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Lasagna Casserole cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you very easily, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Lasagna Casserole dishes you make.
Alright, don’t linger, let’s approach this lasagna casserole formula with 21 substances which are surely easy to have, and we have to process them at the very least through 5 measures. You should invest a while on this, so the resulting food could be perfect.
Composition of Lasagna Casserole:
- Make ready 16 oz - uncooked pasta, shape is your choice. I use elbow mac, rotini, or penne. If you can find mini lasagna noodles go for it, bow tie works good too
- Make ready 2 cups - or so Mozzarella cheese for topping
- Give Sauce
- Prepare 2 lbs of ground meat, personally we like 1/2 beef and 1/2 venison. You could use pork, turkey, sausage, whatever
- Get 1-2 tbsp for olive oil, if your meat lacks fat
- Need 1/2 for large onion, diced
- Require 3-4 cloves for minced garlic
- Give to taste - Salt and pepper
- Get 1 tbsp - dried basil, oregano, and parsley
- Give 44 oz - jar of pasta sauce, and a little water to rinse out the jar
- You need 6 oz of can of tomato paste (optional for more intense tomato flavor)
- Give 1 tbsp for cooking sherry
- Make ready 1-2 tbsp red wine vinegar (cuts the sweetness)
- Require Pinch for sugar to bring flavors together
- Provide Cheese filling layer
- Provide 24 oz cottage cheese or ricotta (full fat tastes best)
- You need 2 - eggs
- Require 2 tbsp - parsley
- Take 1/2 tsp - pepper (use slightly more if coarse ground)
- Prepare 1/2 cup grated parmesan
- Make ready 8 oz for shredded Mozzarella cheese
Lasagna Casserole how to cook:
- Bring large pot of water to boil, salt water and cook noodles to al dente. Drain and set aside.
- Brown meat, and as meat is getting close to done add in onion, garlic, salt and pepper. Cook until onions are getting translucent, and add herbs (oregano, parsley, and basil). Then add pasta sauce and tomato paste if using. Stir well together, add the vinegar and sherry. Taste and adjust seasonings as needed, add the sugar, then let simmer together for an hour. Watch bottom of pan that it doesn't scorch.
- Heat oven to 375. Put your cheese and two eggs into a bowl, beat together until smooth (important for if you use cottage cheese instead of ricotta, helps smooth out out. Cottage cheese also spreads easier during assembly). Stir in pepper, parsley, and parmesan. Finally mix in Mozzarella cheese.
- Once all your components are assembled, spray a 11x16 casserole pan with cooking spray. You will assemble starting with 1/3 of the noodles, 1/3 of the sauce, and 1/2 of cheese mixture. Repeat the layers, and end with last third of noodles topped with sauce. Finally spread 2 cups of Mozzarella cheese over top of the casserole.
- Cover with foil, bake for 40 minutes. Remove foil and bake for another 15 minutes, if you want the cheese on top browned and slightly more crispy put under the broiler for a hot minute. Allow to cool for 10 minutes to set up before dishing up. Feed to hungry children and husband!
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