Can anyone give me some good recipes for Lasagna?

Answer 1

Cheese Lovers Lasagna

"If you love pasta and cheese this is a great meal for you. Simply Scrumptious!"

INGREDIENTS
1 (16 ounce) package lasagna noodles
1 (16 ounce) jar spaghetti sauce with meat
1 (8 ounce) package mozzarella cheese, shredded
6 slices processed American cheese
1 (8 ounce) package mild Cheddar cheese, shredded
1 (8 ounce) container small curd cottage cheese
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. Line the bottom of a 9x13 inch casserole dish with noodles and spread on 1/4 cup of the spaghetti sauce. Add another layer of noodles and begin alternating layers of cheeses, noodles and sauce, beginning with the cottage cheese. Make sure you leave enough spaghetti sauce to cover the top to prevent hardening of the top layer of noodles. Finish with a sprinkle of Parmesan.
4. Bake in a preheated oven until cheese is well melted and filling is heated through; about 20 or 25 minutes.

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A meaty tomato sauce flavored with garlic salt and Italian seasonings is spooned over layers of noodles and cheeses in this easy-to-make lasagna. Top with mozzarella cheese and bake until browned and bubbly. This is the best lasagna ever, including restaurants! Great with a salad and garlic bread.

INGREDIENTS
1 (16 ounce) package lasagna noodles
1 pound lean ground beef
3 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons garlic salt
5 tablespoons Italian seasoning
1 pint part-skim ricotta cheese
2 cups shredded mozzarella cheese

DIRECTIONS
1. In a large pot cook lasagna noodles in boiling salted water until al dente. Rinse with cool water. Drain.
2. In large sauce pan cook ground beef. Drain excess grease. Combine tomato sauces and tomato paste with ground beef and simmer until bubbly. Add garlic salt and Italian seasoning and reduce heat to low simmer. Cook for 10 minutes.
3. To assemble, in the bottom of a 13x9 inch baking dish spread a thin layer of sauce. Next, add a layer of noodles, ricotta cheese, sauce/ground beef mixture, and then grated mozzarella cheese. Repeat until baking dish is filled. Garnish top with additional shredded mozzarella cheese.
4. In a preheated 375 degree F(190 degree C) oven bake for 30 minutes or until bubbly. Let stand for 15 minutes and serve.

Answer 2

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 3

this is really good. it was a success even though it was my first time making it.

Turkey Lasagna

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Answer 4

Creamy Seafood Lasagna
9 lasagna sheets 9
1 tsp vegetable oil 5 mL
2 tsp crushed garlic 10 mL
2/3 cup diced sweet red or green 150 mL
peppers
2/3 cup diced leeks or red onions 150 mL
1 lb seafood, cut into small pieces 500 g
(any combination of firm white
fish fillets or scallops or shrimp)
Cream Sauce
1 tbsp margarine or butter 15 mL
3 tbsp all-purpose flour 45 mL
1 2/3 cups seafood or chicken stock 400 mL
1 1/2 cups 2% milk 375 mL
1/4 cup chopped fresh dill (or 50 mL
1 tbsp [15 mL] dried)
Cheese Sauce
1 1/2 cups ricotta cheese 375 mL
1 cup shredded Cheddar cheese 250 mL
1/3 cup 2% milk 75 mL
1/4 cup grated Parmesan cheese 50 mL


Preheat oven to 350°F (180°C)
13- by 9-inch (3 L) baking dish

1. Cook pasta in boiling water according to package
instructions or until firm to the bite. Drain, cover and
set aside.
2. In medium nonstick skillet, heat oil; sauté garlic, sweet
peppers and leeks just until tender, approximately 5
minutes. Add seafood and sauté until fish is opaque,
approximately 5 minutes. Pour off excess liquid. Set
aside.
3. Make the cream sauce: In nonstick saucepan, melt
margarine. Add flour and cook for 1 minute, stirring
often. Slowly add stock and milk, and simmer on
medium heat until just thickened, approximately
4 minutes, stirring often. Add seafood mixture and dill;
remove from heat.
4. Make the cheese sauce: In small bowl, combine ricotta
and Cheddar cheeses, milk and Parmesan cheese
until mixed.
5. Assembly: Place 3 lasagna sheets in baking dish.
Spread one-third cheese mixture over top, then onethird
seafood sauce. Place 3 more lasagna sheets over
seafood sauce, repeat with one-third cheese and seafood
sauce. Repeat with remaining lasagna, cheese
and seafood sauce. Cover and bake approximately 30
minutes, or until hot.


Nutrition:PER SERVING (10)
Calories 355
Protein 27 g
Fat, total 13 g
Fat, saturated 7 g
Carbohydrates 32 g
Sodium 625 mg
Cholesterol 82 mg
Fiber 0.9 g

Answer 5

Check out Cook's Illustrated/America's Test Kitchen, they're like an university of "pro"fessors/scientists/cooks. They test and retest every possible technique, ingredients, and give you the results, good, bad, and ugly. I own CIA school book, Thomas Keller The French Laundry, Le Cordon Bleu, I have over 30 cookbooks, but I mostly turn to them for advice.

The "Consumers Report" of cooking, they do not accept advertising.

Answer 6

World's Best Lasagna
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
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.
http://allrecipes.com/recipe/worlds-best-lasagna/detail.aspx

Answer 7

I like Marie Callender's frozen Lasagna dinners. They are good, even for a Hungry Man!!!

Answer 8

Go to allrecipes.com and choose a 5 star recipe. The recipes are reviewed and commented on . . Enjoy!

Answer 9

Easy Mexican Lasagna:

This simple and delicious one-dish supper calls for almost no preparation (especially if you buy precooked, cut-up chicken).

3 cups chopped cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
2/3 cup canned diced tomatoes and green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1 (10 3/4-ounce) can fat-free cream of chicken soup
1 (10 3/4-ounce) can fat-free cream of mushroom soup
1 (10-ounce) can enchilada sauce
Vegetable cooking spray
9 (6-inch) corn tortillas
1 cup (4 ounces) low-fat shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa

Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.

Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.

Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.

Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.

*To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.

Answer 10

One of the best I ever had. This one is great!