GRANDMA RECIPES LASAGNA

Easy Lasagna Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 02:45:00 +0000

This dish is simple and will get my crew running to the table
Prep:30m Cook:60m Servings:6

Ingredients
Lasagna Noodles
one and a half lbs ground beef
2 jars super chunky mushroom spaghetti sauce
1 bag shredded mozzarella cheese
1 bag shredded cheddar cheese
parmesan cheese
garlic powder

Directions
Start lasagna noodles boiling, and little oil so noodles don't stick to each other boil till tender
Meanwhile brown beef, drain
Mix beef and sauce together
In lasagna pan lightly coat bottom of pan with sauce and beef mixture
Lay out a layer of noodles, my pan takes 3 to a layer
Cover with a layer of beef and sauce mixture
Cover with mozzarella ,cheddar cheese, sprinkle parmesan cheese and garlic powder to taste
Continue doing layers until full cover with foil and bake at 350 for 45 mins then remove foil and continue to bake for an extra 10 mins! ENJOY

No Boil Lasagna Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 02:43:00 +0000

I have made this lasagna for my friends and family for at least 15 years. I always make it for people when they are in the hospital or have family members in the hospital or are just having a bad time. They all kid me that the only way they can get my cooking is if someone gets sick! ...
Prep:35m Cook:60m Servings:12

Ingredients
1 lb ground beef
2 links favorite italian sausage
1 jar favorite spaghetti sauce (I always use Ragu Super Vegetable Primavera, it has chunks of zucchini, carrots and tomatoes)
1 1/2 c water
1 small can chopped mushrooms (optional)
15 oz container ricotta cheese
1/4 c parmesan cheese
3 c shredded mozzarella cheese (plus a little to sprinkle on top)
2 eggs
pepper and dried parsley
1 box uncooked lasagne noodles (any kind)

Directions
Preheat oven to 350
brown ground beef and italian sausage together in a large skillet or dutch oven. drain well
Mix in spaghetti sauce, mushrooms and water (I drain the mushroom can into the measuring cup with water to equal 1 1/2 cups then pour into spaghetti sauce jar to get every last bit of flavor possible before adding to meat mixture)
remove from heat and prepare cheese mixture
In a large bowl, mix all cheeses with both eggs, pepper to taste and parsley for color.
In a 13 x 9 baking dish, layer ingredients as follows:
1 c meat sauce mixture (or enough to cover bottom of dish)
layer of lasagna noodles (side-by-side, not overlapping)
1 c meat sauce mixture (or enough to cover)
1/2 cheese mixture, spread as evenly as possible
layer of noodles
1 c meat sauce mixture (or enough to cover)
rest of cheese mixture, spread evenly
layer of noodles
rest of meat mixture
top with remaining shredded mozzarella
cover entire pan with aluminum foil
bake for 45 minutes, remove foil and bake additional 15 mins
let lasagna sit for about 10-15 mins before slicing
DELISH!

Chicken Lasagna Recipe

noreply@blogger.com (JOE) — Mon, 05 Nov 2007 19:52:00 +0000

Boneless Chicken Breast for this delectable white lasagna. Can also substitute cod, or halibut if you like.
Prep:35m Cook:40m Servings:8

Ingredients
6 Tbs butter, divided
1-1/2 pounds of chicken breast cut into 1-inch cubes
2 garlic cloves, minced
3/4 tps. dried thyme
1/3 cup cup all-purpose flour
1/2 tps. salt
1-1/2 cups chicken broth
1 cup heavy whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups (8 ounces) shredded swiss cheese
Minced fresh parsley

Directions
In a large skillet over medium heat, melt 2 Tbs. butter. Add chicken, garlic and thyme. Cook for about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-in. x9-in. x2-in. baking dish, layer half of the noodles, chicken, white sauce and cheese. Repeat layers. Cover and bake at 350F. for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley.
SOURCE!!!!!! Taste of Home

Reuben Lasagna Recipe

noreply@blogger.com (JOE) — Mon, 05 Nov 2007 19:50:00 +0000

A twist on a typical lasagna. If you like deli reubens, you'll love this.
Prep:20m Cook:70m Servings:6

