Tag Archives: lasagna

Tay’s Tim’s Lasagna

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1T Olive Oil
2 lbs. Ground Beef (Garlic Powder, Onion Powder, Parsley, Oregano, Basil, Salt, Pepper)
2 boxes OVEN READY Lasagna Noodles
4 jars Tomato Basil and Garlic Sauce Great Value
3/4 sm. can Tomato Paste
1/2 small Onion
1/2 Green Pepper
32oz. Ricotta (I used more than 1/2)
4-4.5 lbs. Shredded Moz. Cheese

Preheat oven to about 375.
Add Olive Oil to pan. Cook Beef in Oil, season with: Nice amount Garlic Powder, Salt, Pepper, Onion Powder, Parsley, Oregano, and a lil Basil. Drain most grease (Choose to add more seasons, here). Add in:
3/4 can Tomato Paste
1/2 small Onion

Sautee. Add in:
4 jars Basil Oregano and Garlic Essential Value Sauce
Simmer 15 minutes.

Butter Flavor Cooking Spray Lasagna Pan*. Add a LIL sauce on bottom.
Lasagna Noodles.
Top with:
Moz. Cheese
Nice amount of PARMESAN
(Store shelf kind)
Spread about 1/2in. layer of RICOTTA over all Noodles*
Top with nice amount of Sauce.
Moz. Cheese
Nice amount of Parmesan (Store shelf kind)
Moz. Cheese

Nice amount of
PARMESAN (Store shelf kind)
Repeat until desired height. (I believe I did 4 layers total)

On top: Sprinkle with Salt, Pepper, and sliced Green Peppers
COVER WITH FOIL. Cook at 375 for 1hr. minutes. Remove cover and Broil til cheese is goldened.

* Notes: I used ALL of the Sauce made. Ricotta only goes onto ONE layer.
PAN SIZE: 19.75in x 11.75in. About 2.5in deep.
Leftovers: Cool. Cut. wrap and freeze. You can cut up, plate up, freeze, then, place into freezer bags.


Smoothered Meatballs N Cheese


Good Beef Meatballs*
Tay’s Frozen and Seasoned Tomatoes (Recipe below), THAWED
2T Tomato Paste
Olive Oil

Cheese: Shredd. Moz., Sprinkle Pepperjack, Sprinkle of Shedd. Cheddar, Sprinkle of Grated Parmesan Cheese (Store shelf kind).

Heat Oil, add in Meatballs, brown. Add in Tomato Paste, heat it up. Add in Tomatoes (Juice and all!). COOK DOWN JUICES. Top entire dish with Moz. Cheese, then, a SPRINKLE of Pepperjack and Cheddar Cheese. Shake on some Parmesan. Heat til melted. Serve with side of Peppers.

Pepper Mix
(Served on side):
In separate skillet. Sautee Peppers, Onions, and season with Oregano. OPTIONAL: Once about done, season LIGHTLY with Tajin (Or, light sprinkle of Cajun.)

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

*IF KETO: Use Meatballs WITHOUT Breadcrumbs!

Vegi Stack (Meatless Vegetable Bake)

MANY Variations (Below) to this dish. Never boring! Get your Vegi Eat On!!!

Zucchini, sliced long & thin (Like Lasagna Noodles)
Grated Parmesan Cheese (Store shelf kind)

Tomato Slices:
Extra Virgin Olive Oil
Lemon Juice (Fridge concentrate kind)
Sprinkle with:
Sea salt (Lightly)
Garlic Powder
Fresh Basil, minced
Dried Oregano
Dried Parlsey

Crema Sauce:
1/4c Crema Mexicana (Sour Cream/ Ricotta may work, yet to try)
1/4tsp Pepper
A smidge shy of 1/4tsp Sea Salt
1/4tsp Garlic Powder
1T Dried Parsley

About 1/2T Extra Virgin Olive Oil
1 Onion
1 Garlic Clove, minced
1-2 Green Pepper
1-2 Red Pepper
1 Celery, cut long way, slice
1/2c – 1c Mushrooms, chopped

Slice Tomatoes (I used Sunny and Reg. I threw in sliced cherries to fill gaps. All tomato types work.). Brush LIGHTLY with Lemon Juice- LIGHTLY! Then, LIGHTLY brush with Extra Virgin Olive Oil. Then, season with rest of ingredients listed under Tomato Slices. PLACE IN FRIDGE TIL USE (I like to give them at least 20 minutes to marinade).
Mix Crema Sauce. Set aside.
Preheat Oven to 450.
In skillet, add Olive Oil.  Sautee everything under Sautee.
Slice Zucchini, long and thin.
Butter Flavor Cooking Spray a baking dish.
Then layer in til gone:
Layer of Zucchini slices.
Brush Zucchini with Crema Sauce.
Top with Sauteed Vegis.
Top with Tomato slices.
Sprinkle with Grated Parmesan Cheese.
Repeat til gone. (I got 3 layers)

