I need a good lasagne receipie???

Question

I haven't made it in years and it is my boyfriends only birthday request this year.

I do want to use ground beef, but I want to have tons of veggies in to....

any suggestions?

Answer 1

12-16 lasagna noodles
16 oz. spinach, chopped
1-1½ lb. lean ground beef or turkey
26 oz. jar spaghetti sauce
salt
Italian seasoning
2 large yellow onions,
chopped pepper
5-10 garlic cloves, minced
2-3 Tblsps. olive oil
1 lb. ricotta or cottage cheese
1 lb. grated mozzarella cheese
8-10 oz. mushrooms,
sliced parmesan cheese
optional vegetables: mustard greens, squash, jalapeños, broccoli

This recipe can make one large lasagna or two smaller lasagnas. The directions will be for one lasagna, but you can make two in smaller pans (eat one and freeze one). If you make two, just put half the ingredients in each.

While slicing and chopping vegetables, bring a pot of water to boiling. Completely immerse all the lasagna noodles, separating them underwater; boil for 14-15 minutes. While the noodles are boiling, brown salted meat in a frying pan, drain grease, and set aside. Sauté onions (with garlic, if desired), turning frequently, until lightly browned. Set aside.

Pour noodles into a colander and separate; if they stick together, run cold water over them individually. Line the bottom of a LARGE (13½"×9½"×2" or bigger) glass casserole pan, with half the noodles running lengthwise.

Spread half of each of the following, in order, all over the noodles in the pan (pay attention; it’s easy to make an error!):

1. meat (bottom layer)
2. ricotta or cottage cheese
3. mushrooms 4. spinach
5. onion/garlic mixture
6. spaghetti sauce 7. Italian seasoning (to taste)
8. pepper (to taste)
9. mozzarella cheese (top layer)

Cover with the remaining 6-8 noodles, running lengthwise. Flatten everything evenly with a pancake turner. Make a second layer of ingredients identical to the first, except LEAVE OFF THE REMAINING GRATED MOZZARELLA CHEESE. Flatten the second layer evenly.

Bake in a preheated 350° oven (on top of a cookie sheet, in case of drippage). After 30 minutes, remove the lasagna briefly from the oven, and sprinkle the top with the remaining mozzarella cheese. DO NOT smash down the mozzarella cheese into the spaghetti sauce; this layer of cheese MUST REMAIN ON TOP so that it will brown!

Bake for an additional 20-25 minutes at 350°, until the top blanket of cheese is lightly to moderately browned (not burned). When slicing to serve, carefully saw through the browned cheese and the lasagna with a serrated knife. Serve with parmesan cheese sprinkled on top (optional). The single, large lasagna provides 6 to 8 servings

Answer 2

Zucchini and Ground Beef Lasagna

1 hour 30 min prep 4-6 servings

4 large zucchini
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup onions, chopped
3/4 lb ground beef
1 (1 lb) can tomatoes
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms
3/4 cup dry red wine
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
salt and pepper
8 ounces mozzarella cheese, thinly sliced or mozzarella cheese, shredded
8 ounces ricotta cheese
1/2 cup grated parmesan cheese

Cut zucchini into strips, 1/4-inch thick.
Heat oil, add garlic and onion and cook until vegetables are tender but not browned.
Add meat and brown, stirring to keep meat crumbly.
Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil, and salt and pepper to taste.
Simmer, uncovered for 1-1/2 hours.
Place half of zucchini strips inside of an oiled, shallow casserole.
Top with half of the mozzerella and half of the ricotta.
Add half of the meat sauce.
Repeat layers.
Top with parmesan cheese.
Bake at 350 degrees for 30 minute for 30 minute or until hot.

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

Here's a great receipe that I used:
Lasagna noodles
ground beef
various of shredded cheese- I use every different kind I can find.
Hillshire sausage that shape like horseshoe pref. beef or hot kind.
parm. and ricard. spaghetti sauce made by Ragu
onions and green peppers can b added in ground beef.

Cook noodles, brown beef with seasonings, saute sausage and simmer sauce. Put beef, sausage, onions-green peppers in sauce while simmering. Layer cook noodles, meat with sauce then cheese cont. until you've completed with nothing left. Put in
oven on bake on 325 or 350. Cook until it's lightly brown on top. Hope you aware you need to use lasagna pan. You can get a good one at Dollar General. Hope this helps.

Answer 5

You can add frozen chopped spinach (squeeze dry) to the cottage chees, mix well, then use. You can also put carrot shreds into the sauce.


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

Answer 6

If you go to any grocery store and read the back of the lasagna boxes it will actually give you a great receipe to use. My husband and I used the cheap box instuctions and it turned out wonderfully. The box receipe makes a good sized serving but also gives you room to put lots of ingredience into the mix as well. Also look up italian receipes on the internet under yahoo and you can find some great lasagna receipes as well.
Hope this helps!

Answer 7

Use diced zuchini, chopped spinach, fresh tomato slices & minced garlic..use chopped brocoli if you want even more vegies!

Start with a thin layer of sauce, then add the cooked pasta then, ricotta or cottage cheese whatever you prefer (I use both in different layers) then your meat, then pasta, ricotta, veggies, shredded cheese & pasta sauce, then pasta cheese, meat, sauce & shredded cheese, pasta sauce & shredded cheese to finish it off!

Bake at 350 for 35 minutes then let sit for 5 to ten & serve!

Answer 8

Bariila Pasta's lasagna has a great recipe on the box.
Sorry I can't give out secret family recipes.

Answer 9

I put a couple layers of spinach in - I also put a couple tblsp of strong coffee in my meat sauce - it intensifies the flavour!

Answer 10

1 lb lean ground beef
1/2 medium sweet white onion, diced.
1/2 large green bell pepper, seeds and veins removed, diced.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Power
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar


Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)
Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add garlic and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.
Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.
Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.
In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375 for 45 minutes. Allow to cool before serving.