PAN FOR LASAGNA RECIPES

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix ricotta cheese, 3/4 cup Parmesan cheese and 1 tablespoon Italian seasoning. Set aside.
• Spread 1 1/2 cups of the pasta sauce in pan; top with 4 lasagna sheets. Drop by spoonfuls half of the ricotta cheese mixture over lasagna sheets and sauce (about 1 cup). Sprinkle 1 cup of the mozzarella cheese on top. Evenly spoon 1 1/2 cups of the pasta sauce on top of mozzarella cheese. Layer with remaining 4 lasagna sheets, ricotta mixture and mozzarella cheese. Spoon remaining 1 cup pasta sauce over top. Spray foil with cooking spray; place sprayed side down over pan.
• Bake 25 minutes. Remove from oven; uncover, and discard foil. Separate dough into 8 triangles. Arrange triangles over lasagna, alternating triangles to fit in pan but allowing a little space between triangles. In small bowl, mix melted butter and garlic powder. Brush over tops of crescents. Sprinkle 1/4 teaspoon Italian seasoning and 1 tablespoon Parmesan cheese over tops. Bake 16 to 20 minutes or until crescents are deep golden brown. Let stand 10 minutes before serving.

Steps:

• Cover a baking sheet with plastic wrap.
• Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
• Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
• In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
• Before or during assembly, cut or tear the lasagna sheets in half crosswise.
• To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
• If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
• If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.