I need a perfect Lasagna Recipe???

Question

No meat pleasee

Answer 1

try this one..

White Lasagna with Mushrooms

3 tablespoon butter
1 lb fresh mushrooms, sliced
1 teaspoon salt
2 1/2 cups milk
1 teaspoon lemon juice
1/2 cup flour
1/8 teaspoon cayenne
1/2 cup minced parsley

8 oz cooked lasagna noodles, drained
8 oz mozzarella cheese sliced
1 lb cottage cheese
1/2 cup parmesan cheese

Make this cream mushroom sauce first. Melt butter in large sauce
pan, add mushrooms and lemon juice. Saute mushrooms until wilted,
about six minutes, stirring occasionally. Blend in flour, salt and
cayenne. Gradually stir in milk. Cook and stir until thick, about
5 minutes. Stir in parsley.

Spread about 1/2 cup of cream mushroom sauce in 13 x 9 baking pan.
Make three layers each of noodles, cottage cheese, mozzarella cheese
and remaining cream mushroom sauce and parmesan cheese. Bake at
325 degrees for 45 minutes. Let stand for 20 minutes before cutting.

Answer 2

Pretty easy. I've been using this recipe since middle school. You don't even have to pre-cook the noodles. 1 pound ground hamburger meat 2 jar of Favor pasta sauce (I use Ragu) 16 oz Ricotta Cheese 4 cups mozerella cheese shredded 1 cup chedder shredded 1 egg tablespoon parsley 1 box of large lagsagna noodle uncooked Brown Meat Drain grease Mix in the 2 jars of Ragu. Keep warm while making the filling Filling: Mix Ricotta, parsley, egg, and 2 cups of mozerella in a bowl Grease a 9x13 Put thin layer of meat sauce. Lay 3 long lasagna noodle on top (you don't have to precook them!!) Place three large lumps of the white filling on each noodle spaced out (9 lumps total). Then spread out the layers. (the lumps make it easier to spread. Add another later of meat sauce. Continue layering until you fill almost to the top. The thinner the layers, the more layers you get. Cover with tin foil tightly and cook on 375 for 1 hour. Remove tin foil. If still soupy, remove tin foil and allow to cook until desired texture. Take remaining cheese and sprinkle on top. Place back in oven for about 5 minutes. Yum Yum You may want to place a baking sheet under the 9x13 dish. Has a tendency to boil over.

Answer 3

************Quick and easy Lasagna

2 containers (15 oz.ea) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
½ cup grated Parmesan Cheese
2 eggs
2 jars (1lb. 10oz each) Ragu Old World Style
12 uncooked lasagna noodles

1. Preheat oven to 375. In bowl, combine ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese and eggs.

2. In 13x9 inch baking dish, spread 1 cup pasta sauce. Layer 4 uncooked noodles, then 1 cup pasta sauce and ½ of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups pasta sauce.

3. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining pasta sauce, heated.

* or use 1 jar (2 lbs. 13 oz..) Ragu Old World Style Pasta Sauce.

VARIATION: For a twist on classic……. Add 1 lb. ground beef, cooked, to Pasta Sauce.

NOTE: Recipe can be halved. Bake in an 11x7 inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.

Answer 4

here U go.. and its tastes awesome:)

Title: Perfect Lasagna
Yield: 6 Servings

Ingredients

1/2 lb lasagna
1 cn whole tomatoes in puree; (28
- oz.)
2 ts finely minced garlic; (2
-large cloves)
1 ts ground basil
1 pt cottage cheese
8 oz sour cream
1 egg
4 oz mozzarella cheese
2 ts salt
3 ts grated parmesan cheese

Instructions

Makes 6 servings. Cook lasagna according to package directions. In large
saucepan, combine tomatoes, garlic and basil; simmer 10 minutes, breaking
up tomatoes with fork. In medium bowl, combine cottage cheese, sour cream,
Mozzarella cheese, salt and 1 egg. In a well greased 13 x 9-inch pan,
arrange a layer of lasagna, half the cheese mixture, a layer of lasagna,
the remaining cheese and the rest of the lasagna. Top with tomato mixture.
Sprinkle with grated Parmesan cheese. Cover pan with aluminum foil. Bake at
350 degrees for 30 minutes.

Answer 5

Bob's Awesome Lasagna

INGREDIENTS

* 8 ounces lasagna noodles
* 1 pound ground beef
* 1/4 cup minced onions
* 1 teaspoon salt
* 1/2 teaspoon garlic salt
* 1 (32 ounce) jar spaghetti sauce
* 1 (16 ounce) package large curd cottage cheese
* 1 pound mozzarella cheese, shredded


DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.


2. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.