We loved this Meatless Vegetable Stack. Kids LOVED it! Was DELICIOUS, as is. But, here are some variations: 
You can use Lasagna Noodles. (You can then slice and quarter Zucchini and add in with sauteed Vegis).
You can layer with Mozarella Cheese OVER Tomatoes and UNDER Parm. Cheese.
You can use a good Spaghetti Sauce (Or Alfredo) and mix in with sauteed Vegis, simmer a bit.

Leave above recipe, as is. Add in 1-2T Tomato Paste into sauteed Vegis.

Seasoned Tomatoes, Pre-Cooked:
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Kielbasa N Kraut Lasagna

LOWer Carbs. LOWer Cals.

Noodles of choice (Lasagna or Zucchini Slices – For Low Carb.)
Shredded Mozzarella Cheese
Grated Parmesan Cheese (Store shelf kind)

1tsp Extra Virgin Olive Oil
Green Pepper
1c Mushrooms, chopped
1 Celery, cut long way and cut
1lrg Garlic Clove, minced
1/4tsp Caraway Seeds

3c Fav. Spaghetti Sauce (I used 3c Bolognese Sauce! Or Onion Garlic Tomato)
1/2 Turkey Kielbasa Link, quartered long way, then cut (Reg. Kielbasa works)

1c canned Sauerkraut
1c TO 1.5c Shredded Cheddar Cheese (I did 1c)

Sautee Link, Vegis, and Caraway Seeds in Olive Oil. Add in Sauce. Simmer a bit.
In separate bowl, mix together Cheddar Cheese and Sauerkraut (Chop Saurkraut some).
Spoon a few spoons of sauce into a BUTTER FLAVOR COOKING SPRAYED baking dish. Single layer noodle of choice (We used Zucchini Slices *SEE NOTES). Top with sauce. Then, desired amount of MOZZARELLA Cheese. Sprinkle with Parmesan Cheese. Then, layer more Noodle/Zucchini. More Sauce Mix. More Mozarella Cheese. Sprinkle Parmesan Cheese. Then 3rd layer: Layer Noodles/Zucchini, Sauce Mix, THEN, top with CHEDDAR Cheese and Sauerkraut Mix. Sprinkle with Parmesan Cheese. Shake Pepper over top.
Bake 450 for about 25-35 minutes. Allow to set a few minutes, before serving.
Serve with EASY TOASTER Garlic Toast!

sauerkrautkielbasalasagna4NOTES: Mock Lasagna Noodles using Zucchini… Lower Carbohydrates and Lower Calories. And you will LOVE IT!!!  I peel. Slice thin (About thickness of cooked lasagna noodle, or thicker) layers (Remove seeds or stop when you get to seeds, if any). It doesn’t have to be pretty.
Also, you can UP the amount of Sauerkraut, sprinkle A LITTLE on each layer of cheese. I think above amount is perfect!
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Kiel-sagna (Kielbasa Lasagna)


3c TO 3.5c Spaghetti Sauce (I used Bolognese!!!)
1/2lb Kielbasa, quarter long way & slice
1/2 large Green Bell Pepper, ch0pped
1 Onion
1 Garlic Clove, minced

Lasagna Noodles (Low Carb? Use Zucchini Slices!)
Shredded Moz. Cheese
Shredded Chedd. Cheese
Grated Parmesan Cheese (Store shelf kind)

Heat skillet with A LITTLE Extra Virgin Olive Oil. Add in Onions, Green Pepper. Cook a lil. Add in minced Garlic. Cook a few minutes. Add in Kielbasa. Cook til Kielbasa is cooked nicely. Add in sauce. Simmer for a bit.
In a pan, bring water to boil with about 1/2tsp Olive Oil and a Shake of Sea Salt. Once to boil, cook Lasagna Noodles. Drain (I give light rinse, that’s optional).
I LIGHTLY/ BARELY rubbed baking dish (I used glass) with EVOO. Spoon in a FEW Tablespoons of sauce.  Layer on noodles. Pour half, or 1/3rd, of  sauce. Sprinkle Moz. Cheese. Sprinkle with Grated Parm. Cheese. Repeat (USING alternate Moz. Cheese, then Chedd. Cheese.) til gone.
Smaller pans get 3 layers.
Bake in preheated oven, at 450, COVERED, for about 25 minutes. Uncover, bake additional 15 minutes, or til desired likeness. Broil is optional, for extra browning.

