Ravioli Lasagna

This easy lasagna is made with layers of fresh ravioli from HEB in place of traditional lasagna noodles. You’re going to love this cheesy ravioli lasagna bake. 

         

    

 

  

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Ingredients

• 1 pound ground beef
• 1 small onion diced
• 24 ounces marinara
• 3 cloves garlic minced
• 2 cups ricotta cheese
• 1 large egg
• ¼ cup Parmesan cheese
• ¼ cup chopped parsley
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 25 ounces frozen cheese ravioli
• 2 cups shredded mozzarella
• minced parsley for garnish

Instructions

• Preheat oven to 350 degrees. Spray a 13x9 baking dish with non-stick spray.
• Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan.
• Add the marinara sauce and garlic and simmer for 5 minutes, stirring often, over low heat.
• While sauce is simmering, mix ricotta, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl.
• Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom.
• Top with a single layer of ravioli, ½ of the ricotta mixture, and  1/3 of the sauce. Repeat the layers, ending in marinara sauce.
• Sprinkle the top with the shredded mozzarella. Cover tightly with foil and bake for 40 minutes. Remove cover and bake for 10 minutes more.
• Remove from the oven and sprinkle with minced parsley.
• Let set for 10 minutes before cutting and serving.

Million Dollar Spaghetti Casserole

Ingredients

• 16 oz spaghetti noodles
• 2 lb jar of marinara sauce
• 1 lb ground beef
• 1/2 cup chopped onion
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2/3 cup Parmesan cheese
• 2 cups shredded cheese ( I use cheddar/Colby blend)

Instructions

1. Preheat oven to 350 degrees. Grease 9X13 pan or two 8X8 pans.
2. Boil noodles according to package, drain and stir with a drizzle of olive oil so they don't stick together.
3. In a stand mixer combine cream cheese, cottage cheese, and sour cream. Mix well and set aside.
4. Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir.
5. Begin by layering half of the noodles in the bottom of your greased pan.
6. Top with 2/3 cup shredded Parmesan cheese.
7. Layer on the cream cheese mixture.
8. Top with remaining noodles.
9. Spread marinara sauce with ground beef over top.
10. Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes.
11. Let cook for 15 minutes before slicing and serving.
12. Enjoy!
13. *If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on top. Thaw over night in fridge and top with cheese the last 15 minutes as directed.

\:http://joyfulmommaskitchen.com/million-dollar-spaghetti-casserole/

Eggplant Lasagna

   Found this recipe while searching Pinterest -- looks so yummy! 

 http://www.carolinagirlcooks.com/eggplant-lasagna/

 

 

Someone asked me not long ago what type of food I like to cook best.  The southerner in me should probably say something like “fried chicken, of course!” but my absolute favorite is probably Italian.  I’m a pasta, cheese and sauce fanatic and there are about a million different things you can do with all three of those and not eat the same thing twice for a while.  Who doesn’t love a big ole pan of lasagna?!  This is missing a few of the standard elements of traditional lasagna, but it’s definitely not lacking in taste.  I replaced the noodles with slices of grilled eggplant and since ya’ll know I’m not much of a meat eater these days, I kept the veggieness going with spinach and mushrooms.  You could always add in other veggies as well to really step it up, but I went pretty basic.  This was absolutely delicious!  And by that I mean I ate it for lunch and dinner until the whole pan was gone.  This is another great dish to make, split and freeze the other half for later.

Enjoy!

Eggplant Lasagna

serves 12

2 large eggplants

1 box of frozen spinach

1 10 oz package of fresh sliced mushrooms

1 medium onion, chopped

2 cloves of garlic, minced

9 slices of swiss cheese (low fat is fine, it’s what I use)

9 slices of provolone cheese

1 1/2 cups of part skim mozzarella

1/3 cup fresh grated parmesan cheese

1 15 oz container of part skim ricotta cheese

1 cup of cottage cheese, low fat

2 eggs

2 tsp of italian seasoning

salt and pepper to taste

olive oil

Thaw the spinach and squeeze most of the liquid out.  In a medium saute pan, heat up a couple teaspoons of olive oil over medium heat.  Brown the mushrooms, remove to a bowl and set aside.  Saute the chopped onion until softened.  Add the garlic and about 1/4 tsp of salt and 1/8 tsp of pepper and cook until fragrant, about 30 seconds to 1 minute.  Add the mushrooms and spinach and allow the spinach to get hot.  Set this mixture aside.

Brush a grill pan with with olive oil and heat to medium high.  Slice the eggplant longways.  Grill each slice for a minute or two on each side.

In another bowl, combine the ricotta, cottage cheese, eggs, Italian seasoning, 1/4 tsp of salt and pepper together.

In a 9×13 baking dish, spread a little sauce on the bottom.  Line the bottom with eggplant slices, top with a little of the ricotta mixture, add a veggie layer, sauce layer and then swiss, provolone and mozzarella.  Repeat until all ingredients are used ending with a sauce layer.  Sprinkle with mozzarella and fresh parmesan.

Bake at 375 for about 30-45 minutes until the cheese is gold and bubbly.

Baked Spaghetti

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 pounds ground beef
• 2 medium onions, chopped
• 2 cans (one 15 ounces, one 8 ounces) tomato sauce
• 1 can (8 ounces) sliced mushrooms, drained
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 packages (7 ounces each) uncooked spaghetti
• 1 package (8 ounces) cream cheese, softened
• 2 cups (16 ounces) 4% cottage cheese
• 1/2 cup sour cream
• 2 tablespoons minced chives
• 1/4 cup dry bread crumbs
• 1-1/2 teaspoons butter, melted

Directions

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, mushrooms, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
• Meanwhile, cook the spaghetti according to package directions; drain. In a small bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of spaghetti in a greased 4-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.

Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer until heated through. Yield: 12 servings.

Crockpot Lasagna

This is one of those easy meals for busy days!

1-2 jars Spaghetti Sauce

6-8 Lasagna Noodles

32 ounces Cottage cheese
1 1/2 Cup. Mozzarella Cheese
1 tsp. Italian Seasoning

In a bowl mix cottage cottage cheese, 1 C. mozzarella cheese and Italian seasoning.

In bottom of crockpot, place a thin layer of sauce.

Next, place a layer of uncooked noodles.  Break noodles to fit and cover as much sauce as possible.

Cover noodles with 1/2 of cottage cheese mixture.

Repeat layers and top with remaining 1/2 C. mozzarella cheese.

If your sauce is really thick, pour 1/2 cup of water around edges.
Cover and cook on low 5-6 hours or high 2-3 hours.
Serves 6.

You can adjust the amounts for your family size, add an extra layer or make a half batch for a small family.  Your measurements do not have to be exact--add extra cheese if you like it really cheesy!

Serve with garlic bread and salad!