Does anyone have a lasagna recipe?

Your own that you wouldn't mind sharing?Does anyone have a lasagna recipe?
White Cheese Chicken Lasagna





INGREDIENTS:


9 lasagna noodles


1/2 cup butter


1 onion, chopped


1 clove garlic, minced


1/2 cup all-purpose flour


1 teaspoon salt


2 cups chicken broth


1 1/2 cups milk


4 cups shredded mozzarella cheese, divided


1 cup grated Parmesan cheese, divided


1 teaspoon dried basil


1 teaspoon dried oregano


1/2 teaspoon ground black pepper


2 cups ricotta cheese


2 cups cubed, cooked chicken meat


2 (10 ounce) packages frozen chopped spinach, thawed and drained


1 tablespoon chopped fresh parsley


1/4 cup grated Parmesan cheese for topping





DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.





Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.





Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.





Bake 35 to 40 minutes in the preheated oven.








Cajun Chicken Lasagna





INGREDIENTS:


1 (16 ounce) package lasagna noodles


1 pound andouille sausage, quartered lengthwise and sliced


1 pound skinless, boneless chicken breast halves - cut into chunks


2 teaspoons Cajun seasoning


1 teaspoon dried sage


1/2 cup chopped onion


1/2 cup chopped celery


1/4 cup chopped red bell pepper


1 tablespoon finely chopped garlic


2 (10 ounce) containers Alfredo Sauce, divided


1 1/2 cups shredded mozzarella cheese


1/2 cup grated Parmesan cheese





DIRECTIONS:


Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.





In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.





Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.





Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.Does anyone have a lasagna recipe?
Lasagna is a great dish to experiment with. You can add all sorts of stuff, depending on what you like. I've always used the noodles you have to boil first, but I recently tried the no bake lasagna noodles that you get in the refrigerator section and I loved them. One package makes a 9x13 pan.





Cook about half a pound of italian sausage and drain off the grease. Saute a chopped onion and a couple of cloves of garlic in a little olive oil until the onions are soft. Stir in whatever vegetables you have - I like shredded carrots, zucchini and/or yellow squash, red/green/yellow peppers, etc. - and stir that around until the veggies are mostly cooked. Add a big can of whole tomatoes (just the tomatoes, not the juice) and break up the tomatoes. Sprinkle in some dried basil or italian seasoning, if you have it.





If you like, defrost a couple of boxes of frozen chopped spinach while the veggie are cooking. Squeeze out all the water you can - you don't want it to be soggy.





Mix a container of ricotta cheese with some shredded parmesan cheese and an egg yolk.





Preheat the oven to 350 degrees. Spray the pan with cooking spray, then put just a little of the tomato juice in the bottom of the pan so it makes a thin layer. Put down a couple of the lasagna noodles, then a layer of the vegetables, then a layer of spinach. Sprinkle on a little shredded mozzarella, then a layer of ricotta. The easiest way to put the ricotta on is to spread it on the back of the next layer of noodles. Put the next layer of noodles ricotta-side-down on the spinach. Repeat the layering, ending with a layer of noodles. Generously sprinkle it with shredded mozzarella cheese and bake it for about 40 minutes. Let it sit for 5 - 10 minutes before serving so it solidifies a little.





I made this the other night, and even my anti-vegetable brother had seconds. He didn't even complain about the spinach.
Luigi Lasangna recipe:


4 16 oz cans of ground, peeled, crushed and concentrated tomato


2 Tomato cans of water


1 Cup of good red wine


2 Beef bullion cubes


1 Pound of beef, pork or veal scrap (A mixture of all three is best. Ask your butcher.)


2 carrots peeled and cut into four pieces


2 celery stalks cut into four pieces


1 Spanish onion peeled and cut in half


陆 cup 10% olive oil


1 tablespoon kosher salt


陆 tablespoon black pepper


1 Tablespoon granulated garlic








In a large, heavy bottomed stock pot first put the oil on a medium to high heat. Then add the meat scrap and let it brown well on all sides. Once meat is browned and almost crunchy add the celery, onion and carrot. Keep stirring with a long wooden spoon as the vegetables sweat. After about five minutes add the wine and the bullion. Turn down the heat to simmer and stir well making sure that the acid from the wine cleans all of the caramelized meat from the meat off the bottom of the pan. Now add the tomatoes, water and seasoning. Let simmer for two and one half to three hours, making sure to stir occasionally so that the bottom of the pan does not burn. When finished remove the celery, onion, carrot and meat scrap and discard. This sauce may be prepared up to four days ahead and will definitely taste better the next day.
Easy Lasagna


8 ounces lasagna noodles


1 pound lean ground beef


1/2 cup chopped onion


8 ounces mushrooms, optional


1 jar (about 16 ounces) spaghetti sauce, your favorite


1 teaspoon garlic powder


1/2 teaspoon salt


1 teaspoon dried leaf oregano, crumbled


1/2 teaspoon dried leaf basil, crumbled


1 1/2 cups ricotta cheese


2 cups shredded Monterey Jack cheese


3/4 cup grated Parmesan cheese











Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.
The simplest and most straightforward is to just layer (in order):





spaghetti sauce (add about 1 c. water to each 2-3 c. sauce)


lasagna noodles


ricotta cheese


sprinkle of mozzarella cheese





Repeat until the baking dish is almost full and top with more sauce. Let it sit for the noodles to soften for 30 min., then cook until it is hot and bubbling. Yum!!





(You *don't* need to use special ';no boil'; noodles--just add the extra water to the sauce as I said above, and they'll cook just fine!)
uh..........................no
i'll give you the easiest lasagna recipe......boil some pasta, put them in a pan or something and then add on them everything you like: salami, cheese, sausages......and so on.......then put it in the oven until it's done.....it will be the tastiest lasagna you've ever eaten. bon apetit !
i think this URL will give you satisfying answer:


http://www.bbc.co.uk/food/glossary/l.shtml?lasagne
yes.. but it is a seceret