LOW CARBS? Try peeling and deseeding Zucchini. Slice into lasagna like noodles. Bake. AWESOME… And, you’ll never know the difference!!!
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Mexagna (Mexican Lasagna w/ Delicious Crema Sauce)

Chicken Mixture:
1lb Chicken Breast, cooked in broth, shred
1/3c Black Beans, drained
1/2 Red Pepper, chopped
1/2 Poblano, chopped *Optional
1/3c Onion, chopped *Optional
1T + 1/2tsp Taco Season Pkt

1/2c + 1T Crema Mexicana
1/4c Sour cream
1/2c + 1T Salsa
1/4tsp Red Pepper Flakes
1/4tsp Cumin
1/2tsp Garlic
1/4tsp Pepper
1/8tsp Sea Salt
1/4tsp Dried Cilantro

1c Shredded Pepper Jack (Or Moz.)
1c Shredded Mexi Cheese

Soft Shells (*Low Carb Option in Notes)
Canned Refried Beans
Grated Parmesan & Romano Cheese (Store shelf kind)

Premake sauce, mix well. Set in fridge while chicken boils, to blend flavors.
Boil Chicken in 4c Water w/ 3 crushed Chicken Broth Cubes. Once done boiling, allow to set in broth 2 min. Shred chicken. Add: Red pepper, poblano, onion, cilantro, and taco season.
In separate bowl, toss shredded cheeses together.
Spray skillet with Butter Flavor Cooking Spray. Brown each side of soft shells. (If using zucchinis, skip).
Brush each top of shells w/ THIN layer of refried beans.
Butter spray baking dish. BRUSH lightly bottom with THIN LAYER of salsa.
SINGLE layer browned shells spread w/ refried beans in baking dish.
Add thin layer chicken mixture.
Spoon sauce over.
Top with shredded cheese mix.
Sprinkle LIGHTLY with Parm. cheese.
Repeat til ingredients are gone, or pan’s topped off. (Try to use pan to get 3 layers! Smaller deeper one. Be sure to divide meat and sauce into 3rds then)
BAKE 400-425 25-35minutes, covered with foil. Broil last few minutes to brown. Allow to set few minutes. Use SHARP knife to cut servings.

*NOTES: Low Carb? Instead of shells try Zucchinis. Sliced, making lasagna-like noodles. Try Bell Peppers as noodles. Egg Rolls. Cabbage Leaves… Endless Lower Carbohydrate and Lower Calorie Ideas. Corn shells can be used, as well.
Pictured Steps:
Mexagna Logo
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TAYzty Eazy LAZY-agna (Tay’s Lazy Lasagna)


Red Meat Sauce*:
1-2 jars Favorite Spaghetti Sauce (I used 1.5 jars Rinaldi)
1 lb. Lean Ground Beef (Or Turkey), browned & seasoned with:
–Garlic powder, pepper, onion powder, basil, oregano, parsley

Vegis (1/2Green Pepper, 1/2Red Pepper, Onion) *Optional

White Cheese Spread:
1c Cottage Cheese (At least 2%- I did 4%)
1/3c Grated Parmesan Cheese (Store shelf kind)
1/8c Sour Cream
1/16tsp Sea Salt
1c Spinach. chopped small

Shredded Mozzarella Cheese
Frozen Cheese Ravioli (I used 1lb)

(Pictured Steps Below)
Premake White Cheese Spread, place in fridge (Trust me… DON’T skip the white spread or it’s ingredients!). Brown meat. Butter Flavor Cooking Spray Crock. Add all Red Meat Sauce ingredients to crock, cook on low 2 hours*. (If using vegis, cook til soft.) Stirring occasionally. Add in ravioli to desired sauce to noodle consistency you like*, stir. Sprinkle LIGHTLY with A LITTLE moz. cheese. Top with white cheese spread. Layer with more moz. cheese. Cook on low another hour or two. If you have an oven safe crock bowl, you can choose to remove lid and broil til cheese is lightly browned. I skip that, it is a lazy dish! Serve.
I make in crock to slowly blend all flavors. You can easily cook this on the stove top/ in oven, for less time!

