Does anybody have a good lasagna recipe?

I'm making dinner for my friends. Some of them eat meat, some don't. Every recipe is welcomed!Does anybody have a good lasagna recipe?
Olive Garden Florentine Lasagna


1 lb. Fresh spinach


1 lb. Fresh mushrooms -- chop coarse


1 C. Onion -- chopped


10 milliliters Garlic -- mined


2 Tbsp. Olive oil


3 C. Ricotta cheese


1 2/3 C. Parmesan cheese -- divide


1 Egg


1/2 tsp. Salt


1/2 tsp. Black pepper


3/4 tsp. Dried basil


3/4 tsp. Dried oregano


16 Lasagna noodles


4 1/2 C. Mozzarella cheese -- shredded


Mariana sauce or tomato-Cream sauce as desired


Extra Parmesan cheese


Methods/steps


Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13'; pan, overlapping slightly. Top with 2 c of spinach filling.


Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of Mariana or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)


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Olive Garden's Lasagna





Lasagna strips


=== ALFREDO SAUCE ===


1/2 pound sweet or salted butter


12 ounces heavy cream


freshly-ground white pepper


1 1/2 cups fresh Parmesan -- grate


18 slices mozzarella cheese -- 1/2oz ea


=== RICOTTA MIXTURE ===


1 pint ricotta cheese


2 ounces Romano -- grate


3 ounces mozzarella -- shred


2 tablespoons green onions -- slice


2 teaspoons fresh parsley -- chop


1/2 teaspoon salt


1/8 teaspoon black pepper


1/4 teaspoon dried basil


1/4 teaspoon dried oregano


1 1/4 cups Alfredo Sauce -- cooled


=== VEGETABLE MIXTURE ===


4 cups broccoli florets


2 cups coarsely-chopped carrots


4 cups mushrooms in 1/4'; slices


2 cups diced red bell peppers


1 cup diced green bell pepper


1 cup diced yellow onion


2 cups sliced zucchini


Lay out enough dry lasagna strips in a 9- by 13-inch pan to ensure you have enough to make 3 full layers, with very little overlap on each layer.


Remove the dry strips and cook according to package instructions until barely ';al dente'; and drain.





Alfredo Sauce: Heat water to a boil in the bottom of a double boiler.


Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.





Ricotta Cheese Mixture: Combine all ingredients in a bowl and blend


thoroughly with a rubber spatula. Set aside at room temperature.





Vegetables: Combine all vegetables and mix well.





Assembly: Coat the bottom and sides of a 9- by 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cup of the Ricotta mix evenly over the strips. Top with 8 cups of vegetable mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the vegetable layer. Repeat this layering.


Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mix to finish.





Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed-side down. Bake in a preheated 375 degree oven for about an hour or until the internal temp is 165 degrees.





Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served. This recipe yields 8 servings.


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Chez L.A. Chicken and Asparagus Lasagna


4 lbs. Fresh asparagus


1 lb. Butter


2 C. Flour


2 C. Chablis


4 tsp. Lemon Zest


2 C. Half and Half


2 C. Milk


16 oz. Ricotta Cheese


8 whole Eggs


1 box Lasagna Noodles


9 boneless skinless Chicken Breasts, cooked


1 lb. Mozzarella Cheese


1 lb. Parmesan Cheese


Methods/steps


Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with Pam.


Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.





Marinara Sauce





Ingredients:


1 large onion, chopped fine


1 carrot, grated


1/2 C. Butter


5 ripe Roma Tomatoes, quartered


1/4 C. chopped Fresh Basil Leaves


1 tsp. Salt


1 tsp. Black Pepper


1 to 1 tsp. Sugar


2 C. Chicken Stock





Preparation Instructions:





In a quart sauce pan saut茅 onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.


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Lots of Layers Lasagna (Vegetarian)


Serves 6 to 8





2 8- or 9-ounce packages of lasagna noodles


1 10-ounce package of frozen chopped spinach, thawed


1 14-ounce package of extra-firm tofu


1 teaspoon garlic powder


1 teaspoon onion salt


1 teaspoon basil


1 teaspoon oregano


1 Gimme Lean Sausage Style or 2 cups of dry textured vegetable protein (TVP) with 2 cups of boiling water


4 cups Moo-Free Cheese Sauce


5 cups of tomato sauce


Cook the lasagna noodles according to package instructions. Preheat the oven to 375掳F. Drain and then mash the tofu in a mixing bowl. Add the thawed spinach, garlic powder, onion salt, basil, and oregano.


