Does anyone have an awesome homemade lasagna recipe?

Next weekend my sister, niece and friends are flying out to visit and I would like to make them an out of this world pan of lasagna. I usually make from a jar, but want to make something most special. Skip the sugar, I want an awesome tomato flavor! Something that you have actually tried! One that won't be dry. I want to prepare it a day ahead so all I have to do is pop it in the oven when we get back from our outing.Does anyone have an awesome homemade lasagna recipe?
I was thinking you might want to make 2 different kinds.Lasagna freezes well.


When I make this I add more seafood.I really like it with wilted spinach added.


Buy or make a good rustic bread and serve breadsticks also.





For garlic butter I mix butter with sauteed onions and garlic.Parsley for color.Spread on french bread and pop under broiler.








Shrimp and Scallop Lasagna


12 lasagna noodles


3 tablespoons unsalted butter


1 small onion, finely chopped


2 cloves garlic, minced


3 tablespoons all-purpose flour


2 1/2 cups half-and-half


1 cup grated Romano


1/4-1/2 tsp.dillweed


1/2 teaspoon salt


1/4 teaspoon pepper


3/4 pound sea scallops, cut in half or quartered if very large


3/4 pound medium shrimp, peeled and deveined


1/2 cup grated Parmesan


Mozzarella





Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with





Vegetable oil cooking spray.


In a large pot of boiling salted water, cook the lasagna noodles until they are just





Done, about 8 minutes. Drain and set aside.





Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft,





About 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat,





Stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce





To thicken slightly before adding more. When the sauce has thickened to about the





Consistency of whipping cream, add the cheese and stir well. Add the salt and pepper





And stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp





And cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.





Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover





The bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the





Sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles,





1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the





Remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles;





Just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce.





Top with the Mozzarella and Parmesan.





Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.





Use a candle for your centerpiece and light candle before serving...Does anyone have an awesome homemade lasagna recipe?
an awesome lasagna usually starts with Homemade sauce. Which can take many tries to get the right brand of tomatoes to use (they are all different with sodium and acidity content), and what you add to it, Wine, cheese, basil S%26amp;P.


If you don't want to experiment try using a Victoria brand jar sauce or better yet go to an Italian pork store %26amp; purchase thier homemade sauce.


I use browned crumbled ground turkey, %26amp; pepperoni slices.


purchase Polly-O Ricotta %26amp; Mozzarella (best tasting) and you can even but Ronzoni no boil lasagna noodles.. spray bottom of pan with no stick sprayadd a coating of sauce to cover bottom well, then layer your noodles crumbled meat ricottapepperoni %26amp; shredded mozzarella...do not add sauce at this point. keep layering until the final layer of noodlesadd sauce to top of noodles then finally finish with ricotta %26amp; mozzarella. Cover with Alum foil. Bake at 375 until center is hot(time varies) Place foil on bottom rack to catch any spillage. keep extra sauce on hand for topping off. Don't foget a good crusty hot italian bread!
I bake mine using turkey ground meat. it keeps the juices in and never dries out. I also when using canned jars of sauce. mix it up with some of my own spices and add some brown sugar to make it sweet but taste like tomatoes and people seem to think I make it all from scratch. I also will get block cheese instead of already pre shred cheese and put that all in it along with zuchinni and squash and other veggies and everyone loves it. it depends on how much of stuff you want to add to make an awesome lasagna. hope I helped some with some ideas.
cheesy meat lasagna made over .found at www.goodeatinggoodliving.com. it is a healthy recipe from Kraft. you can use non fat ingredients if you want to . you can also add ricotta cheese in it too. i did it with regular stuff . tastes good.
Lasagna Lite


9 whole wheat lasagna noodles (about 8 oz)


1/2 cup onions, chopped


3 garlic cloves, minced


1 lb ground turkey


1 cup mushrooms, thinly sliced


1 green pepper, deseeded and diced


1 large tomato, diced


3 cups tomato sauce


2 teaspoons oregano


1 teaspoon basil


1 teaspoon dried parsley


1/2 teaspoon fresh ground black pepper


6 cups fresh spinach, chopped


2 cups fat-free ricotta cheese


3 teaspoons dried chives


8 ounces part-skim mozzarella cheese, grated





Preheat oven to 350掳F. Spray a large nonstick frying pan with vegetable cooking spray. Cook onion and garlic for several minutes stirring constantly. Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step). Add the mushrooms and cook for another 2-3 minutes. Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes.


Remove frying pan from heat. While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente. Drain noodles and rinse with cold water and drain. In a bowl, combine ricotta and chives, mix in spinach. Spray a 9x13-inch baking pan with vegetable cooking spray. Arrange 3 lasagna noodles on the bottom of the pan. Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella. Repeat twice with remaining ingredients. Bake for about 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.





I seriously love this stuff! It takes some time, but it is worth it!
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