What are some unique recipe ideas for lasagna? I Want something different?

Question

I want to do something other than just regular old lasagna. What are some things that I could put in my lasagna to jazz it up a little.

Answer 1

Lasagna a la Asparagus

One of my favorite vegetables in a favorite Italian dish, this lasagna is reminiscent of eggs Benedict and asparagus with hollandaise. It is made in a more manageable 8” square baking dish and bakes in under a half an hour

Ingredients
2 tablespoons butter
1 medium white onion, finely chopped
2 garlic cloves, minced
3 tablespoons flour
2 cups milk
1/2 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
3/4 pound asparagus
1 1/2 cups ricotta cheese
6 to 9 lasagne noodles
1 1/3 cups shredded Swiss cheese
1 cup diced Canadian bacon
1/2 cup canned tomato sauce
Freshly grated Parmesan cheese

Method
Melt butter in heavy medium saucepan over medium-low heat. Add onion and garlic and sauté onion until translucent, about 8 minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk. Simmer until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper. Can be prepared 1 day ahead. Cover white sauce and refrigerate.

Grease 8-inch square baking pan. Steam asparagus over boiling salted water until just crisp-tender, about 4 minutes. Refresh under cold water; drain. Cut asparagus into 1-inch-pieces. Combine asparagus and ricotta in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water and drain well.

Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture. Top with half each of Swiss cheese and bacon. Top with another layer of noodles. Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with Parmesan cheese. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing. Preheat oven to 350°F. Bake lasagne until heated through, about 20 minutes. Let stand 15 minutes before slicing and serving.


Lobster & Crab Lasagna

This is a freeform lasagna, with only the slightest hint of the traditional layered-lasagna. The lack of structure is made up for in the loose-yet-elegant presentation and the use of lobster and crab

Lobster Sauce
2 live 1 1/4- to 1 1/2-pound lobsters
2 tablespoons olive oil
1 1/3 cups finely chopped shallots
1 cup chopped fennel bulb
3 large garlic cloves, chopped
1/4 cup Madeira
4 teaspoons tomato paste
3 cups chicken stock
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1/2 cup whipping cream

Filling
1/3 cup lentils
2 tablespoons butter
2 medium leeks [white and pale green parts only], thinly sliced
6 ounces crabmeat
6 lasagne noodles
2 tablespoons chopped fresh cilantro

For Sauce
Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.

Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; sauté 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.

Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.

For filling
Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; sauté until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.

Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.

Answer 2

This is my very favorite lasagna and it is unbelievably delicious.

Artichoke & Sundried Tomato Lasagna

10 spring baby artichokes
1 cup sundried tomato (no oil)
2 lemons
1/4 cup butter
salt & freshly ground black pepper
beschamel sauce
1/4 cup butter
3 tablespoons flour
4 cups milk
salt & freshly ground black pepper
2 cups parmesan cheese, grated
1/4 cup finely chopped mozzarella cheese (1 large ball, about 1/2 pound)
1 lb fresh green lasagna noodles

Preheat the oven to 400 degrees.
Prepare a bowl of acidulated water by squeezing the juice of one lemon to the water.
To prepare the artichokes, snap off the outer leaves down to the tender inner leaves. Slice off the tops and quarter the artichokes, rubbing the cut edges with half a lemon to prevent them from discoloring. Cut out the fuzzy inner choke and thinly slice each quarter. Drop into the bowl of acidulated water. Repeat with all the artichokes.
Drain the artichokes and put them into a large flat pan. Add the butter and water just to cover. Cook over a medium-high fire until the water has totally evaporated and the artichokes are tender. Salt well and transfer to a large bowl. Mix with 3/4 quarters of the Béchamel. Taste, add the juice of the remaining half lemon, and more salt and pepper if necessary.
Htydrate the sun dried tomatoes in hot water.
Put the cheeses in two separate bowls. Fill another large bowl with cold water. Fill yet another pan with water, add some salt, and bring to a boil. Butter a baking pan large enough to hold the finished dish.
To assemble, butter a large baking pan. Drop enough pasta to cover the bottom of the baking dish into the boiling water. After a minute, remove the pasta with a slotted spoon and drop into a bowl of cold water to cool. When the pasta is cool, remove and layer the bottom of the baking dish with the noodles. Spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses and some tomato pieces.
Repeat the process to make two more layers. Put another layer of pasta leaves on top, and cover with the remaining Béchamel and cheeses. Add some more salt, and grind some pepper over the top. (Up to this point, the lasagna can be prepared some hours before serving.).
Bake for about half an hour, until a golden-brown crust has formed. Allow to rest a bit before serving.
Note: If you are in a hurry you can use a premade sauce such as four cheese, or alfredo.

