PREGO LASAGNA RECIPE WITH MEAT RECIPES

LASAGNA (CLASSIC MUELLER'S RECIPE) RECIPE - FOOD.COM

Lasagna (Classic Mueller's Recipe) Recipe - Food.com image

This is the basic recipe from Mueller's box with a couple substitutions to suit my taste and laziness. Makes one deep 13x9 pan. If you make ahead and refrigerate, it will take longer to bake and will be drier.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
2 (26 ounce) jars marinara-flavor Prego spaghetti sauce
1 (15 ounce) carton part-skim ricotta cheese
1 (16 ounce) carton low fat cottage cheese
2 eggs
1 cup parmesan cheese
8 ounces shredded mozzarella cheese
16 ounces lasagna noodles

Steps:

Spread about 1 cup Prego sauce in bottom of lasagna pan.
Boil noodles as directed (about 10 minutes). Remove from heat immediately and run cold water into pan so noodles won't overcook.
While noodles are cooking, brown ground beef in large saucepan. Remove from heat and mix in remaining Prego.
Set aside 1/2 cup of parmesan and 1/2 cup mozzarella cheese.
Combine remaining parmesan and mozzarella with eggs, ricotta, and cottage cheese.
Layer in lasaga pan: 1/3 of noodles, 1/3 meat sauce, and 1/2 cheese mixture. Repeat.
Top with remaining 1/3 noodles, 1/3 meat sauce, and reserved mozzarella and parmesan.
Cover with foil and bake at 350 degrees for 25 minutes.
Remove foil and bake for another 15 minutes.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 650.2, FatContent 26.6, SaturatedFatContent 11.9, CholesterolContent 117.5, SodiumContent 1215.1, CarbohydrateContent 62.6, FiberContent 6, SugarContent 13.4, ProteinContent 38.4

ZUCCHINI LASAGNA RECIPE - SKINNYTASTE

Zucchini Lasagna Recipe - Skinnytaste image

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables – you won't miss the pasta!

Provided by Gina

Categories Dinner

Total Time 120 minutes

Prep Time 30 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 lb 93% lean ground beef
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion (chopped)
3 cloves garlic (minced)
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
black pepper (to taste)
3 medium (8 ounces each zucchini, sliced 1/8" thick)
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz 4 cups shredded part-skim mozzarella cheese

Steps:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
Let stand about 5 - 10 minutes before serving.

Nutrition Facts : ServingSize 1 /8, Calories 275 kcal, CarbohydrateContent 13 g, ProteinContent 26 g, FatContent 13 g, SaturatedFatContent 7 g, CholesterolContent 84 mg, SodiumContent 648 mg, FiberContent 2.5 g, SugarContent 5 g

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LASAGNA (CLASSIC MUELLER'S RECIPE) RECIPE - FOOD.COM

This is the basic recipe from Mueller's box with a couple substitutions to suit my taste and laziness. Makes one deep 13x9 pan. If you make ahead and refrigerate, it will take longer to bake and will be drier.
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 650.2 per serving

Let stand 10 minutes before serving.

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By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables – you won't miss the pasta!
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