Ingredients
1 (27 ounce can) sauerkraut, drained and lightly rinsed and drained again
1 pound deli corned beef, thinly sliced
1 can cream of mushroom soup
1 cup Thousand Island salad dressing
1 1/4 cups milk
1 sweet onion, diced
1 teaspoon ground dry mustard
9 lasagna noodles, cooked, drained and patted dry
1 cup Swiss cheese, shredded
1/2 cup breadcrumbs
1 tablespoon butter, melted

Directions
Grease a 13x9 inch baking pan and set aside.
Whisk together soup, salad dressing, milk, onion and dry mustard.
Spread a thin layer of soup mixture in bottom of prepared pan.
Top with 3 noodles, half the sauerkraut, half the beef and a third of the remaining soup.
Repeat.
Top with remaining 3 noodles and remainder of the soup.
Sprinkle with cheese, crumbs and drizzle with butter.
Cover with foil. Bake at 350 degrees for 45 to 50 minutes or until bubbly.
Uncover and bake 5 to 10 additional minutes.
Let stand 5 to 10 minutes before serving.

Lydias Lasagna Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:36:00 +0000

Lydia's Lasagna is a little different and a NEVER FAIL hit with even the most scrutinizing palettes! Lydia has been making this family favorite for over 50 years!
Prep:20m Cook:165m Servings:8

Ingredients
1 lb box of wide lasagna noodles - fresh if you prefer
1 lb italian sausage - hot is preferred - if you can get the loose type it's easier - otherwise you have to take the skins off...
1 lb lean ground beef
1 1/2 medium onion, chopped
2 - 4 large cloves garlic, minced
1 x 2 1/2 lb can tomato puree
1 small can tomato paste
2 x 14 oz cans tomato sauce
1 tsp sugar
2 cups Ricotta - or more!
1/2 - 1 cup Parmesan cheese
1 tblsp salt
1/2 tsp pepper
2 tsp crushed chile
1 - 2 bay leaves
2 tblsp olive oil
1 - 2 tsp Italian Mixed Spices
1/2 cup red wine - if you wouldn't drink it...don't use it!
1 lb mozzarella cheese, grated - or more!
Water

Directions
Sauce: Brown sausage, ground beef in olive oil until almost done, add onions and garlic and finish browning.
Add puree, paste, sauce, salt, pepper, crushed chile, bay leaves, Italian spices, sugar (to blend flavors) and wine.
Let simmer for approx 2 hrs - add a little water to keep from thickening too much while simmering.
Cook noodles according to package instructions. When cooked place in a pan with cool water so they don't stick together.
Preheat oven to 375F
Spray 13 x 9 x 2 baking pan and start layering: first layer sauce, then noodles, then sauce again, then spoon dollups of ricotta evenly, then sprinkle with shredded mozzarella and parmesan cheese. Continue layers (usually 2 -3) in this way and end with sauce and parmesan on top.
Cover with foil and bake for 1/2 hour. Uncover and continue baking for 15 minutes.
Serve with green salad and vinagrette dressing and crusty garlic bread. Delicioso!

Brazilian Lasagna With Ham Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:51:00 +0000

This is an incredible lasgna recipe. The white sauce and ham keep it different from the ordinary lasagna. Enjoy
Prep:10m Cook:30m Servings:16

Ingredients
2 tablespoons butter
3 tablespoons all purpose flour
1 cup milk
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 small white onion chopped
1 clove garlic crushed
1/2 pound ground beef
1 pound ripe tomatoes
1 pound uncooked lasagna noodles
1/2 pound sliced mozzarella cheese
1/2 pound thinly sliced ham
2 ounces grated parmesan cheese
2 teaspoons oregano
2 teaspoons salt

