Does anybody have a good lasagna recipe?

Question

I'm making dinner for my friends. Some of them eat meat, some don't. Every recipe is welcomed!

Answer 1

Olive Garden Florentine Lasagna
1 lb. Fresh spinach
1 lb. Fresh mushrooms -- chop coarse
1 C. Onion -- chopped
10 milliliters Garlic -- mined
2 Tbsp. Olive oil
3 C. Ricotta cheese
1 2/3 C. Parmesan cheese -- divide
1 Egg
1/2 tsp. Salt
1/2 tsp. Black pepper
3/4 tsp. Dried basil
3/4 tsp. Dried oregano
16 Lasagna noodles
4 1/2 C. Mozzarella cheese -- shredded
Mariana sauce or tomato-Cream sauce as desired
Extra Parmesan cheese
Methods/steps
Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 c of spinach filling.
Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of Mariana or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,170/

Olive Garden's Lasagna

Lasagna strips
=== ALFREDO SAUCE ===
1/2 pound sweet or salted butter
12 ounces heavy cream
freshly-ground white pepper
1 1/2 cups fresh Parmesan -- grate
18 slices mozzarella cheese -- 1/2oz ea
=== RICOTTA MIXTURE ===
1 pint ricotta cheese
2 ounces Romano -- grate
3 ounces mozzarella -- shred
2 tablespoons green onions -- slice
2 teaspoons fresh parsley -- chop
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups Alfredo Sauce -- cooled
=== VEGETABLE MIXTURE ===
4 cups broccoli florets
2 cups coarsely-chopped carrots
4 cups mushrooms in 1/4" slices
2 cups diced red bell peppers
1 cup diced green bell pepper
1 cup diced yellow onion
2 cups sliced zucchini
Lay out enough dry lasagna strips in a 9- by 13-inch 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 barely "al dente" and drain.

Alfredo Sauce: Heat water to a boil in the bottom of a double boiler.
Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.

Ricotta Cheese Mixture: Combine all ingredients in a bowl and blend
thoroughly with a rubber spatula. Set aside at room temperature.

Vegetables: Combine all vegetables and mix well.

Assembly: Coat the bottom and sides of a 9- by 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cup of the Ricotta mix evenly over the strips. Top with 8 cups of vegetable mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the vegetable layer. Repeat this layering.
Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mix to finish.

Cooking: 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 degree oven for about an hour or until the internal temp is 165 degrees.

Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served. This recipe yields 8 servings.
http://www.copycat-recipes.net/recipes/Olive_Garden's_Lasagna.html

Chez L.A. Chicken and Asparagus Lasagna
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese
Methods/steps
Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with Pam.
Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.

Marinara Sauce

Ingredients:
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock

Preparation Instructions:

In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,198/
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Lots of Layers Lasagna (Vegetarian)
Serves 6 to 8

2 8- or 9-ounce packages of lasagna noodles
1 10-ounce package of frozen chopped spinach, thawed
1 14-ounce package of extra-firm tofu
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon basil
1 teaspoon oregano
1 Gimme Lean Sausage Style or 2 cups of dry textured vegetable protein (TVP) with 2 cups of boiling water
4 cups Moo-Free Cheese Sauce
5 cups of tomato sauce
Cook the lasagna noodles according to package instructions. Preheat the oven to 375°F. Drain and then mash the tofu in a mixing bowl. Add the thawed spinach, garlic powder, onion salt, basil, and oregano.
Cut the Gimme Lean Sausage Style into 1/4-inch slices or, if using TVP, soak it in the 2 cups of boiling water. Lightly oil the bottom of a 9- by 13-inch baking pan or casserole dish. Place 1 layer of noodles on the bottom of the pan and spoon on half of the spinach-tofu mixture. Then pour 1 cup of Moo-Free Cheese Sauce and 1 cup of tomato sauce, making sure the sauces are evenly distributed over the whole pan. Add a second layer of noodles and half of the Gimme Lean slices or 1 cup of the reconstituted TVP. Then pour 1 cup each of the "cheese" and tomato sauces. Add a fourth layer of noodles, the rest of the Gimme Lean or TVP, and 1 cup each of the two sauces. Top with a final layer of noodles and the last cup of tomato sauce. Wrap the pan tightly with tin foil and bake for 35 to 45 minutes, until the sauce is bubbling. Then uncover and bake for an additional 5 minutes. Serve warm.
http://www.cok.net/lit/recipes/dinner.php#eggplant_manicotti

Vegetable Lasagne
http://www.vegetarian-good-recipes.com/recipes/Vegetable_Lasagne.html
Vegetable Pesto Lasagne
http://www.vegetarian-good-recipes.com/recipes/Vegetable_Pesto_Lasagne.html
Vegetable Primavera Lasagna
http://www.vegetarian-good-recipes.com/recipes/Vegetable_Primavera_Lasagna.html
Easy Day Vegetable Lasagna
http://www.vegetarian-good-recipes.com/recipes/Easy_Day_Vegetable_Lasagna.html
Eggplant Parmesan Lasagne, For Two
http://www.vegetarian-good-recipes.com/recipes/Eggplant_Parmesan_Lasagne,_For_Two.html

