Does anyone have a recipe for homemade lasagna??

Question

I have always wanted to make lasagna from scratch. But I have no recipes. So, if anyone has a homemade lasagna recipe, that they area willing to share, please do!

Please and thank you!!!

Answer 1

Lasagna Recipe
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 2

this is my recipe, 1lb hamburgar, 1/2 lb linguica, 6oz can tomato paste, 14oz can of italian stewed tomatoes, 1/2 of large onion, any kind will do, 1 can chopped olives, 2 teaspoons italian seasoning mix, 1 clove chopped garlic, 1 tsp oregano, pepper, 1 package of lasagna noddles,1 egg, 1regular size carton of cottage cheese, 1/2 lb fresh grated parmesan cheese, 1lb of mozzerella cheese, 1/2 lb colby/jack cheese. cook hamburgar,linguica,tomato paste plus 2 6oz cans of water, onion,olives, the rest of the seasonings in large fry pan for 30 min on low. make noddles as directed. mix together in medium bowl the whole container of cottage cheese, 1 egg, the parmesan cheese. set aside. spray nonstick cooking spray in a lasagna pan. spread the noddles on bottem, layering them over each other a little. spread 1/2 the cottage cheese mix over noddles, then 1/2 the meat mixture, then 1/2 the grated mozzerella and colby/jack. repeat with noodles, the rest of the cottage mix, the rest or the meat mix. bake in preheated oven at 350 for 30 min. spread rest of cheese on top cook an additional 10 min. let cool 15 min before serving.

Answer 3

Mexican Lasagna

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 1/2 cups chunky salsa
1 11oz. can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
12 6-inch corn tortillas, divided
1 16oz. container cottage cheese
1 cup shredded sharp cheddar cheese
1 2.25oz. can small pitted ripe olives, drained

Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasongins; mix well.

Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in a 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with cheddar cheese and olives.

Bake 30 minutes or until heated through.

Answer 4

Anytime you need a recipe go to allrecipes.com. They are great and have recipes for everything.

Answer 5

Try this spinach lasagne recipe. My family loves it. http://southernfood.about.com/od/lasagnarecipes/r/blbb571.htm

Answer 6

Hi !!!
This is the one I always use...I like the italian sausage in the recipe...

World's Best Lasagna

Original recipe yield:
12 servings

PREP TIME 30 Min
COOK TIME 2 Hrs 30 Min
READY IN 3 Hrs 15 Min

INGREDIENTS:
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

DIRECTIONS:
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.

--------OR, IF YOU WANT A QUICK & EASY RECIPE...

http://rds.yahoo.com/_ylt=A0geu7T4yXpGyEMB6u5XNyoA;_ylu=X3oDMTE3czBrNThxBHNlYwNzcgRwb3MDMwRjb2xvA2UEdnRpZANERkQ1XzE0MQRsA1dTMQ--/SIG=12b0lsi4d/EXP=1182538616/**http%3a//allrecipes.com/Recipe/Easy-Lasagna-I/Detail.aspx

------------WHAT ABOUT A DESSERT??

Tiramisu Layer Cake (PHOTO ON THE SITE BELOW)

"Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!"

Original recipe yield:
1 - 3 layer 9 inch cake

PREP TIME 5 Min
COOK TIME 20 Min
READY IN 2 Hrs

INGREDIENTS

CAKE:
1 (18.25 ounce) package moist white cake mix
* (I USE DUNCAN HINES)
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur (I USE KAHLUA)

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur (I USE KAHLUA)

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur (I USE KAHLUA)

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.