Good lasagna recipes...anyone?

World's Best Lasagna --








INGREDIENTS


1 pound sweet Italian sausage


3/4 pound lean ground beef


1/2 cup minced onion


2 cloves garlic, crushed


1 (28 ounce) can crushed tomatoes


2 (6 ounce) cans tomato paste


2 (6.5 ounce) cans canned tomato sauce


1/2 cup water


2 tablespoons white sugar


1 1/2 teaspoons dried basil leaves


1/2 teaspoon fennel seeds


1 teaspoon Italian seasoning


1 tablespoon salt


1/4 teaspoon ground black pepper


4 tablespoons chopped fresh parsley


12 lasagna noodles


16 ounces ricotta cheese


1 egg


1/2 teaspoon salt


3/4 pound mozzarella cheese, sliced


3/4 cup grated Parmesan cheese











DIRECTIONS


In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.


Preheat oven to 375 degrees F (190 degrees C).


To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.


Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.








http://allrecipes.com/Recipe/Worlds-Best鈥?/a>Good lasagna recipes...anyone?
Mushroom and Spinach Lasagna





Makes 6 servings


Prep: 35 minutes


Cook: 1 hour 30 minutes





Ingredients


3 large onions (1-3/4 lbs.)


1 pound fresh spinach, trimmed and rinsed (12 cups)


2 tomatoes, seeded and diced (2 cups)


6 ounces mushrooms, chopped (2 cups)


4 cloves garlic, chopped


1 cup cottage cheese


1/2 cup (2 oz.) shredded nonfat mozzarella cheese


1/4 cup julienned fresh basil


1 tablespoon chopped fresh parsley


Salt


Freshly ground black pepper


6 dried lasagna noodles, cooked according to package directions


Tomato and Roasted-Pepper Sauce (see recipe below)





Directions


1. Heat oven to 450 degree. Place onions in 13x9x2-inch nonstick baking pan and roast 55 to 60 minutes or until tender. Cool. Peel and chop.


2. Reduce oven temperature to 350 degree F. Cook spinach in skillet with the water clinging to its leaves over medium-high heat until wilted. Drain in colander, pressing to remove excess moisture. Chop coarsely.


3. Combine roasted onions, tomatoes, mushrooms, and garlic in large nonstick skillet; cook, stirring frequently, over medium-high heat until liquid is evaporated, 15 minutes. Cool. Stir in cottage cheese, mozzarella, basil, parsley, salt, and pepper to taste.


4. Arrange 2 noodles in 8-inch square glass baking dish. Layer with half the spinach, then half the tomato mixture, another 2 noodles, remaining spinach and tomato mixtures and remaining noodles. Cover and bake 30 to 35 minutes or until hot in center.Serve with Tomato and Roasted-Pepper Sauce. Makes 6 servings.


Tomato and Roasted-Pepper Sauce:: Heat oven to 450 degree F. Place 1 large onion (about 8 to 10 oz.) and 1 head garlic in 8-inch square nonstick baking pan and roast 25 to 35 minutes or until garlic is tender. Remove garlic; roast onion 30 minutes more. Cool. Meanwhile, roast 2 red bell peppers directly on gas or electric burner over medium-high heat, turning until charred all over. Transfer to bowl, cover and steam just until cool enough to handle. Peel, seed, and chop bell peppers. When onion is cool enough to handle, peel and chop. Squeeze 2 garlic cloves from head and chop (reserve remaining garlic for another use). Combine roasted onion; garlic; bell peppers; 2 large tomatoes (1 lb.), seeded and chopped; 1/2 cup vegetable broth; 2 tablespoons julienned fresh basil; 1/2 teaspoon balsamic vinegar and 1/8 teaspoon red pepper sauce in food processor. Process until smooth. Season with salt and black pepper. Makes 2-1/2 cups.Good lasagna recipes...anyone?
SOUR CREAM LASAGNA





1 (8 oz.) pkg. medium noodles


1 lb. ground beef


2 (8 oz.) cans tomato sauce


1 tsp. salt


1/8 tsp. pepper


1/4 tsp. garlic salt


1 c. cottage cheese


1 c. sour cream


3/4 c. shredded cheddar cheese





Cook noodles according to directions and drain. Brown meat. Stir in tomato sauce, salt, pepper, garlic. Simmer 5 minutes. Combine noodles, cottage cheese, and sour cream. In 2 quart casserole alternate layers of noodle mixture and meat mixture starting with noodles. Top with cheddar cheese. Bake at 350 degrees for 20 to 25 minutes. Serves 8.




















