Red Lentil Lasagna
Ingredients:
鈥?1 large Onion, sliced finely
鈥?3 cloves Garlic, minced
鈥?1 Red chilli, deseeded
鈥?2 stalks Celery, chopped finely
鈥?1/2 cup water
鈥?1 lb Broccoli
鈥?1 small Zucchini
鈥?1/2 lb Mushroom
鈥?1 pint Vegetable broth
鈥?1 cup Red lentils
鈥?1 can Tomatoes
鈥?2 tsp Oregano
鈥?2 tsp basil
鈥?1/2 tsp Salt
鈥?1/2 tsp Pepper
鈥?1/2 cup Corn
鈥?2 tbsp Tomato Paste
鈥?12 sheets Spinach lasagna
鈥?1/4 cup water
鈥?2 tbsp Flour
鈥?1/2 cup Soy milk
鈥?1 clove Garlic
鈥?1/4 tsp Salt
鈥?1/4 tsp Pepper
鈥?3 tbsp Yeast flakes
鈥?1/4 tsp Turmeric
Directions:
Steam onions, garlic, chilli and celery in the half cup of water.
Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree.
In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soy milk whisking to avoid lumps. Add the crushed clove of garlic, some salt and pepper, yeast flakes and turmeric. (This is the cheeze sauce.)
Layer the lentil mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 330 F for 20 minutes.Favorite vegan lasagna recipes?
Try this one out.
INGREDIENTS
2 tablespoons olive oil
1 1/2 cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained
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DIRECTIONS
Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
Preheat the oven to 400 degrees F (200 degrees C).
Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.Favorite vegan lasagna recipes?
USE ZUCHINNI AND SUMMER SQAUSH AND EGGPLANT INSTEAD OF PASTA LAYER IT AS U WOULD PASTA
you mean w/ no cheese?
NOPE!
Thursday, December 24, 2009
Lasagna recipe, or even spinach lasagna?
I have been looking but I think my mom used ricotta, cottage cheese and mozzerella. Does anyone have a recipe like that? Thanks so much!Lasagna recipe, or even spinach lasagna?
Spinach Lasagna
* 1/4 cup butter or margarine
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons salt
* 2 1/2 cups milk
* 2 pkgs. (10 ounces each) frozen chopped spinach, cooked and drained
* 1/2 teaspoon ground mace or nutmeg
* 9 lasagne noodles, cooked
* 1 cup ricotta cheese or creamed cottage cheese
* 2 hard-cooked eggs, sliced
* grated Parmesan cheese
Preparation:
Melt butter in saucepan and stir in flour and salt until smooth and well blended. Gradually add milk; cook and stir until sauce begins to bubble. Continue to cook, stirring constantly, over low heat for 5 minutes. Combine 2 cups of sauce with spinach and mace or nutmeg and set aside. Pour half the remaining sauce into a greased 12x8x2-inch glass baking dish and cover with 3 lasagne noodles. Spread half the spinach mixture over noodles, dot with half the ricotta cheese and slices of 1 egg. Repeat layer of noodles, spinach, cottage cheese and egg. Top with remaining 3 noodles and pour remaining sauce over noodles. Sprinkle with Parmesan cheese and bake in a 375掳 oven for 35 minutes or until hot and bubbly. Let spinach lasagna stand at least 10 minutes before serving.
This spinach lasagna makes 6 servings.
World's Best Lasagna
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
1. 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.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. 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.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Lasagna recipe, or even spinach lasagna?
SPINACH LASAGNA
16 oz ricotta or cottage cheese
16 oz bag shredded Mozzarella
1 jar tomato sauce (any kind)
1 package lasagna noodles
10 oz frozen chopped spinach
1 tsp. dry minced garlic
1 tsp. dry minced onion
Preheat Oven to 350.
Thaw spinach under warm water and strain thoroughly. In mixing bowl, combine ricotta or cottage cheese, half of the shredded Mozzarella, garlic, onion and spinach. Spread a small amount of sauce on the bottom of a 13 x 9 pan; put a layer of dry (Uncooked) lasagna noodles, then a layer of half of the cheese mixture, another layer of sauce, noodles, and mixture; end with a layer of noodles, layer of sauce and rest of shredded cheese. Cover with aluminum foil and bake for 1 hour, removing foil at the last 5 to 10 minutes
Italian Sausage Lasagna
12 lasagna noodles, uncooked
1 pound italian sausage
1 medium onion, chopped
1 clove garlic, pressed
3 tablespoons dried parsley flakes, divided
1 (16 oz) can whole tomatoes, chopped %26amp; undrained
1 (15 oz) can tomato sauce
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dried basil
1 (16 oz) container ricotta cheese
1/4 cup grated parmesan cheese
1 1/2 teaspoons dried oregano
2 cups (8 oz) shredded mozzarella cheese
2 tablespoons grated parmesan cheese
鈥?cook noodles according to package, drain %26amp; set aside.
鈥?remove casings from sausage. Cook sausage, onion %26amp; garlic in large skillet until sausage crumbles; drain.
鈥?stir in 2 tablespoons parsley, tomatoes, tomato sauce, sugar, basil %26amp; salt %26amp; bring to a boil. Reduce heat and simmer 45 minutes or until mixture is slightly thickened, stirring occasionally.
鈥?combine remaining 1 tablespoon parsley, ricotta cheese, 1/4 cup grated parmesan cheese %26amp; oregano; set aside.