3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.


4. Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.


5. Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

Enjoy =)

Answer 6

Lasagna

INGREDIENTS
8 ounces lasagna noodles
1 pound ground beef
1/4 cup minced onions
1 teaspoon salt
1/2 teaspoon garlic salt
1 (32 ounce) jar spaghetti sauce
1 (16 ounce) package large curd cottage cheese
1 pound mozzarella cheese, shredded

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

Answer 7

Takes: 30 mins
Serves: 6
2tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
500g/1lb 2oz vegetarian sausages, chopped
2 red peppers, sliced
400ml jar tomato passata
150ml/5fl oz vegetable stock
2tbsp chopped fresh mixed herbs
Pinch of sugar
3 large sheets fresh lasagne
115g/4oz Parmesan cheese, grated
1.Heat a large pan with the oil and gently fry the onion and garlic for 5 mins. Add the sausages and peppers and fry until browned, then add the passata and stock, bring to the boil and simmer for about 10 mins. Stir in the herbs and sugar.
2.Meanwhile, put the lasagne sheets in a bowl and pour over boiling water. Leave to stand for 5 mins, then drain.
3.In a heatproof dish, layer the lasagne sheets with the tomato and sausage sauce and top with the Parmesan. Place under a preheated grill for 10 mins to brown the top.
Top tip: We've pre-cooked the lasagne sheets to save time. If you've got more time to spare, you won't need to do this. Just layer up the dish, as in step 3, and bake in the oven at Gas 4/180°C/350F for 25-30 mins instead of grilling.

Answer 8

Cheesy Vegetable Lasagna - http://www.gourmet-living.com/recipes.html?recipe=20454

Three Layer Grilled Lasagna - http://www.gourmet-living.com/recipes.html?recipe=17119
(a little different but REALLY yummy)


Enjoy!

Answer 9

One pound of hamburger cooked with a medium sized jar of Ragu Traditional spaghetti sauce added. To the sauce add to taste Italian seasoning, garlic powder and onion salt (if you don't trust your taste add 1/2 teaspoon each) and let simmer. Cook a packet of noodles (pound package). Mix 12 oz each of ricotta cheese and small curd cottage then add two eggs and 1/2 cup Parmesan cheese, again add the spices listed above to the mix. Last add 1/4 cup mozzarella cheese. Layer according to the package: sauce, noodles, mixture, sauce, noodles, mixture until gone. Over the top sprinkle mozzarella and then cover with foil and bake at 350 for 50 minutes, last five remove foil and broil on low to brown the top a touch. Let stand 10 minutes before serving.

Answer 10

Classic Lasagna
Marisa has offered us Al's quick tomato sauce. If you have your favorite, use that, even if you have leftovers. It's good to have leftover sauce to use in other recipes. There will be no leftovers of the lasagna
Sauce
3 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, chopped
2 (28 ounce) cans Italian style peeled tomatoes, with juice
Meatballs
1/2 pound lean ground beef
1/2 pound lean ground pork
2 teaspoons fennel seeds
1 large egg
Salt and black pepper to taste
Pasta Assembly
1 pound dried lasagna
1/2 cup grated parmigiano or Pecorino cheese (or both combined)
1 pound sliced mozzarella
1 1/2 pounds fresh ricotta
METHOD
Warm oil in large pot or Dutch oven. Stir in onion and garlic. When onion is softened, about 10 minutes, add peeled tomatoes and their juice. Break up tomatoes as the sauce cooks.
While sauce is cooking, mix beef, pork fennel, salt and pepper together and form into meatballs a little larger than glf balls.
When sauce boils, add meat balls. Let sit before stirring to harden meatballs. Bring to a hard boil, then lower flame and cook, partially covered for 1 hour, stirring deep in pot from time to time. When finished, remove meatballs and chop into small pieces.
Cook lasagna in abundant boiling water. When not quite al dente, stop cooking, drain and lay each noodle on a damp towel in preparation for assembling.
Preheat oven 350°F.
Using a baking dish about 2 inches deep, coat bottom of dish sparingly with tomato sauce. Line with layer of lasagna. Dot with spoonsful of ricotta, slices of mozzarella. Sprinkle lightly with grated cheese, spread with sauce, then add chopped meatball. Repeat layers in same order ending the top layer with pasta,. Spread this last layer with tomato sauce and grated cheese.
Cover pan with aluminum foil and bake in preheated 350°F oven for 15 minutes. Remove foil and cook additional 30 minutes. Cool slightly before serving.
Serves: 6 - 8
The use of ricotta cheese makes this lasagna a southern lasagna. Every Sicilian immigrant in the US makes this form of lasagna, though it originated in northern Italy.