Any Good Lasagna recipes I can try?

~~~~~~Here it is~~~~~~





*Our Family's Lasagna Recipe*





2 lbs. lean ground beef


3 cloves of garlic, minced


2 - 16 oz cans Italian style tomatoes


4 6 oz cans tomato sauce


1 large can tomato paste


1 large onion, chopped


2 stalks celery, chopped


1/2 bell pepper, chopped


4 1/2 teaspoons salt


1 teaspoon pepper


1/2 teaspoon oregano


3 bay leaves


1/2 cup red wine


1 16 oz package lasagne noodles


1 to 2 T. olive oil


3 eggs


1 1/2 to 2 cups water


1 large container of Ricotta cheese


2 - 8 oz. packages of shredded mozzarella cheese


1 - 8 oz. package sliced mozzarella cheese (fresh if you can find it)


Parmesan cheese





In Dutch oven add oil. Cook onion, garlic, celery and pepper until tender, stirring frequently. Add meat and cook until brown. Add tomatoes with the liquid, tomato sauce, paste, wine and water. Heat to boiling. Reduce to low and simmer until sauce starts to thicken~about 45 minutes. Cook noodles as directed on the package. Pour off water but do not rinse (sauce will not stick to noodles if you do).





In medium bowl, mix 3ggs and ricotta cheese. Preheat oven to 350 degrees. In 9 x 13 inch pan, spoon about 1 1/2 cup of sauce, then a layer of noodles, then cheese mixture and a layer of shredded mozzerella cheese and sprinkle Parmesan cheese evenly over the layer. Repeat layers in the same manner. Use sliced mozzerella for the top layer and arrange in an attractive pattern. Bake about 45 minutes or until lightly brown on top. Can be frozen~feeds about 16 people!!!Any Good Lasagna recipes I can try?
I hope it turned out yummy~~~ Report Abuse
Any Good Lasagna recipes I can try?
I use the recipe on the creamettes lasagna noodles box, and tweek it for what ever mood I'm in, but always double the meat. Use your favorite spaghetti sauce instead of the tomato stuff.
Classic Lasagna





Source: Better Homes and Gardens














Makes 8 servings


Prep: 45 minutes


Bake: 30 minutes











Ingredients


12 ounces bulk Italian or pork sausage or ground beef


1 cup chopped onion (1 large)


2 cloves garlic, minced


1 14 1/2-ounce can diced tomatoes, undrained


1 8-ounce can tomato sauce


1 tablespoon dried Italian seasoning, crushed


1 teaspoon fennel seeds, crushed (optional)


1/4 teaspoon black pepper


6 dried lasagna noodles


1 beaten egg


1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained


1/4 cup grated Parmesan cheese


6 ounces shredded mozzarella cheese


Grated Parmesan cheese (optional)








Directions


1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.


2. Stir in undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.


3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.


4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.


5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.


6. Place baking dish on a baking sheet. Bake in a 375 degree Foven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 8 servings.


Make-ahead directions: Prepare as above through step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.


Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9 ounce package) for the regular lasagna noodles and skip step 3. Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in step 4.





Nutrition facts per serving:


calories: 441


total fat: 22g


saturated fat: 11g


monounsaturated fat: 8g


polyunsaturated fat: 2g


cholesterol: 97mg


sodium: 658mg


carbohydrate: 33g


total sugar: 5g


fiber: 2g


protein: 24g


vitamin A: 0%


vitamin C: 14%


calcium: 34%


iron: 13%


starch: 2diabetic exchange


vegetables: 1diabetic exchange


high-fat meat: 2diabetic exchange


fat: 1diabetic exchange





here is vegetabale lasanga





Vegetable Lasagna





Source: Better Homes and Gardens














Makes 12 servings


Prep: 40 minutes


Bake: 35 minutes





Ingredients


8 ounces dried lasagna noodles (9 or 10 noodles)


2 beaten eggs


2 cups cream-style cottage cheese


1 15-ounce carton ricotta cheese


2 teaspoons dried Italian seasoning, crushed


2 cups sliced fresh mushrooms


1 cup chopped onion


4 cloves garlic, minced


2 tablespoons olive oil or cooking oil


2 tablespoons all-purpose flour


1/2 to 1 teaspoon black pepper


1-1/4 cups milk


1 10-ounce package frozen chopped spinach, thawed and thoroughly drained


1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained


1 cup shredded carrot


3/4 cup shredded Parmesan cheese (3 ounces)


1 8-ounce package package shredded mozzarella cheese (2 cups)





Directions


