Lasagna

I love lasagna. It's one of those foods that is as varied and versatile as you'd like. Here are six lasagna recipes to help you through the day, including Scotto Cheese Lasagna and Crockpot Lasagna. Enjoy!

EASY LASAGNA

This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”

Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings

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Ingredients

1 pound lean ground beef

1 onion, chopped 1 (4.5 ounce) can mushrooms, drained

1 (28 ounce) jar spaghetti sauce

1 (16 ounce) package cottage cheese

1 pint part-skim ricotta cheese

1/4 cup grated Parmesan cheese

2 eggs

1 (16 ounce) package lasagna noodles

8 ounces shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F.

In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.

In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.

Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

LOW CALORIE SPINACH LASAGNA

This is from Kimberly Eggleston, a nutritionist on The Spruce. Kimberly wrote, “You wouldn't think that lasagna could be a lean and delicious dish until you have tried this low-calorie spinach lasagna recipe. You can see from the ingredient list that it doesn't even take a whole lot of ingredients to make up this yummy dish. And the ingredients that are included are relatively lean. Instead of fatty sausage and beef, the bulk of this lasagna filling is part skim mozzarella, low-fat cottage cheese, and spinach which give the lasagna nice texture and color. There aren't too many calories coming from those ingredients!

“Another great thing about his spinach lasagna is that this lasagna recipe is so easy to throw together about an hour and fifteen minutes before dinner. Yes, that's only a little over one hour before dinner, and the majority or that time is the lasagna cooking, which frees you up to do other things.

“And there is no need to precook the noodles. You will add water to the dish once you have layered the lasagna together, using uncooked dry noodles. Then the water will cook the noodles during baking time resulting in perfectly al dente noodles when it is finished. One less pot to wash when it is all finished is certainly worth it.”

Total Time: 70 mins; Prep: 10 mins; Cook: 60 mins; Yield: 8 Servings; Per Serving Calories: 304

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Ingredients

1 16 oz. carton low-fat cottage cheese

1 10 oz. package frozen spinach, thawed and rinsed

1 1/2 cups shredded mozzarella cheese (6 oz.), divided

1/2 cup shredded parmesan cheese (2 oz.)

1 tsp ground black pepper

1 tsp dried oregano

1/2 tsp salt

9 lasagna noodles, uncooked

2 cups jarred marinara sauce

1 cup water

Directions

Preheat the oven to 375°F.

To begin with, prepare the cheese and spinach filling for the lasagna.

In a large bowl, combine the cottage cheese, parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use large spoon to gently stir together the mixture until it is well combined.

Next, spray a 9x13-inch pan with cooking spray.

Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.

Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noddles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.

Now that the lasagna is assembled, pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.

Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving in order to allow the lasagna to become far easier to cut.

TACO ZUCCHINI LASAGNA

This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”

Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 tsp. ground cumin

1 tsp. chili powder

kosher salt

Freshly ground black pepper

1 lb. ground beef

3/4 c. ricotta

1/2 c. sour cream, plus more for drizzling

1 large egg

1/3 c. salsa

3 large zucchini, thinly sliced lengthwise

2 c. shredded Cheddar

2 c. Shredded Monterey Jack

Fresh cilantro, for garnish

Directions

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.

In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.

In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.

Bake until noodles are tender and cheese is bubbly, 25 minutes.

Drizzle with sour cream, garnish with cilantro, and serve.

CLASSIC LASAGNA

This comes from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”

Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

3 cups ricotta cheese

12 ounces shredded mozzarella cheese (about 3 cups)

3/4 cup grated parmesan cheese

2 eggs

1 pound ground beef

1 jar (45 ounces) Prego® Three Cheese Italian Sauce

12 lasagna noodle, cooked and drained

Directions

Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.

In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.

Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.

Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.

Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.

SCOTTO CHEESE LASAGNA

This recipe is from Family Time, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”

Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes

To view this online, click here.

Ingredients

1 container (32 ounces) ricotta cheese

2 eggs, beaten

Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce

12 lasagna noodle, cooked and drained

1 1/2 pounds mozzarella cheese, thinly sliced

2 cups grated parmesan cheese

1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf

Directions

Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.

Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.

Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.

Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.

Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

CROCKPOT LASAGNA

This recipe is from MyDailyMoment, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”

To view this online, click here.

Ingredients

1 lb. lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 1/2 tsp. salt 1 tsp. dried oregano

12 oz. cottage cheese

1/2 cup grated Parmesan cheese

12 oz. lasagna pasta, uncooked

16 oz. shredded mozzarella cheese

Directions

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

Additional Tips

Ready in 4 1/4 hours.