whats a good way to make yummy lasagna?

Answer 1

There are soooo many different lasagna recipes. I tried this one in a restaurant recently, I loved it, why not give it a try:

Roasted Red Pepper Lasagna

Ingredients
Nonstick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden vegetable
6 no-boil lasagna noodles
1/2 of a 15-oz.container ricotta cheese
6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
1 Tbsp. Chianti or other red wine (optional)
1/4 cup finely shredded Parmesan cheese
1 cup roasted red sweet peppers, drained well and cut into strips

Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.

2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.

3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings

Answer 2

I take the lasagna noodles and put them in a pan I spreed a mixture of Ricotta, garlic powder and fresh parmasan cheese then I add some meat that is precooked with yellow onion and spreed that on top of the riccotta and then i put some peices of pepperoni on the top of that and then I add my sauce and a little monzerella and then I keep repeating on my last layer I spreed my remaining monzerella

Answer 3

My family loves lasagna so I have it down to about 1 hours prep and bake total. I cook my noodles first. I just use a canned sauce, Hunts traditional, and add browned hamburger meat. Then, just layer the sauce on bottom, so that it doesn't stick, then layer of noodles, and then mozzerella cheese. Repeat and end with cheese on top. Since your noodles are done, you just need to bake it until it's bubbly and golden on top. Serve with garlic bread and salad. Enjoy!!

Answer 4

Lasagna-Chicken Florentine:

1 1/2 tablespoons stick margarine or butter
3 tablespoons all-purpose flour
2 (12-ounce) cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
6 no-boil lasagna noodles
1 1/2 cups shredded cooked chicken breast (about 6 ounces)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup (3 ounces) preshredded reduced-fat pizza-blend cheese or cheddar cheese

Preheat oven to 450°.

Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).

Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.

Yield: 4 servings

Answer 5

A simple Lasagne (that's the way we spell it in UK) recipe

1/2 cup chopped onion
2 cloves garlic, finely minced
2 tablespoons olive oil
2 pounds lean ground beef
2 cans (12.5 ounces each) tomatoes
1 can (15 ounces)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
16 ounces lasagna
2 cups ricotta cheese
16 ounces sliced mozzarella cheese
1/2 cup grated Parmesan cheese

Chop onions and garlic. Heat oil in skillet; add onions, garlic, and ground beef. Mix together, breaking up beef, and cook until beef is lightly browned. Pour off excess fat. Add tomatoes, tomato sauce, oregano, salt, and pepper. Simmer for about 45 minutes, stirring occasionally, until some of the liquid has evaporated and mixture is thickened to sauce consistency.
Meanwhile, cook lasagna in boiling salted water, following package directions. Cook until tender; drain thoroughly and rinse with cold water until cool enough to handle.

In a large baking pan (13x9x2-inch) spread 1/3 of the sauce in the bottom. Cover with a layer of lasagna, using about 1/2 of the noodles. Spread with half of the ricotta cheese, then top that with about 1/3 of the mozzarella slices; sprinkle with Parmesan cheese. Repeat with the next layer then top with remaining 1/3 of sauce.

Bake at 350° for 25 to 30 minutes, or until hot and bubbly. Top with remaining cheese about halfway through baking. Cut in squares to serve.

Answer 6

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

Answer 7

the secret ingredient is 2 teaspoons of bacon drippings, same with potato salad; your welcome

Answer 8

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.



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.