Your favorite lasagna recipes?

i haven't made lasagna in years i'm doing it tomorrow night for my parents. i have the basics and some cool ideas but i want to here from you foodies:)





i'm definitely using onion, garlic, bell peppers, spinach and mushrooms roasted in the oven to bring out the flavor in balsamic and olive oil then into the food processor and into the sauce, tomatoes and wine. hmmm i need more!Your favorite lasagna recipes?
I just had to let you know that your questions are making me hungry! You're probably gonna laugh or disagree with my answer since you're a chef but I gotta admit that Stouffer's actually has some pretty good tasting lasagna. lol Btw, your recipe sounds delicious. :)Your favorite lasagna recipes?
I was thinking you might want to make 2 different kinds.Lasagna freezes well.


When I make this I add more seafood(but it has plenty in it as is).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...


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Had to come back and add this...save this for another time...mom might not like it...but it's good.


Mexican Lasagna


Ingredients


1 1/2 lb. ground beef


1 1/2 tsp. ground cumin


1 Tbsp. chili powder


1/4 tsp. garlic powder


1/4 tsp. red pepper


1 tsp. salt or to taste


1 tsp. pepper


1 can tomatoes (16oz.)


10-12 corn tortillas


2 cups small curd cottage cheese


1 cup grated Monterey Jack cheese


1 egg


1/2 cup cheddar cheese, grated


2 cups lettuce, shredded


1/2 cup tomatoes, chopped


3 green onions, chopped


1/4 cup black olives, sliced


Directions


Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder,


red pepper, salt, pepper and tomatoes; heat through. Cover bottom and sides


of 9x13 inch baking dish with tortillas. Pour beef mixture over tortillas;


place a layer of tortillas over meat mixture and set aside.combine cottage


cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350


degrees F for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese,


lettuce, tomatoes, green onions, and olives diagonally over top.
I have not tried this recipe, but it sounds good...





Vegetable Lasagna Recipe (like the Olive Garden)





INGREDIENTS:


Alfredo Sauce


8 ounces butter


1 1/2 cup whipping cream


freshly ground white pepper


1 1/2 cups fresh grated Parmesan cheese .


18 slices mozzarella cheese


.


Ricotta Mixture:


2 cups ricotta cheese


1/3 cup grated Parmesan cheese


3/4 cup shredded mozzarella


2 tablespoons sliced green onions


2 teaspoons minced fresh parsley


1/2 teaspoon salt


1/8 teaspoon black pepper


1/4 each teaspoon dried leaf basil and oregano


1 1/2 cups prepared Alfredo sauce


.


Vegetables


2 cups chopped carrots


4 cups sliced mushrooms


1 cup chopped onion


1 tablespoon butter


2 cups chopped or sliced red bell peppers


1 cup chopped or sliced green bell pepper


2 cups sliced zucchini


4 cups broccoli florets


lasagna strips





PREPARATION:


Lay out enough dry lasagna strips in a 9x13 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 just tender; drain.





Alfredo Sauce


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





Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.





Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.





In a heavy skillet, saut茅 mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.


Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.


Grease or 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掳 oven for about an hour or, until the internal temp registers 165掳 on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.


Serves 8.


http://southernfood.about.com/od/copycat鈥?/a>
Rather than the normal ';Bechemel';sauce. I like to use cheese sauce instead. It does make the Lasagne more rich but the flavour is delicious........Good luck with your evening.





Sounds like your a good cook so I'm sure your parents will enjoy.





Have fun....................x
I made lasagna last weekend, I found the recipe on www.thepioneerwomancooks.com. If you've never heard of this website I recommend you check it out! The lasagna is called ';The Best Lasagna Ever'; So I thought yeah right everyone claims to have the best recipe. But after reading some of the hundreds of reviews I gave it a try. I was blown away by this lasagna! You'll find the simplest of ingredients in this recipe, nothing fancy, but I'll never make it any other way again! So robust in flavor and melt in your mouth delicious! My whole family loved it! Oh, and she explains everything step by step with photos, on top of all that she's hilarious!





