Lasagna recipes?

Question

Does know any good lasagna recipes/ingredients

Answer 1

Here is my dads/grandpas award winning recipe for lasagna! Its sooo good!!!!

1. Ingredients12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 (14 ounce) package extra-firm water-packed tofu, drained, rinsed and crumbled
3 cups chopped spinach
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped Kalamata olives
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 (14 ounce) jar marinara sauce, preferably lower-sodium, divided
1/2 cup shredded part-skim mozzarella cheese
Nutrition InfoServing size: 6 servings

Calories: 386 kcal
Carbohydrates: 42 g
Dietary Fiber: 6 g
Fat: 15 g
Protein: 24 g
Sugars: 1 g

2. Cooking Directions
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.
Yield: 6 servings (Serving size: 6 servings)

Answer 2

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.

Answer 3

Lasagna

1 pkg bake ready lasagna noodles (you don't have to boil before use, Barilla makes some great ones)
2 jars spagetti sauce
1 tub cottage cheese
8 oz shredded cheese, mozzarella and cheddar blend
1lb hamburger, cooked

put a small amount of sauce in bottom of 13x9 pan. Mix cooked hamburger, spagetti sauce and cottage cheese together in bowl. Place layer of lasagna noodles on top of sauce in pan, and top with sauce mixture. Repeat 2 times. Top with shredded cheese. Cover with foil and bake at 350 for 50 min. remove foil and bake another 10 min.

Answer 4

Lasagna

Ingredients:
6 oz Dried lasagna noodles,
approx. 9 strips
¹/₂ lb Ground turkey
1¹/₂ c Broccoli florets
1³/₄ c Tomato sauce
5 oz Frozen spinach, well drained
³/₄ c Shredded carrots
5 oz mozzarella cheese, shredded
4¹/₂ t Parmesan cheese, shredded
¹/₄ t Dried basil
Salt and pepper
Directions:
1. Cook lasagna noodles according to package instructions and drain.
2. Cook ground turkey in saucepan and season to taste with salt and pepper. Drain.
3. Steam broccoli until bright green.
4. Spread a thick coating of tomato sauce on bottom of pan. Place a layer of noodles over sauce. Spread
cooked broccoli, spinach and carrots evenly over noodles.
5. Mix mozzarella and parmesan cheese together and sprinkle over vegetables. Cover with another layer
of noodles and pour ³/₄ c tomato sauce on top.
6. Place cooked turkey over sauce and top with remaining noodles.
7. Spread remaining sauce, cover with remaining cheese and sprinkle with basil.
8. Place dish on Oven Tray and bake in preheated oven for approximately 35-40 minutes. Watch carefully
and cover with foil if top of lasagna becomes too dark.
Makes: 2 servings

Temperature: 400°F
Use a heat-resistant dish measuring less than 10” x 10” x 3”.
Observe all food items through glass window and cover with foil if the top is browning too quickly.

Answer 5

This is the best ever! Oh, and I usually just soak my noodles in a pitcher of very hot tap water, rather than boiling them. Quicker, easier to handle, and same results after baking.


LASSGNA

Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese

Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).
While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.
Preheat oven for 350 degrees F.
Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.

--Sandra Lee, Semi-Homemade Cooking

Answer 6

I do not use a recipe to cook if I can help it. I make my meat sauce, and take 2 small containers of ricotta and add salt, pepper, parsley, shaved parmesan and some of the cheese blend I use for topping, to taste. I do the noodles, and then assemble.

I love to use fried slices of eggplant instead of noodles, OR pipe the ricotta mixture into cooked manicotti shells with a doubles Ziploc.

Answer 7

I always follow the recipe that comes on the box of noodles. I just like the simple version and it's easier for me. But, if you want something different to try, you should check out Foodnetwork.com and Kraftfoods.com They're both good for interesting recipes!

Answer 8

I use a jarred marinara, and boil my own noodles. I mix a container of ricotta with garlic, salt, pepper, and a box of frozen spinach that's been thawed and squeezed dry. Add some cheese of choice and use it as the fillling.

Thanks for reminding me that I haven't made it in ages! The filling is also good for lasagna roll-ups.

Answer 9

This will take a bit of time but is well worth it. I make large batches of the tomato sauce, using up to 10 lbs of tomatoes. I am an Ova Lacto Veggie, but have made it with meat for my xBF. He and his Navy buddies loved this.

Preheat oven to 350

Tomato Sauce:

4lbs of Roma Tomatoes (cut in1/2 and deseeded)
Salt
Pepper
1 bunch of Basil (cut with scissors --easier than a knife)
Garlic to taste
Red Wine Vinegar (or good red wine)
Olive Oil
*arrange the roma tomatoes in a baking dish sprinkle the other ingredients over the cavity of the tomatoes. Bake until they look done (deep red color). Put in a blender and blend until pureed. If it looks too thick for your liking then add either water or wine to thin it out.

Now for the Lasagna...

Box of Noodles cooked to directions. (I have made it without cooking the noodles first, in a pinch, and it turned out great. Just use extra sauce or add about a cup of water over the last layer.)

One container of Ricotta Cheese
1 wedge of parmesan (grated)
2 cups of Mozzarella (or a bag Italian blend of cheeses)
Fresh Parsley (about a 1/4 of a cup - or less depends on your tastes)
Garlic to taste
1/2 teaspoon of salt
1/2 teaspoon of pepper
Mix together. (My mother will add a tub of Cottage Cheese - Small curds into the cheese mixture)

Meats: (if you are so inclined)
1 package of Pepperoni
1 package (1lb) of Italian Sausage
1 lb of ground beef

Cook to directions.

How to put it together:
Put a layer of sauce in a large baking dish. Then a layer of Noodles to cover the sauce. Layer of cheese mixture, then a layer of meats. Cover with sauce. Repeat. End with a layer of Noodles with sauce over it. Bake for about 1 hour (or hot and bubbly) then cover with some cheese and cook for about 10 more minutes.

Answer 10

a meat lasagna is always good, youll need ground beef, pasta , ricotta cheese the small tub, one egg , and 1lb of mozzarella chesse, cook your noodles till theyre still a bit firm , take youre meat and cook it all the way through then mix in your pasta sauce, now for assembly meat sauce on bottom of pan then your layer of pasta on thatll youll put a bit of ricotta that binds it together then more meat sauce keep doing his till youre done prewheat oven top of lasagna with mozzarella chesse put in oven till all cheeses are melted and bubbly then enjoy.