鈥?spread 1 cup meat mixture in a lightly greased 13 x 9 x 2 baking dish. Top with 4 noodles, 1 cup ricotta cheese mixture, 2/3 cup mozzarella cheese %26amp; 4 more noodles. Spread remaining ricotta cheese mixture over noodles and top with 1 cup meat mixture, 2/3 cup mozzarella cheese %26amp; remaining 4 noodles. Top with remaining meat mixture and mozzarella cheese; sprinkle with 2 tablespoons parmesan cheese.
鈥?bake at 350 for 45 minutes or until bubbly. Let stand 10 minutes before serving. Serves 6.
Lasagna Alfredo Roll Ups --
INGREDIENTS
8 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees F (190 degrees C).
Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Simple Spinach Lasagna --
INGREDIENTS
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
Here is how I make my lasagna - it takes time but is well worth it:
Lasagna
One recipe Spaghetti Sauce (recipe to follow) or your favorite spaghetti/pasta sauce
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
Cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
Makes 8 servings
Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
Spaghetti Sauce
Ingredients
1 pound bulk Italian sausage - I use a combination of sweet and hot Italian sausage
1 pound lean ground beef
1 pound smoked sausage - I prefer to use beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
2 teaspoons dried Italian seasoning, crushed
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
2 ounces each shredded mozzarella and Provolone cheese
2 tablespoons shredded or grated Parmesan cheese
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
In a large skillet cook the sausage, ground beef, smoked sausage, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Meanwhile, in a 3-1/2- or 4-quart slow cooker or large pot, stir together undrained tomatoes, tomato paste, mushrooms, Italian seasoning, salt, and black pepper. Stir in meat mixture.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or simmer on low on the cooktop for a couple of hours. Stir in sweet pepper and cheeses; simmer until the cheese is melted and incorporated.
WA
I have a Spinach Lasagna recipe:
500g (1 Ib) Fresh spinach lasagne sheets
1/2 cup fresh basil leaves, coarsley chopped
2 tbs fresh breadcrumbs
3tbs pine nuts
2 teaspoons paprika
1 tbs grated parmesan
Roctoa Filling:
750g fresh ricotta
1/2 cup grated parmesan
freshly ground pepper
pinch of nutmeg
Tomato Sauce:
1 tbs olive oil
2 onions, chopped
2 cloves garlic, crushed
800g can crushed tomatoes
1 tbs tomato paste
B茅chamel Sauce:
60g butter
1.2 cup plain flour
2 cups milk
2 eggs, lightly beaten
1/2 cup grated parmesan
Directions:
1) Lightly grease a 25 x 32cm baking dish. Cut the pasta sheets into large pieces and cook, 2-3 at a time, in boiling water for 3 minutes. Drain and spread on damp tea towls until needed.
2) To make Ricota Filling:
Put the ricotta and parmesan cheeses, pepper and nutmeg in a bowl and mix together well. Set aside.
3) To make Tomato Sauce:
Heat the oil in a frying pan, add the onion and cook for about 10 minutes, stirring occasionally, until very soft. Add the garlic and cook for one more minute. Add the tomato and tomato paste and stir until well combined. Stir until the mixture comes to a boil. reduce the heat and simmer uncovered for 15 minutes, or until thickened, stirring occasionally.
4) To make B茅chamel Sauce:
Heat the butter ina small pan. When starting to foam, add the flour and stir for 3 minutes, or until just coloured. Remove from the heat; add the milk gradually, stirring after each addition, then return to the heat and stir until sauce boils and thickens. Remove from the heat and stir in the eggs. Return to moderate heat and stir until almost boiling, but do not boil. Add the cheese and season to taste. Put plastic wrap onto the surface to prevent a skin forming. Preheat the oven to 200C or 400F.
5)Put a layer of lasagne sheets in the dish. Spread with a third of the ricotta filling, sprinke with basil, then top with a third of the tomato sauce. Repeat the layers,finishing with pasta.
6) Pour over B茅chamel Sauce, spread until smooth, then sprinkile with combined breadcrumbs, pine nuts, paprika, and Parmesan. Bake for 45 minutes, or until browned. Leave for 10 minutes before serving. Then, SERVE AND ENJOY! :)
I never could of thought I would be able to type that much. Haha. Hope you try my recipe!
the basic things you need of course is the noodles cheese or cheeses and eggs- you can cook the noodles ahead of time but they have the no boil one out now one pounf of ricotta , mozzerella and grated cheese is what i use plus at least two eggs if you are making a lager amount add more cheeses and eggs the eggs is what hols them toghther. add your sauce to the bottom of a baking dish not to much layer the pan next with the noodles and than some cheese mixure than noodles and than sauce always end the top layer with the nooles and than more sauce on top whwn the noodles are soft and the sauce is hot and bubbly it is down about i hour at 350 temp take out and let set on the stove for about 10 mins and than serve -- you can you spincah noodles if you like , meat if you like but brown the meat and drain the grease it may take a little longer to bake with the meat if you add spinach make sure you defrost it first and drain well before adding the the mixuer it will become to soggy if you dont.palm oil
Spinach Lasagna
* 1/4 cup butter or margarine
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons salt
* 2 1/2 cups milk
* 2 pkgs. (10 ounces each) frozen chopped spinach, cooked and drained
* 1/2 teaspoon ground mace or nutmeg
* 9 lasagne noodles, cooked
* 1 cup ricotta cheese or creamed cottage cheese
* 2 hard-cooked eggs, sliced
* grated Parmesan cheese
Preparation:
Melt butter in saucepan and stir in flour and salt until smooth and well blended. Gradually add milk; cook and stir until sauce begins to bubble. Continue to cook, stirring constantly, over low heat for 5 minutes. Combine 2 cups of sauce with spinach and mace or nutmeg and set aside. Pour half the remaining sauce into a greased 12x8x2-inch glass baking dish and cover with 3 lasagne noodles. Spread half the spinach mixture over noodles, dot with half the ricotta cheese and slices of 1 egg. Repeat layer of noodles, spinach, cottage cheese and egg. Top with remaining 3 noodles and pour remaining sauce over noodles. Sprinkle with Parmesan cheese and bake in a 375掳 oven for 35 minutes or until hot and bubbly. Let spinach lasagna stand at least 10 minutes before serving.
