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Assemble Rollups. Base Layer: Spoon 2 tablespoons of meat sauce into the bottom of a 5×7-inch baking dish. Noodle Layering: Lay the cooked noodles flat on a large plate or cutting board. Spread half of the cheese mixture over each noodle. Add Meat Sauce: Layer 1/4 cup of meat sauce over the cheese mixture on each noodle.
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Directions. Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature. Mix the ricotta together with the salt and the pepper until evenly distributed.
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Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about ¼ cup). Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and 1 ½ (level) cups of meat sauce. Repeat the layers twice. Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and ¼ cup parmesan. Cover with foil that has been.
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Add the tomato sauce and stir well. Let the sauce simmer on low heat, stirring occasionally. Meanwhile, boil the lasagna noodles according to the instructions on the box. Drain and set aside. In a mixing bowl, combine the cottage cheese, ½ cup of mozzarella cheese, egg, chopped basil, chopped parsley, and thyme leaves.
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When ready to cook, preheat oven to 400°F (200°C). Add mini lasagna dishes to a baking sheet, cover each dish with a small foil tent, and bake for ~20 minutes covered. Remove foil tent and continue to bake for another 10-15 minutes uncovered, until browned on top as desired. Yields 4 servings mini loaf pan lasagnas.
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Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions. Drain and set aside, being careful to make sure the sheets don't stick together. In a large skillet over medium-high heat, add 1 tablespoon of the olive oil and swirl to coat the pan.
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While the pasta is cooking, combine mozzarella, ricotta, egg whites and oregano in a medium bowl; set aside. In a nonstick skillet, cook beef over medium-high heat, about 6 minutes. Add asparagus, salt and pepper; cook, stirring occasionally, until asparagus is bright green, about 2 minutes. Add marninara sauce and stir to combine; set aside.
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Drain and rinse lasagna noodles; set aside in a bowl of cold water. While the pasta is cooking, make the filling: Whisk eggs in a large bowl, then stir in ricotta, mozzarella, Parmigiano-Reggiano, parsley, salt, black pepper, and cayenne. When the sauce, pasta, and filling are ready, preheat the oven to 375 degrees F (190 degrees C).
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Place the slices on an oven-safe dish, and bake in a 350° oven for 3o minutes or until a thermometer inserted in the center reads 165°. To freeze the whole lasagna, let the baked lasagna cool completely. Wrap the entire lasagna (pan included) in plastic wrap. Then cover the top of the lasagna with a piece of foil.
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Best Ceramic: Mrs. Anderson's Lasagna Pan; Best Personal-Sized: Harold Import Co. Personal Lasagna Pan; Most Versatile: Lock-N-Lock Purely Better Glass 9x13" Baker With Lid; Most Stylish: Staub 13x9" Baking Dish; Best Set: Staub 3-Pc Mixed Baking Dish Set; Most Decorative: LOVECASA 4.5 Quart Non-stick Casserole Dish With Lid
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Transfer the beef mixture to a medium-sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot. Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste. Sprinkle with red or white wine vinegar.
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Remove from the heat and let cool for 5 minutes. Prepare the baking dish and assemble the meat sauce. Open 1 (24 to 25-ounce) jar marinara sauce (3 cups). Spread a thin layer of the sauce in the bottom of a 9x13-inch baking dish. Stir the remaining sauce into the ground beef mixture. Begin layering the lasagna.
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Use a cookie cutter or glass to cut the tortillas to the size of the ramekin. Save the tortilla scraps. Add a tablespoon of spaghetti sauce to the bottom of the ramekin. Place one of the whole tortillas onto the sauce. Add a tablespoon of sauce to the top of the tortilla, then add 2 tablespoons of mozzarella cheese.
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Ideally you want a glass or ceramic casserole dish at least three inches (7.5cm) deep, 13 inches (33cm) long and nine inches (23cm) wide - this gives plenty of room for the lasagna sheets.
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Cook the ground meat and onion in a small skillet until the meat is broken up and browned. Drain the meat if needed then add in garlic and seasoning. Stir in the tomato sauce and simmer for about five minutes. Combine the egg, ricotta, and parmesan in a small bowl. Place a little bit of meat sauce into the bottom of each baking pan.
