Lots O’Meat Lasagna and Zesty Roasted Garlic Bread

Lots O'Meat Lasagne and Zesty Roasted Garlic Bread. Photo by Kelly Ann Senyei. I am constantly watching the Food Network to not only learn new culinary techniques, but also to find inspiration for my next recipe. And with Ina Garten, Paula Deen, Tyler Florence and Rachael (does she even need a last name?) Ray at the top of my list of favorite chefs, it’s no wonder that I’m glued to the TV. Some of the featured recipes are so good that they don’t even need tweaking, and Paula Deen’s Lots O’Meat Lasagne and Zesty Roasted Garlic Bread are among the absolute best. I’ve provided a link to the recipes below, as well as some helpful hints for preparing the meal. Both recipes are guaranteed crowd pleasers and great easy-to-make dishes for entertaining large groups.

Paula Deen’s Lots O’Meat Lasagne (recipe courtesy of the Food Network)

Paula Deen’s Zesty Roasted Garlic Bread (recipe courtesy of the Food Network)

And if you’re looking to add an extra touch of homemade love to your lasagna, swap in homemade ricotta for the cottage cheese in the lasagna recipe. Grab 8 cups whole milk and 2 cups buttermilk and then fire up the flames for easy, cheesy homemade ricotta.

Place the lasagne sheets far enough apart so they have room to expand when fully cooked.

Place the lasagne sheets far enough apart so they have room to expand when fully cooked.

Be patient as the garlic roasts! The recipe instructs to roast the garlic for 30 minutes, but I usually keep it in the oven for 40 to 50 minutes.

The recipe instructs to roast the garlic for 30 minutes, but I usually keep it in the oven for 40 to 50 minutes.

Squeeze every last bit of the roasted garlic from the peel before mixing it with the softened butter and herbs.

Squeeze every last bit of the roasted garlic from the peel before mixing it with the softened butter and herbs.

 

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