Directions
Melt butter with flour in saucepan over medium heat. Add nutmeg, salt and pepper. Add milk slowly while stirring mixture with a wooden spoon. Bring sauce to boil and cook 10 minutes. Set white sauce aside to assemble the lasagna. Peel tomatoes then remove seeds and chop. Brown ground beef in a large sauce pan over high heat with vegetable oil, onion and garlic. Add prepared tomatoes and water just enough to cook a thick meat sauce. Set meat sauce aside to assemble lasagna. Lightly spray two square glass baking dishes. Preheat oven to 350. Bring to quarts of water to a boil. Stir in salt then add noodles four at a time and cook uncovered until tender but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking dish. Spoon meat sauce into baking dish. Make four layers of noodles and put first layer of noodles on top of meat sauce. Then alternate each layer with meat sauce mozzarella and ham. In one of the layers put only white sauce with ham. Cover lasagna with sauce, grated parmesan and a sprinkle of oregano. Bake lasagna for 20 minutes. Cover lasagna with foil during baking to avoid cheese from burning.

Lasagna Casserole Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:50:00 +0000

Greatness.
Prep:15m Cook:35m Servings:8

Ingredients
1 pound ground chicken breast
1/2 cup white onions chopped
15 ounce can tomato sauce
1 package spaghetti sauce mix
1 cup evaporated milk
4 ounces cream cheese softened
5 ounces egg noodles cooked and drained
4 ounces mozzarella cheese shredded

Directions
Preheat oven to 350. Prepare rectangular casserole dish with cooking spray and set aside. In a large sauce pan cook chicken and onions until chicken is no longer pink then stir in tomato sauce and spaghetti sauce mix. Mix well and cook over medium heat until mixture begins to thicken. In another saucepan heat evaporated milk and cream cheese then cook until smooth then stir in cooked noodles. Pour noodle mixture onto bottom of prepared pan. Spread chicken mixture over top. Sprinkle mozzarella cheese over top then bake for 20 minutes.

Homemade Lasagna Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:49:00 +0000

My favorite Lasagna recipe growing up.
Prep:10m Cook:45m Servings:10

Ingredients
1 lb Ground Beef
1 Clove Garlic
3 Tbsp Parsely Flakes
1 Tbsp Basil
1 tsp Oregano
3 tsp Salt
1 lb Can Peeled Whole Tomatoes
2 6oz Cans Tomatoe Paste
1 Large Carton Small Curd Cottage Cheese
2 Eggs
1/2 tsp Pepper
1/2 Cup Parmesan Cheese
2 Packages Sliced Mozzarella Cheese
3/4 Box Lasagna Noodles

Directions
Brown 1 lb ground beef. Drain grease from meat.
Mix and Simmer: beef, 1 clove of garlic, 1 Tbsp of parsely flakes, 1 Tbsp of basil, 1 tsp of oregano, 1 1/2 tsp of salt, 1 lb can of tomatoes, and 2 6oz cans of tomatoe paste.
Mix in a separate bowl: 1 large carton of small curd cottage cheese, 2 eggs, 1 1/2 tsp of salt, 1/2 tsp of pepper, 2 Tbsp of parsely flakes, and 1/2 cup of parmesan cheese.
Boil 3/4 of a box of Lasagna Noodles.
Layer the following in a casserole dish: cover the bottom of the dish with noodles, 1/2 of the cottage cheese mixture, 1 package of sliced mozzarella, 1/2 of meat mixture, and then repeat layering again...
Pre-heat oven to 375 degrees.
Bake 30 minutes uncovered.
Let set for 20-30 minutes.(The longer it sets the better it comes together)
serves well with garlic bread and a salad

Four Cheese Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 22:03:00 +0000

This rich, white lasagna, oozing with cheese, makes plenty. The leftovers are even better!!
Prep:20m Cook:50m Servings:12

Ingredients
12 uncooked lasagna noodles
1 (15 oz.) container fat-free ricotta cheese
1 (8 oz.) pkg part-skim mozzarella cheese, shredded
8 oz. Italian fontina cheese, rind trimmed, shredded (2 cups)
1/2 cup grated Parmesan cheese, divided
1 large egg
1/4 tsp. salt
1/4 cup chopped fresh parsley
1/3 cup butter (no substitute)
1/3 cup all-purpose flour
2 cups milk
1 cup reduced-sodium chicken broth
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. white pepper