Answer 2

9 lasagna noodles 1 jar of pasta sauce (I prefer Prego) 1 lb. of ground beef 8 oz. mozarella cheese 8 oz colby cheese 16 oz. ricotta cheese Parmesan/Romano Cheese (optional) Slice the mozzarella cheese into thin slices using a cheese slicer. Boil the lasagna noodles in a very large pot. You'll need 9 noodles per pan. I usually prepare a dozen in case some of them rip. That way I can be sure to use whole noodles. Once the noodles are cooked, run cool water through the pot until it is safe enough that you can pull the noodles out of the pot with your hands. You don't want to burn yourself. While the Noodles are cooking, brown the pound of ground beef in a large skillet. You'll want to remove the cooked meat with a spoon with holes so that most of the fat will not go in the lasagna. Once you have all the ingredients prepared, you are ready to construct the lasagna. The images above show this process step-by-step: Pour a thin coating of sauce into the non-stick lasagna pan. Now, add a layer of noodles. On top of the noodles, you'll want to add half the ricotta cheese, a layer of mozzarella, half the meat, and some more sauce. Repeat Step 2. Repeat Step 3. Repeat Step 2. Now, add some more sauce, and top it with some more mozzarella cheese. Cover the pan with foil. Be sure to use the shiny side of the foil on the inside. Bake the lasagna at 350 degrees covered for one hour. Allow the lasagna to cool, then slice it and enjoy. The lasagna will taste even better the next day. As I mentioned above, it only takes a few minutes longer to bake two at a time, so I highly recommend that you do.

Answer 3

I usually brown a 50/50 mix of lean ground beef and italian sausage in a skillet and then add it to 2 jars of store bought red sauce, whatever brand you prefer. I "doctor" the sauce by adding fresh minced garlic, oregano, onions, mushrooms and other spices as well as a few cans of tomato sauce and a dash of italian salad dressing (sounds odd, but it adds a nice "kick" to the flavor and cuts the sweet canned sauce taste).

Grate sharp cheddar cheese, mozzarella and any other kind you like.

Spoon enough of the sauce in the bottom of a pyrex pan to cover it and place a layer of uncooked lasagne noodles on top. More sauce and cheese on that and then layer the noodles, sauce, cheese until the pan is full. Finish with the cheese layer and pour one can of tomato sauce on top if it seems dry or not enough sauce to cover the noodles. Cover with foil and seal the edges tightly. Bake on the middle rack in your oven at 350 til the noodles are done, I think about 2 hours or so.

You can add whatever else you like as far as eggs, cottage cheese, etc. but my kids and my brother like it without those things. I always get rave reviews from guests, so it must not be terrible. lol.

Good luck! Enjoy your dinner party!

Answer 4

Mushroom Lasagna -- (Ovo-lacto Vegetarian dish)
================

Note: Those who like their lasagna covered with melted cheese can add
a thin layer of part-skim mozzarella to this dish, and it will still be
low in fat. Farmer's cheese is excellent for baking. If you can't
find it, use cottage cheese and drain off the excess moisture.

1 lb farmer's cheese [or substituted well-drained cottage cheese]
1/2 lb low-fat or part-skim ricotta
2 egg whites
2 Tbsp grated Parmesan
1 Tbsp minced fresh chives
1 Tbsp minced fresh parsley
1/4 tsp freshly ground black pepper
8 oz lasagna noodles, uncooked
1 large onion, minced (1 cup)
1/4 dry red wine
1 1/2 lb mushrooms, cleaned and sliced
4 cups Red Sauce [recipe above]

Puree farmer's cheese, ricotta, egg whites and Parmesan. Blend in
chives, parsley and pepper by hand. In a large pot of lightly salted
boiling water, cook lasagna noodles until just tender but not mushy,
about 10 minutes. Remove noodles with a slotted spoon, dip into cold
water and lay out flat on clean kitchen towels (not paper).

In a skillet, simmer onions in wine for about 5 minutes until very
soft. Stir frequently, but keep the pot covered in between stirrings.
Add mushrooms and cook until they are soft and half their original
volume, about 5 minutes. Drain the vegetables.

Preheat oven to 375 deg F. Combine cheese mixture and all but 1/4 cup
of the mushroom mixture. Spread 2 cups Red Sauce in the bottom of a
9-by-14-inch baking pan. Alternate layers of noodles, cheese, noodles,
cheese, ending with a final layer of noodles. Cover with remaining
sauce. Distribute reserved mushrooms over the top.

Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer.
Remove from the oven and let sit for 10 minutes before cutting.