Cut the Gimme Lean Sausage Style into 1/4-inch slices or, if using TVP, soak it in the 2 cups of boiling water. Lightly oil the bottom of a 9- by 13-inch baking pan or casserole dish. Place 1 layer of noodles on the bottom of the pan and spoon on half of the spinach-tofu mixture. Then pour 1 cup of Moo-Free Cheese Sauce and 1 cup of tomato sauce, making sure the sauces are evenly distributed over the whole pan. Add a second layer of noodles and half of the Gimme Lean slices or 1 cup of the reconstituted TVP. Then pour 1 cup each of the ';cheese'; and tomato sauces. Add a fourth layer of noodles, the rest of the Gimme Lean or TVP, and 1 cup each of the two sauces. Top with a final layer of noodles and the last cup of tomato sauce. Wrap the pan tightly with tin foil and bake for 35 to 45 minutes, until the sauce is bubbling. Then uncover and bake for an additional 5 minutes. Serve warm.


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Vegetable Lasagne


http://www.vegetarian-good-recipes.com/r鈥?/a>


Vegetable Pesto Lasagne


http://www.vegetarian-good-recipes.com/r鈥?/a>


Vegetable Primavera Lasagna


http://www.vegetarian-good-recipes.com/r鈥?/a>


Easy Day Vegetable Lasagna


http://www.vegetarian-good-recipes.com/r鈥?/a>


Eggplant Parmesan Lasagne, For Two


http://www.vegetarian-good-recipes.com/r鈥?/a>Does anybody have a good lasagna recipe?
This lasagna recipe is quick - easy and delicious. You can omit the meat if you like, or make half with meat .. I prefer to make my own sauce, and like to add a little swiss cheese to the mix, and prefer cottage cheese to ricotta. .. but hey, That's what Chef's do ... Enjoy!!





Classic Lasagne





Prep Time: 40 minutes


Start to Finish: 1 hr 45 minutes








For family gatherings, everyone enjoys this old-time favorite. Make it ahead of time and enjoy mingling with family and friends!





Ingredients:








* 16 pieces (about 16 oz.) AMERICAN BEAUTY Lasagne, uncooked


* 1 lb. ground beef


* 3 cups (about 28-oz. jar) spaghetti sauce


* 4 cups (2 lb.) ricotta cheese


* 2 cups (8 oz.) shredded mozzarella cheese, divided


* 1/4 cup grated Parmesan cheese


* 2 eggs


* 1 tablespoon chopped fresh parsley


* 1 teaspoon salt


* 1/4 teaspoon ground black pepper








Instructions:





In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes.


Cook pasta according to package directions; drain. Lay flat on foil to cool.


Heat oven to 350掳F.


In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.


Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.


Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil.


Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings.
I just go simple :





Regular spagetti sauce (however you like it... I like to add spinich, mushrooms and olives!)


A mix of cottage cheese, ricotta cheese, and egg and parm


Noodles (I cook mine first but some don't)


Motzerealla Cheese (sometimes I use a motz/provolone blend)





Layer:


Sauce


Noodles


Cheese Mixture


Motz Cheese


Repeat till the top of your pan





YUMMY
Use fresh mozzerella, and layer with veggies like spnach and zucinni mix goat cheese w/ ricotta cheese great flavor. Its hard to mix up meat lovers w non meat, but maybe make two dishes. I love white lasagnas too, mm love cheese. I add pepperoni, sausage, burger, mix an egg with my ricotta and goat cheese. I love meat, and not big on sauce so i make it cheesey and mix the meat in the sauce itself, the pepperoni in the cheese.
9 lasagna noodles cooked


1 lg can of spaghetti sauce


1 tub of cottage cheese


meat of your choice cooked and crumbled


shredded cheese





Layer this in a 9x11 pan cover with foil and cook for 30 minutes


in a 350 degree oven and it's YUMMY
Mushroom Lasagna -- (Ovo-lacto Vegetarian dish)


================





Note: Those who like their lasagna covered with melted cheese can add


a thin layer of part-skim mozzarella to this dish, and it will still be


low in fat. Farmer's cheese is excellent for baking. If you can't


find it, use cottage cheese and drain off the excess moisture.





1 lb farmer's cheese [or substituted well-drained cottage cheese]


1/2 lb low-fat or part-skim ricotta


2 egg whites


2 Tbsp grated Parmesan


1 Tbsp minced fresh chives


1 Tbsp minced fresh parsley


1/4 tsp freshly ground black pepper


8 oz lasagna noodles, uncooked


1 large onion, minced (1 cup)


1/4 dry red wine


1 1/2 lb mushrooms, cleaned and sliced


4 cups Red Sauce [recipe above]





Puree farmer's cheese, ricotta, egg whites and Parmesan. Blend in


chives, parsley and pepper by hand. In a large pot of lightly salted


boiling water, cook lasagna noodles until just tender but not mushy,


about 10 minutes. Remove noodles with a slotted spoon, dip into cold


water and lay out flat on clean kitchen towels (not paper).