Directions
Bring a large saucepot of lightly salted water to a boil.
Cook lasagna noodles 9 - 11 minutes, until barely tender, drain.
While noodles are cooking, make sauce: In medium saucepan, melt butter over med-low heat.
Whisk in flour and cook 2 minutes, until smooth and golden.
Whisk in milk, broth, salt, nutmeg and white pepper.
Bring to a boil, stirring frequently.
Remove sauce from heat.
Heat oven to 350 degrees. Coat a 13"x9" baking pan with cooking spray.
In large bowl, combine ricotta, mozzarella, fontina, 3 Tbs. parmesan, egg, salt and parsley.
Spread 1/2 cup sauce over bottom of prepared pan. Cover with 3 noodles. Spread one third of cheese mixture on top; cover with 3 noodles.
Repeat twice with 1 cup sauce, cheese mixture and noodles.
Top with the remaining sauce and sprinkle with the remaining parmesan.
Cover with foil. Bake 30 minutes.
Remove foil and bake 20 minutes more. Let stand 5 minutes before slicing.

Taco Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 22:02:00 +0000

its a creative way to get kids to eat a different version of tacos
Prep:35m Cook:15m Servings:4

Ingredients
1 lb Ground Beef
1 pkg taco seasoning
shredded cheese
sour cream
salsa
8 large tortillas
whatever else you want to add afterwards
(tomatoes, lettuce, extra cheese)

Directions
brown ground beef in frying pan with taco seasoning
heat oven to 350
place 1 tortilla on bottom of baking or cassarole dish and start to layer with ground beef and cheese. dont add sour cream at this stage
put in oven for 15-25 minutes or until cheese is bubbly
garnish with sour cream, salsa, cheese, tomatoes and lettuce
enjoy!!!

Lasagna Cups Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 21:38:00 +0000

This is different from your regular lasanga
Prep:15m Cook:1820m Servings:20

Ingredients
1/2 lb lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 cup thick pizza sauce
1 large egg, beaten
1/2 cup ricotta cheese
1 (10 ounce) can refrigerated buttermilk biscuits
3/4 cup shredded mozzarella cheese

Directions
Add the first 3 ingredients to a large skillet; cook over medium heat, stirring until beef crumbles and is no longer pink; drain well.
To the beef in the skillet, add in the pizza sauce; stir to combine; remove from heat. Stir together the egg and ricotta cheese.
Separate biscuits and split each biscuit in half. Press each biscuit half on bottom and up sides of lightly greased muffin pans. Spoon meat mixture evenly into biscuit cups. Top evenly with egg mixture; sprinkle each cup with cheese.
Bake in a 375° for 18-20 minutes or until golden. Serve immediately.
20 appetizers

Easy Lasagna Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:16:00 +0000

The lasagna doesn't need to be cooked beforehand in this recipe. It is quick and easy and makes a wonderful dish any night of the week.
Prep:20m Cook:75m Servings:6

Ingredients
1 32 oz. jar tomato sauce
1 garlic clove, pressed
1/2 cup dry red wine
1 1/2 cups water
1 tsp. dried oregano
2 large eggs
2 cups (15 ounces) partskim ricotta cheese
1/4 cup grated parmesan cheese
1 lb. grated mozzarella cheese
1/4 tsp. freshly ground nutmeg
1 lb. uncooked lasagna

Directions
Preheat oven to 350
In a large bowl combine tomato sauce, garlic, wine, water, & oregano
In a medium bowl beat the eggs together, then beat in the ricotta and parmesan cheeses,and the nutmeg
Pour a geneous amount of sauce on the bottom of a 9x13 baking dish
(remember the lasagna needs room to swell during the cooking)
Alternate the lasagna, sauce, ricotta mixture, and mozzarella. Make approx. 3 layers, ending with the mozzarella.
Cover pan tightly with foil and bake for 1 hour
Remove foil and continue baking for 15 minutes until sauce has thickened and the noodles are tender
let sit 10 minutes before cutting.

