Start With The Meat

Sauté onions in a pot of oil before chopping up pieces of Italian sausage and add ground beef to add to the mix. Sprinkle Italian seasoning into the mix and cook until the meat is browned.

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A post shared by Bailey Rhatigan (@sailor_bailey)

Time To Add The Lasagna

Once the meat is fully cooked, it’s time to add marinara sauce, tomato paste, chicken broth, and heavy cream to the mix. Mix well and cook until the ingredients are simmering. Then, add pieces of lasagna to the pot and throw in some blocks of cheese and basil. Continue to stir the soup until the cheese melts and enjoy.

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A post shared by Ashley | Easy Family Meals (@thereciperebel)

The post This One-Pot Lasagna Soup is Ideal For Winter appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Rude Awakening TV – Chef (@rudeawakeningtv)

Ingredients:

• 1 pound ground beef
• 1 pound Italian sausage
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups marinara sauce
• 12 lasagna noodles
• 1 egg
• 1 ½ cups full fat cottage cheese
• ½ cup Parmesan cheese, shredded
• 3 cups mozzarella cheese, shredded
• 2 cups baby Swiss cheese, shredded
• 1 teaspoon oregano
• 1 teaspoon dried parsley
• 1 teaspoon black pepper
• 1 teaspoon Kosher salt

Instructions:

1. Pre-heat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
2. Combine the ground beef, Italian sausage, and onion in a large, deep sauce pan. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains.
3. Drain any excess fat off the pan, then stir in the garlic, marinara sauce, oregano, salt and pepper. Heat through, then then reduce the heat to low, allowing the sauce to simmer. 
4. Bring a large pot of water to a boil and add a pinch of salt and swirl of oil. Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain noodles, then lay them out on aluminum foil. 
5. In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.
6. Spread a thin layer of meat sauce on the bottom of the pan and top with 4 noodles laid lengthwise. Spread half the cheese on top, followed by 4 more noodles. Spread half of the remaining sauce over the noodles, and then spread all of the cottage cheese mixture on top of the sauce, followed by 3 more noodles. Finish with the remaining sauce and cheese.
7. Bake in the oven for 35-40 minutes or until the cheese is melted and browned.

The post Cottage Cheese Will Make Your Lasagna Even Lovelier appeared first on thedancingcucumber.com.

Did you know that it’s possible to put your own spin on lasagna with different types of cheese? Here are some that you should definitely try adding to your next plate of lasagna.

Mozzarella

Mozzarella is the classic cheese used in most preparations of lasagna. Why does it work so well? The creamy, stretchy nature of this classic cheese and its neutral taste allows the meat flavors and other components of the dish to shine through.

Pepper Jack

More and more people are trying to make spicy lasagna these days, and a great cheese option for this version of the dish is pepper jack. Creamy and possessing a good texture for lasagna, the added spicy peppers in this cheese give it the perfect characteristics for a spicy lasagna.

Cheddar

Sometimes people prefer a little more “bite” in their lasagna cheese, which means that cheddar could be a good option. While this traditional cheese of British origins does have a little more bite than mozzarella, it’s plenty creamy too.

The post The Perfect Cheese for Your Lasagna appeared first on thedancingcucumber.com.

Tools

For this lasagna, you really don’t need anything special. However, if you do have a mandoline, now would be the time to use it. Using a mandoline instead of a knife for this lasagna will make sure every slice of zucchini is the same exact shape, but if you don’t have one, just use a really sharp knife.

Instructions

1. Soak some cashews in hot water for at least an hour or overnight.
2. Cut or use your mandoline to slice up some zucchinis into long strips. 
3. Drain and rinse the nuts and put them in a food processor with nutritional yeast, salt, garlic powder, and paprika.
4. Put a layer of zucchini down on the plate as well as the cashew cheese. Top that with either homemade or store-bought tomato sauce and some chopped basil.
5. Continue to layer until you have 2 or 3, and then enjoy!

The post This Raw Vegan Lasagna Is Better Than You Can Dream appeared first on thedancingcucumber.com.