This spinach lasagna makes 6 servings.
World's Best Lasagna
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
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. 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.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. 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.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Lasagna recipe, or even spinach lasagna?
SPINACH LASAGNA
16 oz ricotta or cottage cheese
16 oz bag shredded Mozzarella
1 jar tomato sauce (any kind)
1 package lasagna noodles
10 oz frozen chopped spinach
1 tsp. dry minced garlic
1 tsp. dry minced onion
Preheat Oven to 350.
Thaw spinach under warm water and strain thoroughly. In mixing bowl, combine ricotta or cottage cheese, half of the shredded Mozzarella, garlic, onion and spinach. Spread a small amount of sauce on the bottom of a 13 x 9 pan; put a layer of dry (Uncooked) lasagna noodles, then a layer of half of the cheese mixture, another layer of sauce, noodles, and mixture; end with a layer of noodles, layer of sauce and rest of shredded cheese. Cover with aluminum foil and bake for 1 hour, removing foil at the last 5 to 10 minutes
Italian Sausage Lasagna
12 lasagna noodles, uncooked
1 pound italian sausage
1 medium onion, chopped
1 clove garlic, pressed
3 tablespoons dried parsley flakes, divided
1 (16 oz) can whole tomatoes, chopped %26amp; undrained
1 (15 oz) can tomato sauce
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dried basil
1 (16 oz) container ricotta cheese
1/4 cup grated parmesan cheese
1 1/2 teaspoons dried oregano
2 cups (8 oz) shredded mozzarella cheese
2 tablespoons grated parmesan cheese
鈥?cook noodles according to package, drain %26amp; set aside.
鈥?remove casings from sausage. Cook sausage, onion %26amp; garlic in large skillet until sausage crumbles; drain.
鈥?stir in 2 tablespoons parsley, tomatoes, tomato sauce, sugar, basil %26amp; salt %26amp; bring to a boil. Reduce heat and simmer 45 minutes or until mixture is slightly thickened, stirring occasionally.
鈥?combine remaining 1 tablespoon parsley, ricotta cheese, 1/4 cup grated parmesan cheese %26amp; oregano; set aside.
鈥?spread 1 cup meat mixture in a lightly greased 13 x 9 x 2 baking dish. Top with 4 noodles, 1 cup ricotta cheese mixture, 2/3 cup mozzarella cheese %26amp; 4 more noodles. Spread remaining ricotta cheese mixture over noodles and top with 1 cup meat mixture, 2/3 cup mozzarella cheese %26amp; remaining 4 noodles. Top with remaining meat mixture and mozzarella cheese; sprinkle with 2 tablespoons parmesan cheese.
鈥?bake at 350 for 45 minutes or until bubbly. Let stand 10 minutes before serving. Serves 6.
Lasagna Alfredo Roll Ups --
INGREDIENTS
8 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees F (190 degrees C).
Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Simple Spinach Lasagna --
INGREDIENTS
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
Here is how I make my lasagna - it takes time but is well worth it:
Lasagna
One recipe Spaghetti Sauce (recipe to follow) or your favorite spaghetti/pasta sauce
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
Cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
Makes 8 servings
Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
Spaghetti Sauce
Ingredients
1 pound bulk Italian sausage - I use a combination of sweet and hot Italian sausage
1 pound lean ground beef
1 pound smoked sausage - I prefer to use beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
2 teaspoons dried Italian seasoning, crushed
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
2 ounces each shredded mozzarella and Provolone cheese
2 tablespoons shredded or grated Parmesan cheese
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
In a large skillet cook the sausage, ground beef, smoked sausage, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Meanwhile, in a 3-1/2- or 4-quart slow cooker or large pot, stir together undrained tomatoes, tomato paste, mushrooms, Italian seasoning, salt, and black pepper. Stir in meat mixture.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or simmer on low on the cooktop for a couple of hours. Stir in sweet pepper and cheeses; simmer until the cheese is melted and incorporated.
WA
I have a Spinach Lasagna recipe:
500g (1 Ib) Fresh spinach lasagne sheets
1/2 cup fresh basil leaves, coarsley chopped
2 tbs fresh breadcrumbs
3tbs pine nuts
2 teaspoons paprika
1 tbs grated parmesan
Roctoa Filling:
750g fresh ricotta
1/2 cup grated parmesan
freshly ground pepper
pinch of nutmeg
Tomato Sauce:
1 tbs olive oil
2 onions, chopped
2 cloves garlic, crushed
800g can crushed tomatoes
1 tbs tomato paste
B茅chamel Sauce:
60g butter
1.2 cup plain flour
2 cups milk
2 eggs, lightly beaten
1/2 cup grated parmesan
Directions:
1) Lightly grease a 25 x 32cm baking dish. Cut the pasta sheets into large pieces and cook, 2-3 at a time, in boiling water for 3 minutes. Drain and spread on damp tea towls until needed.