Here is the link, I hope you try it out.


http://thepioneerwomancooks.com/2007/06/鈥?/a>
I have only ever used the same recipe from the Edmond's cookbook (a New Zealand thing) and 4 people have said its the best theyve ever tasted :)


So without typing the recipe it has mince (of course), onion, garlic, sweet basil, oregano, tomato paste, canned whole tomatos WITH juice and a teaspoon of sugar. I believe the sugar is the key in this recipe as it makes a very sweet sauce that goes well with the (homemade) cheese sauce and pasta. I up it to 2 teaspoons of sugar. As a personal rule I always add a can of ';four bean mix'; to any minced dish I make as beans are so healthy and they go well in the sauce.
i love playing with that recipe. for the meat you can add taco seasoning to ground beef or use sausage or sausage in combo with pepperoni. chicken works really good too. ill do different add ins like fresh mushrooms or diced tomatoes. theres one i do that i add hot sauce to the tomatoe sauce and top all of it with blue cheese. or you can do a chicken alfredo one. use alfredo sause instead of tomatoe sause and chicken. those precooked noodles work really good too.
I used to make the traditional lasagne with ricotta, eggs etc. I came across a recipe by Jesse Ventura's wife and fell in love with it. I tweeked it a little bit, so here's the end result:





Lasagne





2 lbs hot turkey Italian Sausage, casings removed


1/2 yellow onion, diced


1 28 oz can tomato sauce


1 15 oz can diced tomatos


3 T dried Italian herbs


1/2 tsp fresh ground black pepper


1/4 tsp red pepper flakes (opt.)


1/2 cup chopped fresh basil


1/2 cup good olive oil


1/2 cup red wine


1 T brown sugar


1 16 oz package Velveeta cheese, cut into 1/4 inch slices


2 cups shredded Italian Cheese Blend cheeses


1/2 cup parmesan cheese


16 lasagne noodles, cooked according to the package





In large sauce pan, saute sausage and onion until translucent and cooked thru. Drain. Add tomato sauce, diced tomatos, herbs, peppers, wine, brown sugar and olive oil. Bring to a boil and reduce heat. Simmer for 30 minutes. Cook noodles according to package directions. Place a small spoonful of sauce in bottom of baking dish and top with noodles. Layer accordingly: noodles, sauce, velveeta, shredded cheese and repeat, ending with sauce and cheese. Sprinkle with parmesan and cover. Bake for 45 minutes at 350 degrees. Let sit for 15 minutes before cutting. Serve with green salad, hot french bread with garlic butter.





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Lasagna Alla Bolognese





1lb ground beef


1 16-oz box of lasagna


1 onion, diced, medium sized


2 celery stalks, diced


1 carrot, diced


录 cup Italian parsley, finely chopped


3 tbsp olive oil


2 28-oz cans tomatoes, whole and peeled


陆 stick of butter


录 cup red wine


2录 cups milk


3陆 tbsp flour


Salt and pepper


陆 cup Parmesan cheese, freshly grated





To make the Bolognese tomato sauce:





Take a saucepan and add three tablespoons of olive oil into it. Then add the onion, parsley, celery and carrot and stir-fry them on medium heat for about five minutes. Heat a frying pan until it gets quite hot and then put the ground beef into it and allow it to brown for around three minutes, making sure to stir it frequently. Then, add the wine on it and turn up the heat to high, allowing the wine to evaporate. Next add the meat along with the tomatoes to the stir-fried vegetables, adding pepper and salt to taste. Cover this and allow to cook on low heat for about an hour.





To make the B茅chamel sauce:





Melt the butter in a saucepan on a low flame. Add the flour gradually, mixing continuously so that there are no lumps. Then, add in the cold milk, continuing to stir. Allow this to come to a boil on a medium-to-low heat, keeping on stirring, and cook for about 20 minutes. When the sauce is done, it should not be too thick or too thin. If it is too thick, add some more milk, and if it is too thin, add more of the flour and butter mixture, prepared separately.





To make the pasta:





Cook the lasagna in boiling water until tender, yet firm, and drain it out. Place them on a sheet of wax paper so that they do not stick together.





Assembling and cooking the lasagna dish:





Begin by preheating the oven to 375 degrees. Then, in a greased baking pan, spread a lasagna layer at the bottom, so that each piece just overlaps the next. Next, spread some Bolognese sauce over that, then on top of that spread some B茅chamel sauce. Repeat this layering process until you come to the last two layers, where you need to reverse it so that the tomato sauce is the last layer. Sprinkle the Parmesan cheese over that and bake for about half an hour.





http://www.buzzle.com/articles/best-lasa鈥?/a>


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