*Notes: Try tTt’s Spaghetti Sauce in place of Red Meat Sauce, recipe coming soon! Freezer friendly. If you use premade sauce, you can cut the cooking time drastically. Only heating til all’s warmed. ALSO, the ravioli will eat up some sauce, so when you get to the sauce consistency you like, add a little more!!!
Pictured Steps for Crock, Oven, or Stove Top:

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Lasagna of the Cottage (Egg Roll Lasagna)

Lower Calorie Lower Carbohydrates

About 8 Egg Roll Wraps (You can use lasagna noodles)
Shredd. Moz. Cheese
Red Sauce Spread:
1 lb. Ground Beef (93/7, Turkey may work)
-Browned, season with: 1tsp Parsley, 1/4tsp Oregano, 1/4tsp Basil.
1 and 1/2 jars RINALDI Meat Spaghetti Sauce *See Notes
1 can Basil Oregano Tomatoes, DRAINED WELL!
1 small Onion
1/4 tsp Garlic Powder
White Cheese Spread:
1.5c 2% Cottage Cheese
1/2c Grated Parmesan Cheese (Store shelf kind)
1/16 tsp Sea Salt
1c Spinach, chopped small

Preheat oven 375. Mix Cheese Spread ingredients together and place in fridge covered. Cook beef according to above. Add in sauce, tomatoes, onion, and garlic. Butter Flavor Cooking Spray glass pan. Add a little red sauce to bottom, smear around. Add 1 layer of eggrolls (You may cut to fit). Add 1/2 of Red Sauce. Layer with Moz. Cheese. Add another layer of eggroll. Spread on all the white cheese spread. Add another layer of eggroll. Top with rest of red sauce. Sprinkle Moz. cheese. Lightly pepper the top. Bake, covered, at 375 for 35 minutes. Remove foil, bake additional 10 minutes. Broil, if needed, to brown top. Allow to cool 10 minutes.
*Notes: 1 jar has worked in a pinch. Use the leftover sauce for Our Top O’ the Muffin Pizzas.
YOU CAN use lasagna noodles, as well. Or Healthier-ify it with zucchini or eggplant noodles. Check out our other lasagnas, as well

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Man-sagna (German Lasagna)


1T Butter
3/4 lb. Turkey Kielbasa Link (Or Turkey Smoked Sausage Link), quarter lengthwise, then cut
10-15oz canned Sauerkraut, drained (Add 1/2 tsp Juice)
2 can Cream of Mushroom *(In pinch 1can works)
1.5c Mushrooms, sliced or chopped
2c Potatoes, dices
1 small Onion, chopped
1/4tsp Mustard Powder
1/8tsp Caraway Seeds
1/8tsp Garlic Powder
1/8tsp Fresh Cracked Pepper
1tsp Brown Sugar

1 can Crescent Rolls
Shredded Mozzarella Cheese
Grated Parmesan Cheese (Store shelf kind)

In crockpot add all ingredients, except crescent rolls, moz. cheese, and parm. cheese. Cook on low til potatoes are nice and tender. In small rectangle pan, spread HALF the crescents onto the bottom. Top with crock mixture, top with moz. cheese, sprinkle good amount parm. cheese. Repeat. Top, top with Fresh Cracked pepper. Bake. Mine takes longer than crescent instructions, by about 15minutes. I use glass pan and bake til bottom crescents brown nicely. Broil top, if needed.

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Egg Roll Alfredo Lasagna


Egg Rolls*
Mozarella Cheese, shredded
Grated Parmesan Cheese (Store shelf kind)
Sauce Mixture:
3 Small Frozen Chicken Breasts
1 15oz Jar Alfredo
1 can Stewed Tomatoes, DRAINED
1c PACKED Spinach, chopped
About 4-5 Mushrooms, chopped
1c Frozen Chopped Broccoli
1/4 tsp Fresh Cracked Pepper
1/4 tsp Garlic Powder

Add Sauce Ingredients to crock that’s sprayed with Butter Flavor Cooking Spray. Cook about 4-5 hours. Cut up chicken, add back, and stir. Butter Spray Lasagna Pan. Spoon a LITTLE sauce on bottom. Add 1 layer of Egg Rolls. Top with Sauce Mixture. Top with Moz. Cheese. Sprinkle with Parm. Cheese. Repeat. Sprinkle top with Fresh Cracked Pepper. Bake til you think it’s done. (I did about 375 for 35minutes covered with foil, then 15minutes uncovered.) If needed, broil to brown top.
*Lasagna Noodles, Zucchini noodles work, too

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