Eggplant Lasagna Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:15:00 +0000

This is a great low-fat lasagna with a difference and is very yummy!
Prep:25m Cook:35m Servings:4

Ingredients
1 large eggplant, cut in 1cm thick slices
1 medium zucchini, cut into thick slices
300g bottled pasta sauce
1 onion, chopped
1 clove garlic, crushed
¼ Jap pumpkin
¼ tspn nutmeg
lasagna sheets
1 ½ cups milk
1 tbspn cornflour
4 tbspns shredded tasty low fat cheese

Directions
Spray a frypan with oil and add onion and garlic, sautéing for 2 minutes. Add eggplant and zucchini, cooking well, until vegetables are tender. Add pasta sauce.
In the meantime, chop pumpkin into bite sized pieces, microwave on High until soft, about 3 minutes. Mash pumpkin well, adding nutmeg and mixing well.
Put one cup of the milk in a saucepan, heating gently. Mix the cornflour with the remaining milk, before adding to the heated milk. Allow milk to boil before turning it down to simmer, adding 3 tbspns of the cheese.
Spray a meatloaf tin with cooking oil spray before adding one third of the pumpkin. Top with a layer of lasagna sheets, add a third of the eggplant mixture. Repeat. Then add some of the cheese sauce, before repeating layers again, finishing with lasagna sheets and topped with the remaining cheese sauce. Sprinkle the extra shredded cheese on top and place in a moderate oven for 35 minutes, or until pasta is cooked.

Crockpot Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 16:35:00 +0000

this is awsome, with garlic bread and a toss salad.
Prep:1520m Cook:45m Servings:8

Ingredients
1 lb ground beef
1 lb, hot sausage
2 large onions, chopped
6 to 8 garlic gloves, minced
1 can (29 oz)tomato sauce
1 cp white zinfandel
1 can (6 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1 package (8oz) lasagna noodles
4 cps (16 oz) shredded mozzarella cheese
1 1/2 cps (12 oz) small-curd cottage cheese
1/2 cp grated Parmesan cheese

Directions
In a skillet, cook beef, sausage,onion and garlic over med. heat until meat is no longer pink; drain.
Add the tomato sauce, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker.
Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles.
Repeat layers twice. Top with remaining meat sauce.
Pour 1 cup of white zinfadel over top of lasagna.
Cover and cook on low for 4-5 hours or until noodles are tender.

Spinach Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 16:35:00 +0000

This is a great meatless Lasagna.
Prep:30m Cook:50m Servings:8

Ingredients
1 tablespoon plus 1 teaspoon margarine
1 tablespoon plus 1 teaspoon olive oil
6 each garlic cloves, minced
1 cup canned Italian tomatoes (with liquid), drain and dice tomatoes reserving liquid 1 bay leaf
1/2 teaspoon pepper, divided
1 teaspoon each of oregano and basil leaves, divided
2 packages 10 oz package frozen chopped spinach
1 egg, beaten
11 ounces shredded Jack Cheese divided pieces)
3 cups sliced mushroom
1 cup chopped onion
1 1/2 cups tomato sauce
1 1/2 teaspoons salt, divided
2 cups part-skim ricotta cheese
8 ounces uncooked lasagna macaroni (12x3 inch, cooked according to directions.

Directions
1. In a 10-inch skillet heat margarine over medium heat until bubbly and hot; add mushrooms and sauté occasionally, until mushrooms are lightly browned and cooked through(2 to 3 minutes).
2. Remove from heat and set aside. In 3-quart saucepan heat oil over medium heat; add onions and garlic and sauté until onions are softened.
3. Add tomato sauce, tomatoes, 3/4 teaspoon salt, ¼ teaspoon pepper, basil, and oregano, and bay leave; mix well.
4. Reduce heat to low, cover and simmer stirring occasionally, for 25-30 minutes; remove and discard bay leaf.
5. In medium mixing bowl combine spinach, ricotta cheese, egg, remaining 3/4 teaspoon salt and ¼ teaspoon pepper, mixing well. Preheat oven to 350°F.
6. In 13x9x2-inch baking dish spread ½ cup tomato mixture; arrange half of the lasagna macroni lengthwise in dish, overlapping edges slightly. Spread half of the spinach mixture evenly over macaroni and top with half of the mushrooms; spread ½ cup of the tomato mixture over mushrooms and sprinkle with half of the Monterey Jack
Cheese.
7. Arrange remaining macaroni crosswise in dish cutting macaroni to fit and overlapping edges slightly.
8. Spread remaining spinach mixture, over macaroni, top with remaining mushrooms, tomato mixture, and Monterey Jack Cheese.
9. Bake until lasagna is cooked through and cheese is lightly browned, 40-50 minutes.

