Sloppy Lasagna My Way Recipes

SLOPPY LASAGNE RECIPE - (4.4/5)

Steps:

• SAUCE: Select the browning setting on the crock pot and add 1 tablespoon butter and olive oil to the pressure cooking pot. When butter has melted, add the onion, thyme, oregano, salt, and pepper, stirring occasionally, until the onion has softened. Stir in the carrot and celery. Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Sauté, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes. Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Remove and discard the herb stems. Add the remaining 1 tablespoon butter to the sauce and stir until melted. LASAGNE: Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta, about 1 cup. Smooth down the top pieces of pasta so they are submerged. Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender. Pour the lasagna in to a large serving dish. Sprinkle the mozzarella over the lasagna; stir, and let stand, uncovered, for 2 minutes before serving.

EASY LAZY LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
• Bake in the preheated oven until cheese is golden brown, about 25 minutes.

SLOPPY LASAGNA (INSTANT POT)

Steps:

• Select browning and add a tablespoon butter and olive oil to the pressure cooking pot.
• When butter has melted, add onion, thyme, oregano, salt, and pepper. Stir occasionally until onion has softened. Stir in the carrot and celery.
• Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Saute, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.
• Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker offer and use a quick pressure release. When valve drops carefully remove the lid.
• Remove and discard the herb stems. Add the remaining tablespoon of butter to the sauce and stir until melted.
• Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. I added a cup of water. Smooth down the top pieces of pasta so they are submerged.
• Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. when beep sounds, turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender.
• Pour the lasagna into a large serving dish. Sprinkle the mozzarella over the lasagna and stir. Let stand, uncovered for 2 minutes before serving.

SLOPPY LASAGNA, MY WAY

Steps:

• 1. Break up the lasagna noodles. If you want to use the old fashioned kind that you have to boil, feel free, but these are so much faster! Brown the beef with onion and carrot, drain well, add garlic and red sauce. Combine ricotta and some of the parmesan, blend together. So let's put it together...
• 2. Into the bottom of your baking dish (I use a deep 9x13), put a little of the red sauce and a splash of the alfredo. Toss in some pasta, evenly. Add some ricotta and parmesan blend in little spoonfulls which don't really have to be spread out. Sprinkle with a little Italian seasoning. Continue to layer. End with sauces on top.
• 3. Bake in a 350 degree oven for about 30 min. Since I don't like my mozzarella cheese crunchy, I wait until about 4-5 min before done and top it then. I sprinkle the parmesan on first, then the mozzarella.