2) To make Ricota Filling:
Put the ricotta and parmesan cheeses, pepper and nutmeg in a bowl and mix together well. Set aside.
3) To make Tomato Sauce:
Heat the oil in a frying pan, add the onion and cook for about 10 minutes, stirring occasionally, until very soft. Add the garlic and cook for one more minute. Add the tomato and tomato paste and stir until well combined. Stir until the mixture comes to a boil. reduce the heat and simmer uncovered for 15 minutes, or until thickened, stirring occasionally.
4) To make B茅chamel Sauce:
Heat the butter ina small pan. When starting to foam, add the flour and stir for 3 minutes, or until just coloured. Remove from the heat; add the milk gradually, stirring after each addition, then return to the heat and stir until sauce boils and thickens. Remove from the heat and stir in the eggs. Return to moderate heat and stir until almost boiling, but do not boil. Add the cheese and season to taste. Put plastic wrap onto the surface to prevent a skin forming. Preheat the oven to 200C or 400F.
5)Put a layer of lasagne sheets in the dish. Spread with a third of the ricotta filling, sprinke with basil, then top with a third of the tomato sauce. Repeat the layers,finishing with pasta.
6) Pour over B茅chamel Sauce, spread until smooth, then sprinkile with combined breadcrumbs, pine nuts, paprika, and Parmesan. Bake for 45 minutes, or until browned. Leave for 10 minutes before serving. Then, SERVE AND ENJOY! :)
I never could of thought I would be able to type that much. Haha. Hope you try my recipe!
the basic things you need of course is the noodles cheese or cheeses and eggs- you can cook the noodles ahead of time but they have the no boil one out now one pounf of ricotta , mozzerella and grated cheese is what i use plus at least two eggs if you are making a lager amount add more cheeses and eggs the eggs is what hols them toghther. add your sauce to the bottom of a baking dish not to much layer the pan next with the noodles and than some cheese mixure than noodles and than sauce always end the top layer with the nooles and than more sauce on top whwn the noodles are soft and the sauce is hot and bubbly it is down about i hour at 350 temp take out and let set on the stove for about 10 mins and than serve -- you can you spincah noodles if you like , meat if you like but brown the meat and drain the grease it may take a little longer to bake with the meat if you add spinach make sure you defrost it first and drain well before adding the the mixuer it will become to soggy if you dont.
I need a good lasagna recipe for my picky husband?
Hi there I need a good lasagna recipe for y husband, he loves lasagna but there are a few conditions to that love and i am not the best ';dash of this dash of that'; cook, i prefer to have a recipe. Its cant have italian sausage or weird cheeses and its cant have a sweet flavour to it (sounds pretty boring to me but i need to make it lol) anyways I would appreciate any help i can get.
Thanks!I need a good lasagna recipe for my picky husband?
This lasagna is awesome. Just leave out the Italian sausage but double the ground meat. Also reduce the sugar to just 1/2 teaspoon. You wont taste the sweetness from the sugar but it will take the bite of of the acid from tomato sauce. Enjoy!
http://www.easy-groundmeat-recipes.com/B鈥?/a>I need a good lasagna recipe for my picky husband?
This lasagna uses homemade noodles, which results in a lighter dish, but dried noodles will work fine.
You can make the sauce ahead of time 鈥?and the whole thing freezes beautifully.
Ingredients
For the sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese
For the Ricotta filling:
1 container [32 ounces] whole-milk ricotta, drained in colander 1 hour
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1/4 cup coarsely chopped parsley
1/4 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cinnamon
Freshly ground pepper
For the noodles:
1/2 teaspoon salt
Fresh lasagna noodles [see recipe below] OR 1 package [16 ounces] dried no
I found an amazing recipe by chef Tom Fosnot, who is a chef at Rocca in Boston...It is a different take on Lasagna because it actually doesn't have meat! But it still has a ton of flavor. Sauteed mushrooms, yummy pesto it is just delish!
I found it at www.behindtheburner.com and they have a million different recipes so if you don't like this one, I think they may have another more traditional recipe for lasagna. check it out!
http://www.behindtheburner.com/recipe/lasagne-ligure-by-chef-tom-fosnot.html
I'm only 12 but i am the best cook!!! :D
This recipie is soo easy!!!!! Okay all you need is lasagna noodles, red saauce, and ricotta cheese!!
The trick is to layer them, first goes the noodles, then the sauce, then the cheese, then the noodles theen the sauce, then the cheese, then the noodles. You stop there. You hear the oven to 375 and let it cook for about an hour but keep checking up on it every 20 minutes or so.
It is very delicious and not to many calorites either!!! I LOVEEE lasagna! It's my favvvvv food! And my mom taaught me this recipie! ITS SO GOOD! Also you can make a nice salad on the side but some fresh lettuce, onions, cucumber, peppers, and some crutons!!! Then for the salad dressing mix together some oil and sugar, and drizzle lots onto the salad!! ITS DELISH!!!!