Delicious Low-fat Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 16:33:00 +0000

The spinach can be omiited if you do not care for it. Also, a pinch of nutmeg enhances the flavor of the cheese and spinach. 410 Calories per average serving.
Prep:30m Cook:75m Servings:12

Ingredients
1 cup onion, chopped
1 cup green bell pepper, chopped
1 1/4 lb. ground turkey
2 teaspoons dried Italian seasoning
One 28 oz. can diced tomatoes
One 15 oz. can tomato sauce
15 oz. cottage cheese or ricotta cheese
8 oz. shredded low-fat mozzarella cheese, plus 2 oz. to sprinkle on top
One 10 oz. package chopped frozen spinach, thawed and drained
One 24 oz. package of ready-to-bake lasagna noodles (use only 16 noodles)
Salt and pepper, to taste
Optional: One pinch of nutmeg

Directions
Preheat oven to 400 degrees F.
Spray a skillet with nonstick cooking spray and heat until hot over high heat.
Add the chopped onion and green bell pepper and cook for 3 minutes, stirring occasionally.
Add the ground turkey and sauté until browned and cooked through, about 5 minutes. Stir frequently.
Add the Italian seasoning, diced tomatoes (with the juice from the can) and the tomato sauce; stir to combine and bring to a boil while stirring occasionally. Remove from heat and season to taste with salt and pepper.
In a bowl mix together cottage cheese or ricotta, 8 ounces of shredded mozzarella and chopped spinach. Stir together and season with salt and pepper. Add a pinch of nutmeg (optional).
Spray pan with nonstick cooking spray and spread 1 cup of the sauce (from Step 5) across the bottom of pan.
Add 4 lasagna noodles on top of the sauce. Spread 1/2 of the cottage cheese mixture (from Step 6) or ricotta mixture over the noodles
.
Top with 4 more lasagna noodles, spread 3 cups of the tomato sauce (from Step 5) over noodle layer.
Repeat Step 8 and top with the remaining 4 noodles. Top with the remaining sauce and remaining mozzarella cheese.
Place lasagna pan on a cookie sheet in the oven to prevent it from bubbling over onto the oven floor.
Bake at 400 degrees F for 45 minutes until hot and bubbly. Let pan cool 5-10 minutes before cutting and serving.
Storage: The lasagna can be stored in the fridge for 2 days or in the freezer for up to a week.

Seafood Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 16:30:00 +0000

November is a great time to have friends over for a Saturday night dinner party. Our seafood lasagna is low in fat and calories for your guests who are watching their waistlines…or saving room for dessert. Serve with a tossed salad and some good crusty bread. Enjoy!... More
Prep:15m Cook:45m Servings:6

Ingredients
4 Ounce lasagna noodles
28 Ounce jar spaghetti, pasta sauce or favorite homemade recipe
6 Ounce package cooked salad shrimp, thawed and drained
4 Ounces Surimi Seafood, thawed and thinly sliced
1/2 Cup low-fat ricotta cheese
1/4 Cup freshly grated Parmesan cheese
1 Tablespoon minced fresh parsley
1/8 Teaspoon black pepper
2/3 Cup shredded low-fat mozzarella cheese

Directions
Heat oven to 375 F. Prepare lasagna according to package directions. Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp and Surimi Seafood. Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl. To assemble lasagna, place half of noodles in 8 x 8 inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers. Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting.

