Best 7 Three Cheese Rice Lasagna Recipes

THREE CHEESE LASAGNA RECIPE

Steps:

• Add garlic and onion to a skillet with a splash of olive oil. Cook over medium high heat for around 10 minutes, until onion is soft. Add sauce, stir, and set aside
• In a bowl, stir to combine the freshly grated parmesan cheese, ricotta cheese, oregano, egg, and fresh parsley.
• Grease a 9 X 13 casserole dish with cooking spray
• Add 1/3 cup sauce to the bottom of the dish and spread it out
• Add 3 lasagna noodles
• Place 1/2 cup of the ricotta mixture and spread out over the noodles
• Add 1 cup of the sauce and spread out over the top
• Sprinkle on 1/2 cup of mozzarella cheese
• Add the next layer: 3 noodles, 1/2 cup ricotta, 1 cup of sauce, and 1/2 cup of mozzarella
• For the final layer, add 3 noodles, the rest of the ricotta, the rest of the sauce, and the remaining 1 cup of mozzarella over the top
• Cover with foil and bake at 375 degrees for 50 - 60 minutes, until hot and bubbly
• For crispy edges and top, remove foil for the last 5 minutes (optional)

SWEET SAUSAGE AND THREE CHEESE LASAGNA

Steps:

• For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
• For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
• Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
• Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.

CLASSIC RICE LASAGNA

Steps:

• This Classic Rice Lasagna with brown rice, is made with a simple-to-make meat sauce, ricotta, mozzarella and tons of Parmesan. It's hearty, quick to prepare and perfect for dinner, any night of the week. Step 1
• Preheat oven to 375°F. Coat a 9 x 9-inch baking dish with nonstick cooking spray. Set aside. Step 2
• Prepare rice according to package directions. Allow to cool slightly. Thoroughly combine rice, eggs, and 1/2 cup Parmesan in a medium bowl. Set aside. Step 3
• Combine 1/4 cup Parmesan, mozzarella and ricotta in a separate bowl. Mix well and set aside. Step 4
• Heat oil in a large, nonstick skillet over medium-high heat. Add meat and cook for 5-7 minutes, until browned. Drain off excess fat. Add marinara sauce to skillet and continue cooking until heated through. Step 5
• Spoon half of rice mixture into prepared baking dish. Cover with half of cheese mixture. Top with half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan. Step 6
• Bake lasagna for 15 to 20 minutes, or until heated through.

RICE LASAGNA

Steps:

• Add eggs and 1/4 cup parmesan cheese to rice. Set aside.
• Combine 1/4 cup parmesan cheese and cottage cheese. Set aside.
• Add sauce to meat mixture, heat.
• Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 tablespoons grated parmesan.
• Cook 20 minutes at 375 degrees. Cook longer if it is in a dense pan.
• If desired, you can freeze and bake at a later date.

THREE-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES

Steps:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE

Steps:

• FOR SAUCE:
• Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
• FOR LASAGNA:
• Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
• Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
• Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.