I really hope I helped you!!! :D Enjoy this yummy meal!!!!
No Sausage or Italian cheeses?
Lasagna does not have to be Italian
Try Mexican lasagna:
http://www.foodnetwork.com/recipes/racha鈥?/a>
http://allrecipes.com/Recipe/Mexican-Las鈥?/a>
http://www.cooks.com/rec/search/0,1-0,me鈥?/a>
I would not bother. . . picky = wimpy. . . my opinion
lasagna requires an Italian sauce - - assign that task to him for the night before or even the weekend before and freeze
you assemble the dish and cook
I am not picky but thrifty- - I use simple pizza cheese (cheddar %26amp; mozzarella shredded) and sour cream and egg roll wraps instead of pasta (no mess cooking)
Parmesan or Romano on top to decorate
I just discovered Kraft 3 cheese grated
For a simple but delicious recipe, I think they also have a lite version, go here and try it. It is quickly becoming my favorite recipe site just because it has real food and it designed to be simple. I know this lasagna recipe is good, I just made it last week.
I thing you wiil find here a good one
http://retete-culinare-diverse.ro/en/sea鈥?/a>
tell him to make it himself
Lasagna
1 pound of lean ground beef
1 teaspoon garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1 pinch of red pepper flakes
Salt and pepper to taste
1/2 sweet yellow onion, diced
5 cloves garlic, minced
1 (15 ounce) container ricotta cheese
2 eggs
1 tbsp fresh basil, chopped
1/2 cup of Parmesan cheese
9 lasagna noodles, cooked per instructions
2 cups mozzarella cheese, shredded
4 cups of marinara sauce (If you want sweet, use Classico's tomato basil)
Preheat oven to 375 degrees. In a skillet over medium heat, cook ground beef, making sure to break it up into crumbles. Add the onions, garlic powder, dried basil, dried oregano and salt %26amp; pepper to taste. Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.
In a large bowl, add ricotta, eggs, 1/4 cup of Parmesan cheese, fresh chopped basil, salt %26amp; pepper to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.
Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the ground beef mixture on top and sprinkle with a bit of mozzarella, spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and remaining 1/4 cup of Parmesan cheese. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Enjoy.
Thanks!I need a good lasagna recipe for my picky husband?
This lasagna is awesome. Just leave out the Italian sausage but double the ground meat. Also reduce the sugar to just 1/2 teaspoon. You wont taste the sweetness from the sugar but it will take the bite of of the acid from tomato sauce. Enjoy!
http://www.easy-groundmeat-recipes.com/B鈥?/a>I need a good lasagna recipe for my picky husband?
This lasagna uses homemade noodles, which results in a lighter dish, but dried noodles will work fine.
You can make the sauce ahead of time 鈥?and the whole thing freezes beautifully.
Ingredients
For the sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese
For the Ricotta filling:
1 container [32 ounces] whole-milk ricotta, drained in colander 1 hour
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1/4 cup coarsely chopped parsley
1/4 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cinnamon
Freshly ground pepper
For the noodles:
1/2 teaspoon salt
Fresh lasagna noodles [see recipe below] OR 1 package [16 ounces] dried no
I found an amazing recipe by chef Tom Fosnot, who is a chef at Rocca in Boston...It is a different take on Lasagna because it actually doesn't have meat! But it still has a ton of flavor. Sauteed mushrooms, yummy pesto it is just delish!
I found it at www.behindtheburner.com and they have a million different recipes so if you don't like this one, I think they may have another more traditional recipe for lasagna. check it out!
http://www.behindtheburner.com/recipe/lasagne-ligure-by-chef-tom-fosnot.html
I'm only 12 but i am the best cook!!! :D
This recipie is soo easy!!!!! Okay all you need is lasagna noodles, red saauce, and ricotta cheese!!
The trick is to layer them, first goes the noodles, then the sauce, then the cheese, then the noodles theen the sauce, then the cheese, then the noodles. You stop there. You hear the oven to 375 and let it cook for about an hour but keep checking up on it every 20 minutes or so.
It is very delicious and not to many calorites either!!! I LOVEEE lasagna! It's my favvvvv food! And my mom taaught me this recipie! ITS SO GOOD! Also you can make a nice salad on the side but some fresh lettuce, onions, cucumber, peppers, and some crutons!!! Then for the salad dressing mix together some oil and sugar, and drizzle lots onto the salad!! ITS DELISH!!!!
I really hope I helped you!!! :D Enjoy this yummy meal!!!!
No Sausage or Italian cheeses?
Lasagna does not have to be Italian
Try Mexican lasagna:
http://www.foodnetwork.com/recipes/racha鈥?/a>
http://allrecipes.com/Recipe/Mexican-Las鈥?/a>
http://www.cooks.com/rec/search/0,1-0,me鈥?/a>
I would not bother. . . picky = wimpy. . . my opinion
lasagna requires an Italian sauce - - assign that task to him for the night before or even the weekend before and freeze
you assemble the dish and cook
I am not picky but thrifty- - I use simple pizza cheese (cheddar %26amp; mozzarella shredded) and sour cream and egg roll wraps instead of pasta (no mess cooking)
Parmesan or Romano on top to decorate
I just discovered Kraft 3 cheese grated
For a simple but delicious recipe, I think they also have a lite version, go here and try it. It is quickly becoming my favorite recipe site just because it has real food and it designed to be simple. I know this lasagna recipe is good, I just made it last week.
