Best Veggie And Meat Lasagna Recipes

MEAT AND VEGGIE LASAGNA [RECIPE]

Steps:

• Add some oil to a pan -- or cooking spray-- and brown meat. When done, drain meat and set aside in a bowl. Add a bit more oil and cook onion and peppers for a few minutes until they soften. Add garlic and cook 30 seconds. Add meat back and cook and stir for 5 minutes. Add pasta sauce and stir. Let the sauce simmer while you get the cheese mix ready. Preheat the oven to 350.
• Shred carrots and put in microwave for 2 minutes. In a medium bowl, add carrots, ricotta, egg, half the mozzarella, salt and garlic powder and mix well with a spoon.
• In a 9 by 13 inch pan sprayed with cooking spray, spread 1 cup of meat mixture and add 3 noodles on top of it. Add about 1 cup cheese mixture, 1 cup meat mixture and sprinkle with parmesan cheese. Repeat twice and top with the remaining mozzarella.
• Cover and cook at 350 for 40 minutes. Uncover for an additional 5-10 minutes or until cheese melts.

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

VEGETARIAN LASAGNA

Steps:

• For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
• To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
• Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
• Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
• Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

VEGGIE (AND MEAT!) LASAGNA

Steps:

• 1. Slice zucchini lengthwise into thin "lasagna style" noodles. Layer between paper towels, blot until moisture is absorbed. Leave on paper towels until needed.
• 2. Add to cooked and drained ground chuck: both cans of drained, diced tomatoes, diced onion, sliced mushrooms and sliced olives. Cook until heated thoroughly and any excess liquid is evaporated. (You want the sauce to be really thick - too much liquid will cause the lasagna to fall apart.) You'll be dividing the sauce into three portions when you assemble lasagna.
• 3. Squeeze spinach in cheesecloth or paper towels until it's fairly dry. You'll need to divide this into two portions prior to assembly.
• 4. Place egg, ricotta, 1 1/2 cups mozzarella cheese and 1/2 cup parmesan cheese in medium bowl and stir until well mixed. This mixture will be divided into two portions for assembly.
• 5. TO ASSEMBLE: In a greased 9x13 pan, place a thin layer of meat/veggie sauce (doesn't have to cover entire bottom.) Layer zucchini noodles next, making sure that noodles reach all sides of pan. Place about half of the spinach on top of the zucchini (I just drop it by small spoonfuls randomly so there will be some in every piece.) Using a tablespoon, place half of cheese mixture randomly across top, spreading as best you can so top is covered.) Repeat layers again - sauce, zucchini, spinach, and cheese mixture. Next layer is remainder of sauce. Cover entire pan with leftover mozzarella and parmesan cheese.
• 6. Bake at 350 degrees for 45 minutes or until cheese begins to brown and look bubbly. Let lasagna stand for 5-10 minutes before cutting.
• 7. Enjoy!!

BEEF AND VEGETABLE LASAGNE

Steps:

• Preheat oven to 180 degrees C (350 degrees F).
• Heat oil, saute onion and garlic for 2 minutes.
• Remove approx half to a saucepan, heat and add mushrooms, canned tomatoes, zucchini, 1 tablespoon of the tomato paste, carrot, pepper and basil.
• Stir over a low heat for 20 minutes until sauce thickens.
• Meanwhile, add minced beef to the remaining onion and garlic and stir till pink colour is gone.
• Add fresh tomatoes, remaining tomato paste and stock and simmer 10 mins or until cheese sauce completed.
• Melt butter in a saucepan, remove from heat.
• Add flour, stir with a wooden spoon.
• Replace on low heat and heat for 30 seconds, stirring continuously.
• Remove from heat and add milk gradually, stirring vigourously, until smooth.
• Replace on heat and stir till boiling.
• Reduce heat and stir 1 minute.
• Add mustard, stir well, remove from heat and add 1/2 cup grated cheese. Put lid on saucepan.
• Place a layer of vegetable sauce on bottom of a large lasagne pan.
• Cover sauce with lasagne noodles, then spinach, then meat sauce, then noodles again.
• Continue with layers until used up. Final layer should be lasagne.
• Cover with cheese sauce and sprinkle with remaining grated cheese.
• Bake for 30 mins until cheese is melted and golden brown.

EASY MEATLESS LASAGNA

Steps:

• Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
• Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.