Do anyone know the recipe for lasagna?

Answer 1

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.

Answer 2

Easy:

Lasagna - 1 box
Sauce - 2 Jars 16 Oz
Onion powder - 1 teaspoon
Garlic powder - 1 teaspoon or 2 cloves crushed
salt - 1 teaspoon
1 lb hamberger
bay leaves - 2
Itialian seasoning - 1 teaspoon
Mozzarealla cheese 1 lb shreaded
1 lb cottage cheese or parmigiano reggiano-shreaded

put 1 teaspoon salt into large skillet over medium high heat.
Brown hamburger and drain off greese
Add garlic, onion powder, Itialian seasoning and bay leaves
simmer for 20 minutes. Remove bay leaves before using sauce.

Cook pasta according to directions

While cooking pasta, pre-heat oven to 350 degrees F

When pasta is cooked, drain about 1/2 of the water off. Place a layer of pasta in a 13 x 9 inch pan. You will want to make a layer of pasta, cover with sauce and top with both of the cheeses, use a little bit of the cheeses on each layer or it will get real gummy. On the last layer, omit the parmigiano (cottage cheese) and use the mozzarella.

Bake for 30 to 35 minutes. Let cool 20 minutes.

Enjoy

Enjoy

Answer 3

Heavenly Chicken Lasagna:

1 tablespoon butter or margarine
1/2 large onion
1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
1 (10-ounce) container refrigerated reduced-fat Alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups (12 ounces) shredded sharp Cheddar cheese, divided

Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, cottage cheese, and next 3 ingredients.

Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

Yield: Makes 8 to 10 servings

Answer 4

http://www.recipesforvegans.co.uk/lasagne.html

Answer 5

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.




Seafood Lasagna

Ingredients

(8 servings)

1/2 c Butter
1/2 c Flour
1/2 ts Salt
2 c Garlic; crushed
2 c Milk
2 c Chicken broth
1/4 ts Pepper
1 ts Basil
2 c Mozzarella cheese, shredded
1/2 c Green onions, chopped
15 ea Lasagna noodles: UNCOOKED
1 c Cottage cheese; small curd
2/3 c Cooked shrimp cut bite size
2/3 c Cooked bay scallops bite siz
2/3 c Crabmeat cut bite size
1/3 c Dry white wine


Instructions

Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. Spread the cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.



Portobello Lasagna
Serves 8 (Note: pasta and spring vegetable filling can be made 1 day in advance).

Ingredients

¼ cup Olive Oil
8 Portobellos
3 lb. Spinach (fresh & washed)
8 oz. Goat Cheese, room temperature
4 Vine Ripe Tomatoes, medium
8 Panchetta, thin slices
¼ cupChives, chopped
¼ cup Tomato, diced
2 cups Balsamic Vinegar
2 oz. Unsalted Butter
Method

Core tomatoes, slice in half crossways. Squeeze excess seeds and juice. On oven tray, place tomatoes halves, skin down. Drizzle with olive oil, salt and pepper to taste. Place in 300 dgree oven for 2 to 3 hours, or until oven dried – shriveled looking and slightly brown. Keep warm in 175 degree oven.
Place panchetta slices on oven tray and roast in 300 degree oven until crisp like bacon
With a serrated knife, slice each portobello into three disk like pieces. Brush with balsamic vinegar. Grill in a stove top grill pan. Place in a 175 degree oven to keep warm
Wilt spinach in butte. Season with salt and pepper. Set aside in 175 degree oven to keep warm.
Assembly

On 8 salad plates –

Place grilled slice or portobello in center of plate
Divide wilted spinach between 8 plates, putting only on top of portobello slice
Top spinach with second layer of portobello
Dive room temperature goast cheese between 8 plates and spread to cover second portobello layer
Place third layer of portobello over cheese
Put 1 slice of panchetta on portobello
Top with oven roasted tomatoes – one half each
Drizzle remaining balsamic vinegar around portobello lasagna and dust with chives and diced tomatoes.