I thing you wiil find here a good one
http://retete-culinare-diverse.ro/en/sea鈥?/a>
tell him to make it himself
Lasagna
1 pound of lean ground beef
1 teaspoon garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1 pinch of red pepper flakes
Salt and pepper to taste
1/2 sweet yellow onion, diced
5 cloves garlic, minced
1 (15 ounce) container ricotta cheese
2 eggs
1 tbsp fresh basil, chopped
1/2 cup of Parmesan cheese
9 lasagna noodles, cooked per instructions
2 cups mozzarella cheese, shredded
4 cups of marinara sauce (If you want sweet, use Classico's tomato basil)
Preheat oven to 375 degrees. In a skillet over medium heat, cook ground beef, making sure to break it up into crumbles. Add the onions, garlic powder, dried basil, dried oregano and salt %26amp; pepper to taste. Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.
In a large bowl, add ricotta, eggs, 1/4 cup of Parmesan cheese, fresh chopped basil, salt %26amp; pepper to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.
Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the ground beef mixture on top and sprinkle with a bit of mozzarella, spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and remaining 1/4 cup of Parmesan cheese. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Enjoy.
Does anyone have a lasagna recipe that doesn't include a lot of ricotta cheese?
I like a liitle ricotta, but not too much. I'm looking for a recipe that includes an amount similar to what is in a Stouffer's lasagna.
Thanks!Does anyone have a lasagna recipe that doesn't include a lot of ricotta cheese?
Use Cottage Cheese in place of RicottaDoes anyone have a lasagna recipe that doesn't include a lot of ricotta cheese?
My sister hates ricotta. She makes her lasagna with a ton of shredded mozzarella instead.
I'm not sure how much is in Stouffer's lasagna, but you can just use less ricotta than your recipe says. I usually just use the recipe on the side of the lasagna noodle box and cut the the amount of ricotta in half. Still yummy!
The beauty of lasagna is that you make what ';YOU'; want.
When I make lasagna I generally make an event of it. I usually do this around some family event, or big sporting event. Birthday, Baby shower, Superbowl, 4th of July etc. etc.
OK, Lets start with 3 to 4 lbs. of the leanest ground beef available (85 to 95 % Lean)
Then if possible find an old Italian Mama %26amp; Papa deli to purchase your Italian sausage from. This is key to making GREAT lasagna.
(it is important to remember that I do not make lasagna, I have a great time with my friends ';BUILDING'; lasagna.)
Well now we have sausage and meat. One should remember that wine is an important part of lasana. I require wine to make lasagna. And I require wine to eat lasagna.
SAUCE, this is the only other variable. I believe most Americans put way too much sugar in the sauce. Sweet sauce sucks%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
OK. Choose your sauce on the day devoted to drinking wine and making lasagna.
Start the simmer, all day long, gerlic shoukld be diced and pinched into the sauce. Much wine should be consumed.
The actuL MAKING OF THE LASAGNA IS VERY, VERY EASY.
COOK THE NOODLES. ADD SAUCE TO THE PAN. THEN ADD ONE LAYER OF NOODLES.
PUT A LAYER OF SAUCE, 1 OR 2 LBS OF SLICED MOZZERELLA, MORE SAUCE MORE NOODLES, MORE SAUCE,
NOW POUR ON THE MEAT, ( BROWNED AND DRAINED GROUND BEEF, SAUSAGE COOKED AS BITS. ( REMOVE THE SKIN AND FRY WHILE MASHING WITH A WOODEN SPOON)..
DRINK MORE WINE. ADD MORE GARLIC.
The important thing to remember here is that good lasagna is not a 20 minute meal. It is an all morning affair. I usually make 6 or 8 pans full. We eat one. we freeze one and we surprize our friends and family with a great meal that softens up their week.
This recipe is a love it or hate it. You decide. I need another glass of wine.
Just follow regular recipe, add as much as you like. Made it that way for Xmas, less rich.
http://www.cyber-kitchen.com/ubbs/archiv鈥?/a>
go with the cottage. I usually use half and half.
I never use ricotta in my lasagna. I just use mozzarella, provolone and romano.
Thanks!Does anyone have a lasagna recipe that doesn't include a lot of ricotta cheese?
Use Cottage Cheese in place of RicottaDoes anyone have a lasagna recipe that doesn't include a lot of ricotta cheese?
My sister hates ricotta. She makes her lasagna with a ton of shredded mozzarella instead.
I'm not sure how much is in Stouffer's lasagna, but you can just use less ricotta than your recipe says. I usually just use the recipe on the side of the lasagna noodle box and cut the the amount of ricotta in half. Still yummy!
The beauty of lasagna is that you make what ';YOU'; want.
When I make lasagna I generally make an event of it. I usually do this around some family event, or big sporting event. Birthday, Baby shower, Superbowl, 4th of July etc. etc.
OK, Lets start with 3 to 4 lbs. of the leanest ground beef available (85 to 95 % Lean)
Then if possible find an old Italian Mama %26amp; Papa deli to purchase your Italian sausage from. This is key to making GREAT lasagna.
(it is important to remember that I do not make lasagna, I have a great time with my friends ';BUILDING'; lasagna.)
Well now we have sausage and meat. One should remember that wine is an important part of lasana. I require wine to make lasagna. And I require wine to eat lasagna.
