheese is melted.
• Let stand for 10 minutes before serving.

EASY LASAGNA

Steps:

• In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.