1. Cook lasagna noodles according to package directions. Drain; set aside.


2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.


3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.


4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.


5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.


No-Boil Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles.





Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above.


To Make-Ahead: After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.





Nutrition facts per serving:


calories: 322


total fat: 15g


saturated fat: 8g


monounsaturated fat: 5g


polyunsaturated fat: 1g


cholesterol: 78mg


sodium: 388mg


carbohydrate: 25g


total sugar: 4g


fiber: 3g


protein: 22g


vitamin A: 0%


vitamin C: 24%


calcium: 37%


iron: 10%


starch: 1diabetic exchange


vegetables: 2diabetic exchange


medium-fat meat: 2diabetic exchange


fat: 1diabetic exchange





here is the cajun chicken lasanga





Cajun Chicken Lasagna





Source: Better Homes and Gardens














Makes 12 servings


Prep: 45 minutes


Bake: 1 hour





Ingredients


16 dried lasagna noodles


1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced


1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes


2 to 3 teaspoons Cajun seasoning


1 teaspoon dried sage, crushed


1/2 cup chopped onion


1/2 cup chopped celery


1/4 cup chopped green sweet pepper


1 tablespoon finely chopped garlic


2 10-ounce containers refrigerated light Alfredo sauce


1/2 cup grated Parmesan cheese


Nonstick cooking spray


1-1/2 cups shredded mozzarella cheese








Directions


1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.


2. Lightly coat a 3-quart rectangular baking dish with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings.





Nutrition facts per serving:


calories: 469


total fat: 24g


saturated fat: 11g


monounsaturated fat: 7g


polyunsaturated fat: 2g


cholesterol: 79mg


sodium: 1187mg


carbohydrate: 34g


total sugar: 2g


fiber: 1g


protein: 29g


vitamin A: 0%


vitamin C: 8%


calcium: 29%


iron: 10%
Stoffers. Yummy :)
I'm no chef, but if you want something easy- buy the lasgna noodles you don't have to boil first, then follow the recipe on the box. It's so easy, very little cleanup and always comes out firm and tasty. Never runny.
mix in ground sausage with the ground beef. also use pepperjack cheese with the mozarella mix them together it gives the flavor a little kick
I make the lasagna with ground beef cooked with spices,tomato sauce, salt and garlic. When I cook the pasta I add at least 2 teeth of fresh garlic minced. Don't cook too long the pasta. Then I use 6 different cheeses: Mozzarella, Ricotta, Cottage %26amp; Parmesano always have to be added then the other 2 can be any you like. I make the sauce myself, use whole tomato in can and add spices, always use oregano, but just a little bit. Cook in low temperature, add garlic and cook for about 20 minutes. When make the lasagna, instead of butter or oil to protect from stick, use the sauce. I assure you will loved. Baked the lasagna for at least 1 hour at 350 F covered with aluminum foil, take the foil and bake for 10 minutes more.
for my meat lasagne i use hal hamburger half italian sausage and lots of tomatoes w a tomatoe base sauce and my veggie lasagne i use lots of zuchini squash onion garlic and add a garlic sauce w alfredo sauce and one more is a chicken garlic lasagne w shreeded chicken and carrot and a garlic butter sauce
I always just follow the receipe on the lasagna noodle box