SAUCE, this is the only other variable. I believe most Americans put way too much sugar in the sauce. Sweet sauce sucks%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
OK. Choose your sauce on the day devoted to drinking wine and making lasagna.
Start the simmer, all day long, gerlic shoukld be diced and pinched into the sauce. Much wine should be consumed.
The actuL MAKING OF THE LASAGNA IS VERY, VERY EASY.
COOK THE NOODLES. ADD SAUCE TO THE PAN. THEN ADD ONE LAYER OF NOODLES.
PUT A LAYER OF SAUCE, 1 OR 2 LBS OF SLICED MOZZERELLA, MORE SAUCE MORE NOODLES, MORE SAUCE,
NOW POUR ON THE MEAT, ( BROWNED AND DRAINED GROUND BEEF, SAUSAGE COOKED AS BITS. ( REMOVE THE SKIN AND FRY WHILE MASHING WITH A WOODEN SPOON)..
DRINK MORE WINE. ADD MORE GARLIC.
The important thing to remember here is that good lasagna is not a 20 minute meal. It is an all morning affair. I usually make 6 or 8 pans full. We eat one. we freeze one and we surprize our friends and family with a great meal that softens up their week.
This recipe is a love it or hate it. You decide. I need another glass of wine.
Just follow regular recipe, add as much as you like. Made it that way for Xmas, less rich.
http://www.cyber-kitchen.com/ubbs/archiv鈥?/a>
go with the cottage. I usually use half and half.
I never use ricotta in my lasagna. I just use mozzarella, provolone and romano.
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
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
Looking for a chicken lasagna recipe with certain specifications.?
I am looking for a recipe of this chicken lasagna I had a few years back. The consistancy of the chicken wasn't cubed or chopped as most of the recipes online call for...the consistancy was more of the pulled pork consistancy. Also the recipe was tomato based rather than cream based or ';alfredo'; consistancy. Any help?Looking for a chicken lasagna recipe with certain specifications.?
You should enjoy this one. I use raw chicken. As it cooks, you can pull the strips apart to achieve the pulled consistency you are looking for.
4 chicken breasts, cut into strips
1 cup sliced mushrooms
2 cloves minced garlic
1 large chopped onion
1 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons olive oil
1 (28 oz.) can Italian tomatoes with basil
1 (15 oz.) can tomato sauce
3 tablespoons freshly grated Romano cheese
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
8 oz. cooked and drained lasagna noodles
1/2 cup freshly grated Romano cheese
6 to 8 slices Mozzarella cheese
Saute chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, salt and pepper. Cook uncovered for 5 minutes.
In a greased 9 x 13 baking dish, place 1/2 the lasagna noodles. Top with 1/2 of sauce, Romano cheese, and Mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for additional 30 minutes or until bubbly and cheese melts.Looking for a chicken lasagna recipe with certain specifications.?
find your favorite lasagna recipe and just change the meat to chicken pull the meat apart do not cut it into chunks it will allow the flavor to cook into the lasagna better
Creamy Chicken Lasagna
INGREDIENTS
* 3 skinless, boneless chicken breast halves
* 6 uncooked lasagna noodles
* 1 cube chicken bouillon
* 1/4 cup hot water
* 1 (8 ounce) package cream cheese, softened
* 2 cups shredded mozzarella cheese
* 1 (26 ounce) jar spaghetti sauce
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
4. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
5. Bake for 45 minutes in the preheated oven
You should enjoy this one. I use raw chicken. As it cooks, you can pull the strips apart to achieve the pulled consistency you are looking for.
4 chicken breasts, cut into strips
1 cup sliced mushrooms
2 cloves minced garlic
1 large chopped onion
1 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons olive oil
1 (28 oz.) can Italian tomatoes with basil
1 (15 oz.) can tomato sauce
3 tablespoons freshly grated Romano cheese
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
8 oz. cooked and drained lasagna noodles
1/2 cup freshly grated Romano cheese
6 to 8 slices Mozzarella cheese
Saute chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, salt and pepper. Cook uncovered for 5 minutes.
In a greased 9 x 13 baking dish, place 1/2 the lasagna noodles. Top with 1/2 of sauce, Romano cheese, and Mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for additional 30 minutes or until bubbly and cheese melts.Looking for a chicken lasagna recipe with certain specifications.?
find your favorite lasagna recipe and just change the meat to chicken pull the meat apart do not cut it into chunks it will allow the flavor to cook into the lasagna better
Creamy Chicken Lasagna
INGREDIENTS
* 3 skinless, boneless chicken breast halves
* 6 uncooked lasagna noodles
* 1 cube chicken bouillon
* 1/4 cup hot water
* 1 (8 ounce) package cream cheese, softened
* 2 cups shredded mozzarella cheese
* 1 (26 ounce) jar spaghetti sauce
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
4. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
5. Bake for 45 minutes in the preheated oven
What is your favorite LASAGNA recipe?
I have a good one %26amp; there is a Chicken Florentine recipe that I really like.
Care to share your favorite recipe for lasagna?What is your favorite LASAGNA recipe?
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.What is your favorite LASAGNA recipe?
Lasagna
Prep: 45 minutes
Bake: 30 minutes
Ingredients
1 pound bulk Italian sausage - I like a combination of hot and sweet
1 pound of ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained - I prefer to use cottage cheese
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1. For sauce, in a large saucepan cook sausage, ground beef, onion, and garlic until meat is brown. Drain.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
7. Makes 8 servings
8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
9. Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4.