In a skillet, simmer onions in wine for about 5 minutes until very


soft. Stir frequently, but keep the pot covered in between stirrings.


Add mushrooms and cook until they are soft and half their original


volume, about 5 minutes. Drain the vegetables.





Preheat oven to 375 deg F. Combine cheese mixture and all but 1/4 cup


of the mushroom mixture. Spread 2 cups Red Sauce in the bottom of a


9-by-14-inch baking pan. Alternate layers of noodles, cheese, noodles,


cheese, ending with a final layer of noodles. Cover with remaining


sauce. Distribute reserved mushrooms over the top.





Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer.


Remove from the oven and let sit for 10 minutes before cutting.
go to http://www.recipezaar.com/75598... they have the bast recipes!
I usually brown a 50/50 mix of lean ground beef and italian sausage in a skillet and then add it to 2 jars of store bought red sauce, whatever brand you prefer. I ';doctor'; the sauce by adding fresh minced garlic, oregano, onions, mushrooms and other spices as well as a few cans of tomato sauce and a dash of italian salad dressing (sounds odd, but it adds a nice ';kick'; to the flavor and cuts the sweet canned sauce taste).





Grate sharp cheddar cheese, mozzarella and any other kind you like.





Spoon enough of the sauce in the bottom of a pyrex pan to cover it and place a layer of uncooked lasagne noodles on top. More sauce and cheese on that and then layer the noodles, sauce, cheese until the pan is full. Finish with the cheese layer and pour one can of tomato sauce on top if it seems dry or not enough sauce to cover the noodles. Cover with foil and seal the edges tightly. Bake on the middle rack in your oven at 350 til the noodles are done, I think about 2 hours or so.





You can add whatever else you like as far as eggs, cottage cheese, etc. but my kids and my brother like it without those things. I always get rave reviews from guests, so it must not be terrible. lol.





Good luck! Enjoy your dinner party!
jus made this sunday night..


1 1/2 pound pork sauage


1/2 pound cheese brots


1 lg onion chopped


1 bell pepper .chopped


1 pound fresh mushrooms sliced


1 jar [lgest size] pasta sauce


1 pounf small 1% cottage cheese


1 T chives


1 T parsley flakes


1 lg egg


1 8 oz pkg swiss cheese


1 pound sharp cheese


1 1/12 c parmasion cheese


1/2 box lasagna noodles


in lg fryin pan cook an brown sausage add brots and veggies cook an stir bout 10 min drain any liquids.. add pasta sace.. mix cottage cheese chives an parsley an egg set aside mix all other cheeses together set aside in 13 x 9 glass bakin dish first spray with cookin spray. cover bottom of dish with meet sauce and then with 1/3 cottage chhese mix then 1/3 noodles an 1/3 cheese mixes keep doin layers endin with cheese ontop. cover with foil. refrigerate overnight bake in 375 over fer 35-45 min remove foil reduce temp to 350 cook 20 min more let rest 20 min befer slicin an eatin fresh fruit salad goes great with this... ice cream too........
Lasagna





Ingredients





(8 servings)





2 tb Oil


2 ea Slices chopped bacon


2 ea Cloves crushed garlic


1 ea Chopped onion


1 1/2 lb Lean ground beef


1/2 lb Chopped salami


1/2 ts Sweet basil


1 tb Chopped parsley


2 ea 5 1/2 oz cn tomato paste


2 c Canned tomatoes


1/2 lb Mushrooms


1/2 c Water


2 ts Salt


1/4 ts Pepper


1/2 lb Mozzarella cheese


2 ea Beaten eggs


1/2 c Grated Parmesan cheese


1/2 lb Cooked lasagna noodles


8 oz Cottage cheese








Instructions





Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the garlic. Add ground beef, salami, basil, and parsley. Brown well. Add tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour or until very thick. Season to taste with salt and pepper. Preheat oven to 375F. Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in the bottom of dish. Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with sauce and a layer of mozzarella. Bake for 30 min. Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.











Mexi Corn Lasagna





Ingredients





(6 servings)





1 lb Ground beef


17 oz Can whole kernel corn, drained


15 oz Can tomato sauce


1 c Picante sauce


1 tb Chili powder


1 1/2 ts Ground cumin


16 oz Carton low fat cottage cheese


2 Eggs, slightly beaten


1/4 c Parmesan cheese


1 ts Dried oregano


1/2 ts Garlic salt


12 Corn tortillas, divided


1 c Shredded cheddar cheese (4 oz)








Instructions





Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving.
go to http://www.recipezaar.com/75598 they have the bast recipes!