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Steps to Prepare Four cheese & meat lasagna Super Quick Homemade

Kathryn Mann   24/04/2020 21:23

Four cheese & meat lasagna
Four cheese & meat lasagna

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Alright, don’t linger, let’s plan this four cheese & meat lasagna menu with 23 components which are definitely easy to find, and we have to process them at the very least through 8 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Four cheese & meat lasagna:
  1. Take - Marinara sauce:
  2. Make ready 2 lbs ground beef
  3. Take 12 of mini multi colored sweet peppers seeded, cut into half rings
  4. Need 3/4 cup onion chopped finely
  5. Make ready 2 oz - can sliced black olives
  6. Take 1/2 cup for chopped celery
  7. Provide to taste - honey
  8. Get 1/2 cup - pinot noir
  9. Prepare 1 can diced tomatoes
  10. You need 1 can tomato sauce
  11. You need to taste of honey
  12. Provide to taste of Italian blend seasoning
  13. Take to taste of black pepper
  14. Get to taste - salt
  15. Make ready to taste for paprika
  16. Prepare to taste of Dill weed
  17. Require to taste - parsley
  18. Give 2 - fresh tomatoes chunky diced
  19. Take - vegetable broth if needed for thinning
  20. Require 1 box for uncooked lasagna noodles
  21. You need 1 (8 oz) container ricotta cheese
  22. Prepare for shredded Colby & jack cheese mix
  23. You need of shredded mozzarella cheese

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Four cheese & meat lasagna instructions:
  1. In a Dutch oven, brown ground meat, with onions, celery, and peppers, with seasonings to taste. After meat is thoroughly browned, pour off fat.
  2. Add drained olives, canned tomatoes, honey, wine, and re-season from pouring off the browned ground meat fat. Let simmer low for 15 mins
  3. Stir, then add tomato sauce, simmer on low for 30mins, check for taste and adjust seasonings to liking, fold in fresh diced tomatoes, turn off fire and set aside to cool
  4. Line a Pyrex casserole dish with tin foil, ladle in a thin layer of marinara, then top with uncooked lasagna noodles
  5. Add more generous amount of marinara on top of the uncooked noodles, and top with thin scoops of ricotta cheese, then a mixture of shredded jack, colby, and mozzarella cheese, repeat to make a total of 3 layers of lasagna noodles
  6. Build another layer exactly as previous one, then top with Italian blend seasoning and parsley
  7. Bake at 350° in oven for 45mins, remove from oven, cut into squares in pan without removing, allow to cool 15mins
  8. Serve and enjoy

Layers of tender pasta, creamy sauce and not one, not two, but FOUR different cheeses. This creamy Italian four-cheese pasta sauce is quick and easy to make. The sauce goes well with your choice of pasta. Ricotta, Parmesan, Mozzarella, and Fontina make this filling for this rustic, free-form lasagna. Fresh pasta sheets are best, but no-boil dry noodles can also be used.

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