**************************************鈥?br>
Lemon Chicken Lasagna
Prep: 20 minutes
Bake: 40 minutes
Ingredients
Nonstick cooking spray
1 16-oz. jar roasted garlic alfredo sauce
1 Tbsp. drained capers
6 no-boil lasagna noodles
1/2 of a 15-oz. container ricotta cheese
6 oz. fontina cheese or mozarella shredded (1 1/2 cups)
1-1/2 tsp. finely shredded lemon peel
1/4 cup finely shredded Parmesan cheese
1 9-oz. pkg. refrigerated or frozen cooked chicken breast strips (thawed, if frozen)
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer.
2. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
3. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel. Makes 6 servings.
THE ONE MY MOM MAKES
Brown and drain 2 lbs. ground beef
add 2 cans tomato sauce,
add basil, garlic, salt, pepper, and oregano to taste
add 3 T brown sugar (shhhh, it's the secret ingredient)
layer lasagna noodles and beef mixture in baking dish
between last two layers, add 8 oz cream cheese
top with shredded mozarella and sprinkle with parmesean
bake until bubbly and cheese is melted and slightly browned.
My own family favorite, handed down for generations, made entirely from scratch with homemade sauce and meatballs.
put pepperoni in it, my husband loves it. i hate sausage so i just use ground beef and pepperoni.
My lasagna recipe is my fav, and my kids fav.
The lasagna someone else made and asked me to share.
I love this question as i love lasagne lol xx I love a mix of my mothers lasagne and my grans timpana(a simular but richer maltese dish). They compliment each other perfectly, and now that i am older i make the two together for my lasagne for my family. Delicious xx
this is the best....
/2 pound sweet Italian sausage
6 ounces lean ground beef
1/4 cup minced onion
1 clove garlic, crushed
1/2 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (6.5 ounce) can canned tomato sauce
1/4 cup water
1 tablespoon white sugar
3/4 teaspoon dried basil leaves
1/4 teaspoon fennel seeds
1/2 teaspoon Italian seasoning
1-1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
6 lasagna noodles
1/2 pound ricotta cheese
1/2 egg
1/4 teaspoon salt
6 ounces mozzarella cheese, sliced
1/4 cup and 2 tablespoons grated Parmesan cheese
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.
I know there might be a lot of ingredients and preparation but in the end its DELICIOUS! whenenver im at a party itss always a HIT!
http://answers.yahoo.com/question/index?鈥?/a>
Care to share your favorite recipe for lasagna?What is your favorite LASAGNA recipe?
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.What is your favorite LASAGNA recipe?
Lasagna
Prep: 45 minutes
Bake: 30 minutes
Ingredients
1 pound bulk Italian sausage - I like a combination of hot and sweet
1 pound of ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained - I prefer to use cottage cheese
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1. For sauce, in a large saucepan cook sausage, ground beef, onion, and garlic until meat is brown. Drain.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
7. Makes 8 servings
8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
9. Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4.
**************************************鈥?br>
Lemon Chicken Lasagna
Prep: 20 minutes
Bake: 40 minutes
Ingredients
Nonstick cooking spray
1 16-oz. jar roasted garlic alfredo sauce
1 Tbsp. drained capers
6 no-boil lasagna noodles
1/2 of a 15-oz. container ricotta cheese
6 oz. fontina cheese or mozarella shredded (1 1/2 cups)
1-1/2 tsp. finely shredded lemon peel
1/4 cup finely shredded Parmesan cheese
1 9-oz. pkg. refrigerated or frozen cooked chicken breast strips (thawed, if frozen)
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer.
2. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
3. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel. Makes 6 servings.
THE ONE MY MOM MAKES
Brown and drain 2 lbs. ground beef
add 2 cans tomato sauce,
add basil, garlic, salt, pepper, and oregano to taste
add 3 T brown sugar (shhhh, it's the secret ingredient)
layer lasagna noodles and beef mixture in baking dish
between last two layers, add 8 oz cream cheese
top with shredded mozarella and sprinkle with parmesean
bake until bubbly and cheese is melted and slightly browned.
My own family favorite, handed down for generations, made entirely from scratch with homemade sauce and meatballs.
put pepperoni in it, my husband loves it. i hate sausage so i just use ground beef and pepperoni.
My lasagna recipe is my fav, and my kids fav.
The lasagna someone else made and asked me to share.
I love this question as i love lasagne lol xx I love a mix of my mothers lasagne and my grans timpana(a simular but richer maltese dish). They compliment each other perfectly, and now that i am older i make the two together for my lasagne for my family. Delicious xx
this is the best....
/2 pound sweet Italian sausage
6 ounces lean ground beef
1/4 cup minced onion
1 clove garlic, crushed
1/2 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (6.5 ounce) can canned tomato sauce
1/4 cup water
1 tablespoon white sugar
3/4 teaspoon dried basil leaves
1/4 teaspoon fennel seeds
1/2 teaspoon Italian seasoning
1-1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
6 lasagna noodles
1/2 pound ricotta cheese
1/2 egg
1/4 teaspoon salt
6 ounces mozzarella cheese, sliced
1/4 cup and 2 tablespoons grated Parmesan cheese
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.
I know there might be a lot of ingredients and preparation but in the end its DELICIOUS! whenenver im at a party itss always a HIT!
http://answers.yahoo.com/question/index?鈥?/a>
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