Answer 5

jus made this sunday night..
1 1/2 pound pork sauage
1/2 pound cheese brots
1 lg onion chopped
1 bell pepper .chopped
1 pound fresh mushrooms sliced
1 jar [lgest size] pasta sauce
1 pounf small 1% cottage cheese
1 T chives
1 T parsley flakes
1 lg egg
1 8 oz pkg swiss cheese
1 pound sharp cheese
1 1/12 c parmasion cheese
1/2 box lasagna noodles
in lg fryin pan cook an brown sausage add brots and veggies cook an stir bout 10 min drain any liquids.. add pasta sace.. mix cottage cheese chives an parsley an egg set aside mix all other cheeses together set aside in 13 x 9 glass bakin dish first spray with cookin spray. cover bottom of dish with meet sauce and then with 1/3 cottage chhese mix then 1/3 noodles an 1/3 cheese mixes keep doin layers endin with cheese ontop. cover with foil. refrigerate overnight bake in 375 over fer 35-45 min remove foil reduce temp to 350 cook 20 min more let rest 20 min befer slicin an eatin fresh fruit salad goes great with this... ice cream too........

Answer 6

Use fresh mozzerella, and layer with veggies like spnach and zucinni mix goat cheese w/ ricotta cheese great flavor. Its hard to mix up meat lovers w non meat, but maybe make two dishes. I love white lasagnas too, mm love cheese. I add pepperoni, sausage, burger, mix an egg with my ricotta and goat cheese. I love meat, and not big on sauce so i make it cheesey and mix the meat in the sauce itself, the pepperoni in the cheese.

Answer 7

Lasagna

Ingredients

(8 servings)

2 tb Oil
2 ea Slices chopped bacon
2 ea Cloves crushed garlic
1 ea Chopped onion
1 1/2 lb Lean ground beef
1/2 lb Chopped salami
1/2 ts Sweet basil
1 tb Chopped parsley
2 ea 5 1/2 oz cn tomato paste
2 c Canned tomatoes
1/2 lb Mushrooms
1/2 c Water
2 ts Salt
1/4 ts Pepper
1/2 lb Mozzarella cheese
2 ea Beaten eggs
1/2 c Grated Parmesan cheese
1/2 lb Cooked lasagna noodles
8 oz Cottage cheese


Instructions

Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the garlic. Add ground beef, salami, basil, and parsley. Brown well. Add tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour or until very thick. Season to taste with salt and pepper. Preheat oven to 375F. Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in the bottom of dish. Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with sauce and a layer of mozzarella. Bake for 30 min. Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.



Mexi Corn Lasagna

Ingredients

(6 servings)

1 lb Ground beef
17 oz Can whole kernel corn, drained
15 oz Can tomato sauce
1 c Picante sauce
1 tb Chili powder
1 1/2 ts Ground cumin
16 oz Carton low fat cottage cheese
2 Eggs, slightly beaten
1/4 c Parmesan cheese
1 ts Dried oregano
1/2 ts Garlic salt
12 Corn tortillas, divided
1 c Shredded cheddar cheese (4 oz)


Instructions

Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving.

Answer 8

This lasagna recipe is quick - easy and delicious. You can omit the meat if you like, or make half with meat .. I prefer to make my own sauce, and like to add a little swiss cheese to the mix, and prefer cottage cheese to ricotta. .. but hey, That's what Chef's do ... Enjoy!!

Classic Lasagne

Prep Time: 40 minutes
Start to Finish: 1 hr 45 minutes


For family gatherings, everyone enjoys this old-time favorite. Make it ahead of time and enjoy mingling with family and friends!

Ingredients:


* 16 pieces (about 16 oz.) AMERICAN BEAUTY Lasagne, uncooked
* 1 lb. ground beef
* 3 cups (about 28-oz. jar) spaghetti sauce
* 4 cups (2 lb.) ricotta cheese
* 2 cups (8 oz.) shredded mozzarella cheese, divided
* 1/4 cup grated Parmesan cheese
* 2 eggs
* 1 tablespoon chopped fresh parsley
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper


Instructions:

In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes.
Cook pasta according to package directions; drain. Lay flat on foil to cool.
Heat oven to 350°F.
In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil.
Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings.

Answer 9

9 lasagna noodles cooked
1 lg can of spaghetti sauce
1 tub of cottage cheese
meat of your choice cooked and crumbled
shredded cheese

Layer this in a 9x11 pan cover with foil and cook for 30 minutes
in a 350 degree oven and it's YUMMY

Answer 10

I just go simple :

Regular spagetti sauce (however you like it... I like to add spinich, mushrooms and olives!)
A mix of cottage cheese, ricotta cheese, and egg and parm
Noodles (I cook mine first but some don't)
Motzerealla Cheese (sometimes I use a motz/provolone blend)

Layer:
Sauce
Noodles
Cheese Mixture
Motz Cheese
Repeat till the top of your pan

YUMMY

Answer 11

go to http://www.recipezaar.com/75598 they have the bast recipes!