Best 2 Pans Of Lasagna 9x13 Pan Recipes

FREEZER LASAGNA

Steps:

• First, cook the lasagna noodles, if you're not using the no-cook noodles. Drain the noodles, toss lightly with olive oil and lay flat on paper towels.
• In a large skillet over medium-high heat, add the sausage, and cook while crumbling with a wooden spoon. When the sausage is fully cooked and brown, stir in the Marinara sauce. Set the sauce aside.
• In a large bowl, whisk together the ricotta cheese, eggs, parsley, salt and pepper.
• Have the mozzarella and Parmesan cheese ready on the side.
• It's time to assemble the first lasagna: add a small amount of red sauce on the bottom of an 8x8" dish, and smear it around to coat the bottom. Place 3 lasagna noodles on top--tuck under the ends of the noodles, or leave them sticking up to get crispy in the oven. Add a one-quarter of ricotta mixture and spread it evenly across the noodles. Top with one-quarter of the meat mixture. Add one-sixth of the grated mozzarella. Add another layer of noodles, making sure they face the opposite direction. Follow with another one-quarter of the ricotta mixture, another one-sixth of the mozzarella, and then one-quarter of the meat mixture. Finally, add another one-sixth of the mozzarella on top and sprinkle over 1/4 cup of the Parmsan cheese.( Basically, it's two layers of noodles, meat sauce, and ricotta cheese mixture, but three layers of grated mozzarella).
• Repeat with the remaining ingredients into a second pan, preferably an 8x8" freezer-safe foil pan.
• Preheat the oven to 350, and cook the lasagna for 30-40 minutes, until evenly hot and bubbling around the edges.
• For the lasagna meant for the freezer, cover it with the lid, wrap tightly in plastic wrap and foil, and then freeze for up to 3 months. To eat, remove the lasagna from the freezer and let thaw in the fridge for up to 12 hours. Remove the plastic wrap and lid, but keep the foil on the top of the lasagna. Preheat the oven to 350, and cook the lasagna for 55-65 minutes, or until evenly hot and bubbling around the edges. If the lasagna comes straight from the freezer, expect 75-90 minutes of cook time, but be sure to keep it covered with foil the entire time.

LASAGNA MY WAY

Steps:

• Use a large lasagna pan or 2 9x13 baking dishes. I have a HUGE lasagna pan, so I use it. Next time I make lasagna, I'm going to weight it!
• Make spaghetti sauce (with or without the veggies) as per my page. https://www.justapinch.com/recipes/main-course/italian/spaghetti-sauce-sorta-scratch.html?p=1 Mix the cheeses and eggs, reserving 1 cup of Parmesan for the top.
• Begin building the lasagna starting with the sauce, noodles, cheese mixture, noodles, ultimately ending with cheese mixture. Sprinkle remaining Parmesan cheese on top.
• Cover with foil and bake at 350. For a deep lasagna pan, 1 1/2-2 hours, for 2 9x13 pans, 1 hour. Remove the foil and let the cheese brown for the last 10 minutes. Let the lasagna rest for about 20 minutes before serving.
• This freezes well before or after baking. I normally bake first, then make individual containers for the freezer. You can make this in smaller disposable baking pans for shut-ins or to freeze and bake at a later time. If you use the disposable containers, place them on a cookie sheet when you bake them.

LOAF PAN LASAGNA FOR TWO

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
• Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
• Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.

2 PANS OF LASAGNA (9X13)

Steps:

• Pre-heat oven to 375 Cook for about 30-40 minutes Put sauce in bottom of 1 pan Put layers of pasta, sauce and cheese mix in pan.

DEEP DISH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
• In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
• Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.

2 PANS OF LASAGNA (9X13 PAN)

Steps:

• Put sauce in bottom of 1 pan, put layer of pasta sauce cheese mix. Repeat 2 more times Pre heat oven to 375 for 30 to 40 minutes.