STOUFFERS VEGETABLE LASAGNA RECIPE RECIPES

Steps:

• Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
• Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.

Steps:

• Preheat the oven to 350 degrees F. Cook the rice according to package directions for 4 cups cooked rice and set aside.
• Using a Rotisserie chicken will be a huge time saver for this recipe. If not your will need to brown the chicken before baking the casserole. If using a Rotisserie chicken, skip this step.
• To brown the chicken, drizzle the olive oil into a large skillet or grill pan over med-high heat. Add the chicken pieces and pan fry until golden brown on each side (browning adds a rich flavor to the meat) instead of boiling or poaching the chicken. Remove the chicken and set aside;
• In the same skillet over medium heat, melt 5 tablespoon of butter. Add the onions, garlic and frozen peas & carrots. Cook until the onions are soft and translucent. Set the vegetable mixture aside.
• In a very large bowl add the soups and milk and mix to combine. Add the shredded cheese, chicken, vegetables and cooked rice Gently mix everything together. Add salt and pepper to taste.
• Pour the mixture into two 9 x 11 or 13 x 9 inch pans (I used disposable roaster pans). In a small bowl melt the remaining 3 tablespoons of butter and combine with the Panko bread crumbs.
• Sprinkle the bread crumb mixture evenly over the top of both casseroles. Place casseroles in a 350 degree oven and bake for 40 -45 minutes. If the casserole browns too quickly, cover with aluminum foil.
• If using aluminum pans place the pans on a baking sheet before baking. Cook until the mixture is bubbly and the topping is golden brown.