#lasagnanight

Angel Hair Spaghetti Lasagna is a fun take on traditional lasagna because it uses angel hair spaghetti instead of lasagna noodles. A tasty meat sauce, a smooth ricotta cheese mix, and gooey mozzarella cheese are layered on top of each other to make a dish that's perfect for family dinners or special events.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 24 oz jar marinara sauce. 1 8 oz package angel hair spaghetti, cooked al dente. 2 cups ricotta cheese. 1/2 cup grated Parmesan cheese. 2 cups shredded mozzarella cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat oven to 375F 190C. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is softened. Drain excess fat from skillet, then stir in marinara sauce. Simmer for 5 minutes. In a separate bowl, mix together ricotta cheese, Parmesan cheese, oregano, basil, salt, and pepper. Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish. Layer half of the cooked spaghetti over the sauce, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat layers, ending with mozzarella cheese on top. Cover baking dish with aluminum foil and bake in preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden brown. Let lasagna cool for a few minutes before slicing. Garnish with fresh basil leaves if desired before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

These Pesto Chicken Lasagna Rollups are a tasty take on regular lasagna. They are filled with tasty chicken and smooth pesto sauce. They are great for pasta lovers because they come with a rich garlic basil cream sauce on top.

Ingredients: 8 lasagna noodles. 2 cups shredded cooked chicken. 1 cup pesto sauce. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 2 cups shredded mozzarella cheese. 2 cups garlic basil cream sauce. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface. In a bowl, mix shredded chicken, pesto sauce, ricotta cheese, Parmesan cheese, and half of the mozzarella cheese. Season with salt and pepper. Spread a generous amount of the chicken mixture onto each lasagna noodle. Roll them up tightly and place seam side down in a baking dish. Pour garlic basil cream sauce over the rollups and sprinkle remaining mozzarella cheese on top. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes