How to make macaroni and cheese lasagna

Content

Ingredients
Instant pasta and cheese lasagna
Scratch-free macaroni and cheese lasagna
Steps
Method 1 of 2: Cooking Instant Macaroni and Cheese Lasagne
Method 2 of 2: Making Macaroni and Cheese Lasagna from Scratch
What do you need

If you are faced with the choice between meat lasagna or macaroni and cheese, you can prepare both dishes at once! Instead of lasagna from the noodle sheets, make pasta with the classic cheese sauce. Alternate layers of pasta with meat and pasta sauce. You can prepare the dish quickly by using pasta with dry cheese sauce. Or create your own dish using cottage cheese and a variety of fresh seasonings. Season any recipe of your choice with more cheese and bake until the cheese crust begins to bubble.

Ingredients

Instant pasta and cheese lasagna

Yield: 6 servings

3 packs of macaroni with cheese sauce
1/2 cup (120 ml) milk
1/2 cup (115 grams) diced butter
450 grams of ground beef
1 1/2 cups (340 grams) spaghetti sauce
1/2 cup (60 grams) shredded mozzarella cheese

Scratch-free macaroni and cheese lasagna

Yield: 6-8 servings

2 1/2 cups (500 grams) pre-cooked pasta horns
2 measuring cups (500 grams) homemade cottage cheese
1 cup (100 grams) shredded mozzarella cheese
1 cup (100 grams) shredded cheddar cheese
1 tablespoon olive oil
1 onion, diced
2 cloves of finely chopped garlic
1/2 teaspoon ground red pepper
1/2 teaspoon crushed fennel seeds
500 to 700 grams of ground beef
800 grams of tomato puree
1 teaspoon Italian or oregano
1 bay leaf
1/2 teaspoon paprika
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon fresh basil, crushed

Steps

Method 1 of 2: Cooking Instant Macaroni and Cheese Lasagne

1 Preheat the oven. Preheat oven to 180 ° C. To make hot bubbly cheese lasagne, you will need to bake it in the oven.
2 Boil the pasta. Place a large saucepan filled with water over high heat and bring to a boil. Immediately after boiling, open three packs of macaroni and cheese sauce, 143 grams each. Remove the cheese sauce packets from the packages and set them aside. Stir the pasta in boiling water and simmer for 7-8 minutes.
- Stir the pasta from time to time to keep it from sticking together. When the pasta is soft, it's done.
3 Drain the pasta and stir in the cheese sauce. Place a colander in a sink and gently pour the contents of the pot into it. Pour the pasta back into the pot when all the water has drained off. Stir the cheese sauce ingredients thoroughly. You need to connect:
- Dry cheese powder in two bags
- 120 milliliters of milk
- 115 grams diced butter
4 Cook the beef. Heat a skillet over medium heat and add 450 grams of beef. Stir the minced meat periodically until it turns brown (the minced meat should heat evenly to 70 ° C. Drain the remaining fat or place the beef on a paper towel.
- You can also substitute ground beef for turkey or chicken if you want the dish to be "light".
5 Toss in the spaghetti sauce and prepare a baking dish. Pour 340 grams of spaghetti sauce into a pot of cooked beef. Stir until smooth. Set the container aside and spray cooking spray on the bottom of the baking dish.
- The oil will make it easy to remove the cooked lasagna from the baking dish and make it easier to clean the dishes later.
6 Prepare pasta and cheese lasagna for baking. Place half of the meat and sauce on the bottom of the greased dish. Spread half of the cooked mac and cheese evenly on top. Then add the leftover meat and sauce and again another layer of pasta. Sprinkle the whole thing on top with grated mozzarella cheese (you will need 60 grams of cheese).
7 We bake the dish. Place the lasagne in the preheated oven and bake for 15 minutes. This ensures that the lasagna is hot. During baking, the cheese will melt and begin to bubble.
- Try serving pasta lasagna with Parmesan cheese, green salad, or crunchy bread.

Method 2 of 2: Making Macaroni and Cheese Lasagna from Scratch

1 Make a sauté with onions and aromatic ingredients. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. In heated oil, combine 1 diced onion, 2 cloves of minced garlic, 1/2 teaspoon ground red pepper, and 1/2 teaspoon crushed fennel seeds. Cook the mixture for about 7-8 minutes, stirring occasionally.
- The finished onion will become translucent and very tender.
2 Add the ground beef and sauté until tender. Take 500 to 700 grams of ground beef. Stir the mixture well to loosen up the lumps. Cook the meat for about 10 minutes or until completely cooked.
- The cooked meat is at a temperature of 70 ° C.
3 Add tomatoes and various condiments. Toss the tomato puree (800 grams) with the following spices:
- 1 teaspoon Italian or oregano
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
4 Boil the sauce over low heat and preheat the oven. Bring meat and sauce to a simmer and reduce heat to low. Let the sauce simmer under a tightly closed lid. This will help thicken it up a bit. Turn off heat and stir mixture with 1 tablespoon fresh, chopped basil. Preheat oven to 180 ° C.
- Cook the sauce to the desired consistency. If you have very little time, even 5 minutes of boiling should be enough.
5 We pass directly to the preparation of lasagna from macaroni and cheese. Apply cooking spray to the surface of a baking dish and distribute 1–2 cups (150 to 300 grams) of meat and sauce on the bottom. Measure out 500 grams of pre-cooked horn pasta and spread half of the entire serving over the sauce. Top with 250 grams of homemade cottage cheese and sprinkle with 1/3 cup (30 grams) of grated mozzarella cheese with 1/3 cup (30 grams) of grated cheddar cheese. Repeat these layers again until you finish with grated cheese on top.
6 Bake the dish. Place the mac and cheese lasagna in the oven and bake for 20-30 minutes. The top layer of cheese will melt and turn into a golden brown crust. This will make the sauce bubble in the middle of the noodle mass.
- Garnish the baking sheet with fresh parsley and serve after the dish has rested for a few minutes.