Speedy Spinach Lasagna (Great 1-Dish Meal)





Ingredients:





1 pkg. spaghetti sauce mix


1 can tomato paste (6 oz.)


1 can tomato sauce (8 oz.)


1 3/4 cup cold water


2 eggs


1 15oz container Ricotta cheese


1/2 tsp. salt


1 pkg. frozen chopped spinach (10 oz.), thawed and drained


1/2 lb. sliced mozzarella cheese--


1/2 lb. uncooked lasagna noodle, broken in half





Instructions:


Empty spaghetti sauce mix into saucepan, add tomato paste, tomato sauce and


water. Heat, stirring until well blended. Remove from heat. Beat eggs


in a large bowl and add Ricotta cheese, spinach, salt and 1/4


cup Parmesan cheese. Lightly grease bottom of


13x9x2-inch baking dish; cover with a little sauce. Layer noodles, half of


the cheese-spinach mixture, half of the mozzarella cheese, and half of the


tomato sauce. Repeat layers, ending with tomato sauce. Sprinkle with 1/4


cup Parmesan cheese. Cover dish with a lightly greased sheet of aluminum foil and bake in preheated 350 degree oven for


60 minutes or until noodles are tender. Let stand 10 minutes before cutting


into squares and serving.


Serves 8

















7 CHEESE LASAGNA





3 lbs. hamburger


1 onion, diced


8 oz. mushrooms, sliced


1/2 c. green pepper, diced


1 pkg. taco seasoning


2 tbsp. basil


2 tsp. oregano


1 lg. can (18 oz.) tomato paste


3 tsp. Lawry's seasoning salt


12 oz. shredded cheddar cheese


12 oz. shredded Mozzarella cheese


8 oz. shredded colby cheese


8 oz. shredded Monterey Jack cheese


1/2 c. grated Parmesan cheese


15 oz. tub Ricotta cheese


16 oz. dry curd cottage cheese


9 lasagna noodles





Brown hamburger; drain. Add onion, mushrooms, green pepper, taco seasoning, basil, oregano, tomato paste and dry curd cottage cheese. Mix well. Mixture should be dry. Cook lasagna noodles per package directions. Drain. In 9';x13'; pan, layer as follows:


1. 3 tbsp. meat mixture





2. 3 noodles





3. spread 1/2 of Ricotta cheese





4. 1/2 of meat mixture





5. 1/3 of shredded or grated cheeses





6. 3 noodles





7. 1/2 of Ricotta cheese





8. 1/2 of meat mixture





9. 1/3 of shredded or grated cheeses





10. 3 noodles





11. 1/3 of shredded or grated cheese





Cover with tin foil. Bake at 350 degrees for 1 1/2 hours or until heated thoroughly.




















Taco Lasagna


2 pounds ground beef


2 envelopes taco seasoning mix


4 cloves pressed garlic or 1 teaspoon garlic powder


1/2 teaspoon cayenne pepper


1 1/2 cups water


1 tablespoon cornmeal


20 to 24 flour or corn tortillas


1 (24 ounce) jar salsa


1 cup sliced onions


16 ounces sour cream mixed with


1 tablespoon chili powder


3 cups shredded Monterey jack cheese, divided


3 cups shredded Cheddar cheese, divided





Preheat oven to 375 degrees F.





In large saucepan, cook ground beef until brown, and drain well. Add taco seasoning packets, garlic cayenne pepper and water. Simmer uncovered for 10 minutes. Set aside.





Sprinkle cornmeal in bottom of a 13 x 9-inch baking pan. Place 6 tortillas in the bottom of pan, overlapping and extending a little up the sides of the pan. Layer in the following order:





1 cup salsa


1/2 of the meat mixture( about 2 cups)


1/2 of the onions


1 cup of the sour cream mixture


2 cups of combined cheeses





Repeat layering, starting with the corn, 6 tortillas, salsa, meat, onions, sour cream mixture and 2 cups of cheese. Bake for 40 minutes.





Remove from oven and sprinkle with any remaining cheese. bake an addtional10 minutes or until cheese is melted. Let stand at least 10 minutes before serving.





Chop lettuce and tomatoes, and put over top at serving time with choice of hot or mild taco sauce. This is even better reheated as flavors mingle. This can also be frozen in airtight containers.





Yields 10 to 12 servings