How to Make a Meat Lasagna With Velveeta
For a very long time now, Lasagna has been a meal made for comfort and warmth. When we want something for dinner that is different from our everyday eating habits, many of us turn to Italian food. It is delicious, and a little out of our “ordinary.” Lasagna is just one of those meals that can be made in a thousand different ways. And while so many different kinds are so very good, the recipe for this particular lasagna is just crazy good! Feel free to adjust as you like, but make it just as I say, and get ready for a little piece of heaven!
Ingredients You Will Need For Making Your Lasagna
- 1-2 Lbs. Ground Beef (I go for about a pound and a half roughly)
- 1 Roll of Italian Sausage
- 2 Jars Traditional Prego (26 Oz. Jars)
- 10-12 Lasagna Noodles
- 1 Cup of Fresh Parmesan (buy this in the deli section usually)
- Lg. Tub Cottage Cheese
- 1 Egg
- 2 Pkgs. of Mozzarella Cheese
- 1 Pack of Provolone Cheese (12 Slices)
- Velveeta Cheese (You will put in a layer of Velveeta, buy a block and you will have some leftovers for another recipe)
- Italian Seasoning
- Mrs. Dash Garlic and Herb
To Make Lasagna
First, you are going to brown your ground beef and Italian sausage together. Once the meat is cooked thoroughly, drain the grease well. Return the meat into your pan, and pour your 2 jars of Prego right in. Simmer for about 10 minutes, you want the meat to be nice and soaked with the sauce. Add in some Italian seasoning. (About 5 good shakes or so.)
While your meat is simmering, go ahead and mix your fresh Parmesan, a tub of cottage cheese, and egg. This will make your cheese mixture, similar to ricotta cheese. (Only a little tastier!)
Now, how to boil your lasagna noodles! You will put your lasagna noodles into a pan of already boiling water. You will only boil for 5 minutes. You mustn’t cook any longer. Your noodles should still be hard. You are only starting the cooking process here. The noodles will finish cooking in the oven. If you cook them for longer, they will be soggy. Your goal is to cook them al dente.
Now, go ahead and start making some slices off of your block of Velveeta. Now on this part, it is up to you how thick you slice the Velveeta. I find it best to slice it about the thickness of 2 slices of cheese put together. So, not too thick, but thick enough to get that good Velveeta taste in there.
Now you are ready to put everything together.
The first layer on the bottom of the pan will be a layer of noodles.
On top of this, put a layer of your cottage cheese mixture. On top of the mixture, you will put a layer of provolone cheese.
Then you will put your layer of Velveeta. You just need to lay pieces all around on this layer, the Velveeta will of course melt, and distribute evenly on its own.
Now you will put a layer of your ground beef and sauce combination. On top of the ground beef mixture, sprinkle on the Mrs. Dash Garlic and Herb. (Just all over the top, evenly.)
Now a layer of shredded Mozzarella.
Now another layer of noodles, and repeat the process, except you, will not be putting any more Velveeta in, and no more garlic and herb seasoning. Both of these, you only do on the first layer.
So…. noodles, cottage cheese mixture, provolone, ground beef mixture, and a big heap of Mozzarella on the top. Of course, the majority of the Mozzarella is to go on the top to cover the whole lasagna.
Put in a preheated oven of 375 degrees, for 30 minutes.
Enjoy! And Don’t Forget, You Can Make Your Meat Lasagna The Night Before!
I hope you enjoy this recipe, as it is a very delicious one. I love recipes with Velveeta, as I think many others do too.
If you know that you will be running short on time during a particular day of the week, don’t forget that you can always make your meat lasagna up ahead of time. All you need to do is prepare it, cover it with plastic wrap, and pop it in the oven the night you want it. Your meal will be done in 30 minutes, and everyone will be happy!