Lasagna recipes any good ones?

This year, like every year, my mother makes lasagna. It will probably be the same one like every year so I've decided to ask people for Truly original recipe for lasagna. Try to keep the recipe from sea food and strawberries. And keep it healthy too.Lasagna recipes any good ones?
Fresh Fruit Breakfast Lasagna [serves 8; 1hr 10min]





1 1/2 cups milk


1 cup all-purpose flour


2 eggs


1 tablespoon vegetable oil


1/2 teaspoon almond extract


2 tablespoons white sugar





1/2 (3.4 ounce) package instant vanilla pudding mix


1 cup orange juice


1/2 cup sour cream


2 cups sliced fresh strawberries


2 bananas, sliced


1 cup fresh blueberries





1 cup whipped cream





To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.


To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.


Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.


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Apple Lasagna [serves 8; 1hr]





8 lasagna noodles


2 cups shredded Cheddar cheese


1 cup ricotta cheese


1 egg, lightly beaten


1/4 cup white sugar


1 teaspoon almond extract


2 (20 ounce) cans apple pie filling





6 tablespoons all-purpose flour


6 tablespoons brown sugar


1/4 cup quick cooking oats


1/2 teaspoon ground cinnamon


1 pinch ground nutmeg


3 teaspoons margarine





1 cup sour cream


1/3 cup packed brown sugar





Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.


In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.


In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.


Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.


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Seafood Lasagna [serves 12; 2 hrs]





1 (16 ounce) package lasagna noodles


2 tablespoons olive oil


1 clove garlic, minced


1 pound baby portobello mushrooms, sliced


2 (16 ounce) jars Alfredo-style pasta sauce


1 pound shrimp, peeled and deveined


1 pound bay scallops


1 pound imitation crabmeat, chopped


20 ounces ricotta cheese


1 egg


black pepper


6 cups shredded Italian cheese blend





Preheat oven to 350 degrees F (175 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.


Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.


In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.


Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.Lasagna recipes any good ones?
It's not easy making a healthy Lasagna unless you do a veggie lasagna....yuk!! Here is my best recipe for a ';healthy lasagna';.





1 lb ground turkey


1 lb turkey sausage


Basil


Oregano


Garlic


chopped onion


salt


Whole wheat lasagna noodles (may be a little hard to find)


Low fat ricotta cheese


Low fat shredded Mozzarella cheese


Marinara





In a skillet brown your ground turkey with your onion and spices, also in a different skillet cook your turkey sausage. When all is browned a cooked, cut up the sausage into 1/4'; slices, mix with the ground turkey. Add enough marinara so that it covers the meat but is not soupy, simmer 10 minutes. Taste....add more spices if needed....you will need to add spices, so spice to taste.





While simmering cook the lasagna noodles, lay flat, let cool. You could use the no boil noodles, but I don't care for them.





In a lasagna pan put a ladle of marinara on the bottom and start layering. Noodles, meat mix, ricotta, mozzarella. When you have 3 layers top with noodles, mozzarella, and plain marinara. Cover with foil Bake at 350 for about 40 minutes. Uncover and bake another 15 minutes.
I've made this lasagna...my hubby is a huge fan of spinach and proscuitto, so this was a dream come true for him. Try using part skim ricotta cheese. It cuts alot of fat out of the recipe. I also double the recipe, and bake it in a 13x9 pan.





***Spinach and Proscuitto Lasagna***





Serves 4


2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry


1 1/2 cups part-skim ricotta


1 garlic clove, minced


Coarse salt and ground pepper


2 1/2 cups jarred tomato sauce


4 ounces thinly sliced prosciutto, finely chopped


6 no-boil lasagna noodles


1 cup shredded part-skim mozzarella (4 ounces)





Directions


Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside. In another medium bowl, stir together tomato sauce and prosciutto.


In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.





Helpful Hint


It's important to squeeze the thawed spinach dry, or the lasagna may be watery.





This is also a good one....





***Lasagna Primavera***





Serves 8


1/4 cup olive oil, plus more for foil


1/2 cup all-purpose flour


2 garlic cloves, minced


6 cups whole milk


2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry


1 package (10 ounces) frozen peas


1 red or yellow bell pepper, diced


1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced


Coarse salt and ground pepper


1 container (15 ounces) part-skim ricotta (about 2 cups)


1 large egg


1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)


1 pound part-skim mozzarella, shredded


1 cup grated Parmesan





Directions


Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, peppers and carrots; season with salt and pepper. Set sauce aside.


In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.


In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.


Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.
Ultimate Lasagna





2 pound dried lasagna noodles


Extra-virgin olive oil


2 pounds ground beef


2 pound ground Italian sausage


1 onion, chopped


2 cloves garlic, sliced


3 carrots, chopped


2 stalks celery, chopped


2 tablespoons chopped fresh basil


1/4 cup finely chopped Italian flat-leaf parsley


1 tablespoon chopped oregano leaves


2 tablespoons all-purpose flour


2 cups red wine


2 (28-oze) cans tomatoes (recommended: San Marzano)


3 tablespoons heavy cream


1 teaspoon ground cinnamon


2 quarts ricotta cheese, (2 containers)


2 eggs, lightly beaten


1/2 cup grated Parmesan


Kosher salt and freshly ground black pepper


1 pound mozzarella cheese, shredded


Grated Parmesan and mozzarella, for topping





Preheat oven to 350 degrees F. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.


Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.


In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.


To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.





--Tyler Florence



Ingredients


Cooking spray


12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)


1 cup sour cream (regular or low-fat)


1 cup shredded Monterey Jack cheese (regular or low-fat), divided


1 cup shredded Cheddar (regular or low-fat), divided


1/2 cup mild, medium or hot salsa


1 (4-ounce) can chopped green chiles


2 tablespoons chopped fresh cilantro leaves


1 teaspoon ground chili powder


1/4 teaspoon cayenne pepper, or to taste


8 (6-inch) corn tortillas, cut into 6 wedges


Directions


Preheat oven to 350 degrees F.





Coat an 11 by 7-inch baking pan with cooking spray.





In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.





Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.





Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.





To reheat, bake in a preheated 375 degree F oven for 15 minutes



My best friend gave me an awesome recipe site that only works in English speaking countries though: http://recipestoolbar.com. You type what you want to know about food, and great recipes will come out instantly. You just have to download it. It's free and safe then you can use the rest of your life. Try it! Have fun cooking. I hope this will help.