Best 3 I Hate Ricotta Lasagna Wmeat Sauce And 3 Cheeses Recipes

Indulge in a culinary journey that will redefine your perception of lasagna. Discover an array of tantalizing recipes that showcase the versatility of this classic Italian dish, moving beyond the traditional meat-based lasagna. Explore a vegetarian lasagna bursting with fresh vegetables, a seafood lasagna brimming with succulent shrimp and lobster, and a unique lasagna roll-ups that add a playful twist. Each recipe is meticulously crafted to deliver a harmonious blend of flavors and textures, ensuring an unforgettable dining experience. Whether you're a seasoned lasagna enthusiast or embarking on your first lasagna adventure, these recipes will ignite your passion for this iconic dish.

Here are our top 3 tried and tested recipes!

MEAT LASAGNA RECIPE WITHOUT RICOTTA

Meat Lasagna Recipe without Ricotta image

This easy lasagna recipe has been a family favorite for decades - and it really is so simple! It only requires a few simple ingredients, and for those looking for a lasagna without ricotta, this one fits the bill. It freezes beautifully, too!

Provided by Katie Clark

Time 1h15m

Number Of Ingredients 13

Ingredients

16 oz can spaghetti sauce
8 oz can tomato sauce
¼ cup onions, chopped
1 tablespoon Italian Seasoning
2 tsp garlic powder
2 tsp onion powder
1 cup water
1 pound ground beef or turkey
1 pound Italian sausage, any variety
2 cups mozzarella cheese
2 cups Colby jack cheese
15 lasagna noodles oven ready make this recipe even easier
Several tablespoons powder Parmesan cheese

Steps:

Preheat oven to 350 degrees.
Fill pot with water and bring to a boil, then cook lasagna noodles until al dente.
In the meantime, dice onions, and then put them in a deep skillet with the sausage and ground beef.
Brown the meats. Add spaghetti sauce, tomato sauce, and water to meat and onion mixture. Add in all the spices, and let simmer 15 minutes.
When lasagna noodles are done, drain excess water, and put off to the side.
Sprinkle Parmesan cheese on the bottom of a 9x13 pan. Layer four lasagna noodles on the bottom of the dish. Then layer 1/3 of sauce, then ½ cup of colby jack cheese 1/2 cup of mozzarella. Sprinkle with Parmesan.
Repeat noodle, sauce, cheeses two more times. Make sure the top layer of the lasagna is mozzarella cheese. If there are any gaps at the ends of pans where there are no noodles, put a noodle there as well. Cover with tin foil and bake for 50 minutes. Then remove tin foil and let bake about 10 more minutes.
If cheese is still not melted completely, put on broil for about two minutes.

Nutrition Facts : Calories 795 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 45 grams fat, Fiber 4 grams fiber, Protein 52 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 1225 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

I HATE RICOTTA LASAGNA W/MEAT SAUCE AND 3 CHEESES

I Hate Ricotta Lasagna W/Meat Sauce and 3 Cheeses image

For those who hate Ricotta Cheese but still want to eat lasagna. A real kid pleaser! I grew up on this, and this is the way my family likes it. (I order lasagna with Ricotta when eating out!) But I do love it this way too! Please feel free to adjust ingredients (veggies, spices, meat) according to your family's preference.

Provided by TheDancingCook

Categories Kid Friendly

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) box small Velveeta cheese, cut into squares
1 (9 ounce) box no boil lasagna noodles
1 lb ground beef
1 -2 garlic clove
1 (14 1/2 ounce) can diced tomatoes
1 small onion, minced
1 (24 ounce) jar barilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars)
shredded mozzarella cheese, as much as you like
grated parmesan cheese, as much as you like
Italian spices, to taste
3 -5 dashes garlic salt, to taste

Steps:

Brown meat with onion and garlic; drain.
Return to pan and stir in 3/4 of cooking/spaghetti sauce, 1/2 of the canned tomatoes, garlic salt and Italian Seasonings and simmer for 5 minutes.
Meanwhile, preheat oven to 375 degrees.
In 13/9 dish, spread 1/2 cup meat sauce, covering bottom.
Place 4 lasagna noodles lengthwise over sauce, overlapping edges.
Place the Velveeta cheese slices over the noodles, about 4 squares per noodle.
Repeat layers twice, begin and end with noodles.
Combine remaining canned tomatoes with sauce; spread remaining sauce, and sprinkle with parmesan and mozzarella cheeses.
Add more Italian spices if desired.
Cover with foil, bake about 40 minutes or until hot and bubbly and cheese is melted through.
Remove the foil, bake for 5 more minutes.
Let stand for 5 minutes before cutting and serving.
Accompany with salad and garlic bread.

I HATE RICOTTA MEAT & 2 CHEESE STUFFED SHELLS

I Hate Ricotta Meat & 2 Cheese Stuffed Shells image

My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.

Provided by TheDancingCook

Categories Pasta Shells

Time 50m

Yield 18 stuffed shells, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
1 large onion, diced
1 garlic clove, chopped
8 ounces mozzarella cheese, shredded
1/2 cup Italian style breadcrumbs
1/4 cup fresh parsley, chopped
1 egg, beaten
1 (26 ounce) jar of your favorite spaghetti sauce
8 ounces tomato sauce
1/2 cup parmesan cheese, grated
18 jumbo pasta shells, cooked and drained
salt and pepper, to taste
1/3 cup dry red wine

Steps:

Boil water for pasta.
Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
Cook pasta in water, drain.
Preheat oven to 400 degrees.
Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
Bake in oven for 20-25 minutes or until bubbly and browned.

Nutrition Facts : Calories 449.3, Fat 25.4, SaturatedFat 11.7, Cholesterol 121, Sodium 968, Carbohydrate 21.9, Fiber 3.2, Sugar 9.7, Protein 30

Tips:

Use fresh ingredients: The fresher the ingredients, the better your lasagna will taste. This is especially important for the ricotta cheese, which should be as fresh as possible.
Don't overcook the noodles: Lasagna noodles should be cooked al dente, or slightly firm to the bite. If you overcook them, they will become mushy and ruin the texture of your lasagna.
Make sure the sauce is thick enough: The sauce should be thick enough to coat the noodles and hold the lasagna together. If the sauce is too thin, it will make the lasagna watery and difficult to eat.
Don't skimp on the cheese: Lasagna is all about the cheese! Use a generous amount of ricotta cheese, Parmesan cheese, and mozzarella cheese. The more cheese, the better.
Let the lasagna rest before slicing: After you bake the lasagna, let it rest for at least 15 minutes before slicing. This will help the lasagna to set and make it easier to cut.

Conclusion:

Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. With so many different variations, there is sure to be a lasagna recipe that everyone will love. Whether you prefer a traditional lasagna with meat sauce and ricotta cheese, or a vegetarian lasagna with roasted vegetables and pesto, you are sure to find a recipe that you will enjoy. So next time you are looking for a hearty and satisfying meal, give lasagna a try. You won't be disappointed!