Find Recipes Instantly! (Type the Recipe name or any Ingredient) Mexican Lasagna 1 pound extra-lean ground beef 1 (16 ounce) can refried beans 2 teaspoons dried oregano 1 teaspoon ground cumin 3/4 teaspoon garlic powder 12 dry lasagna noodles 2 1/2 cups water 2 1/2 cups salsa 2 cups sour cream 3/4 cup chopped green onions 1 (2 ounce) can sliced black olives 1 cup shredded Pepper Jack cheese Directions 1 In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder. 2 Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all. 3 Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender. 4 In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted. Basic Meat Lasagna 1 1/2 pounds ground beef garlic powder to taste 1 (28 ounce) jar sausage flavored spaghetti sauce 1 (8 ounce) can tomato sauce oregano to taste 1 tablespoon olive oil 4 cloves garlic, minced 1 small onion, diced 1 (8 ounce) package mozzarella cheese, shredded 8 ounces Provolone cheese, shredded 1 (15 ounce) package ricotta cheese 2 eggs 1/4 cup milk oregano to taste 9 lasagna noodles 1/4 cup grated parmesan cheese Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain. 3 In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes. 4 Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano. 5 Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese. 6 Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Makes 10 servings Italian Lasagna Serve with Crusty Italian Bread 9 thick slices bacon, diced 1 onion, chopped 1 teaspoon fennel seed 1 teaspoon dried oregano 1 1/2 teaspoons Italian seasoning 2 (29 ounce) cans tomato sauce 2 pounds Italian sausage 1 (16 ounce) package dry lasagne noodles 2 pints part-skim ricotta cheese 2 eggs 2 teaspoons chopped fresh parsley 1 teaspoon dried oregano 1/3 cup milk 8 slices provolone cheese 6 cups shredded mozzarella cheese Directions 1 Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick. 2 Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces. 3 Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl. 4 Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese. 5 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Makes 12 - 16 servings