#2463 - No Boil Lasagna

(by Shirley McNevich)

1 - 32oz. ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 beaten eggs
2 - 26oz. jars pasta sauce (with or without meat--your choice)
12 uncooked lasagna noodles
spices to your taste (salt, pepper, oregano, garlic salt, etc.)

In a bowl add ricotta cheese, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and the beaten eggs--mix well. Add any spices you wish--stir until mixed. Grease a 9 x 13 baking dish. Spread 1 cup of the pasta sauce on the bottom of the baking dish. Place 4 lasagna noodles in a single layer over the sauce. Spread 1 cup of sauce over the noodles. Spread 1/2 of the ricotta cheese mixture over the sauce. Place 4 lasagna noodles in a single layer over the ricotta. Spread 1 cup of sauce over the noodles. Spread 1/2 of the ricotta cheese mixture over the sauce. Place the last 4 uncooked noodles over the ricotta mixture. Spread 2 cups of sauce over the top. Cover with foil and bake at 375 degrees for 1 hour. Remove from oven, remove the foil, spread 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese over the top. Return to oven and bake at 375 degrees for 10 minutes or until cheese melts. Let the lasagna sit for 10 minutes before cutting. Serve lasagna with remaining pasta sauce.

#2128 - Quick Lasagna

(by Shirley McNevich)

1 - 15oz. ricotta cheese
1 - 16oz. bag shredded mozzarella cheese
1 - 5oz. fresh grated Parmesan cheese
1 beaten egg
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 16oz. jar of your favorite pasta sauce
1 cup water
12 uncooked lasagna noodles

In a bowl add ricotta cheese and beaten egg--stir until mixed. Add 3 cups of the mozzarella cheese and 3/4 cup Parmesan cheese--stir. In a skillet add ground chuck, salt, pepper and onions--cook/stir until meat is browned, then drain off any fat. Add pasta sauce and water to ground chuck--stir. Turn oven to 375 degrees. Grease a 9 x 13 glass baking dish. Spread some sauce mixture on the bottom of the dish. Add 3 of the uncooked lasagna noodles. Add more sauce over the noodles. Spread 1/3 of the ricotta mixture as the next layer. Keep repeating the layers of noodles, ricotta mixture, and sauce. Keep enough sauce to make sauce the last layer. Cover with foil and bake at 375 degrees for 1 hour. Remove foil, sprinkle the rest of the Parmesan cheese and mozzarella cheese over the top. Return to oven and bake 10 more minutes or until cheese melts.

#1333 - Hot Dog Lasagna

(by Gloria "Snook" Walker - friend)

1lb. good quality all beef hot dogs (thawed)
1 box lasagna noodles
1 - 26oz. jar of your favorite pasta sauce
1 cup (or more) shredded mozzarella cheese
Italian seasoning or oregano if not already in the pasta sauce

Cook lasagna noodles according to box directions--drain. Cut each hot dog in half (so you end up with two short hot dogs). Spray a 9 x 13 glass baking dish with Pam. Spread enough pasta sauce in the baking dish to cover the bottom. Place a half hot dog on the end of a lasagna noodle and roll up the hot dog inside of of the lasagna noodle. Continue with all hot dogs and place rolled hot dogs into the baking dish. Spread the rest of the pasta sauce on top of the rolled hot dogs. Sprinkle the top with Italian seasoning or oregano if you wish. Bake at 350 degrees for 20 minutes, remove from oven, sprinkle shredded mozzarella cheese on top, and return to oven until cheese is melted and sauce is bubbling.

#1052 - Hearty Lasagna

(by Shirley McNevich)

1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/4 tsp. garlic powder OR 1 minced garlic clove
1 - 6oz. can Hunt's tomato paste
1 - 24oz. can chopped tomatoes OR 1 qt. tomato juice
1 tsp. oregano
1/2 lb. lasagna noodles (cooked and drained according to package directions--make sure you add a little olive oil and a little salt when cooking them so they don't stick together)
1/2 lb. shredded mozzarella cheese
3/4 lb. ricotta cheese
Parmesan cheese for sprinkling

Cook and drain lasagna noodles--set aside. In a skillet over medium heat brown the ground chuck with chopped onions, salt, pepper and garlic--cook and stir until browned and turn heat back to simmer. Add tomato paste, chopped tomatoes, oregano--stir and cook on simmer about 15 minutes or until it thickens. In a large lasagna pan make layers: meat sauce, then Parmesan cheese, then lasagna noodles, then shredded mozzarella cheese, then ricotta cheese--keep layering until ingredients are used up--try to end with meat sauce on top. Bake at 350 degrees for 35-45 minutes or until hot and bubbling.

#779 - Baked Lasagna Casserole

(by Shirley McNevich)

1 lb. ground chuck
1 chopped onion
1 chopped garlic clove
2 TBSP olive oil
2 - 6oz. cans tomato paste
2 cup water
1 tsp. salt
1/2 tsp. pepper
1 - 8 oz. box lasagna noodles
2 eggs
3/4 lb. ricotta cheese
3/4 lb. grated mozzarella cheese
Parmesan cheese
1 tsp. chopped parsley

In a skillet add the ground chuck, salt, pepper, chopped onion, chopped garlic, and chopped parsley--cook until beef is browned. Add the tomato paste and water--stir, then simmer meat sauce for about an hour. Cook the lasagna noodles according to box directions--drain and set aside. In a bowl add eggs and ricotta cheese--mix well. Grease a 9 x 13 baking dish. Layer the meat sauce, then lasagna noodles, then ricotta mixture, then mozzarella cheese--continue layering until all ingredients are used up--try to keep enough meat sauce so that you can use the meat sauce as the final layer. Sprinkle the Parmesan cheese on top and bake at 375 degrees for 30-40 minutes.

#667 - Perogie Casserole

(by Aunt Eileen [Knouse] Carter)

1 cup finely chopped onions
1 cup butter
1 cup small curd cottage cheese OR ricotta cheese
1 egg
1 tsp. onion salt
1 cup mashed potatoes (either homemade or instant prepared according to box directions)
1 cup shredded sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
9 lasagna noodles (cooked according to package directions and drained)

Sautee the chopped onions in a pan with the butter--set aside. In a bowl add egg and beat it with a fork. Add cottage OR ricotta cheese and onion salt--mix well. In a separate bowl add prepared mashed potatoes, sharp cheddar cheese, salt, and pepper--stir. Spray a cake sized glass baking dish with Pam. Place the first 3 lasagna noodles on the bottom of the baking dish. Add all of the cottage cheese OR ricotta mixture. Add 3 more lasagna noodles on top. Add the mashed potato mixture on top of the lasagna noodles. Add last 3 lasagna noodles. Spread the sauteed onions on top of the last layer of lasagna noodles. Bake (covered with foil) at 350 degrees for 25-30 minutes. Let stand a few minutes before cutting and serving.

#318 - Easy Lasagna

(by Shirley McNevich)

1 lb. ground beef
2 1/2 cups shredded mozzarella cheese
1 - 15oz. container part skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 - 26oz. jar spaghetti sauce
1 cup water
12 lasagna noodles, UNCOOKED

Preheat oven to 350 degrees. Brown meat in large skillet on medium-high heat. Mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended--set aside. Drain meat and return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add water to skillet and stir until well blended. Spread 1 cup of the meat sauce onto bottom of a 13 x 9 x 2 baking dish and top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1 1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil. Bake at 350 degrees for 45 minutes. Remove foil after 45 minutes, then continue baking 15 minutes more or until center is heated. Let stand 15 minutes before cutting for easier serving.