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Basic Lasagna With Meaty Sauce Recipe
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside. To assemble the lasagna.
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Salt and pepper them to taste, before drizzling them with olive oil. 1 20 oz package of refrigerated shredded hash browns, salt & pepper, olive oil. Bake at 350 degrees for 30-35 minutes. Remove the lasagna from the oven and sprinkle the remaining half cup of cheddar evenly out over top.
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Preheat oven to 375º. In a cast iron skillet on medium heat, cook mild Italian sausage until browned. Remove from pan and set aside. In the same skillet, add olive oil. Sauté onions, garlic, mushrooms, zucchini, and red pepper on medium-high until soft and transparent. Add oregano, basil, thyme, red pepper flakes, and continue sauteing for 3.
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In large mixing bowl whisk eggs, milk, vanilla, sugar and cinnamon until well blended. Heat 2 teaspoons butter in skillet over medium heat. Dip slice of cinnamon raisin bread in egg mixture, flip over and place in skillet. Cook until lightly browned, then flip and cook until slightly puffed up and lightly browned.
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Preheat oven to 375 degrees Fahrenheit. Cut the tomatoes in half and cut out the core. Set them into a 9x13-inch baking dish. Drizzle some avocado or vegetable oil over the tomatoes, add a pinch of salt and a sprinkle of garlic powder. Roast them in the oven for 60-90 minutes.
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Spray a 9-by-13 inch (23-by-33 cm) baking dish with cooking spray. Using kitchen shears, cut bacon into small pieces, dropping them into a medium saucepan or skillet. Cook over medium heat until crispy, 5 to 7 minutes. Drain on a paper towel, and reserve 1/4 cup (60 ml) of the drippings in the saucepan or skillet.
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Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the.
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Remove from heat; set aside to cool slightly. While sausage cools, whisk together eggs, half-and-half, hot sauce, salt, onion powder, garlic powder, and pepper in a large bowl. Grease a 9x13-inch baking dish with cooking spray. Layer 8 hash brown patties evenly on bottom of greased dish. Sprinkle evenly with 1 1/2 cups of the sausage mixture.
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Step 1: Cook the sausage. To start, brown the sausage in a medium-sized skillet, breaking it into crumbles with a spoon as it cooks. Add the green onions and cook until the sausage is browned and the onions are wilted. Remove sausage-onion mix from skillet. Set the meat aside for later.
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Layer in a large casserole dish sprayed with cooking spray 4 slices of bread, 4 slices of ham, 4 slices of each cheese. Repeat. Mix eggs, milk, mustard, and onion and pour over layers. Cover and refrigerate overnight. In the morning cover with corn flakes and drizzle melted margarine over. Bake at 350 for 30 to 40 minutes uncovered.
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Heat a lightly oiled griddle or frying pan over medium-high heat and pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and set aside until ready to assemble the lasagna. In a 9×13 pan add 3/4 cup of the béchamel to the bottom of the pan.
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Make the sauce: Brown up the sausage and remove from the pan. In the same pan, cook the onions until lightly brown. Add in the butter and flour and stir well, cooking for about 2 minutes. Whisk in the milk and bring to a simmer. Remove from heat and add the sausage back in. Strain the diced tomatoes and stir into the sauce. 2.
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Lightly grease a 9x13-inch baking dish with nonstick spray. Heat olive oil in a large skillet over medium-high heat and sauté onion until softened and translucent. 8-10 minutes. (Or cook in bacon grease.) Pour milk into skillet, season with garlic powder, salt and pepper, and bring to a boil.
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Using the leftover bacon grease, sauté onions, then add in flour, seasonings, and milk to create a roux. That sauce will replace the marinara in the lasagna.
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In a medium bowl, add ricotta cheese, oregano, and basil and mix until combined. In a large bowl, whisk together eggs, milk, salt, and pepper. Place ¼ cup of egg mixture in bottom of baking dish. Layer with 3 lasagna noodles on top, followed by half of the Ricotta cheese mixture, half of the sausage and veggie mixture, and one cup of cheese.