Start With The Meat

Sauté onions in a pot of oil before chopping up pieces of Italian sausage and add ground beef to add to the mix. Sprinkle Italian seasoning into the mix and cook until the meat is browned.

View this post on Instagram

A post shared by Bailey Rhatigan (@sailor_bailey)

Time To Add The Lasagna

Once the meat is fully cooked, it’s time to add marinara sauce, tomato paste, chicken broth, and heavy cream to the mix. Mix well and cook until the ingredients are simmering. Then, add pieces of lasagna to the pot and throw in some blocks of cheese and basil. Continue to stir the soup until the cheese melts and enjoy.

View this post on Instagram

A post shared by Ashley | Easy Family Meals (@thereciperebel)

The post This One-Pot Lasagna Soup is Ideal For Winter appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Rude Awakening TV – Chef (@rudeawakeningtv)

Ingredients:

• 1 pound ground beef
• 1 pound Italian sausage
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups marinara sauce
• 12 lasagna noodles
• 1 egg
• 1 ½ cups full fat cottage cheese
• ½ cup Parmesan cheese, shredded
• 3 cups mozzarella cheese, shredded
• 2 cups baby Swiss cheese, shredded
• 1 teaspoon oregano
• 1 teaspoon dried parsley
• 1 teaspoon black pepper
• 1 teaspoon Kosher salt

Instructions:

1. Pre-heat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
2. Combine the ground beef, Italian sausage, and onion in a large, deep sauce pan. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains.
3. Drain any excess fat off the pan, then stir in the garlic, marinara sauce, oregano, salt and pepper. Heat through, then then reduce the heat to low, allowing the sauce to simmer. 
4. Bring a large pot of water to a boil and add a pinch of salt and swirl of oil. Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain noodles, then lay them out on aluminum foil. 
5. In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.
6. Spread a thin layer of meat sauce on the bottom of the pan and top with 4 noodles laid lengthwise. Spread half the cheese on top, followed by 4 more noodles. Spread half of the remaining sauce over the noodles, and then spread all of the cottage cheese mixture on top of the sauce, followed by 3 more noodles. Finish with the remaining sauce and cheese.
7. Bake in the oven for 35-40 minutes or until the cheese is melted and browned.

The post Cottage Cheese Will Make Your Lasagna Even Lovelier appeared first on thedancingcucumber.com.

Did you know that it’s possible to put your own spin on lasagna with different types of cheese? Here are some that you should definitely try adding to your next plate of lasagna.

Mozzarella

Mozzarella is the classic cheese used in most preparations of lasagna. Why does it work so well? The creamy, stretchy nature of this classic cheese and its neutral taste allows the meat flavors and other components of the dish to shine through.

Pepper Jack

More and more people are trying to make spicy lasagna these days, and a great cheese option for this version of the dish is pepper jack. Creamy and possessing a good texture for lasagna, the added spicy peppers in this cheese give it the perfect characteristics for a spicy lasagna.

Cheddar

Sometimes people prefer a little more “bite” in their lasagna cheese, which means that cheddar could be a good option. While this traditional cheese of British origins does have a little more bite than mozzarella, it’s plenty creamy too.

The post The Perfect Cheese for Your Lasagna appeared first on thedancingcucumber.com.

Tools

For this lasagna, you really don’t need anything special. However, if you do have a mandoline, now would be the time to use it. Using a mandoline instead of a knife for this lasagna will make sure every slice of zucchini is the same exact shape, but if you don’t have one, just use a really sharp knife.

Instructions

1. Soak some cashews in hot water for at least an hour or overnight.
2. Cut or use your mandoline to slice up some zucchinis into long strips. 
3. Drain and rinse the nuts and put them in a food processor with nutritional yeast, salt, garlic powder, and paprika.
4. Put a layer of zucchini down on the plate as well as the cashew cheese. Top that with either homemade or store-bought tomato sauce and some chopped basil.
5. Continue to layer until you have 2 or 3, and then enjoy!

The post This Raw Vegan Lasagna Is Better Than You Can Dream appeared first on thedancingcucumber.com.