Answer 3

Here are a few things I add to my regular lasagna when I want to mix it up:

asiago cheese
buffalo mozzarella
sliced portabella mushrooms
lightly fried Italian peppers
roasted garlic
sun dried tomatoes
bechemel sauce
salad shrimp
crab and/or lobster meat
scallops


You could add any or all of these & change the taste of a regular lasagna recipe.

Answer 4

Google a recipe for vegetable lasagna or spinach lasagna

Answer 5

Lobster instead of ground beef.

White sauce instead of tomatoe.

Lots of cheeses (especially stinky ones).

Lots of vegetables, including zucchini, brocolli, mushrooms...

White sauce recipe

1/4 cup dry white wine
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon Tabasco or hot pepper sauce
3 tablespoons butter or margarine, divided
3 tablespoons flour
2 egg yolks
2 tablespoons half-and-half
1 cup chicken broth

PREPARATION:
Add all ingredients except flour to a saucepan. Using a whisk, stir in flour until smooth and creamy.

Heat over medium heat until thickened, whisking continuously.

Remove from heat.

Beat together egg yolks and half-and-half, then beat in a few tablespoons of the hot sauce mixture from the saucepan; return egg mixture to saucepan, whisking briskly.

Return to heat and cook, stirring, until slightly thickened, about 1 minute.

Add cut up or minced lobster meat (I like using quite a bit).

I also like to sautee the vegetables I've decided to use for a few minutes in garlic butter, to an al dente state.

Put together lasagna as usual, layering with the sauce and cheeses and vegetable mixtures as you want.

Answer 6

Mediterranean Lamb Lasagna

INGREDIENTS: Béchamel Sauce
3 cups milk
2 Tbsps. butter
1 Tbsp. flour
3 tsp. garlic powder
kosher salt/pepper to taste

Lasagna
1 lb. ground lamb meat
2 oz. dried cherries or currants
5 Tbsps. olive oil
3 cloves of garlic, finely diced
1 onion, diced
½ oz. ground cumin
½ oz. ground cinnamon
1 qt. béchamel (recipe below)
½ cup mint, chopped
3 medium-sized eggplant, sliced thin
9 pasta sheets
¼ cups ricotta salata cheese

DIRECTIONS:1. For sauce: In a saucepan, melt butter over medium heat. Add flour and stir to create a roux. Brown a bit and slowly add the milk, garlic powder, salt and pepper. Reduce sauce (10 to 15 minutes). Remove from heat and set aside.

2. In a sauté pan over moderate heat, cook the onion, cumin, cinnamon and garlic until opaque. Add the lamb and roux, followed by the cherries, mint and 4 oz. of the reserved béchamel sauce.

3. Cook the pasta sheets in boiling water for seven minutes. Cool and set aside.

4. Cut the eggplant into round slices ¼ inch thick and salt them. Allow to drain on paper towels for about 30 minutes.

5. Dredge the eggplant in flour and then brown in olive oil in a sauté pan over medium heat.

6. In a rectangular baking dish, layer the eggplant, meat mixture and pasta sheets and repeat this step again.

7. Cover the top layer of pasta with the rest of the béchamel sauce and a light layer of ricotta salata cheese. Bake in a 375°F oven for 23-25 or until the cheese melts and browns.

Bon Appetit!

Answer 7

This is actually a different way to make a lasagna. You can substitute most of the ingredients to your liking, but the idea is fresh and fun!


Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce Recipe courtesy Rachael Ray


16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella
Serving suggestions:
Steamed asparagus (2 small or 1 large bundle asparagus)
Broiled tomatoes (4 vine-ripe tomatoes)

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes.

Steamed Asparagus Tips:
2 small or 1 large bundle asparagus

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.

Roasted Tomatoes:
4 vine-ripe tomatoes

Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

Answer 8

a good recipe i made was make a tomato sauce for the bottom and top 1 tin of toms salt pepper reduce till thick for the filling chicken mince brown withe some onion and sage set aside then make a sauce large spoon of butter melt add some flour (plain) then add slowly some chicken stock till thick mix with the chicken and sage mix.
put some tom sauce at the bottoms pasta chicken pasta chicken pasta tom sauce Parmesan bake at 200 for 30 Min's xx

Answer 9

I took a white chicken lasagna from allrecipes and added a few more veggies such as red peppers and diced jalepenos.

Answer 10

You could add: (as listed or combine any that you think look good together!)

Feta cheese and spinach
Ground Beef or Turkey and chopped broccoli with mozzerella
Bacon, mushrooms and gorgonzola
roasted Peppers and sausage and provelone
Curried Lentals with Paneer cheese - but use phyllo dough

enjoy, i think i may make some right now!

Answer 11

For me it has to be Delia Smiths Spinach and Ricotta Lasagne with Pine Nuts, its amazing and very tasty. Lovely with a crisp dressed green salad and a nice glass of white wine. Never fails to work or impress.

http://www.deliaonline.com/recipes/spinach-and-ricotta-lasagne-with-pine-nuts,1164,RC.html