Lasagna Recipes Please?

I had dinner at a friend's last night and she served lasagna. It was delicious, but unlike any lasagna I have eaten in the past. She had egg whites in her recipe. It was her mother's recipe and she had grown up with egg in lasagna as normal. So, I have been missing out. How about you guys? If you have a prized lasagna recipe you would like share, with or without egg, I would love to see themLasagna Recipes Please?
';It takes a little work, but it is worth it.';











INGREDIENTS (Nutrition)


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


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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.





good luck and hope u like itLasagna Recipes Please?
I always use the recipe on the box of American Beauty Lasagna noodles! Have you tried the cannoli? or the giant shells? also excellent.
noodle, butter, meat, cheese and salt %26amp; pepepr
Here's my favourite. My family's been making this one for over 15 years and everytime I make it for guests I'm asked to share the recipe. It's vegetarian, but you could easily add some ground meat to the sauce.








Vegetarian Lasagne





Sauce:


5 cloves garlic, crushed


3/4 cup chopped onion


2 tbsp olive oil


1 medium zucchini, finely chopped or sliced


1 cup sliced mushrooms


1 bell pepper, any colour, chopped


6-8oz washed spinach (optional)


1 can (28oz.) plum tomatoes, whole, with juice


2 cups basic pasta sauce or pureed tomatoes


1 tbsp brown sugar


3 tsp basil (dried)


3 tsp oregano (dried)


2 bay leaves


Salt %26amp; pepper to taste





Filling:


3 eggs, slightly beaten


2 ½ cups cottage or ricotta cheese


2 tsp parsley


5 tbsp parmesan cheese


Salt to taste


1/4 tsp fresh ground pepper





+ Approx. 8-10 “oven-ready” lasagne noodles


+ 3-4 cups grated mozzarella cheese








STEPS:


1 / The Sauce:





In a medium sauce pan, heat oil. Sauté garlic %26amp; onions until soft.


Add zucchini, mushrooms %26amp; bell pepper and cook until soft.


Stir in can of tomatoes (break the tomatoes up a little), sauce, brown sugar, basil, oregano, bay leaves, salt %26amp; pepper (and spinach, if desired).


Cover and cook on Med-High heat until sauce boils.


Reduce heat to look and cook (with lid partially off to allow some reduction - you don't want it too watery), and let cook another 10-15 minutes. Remove from heat and let stand for 10 minutes more.





2 / The Cheese Filling:


In a medium bowl, beat the eggs slightly.


Now mix in the cottage cheese, parsley, parmesan, and salt %26amp; pepper.





3 / Building the Lasagne:


Preheat the oven to 375º F.


In a large lasagne pan, spread a thin layer of sauce.


Lay down one layer of lasagne noodles, breaking pieces if necessary to cover the width of the pan.


Cover the noodles with half of the cheese mixture and one third of the mozzarella.





Add another layer of sauce, noodles, %26amp; the remainder of the cheese mixture, and another 1/3 of the mozzarella, reserving 1/3 of the mozzarella for later.





Cover the pan with foil and bake at 375º for 35 minutes.





Remove from oven and top with the remaining mozzarella cheese, or enough to cover the surface well. Replace the foil and let stand on counter for 10-15 minutes before cutting.








ENJOY!