Zucchini Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 16:29:00 +0000

This dish is a spin off of your regular lasagna the zucchini becomes the noodles. My family loves this dish.
Prep:15m Cook:55m Servings:8

Ingredients
1 1/2 lbs ground beef
3/4 lb ground Italian sausage
3 Tbsp olive oil
1 1/2 cups coarsely chopped mushrooms
1 large onion, chopped
2 cloves minced garlic
1 can diced tomatoes (14 1/2 oz)
1 jar marinara sauce (15 oz)
1 tsp salt
1 tsp dried basil leaves, crushed
1/2 tsp Italian herb seasoning
24 oz ricotta cheese
2 cups shredded mozzarella cheese
2 eggs, beaten
1/4 parsley, chopped
6 unpeeled zucchini, cut lengthwise into thin slices (approx 8 inches long)

Directions
Cook the beef and sausage in hot oil ina large skillet over medium-high heat. Cook until meat is no longer pink.
Add mushrooms, onion, and garlic. Cook for several minutes, stirring frequently.
Add tomatoes with juice, marinara sauce, salt, basil, and Italian seasoning. Set aside.
Combine the ricotta, eggs, and parsley in a medium bowl
Spoon 1/4 of the sauce onto the bottom of a 13x9-inch baking dish. Top with 1/3 of the zucchini, 1/3 of the ricotta mixture, and 1/4 of the mozzarella. Top with another 1/4 of the sauce.
Repeat the layers two more times (for a total of three layers), ending with the sauce.
Cover with foil. Bake at 350 F for 45 minutes.
Remove the foil, and cover with remainin 1/4 of the mozzarella.
Bake uncovered for 10 minutes more, or until the cheese has melted.
Let stand at least 10 minutes before serving

Mexican Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 16:23:00 +0000

This simple lasagna is so easy, you don't even pre-cook the noodles, and everyone whose tried it loves it.
Prep:15m Cook:65m Servings:12

Ingredients
2 lbs. ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can chopped green chilies
1 envelope taco seasoning
2 T. hot salsa ( I don’t add this)
12 oz. uncooked lasagna noodles (do not cook these, just put layer them in pan uncooked)
4 C. (16 oz.) shredded Colby-Monterey Jack cheese, divided
1 (16 oz.) jar mild salsa
2 C. water
2 C. (16 oz.) sour cream
1 (2 1/4 oz.) can sliced ripe olives, drained
3 green onions, chopped

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
In a greased 13x9x2 baking dish, layer a third of the noodles and meat mixture. Sprinkle with a cup of cheese. Repeat layers twice.
Combine mild salsa and water; pour over top. Cover and bake at 350 degrees for 1 hour or until heated through. Top with sour cream, olives, onions and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand 10-15 minutes before cutting.
Serves 12.

Ham And Spinach Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 16:22:00 +0000

This is a great lasagna. I obtained it from a magazine and made it last week. It is very tasty and not your usual lasagna. I will definitely make this one again.
Prep:15m Cook:35m Servings:12

Ingredients
6 lasagna noodles
10 ounce package frozen chopped spinach
2 cups milk
2 tablespoons cornstarch
1 tablespoon dried minced onion
1-1/2 cups diced fully cooked ham
1/2 teaspoon Italian seasoning crushed
1 cup cottage cheese
1 cup shredded mozzarella cheese

Directions
Cook lasagna noodles in lightly salted boiling water for 12 minutes.
Drain and rinse with cold water.
Drain again.
Set aside.
Meanwhile cook spinach according to package directions then drain well and set aside.
For sauce in a medium saucepan combine milk, cornstarch and onion.
Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.
Spread 2 tablespoons of sauce evenly on the bottom of a rectangular baking dish then stir ham and Italian seasoning into remaining sauce.
Arrange 3 lasagna noodles in the dish and spread with one-third of the sauce then layer spinach on top and layer another one-third of the sauce, the cottage cheese and half of the mozzarella.
Place remaining noodles on top and top with remaining sauce and mozzarella.
Bake at 375 for 35 minutes.
Let stand 10 minutes before serving.

Lasagna Roll Ups Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 16:03:00 +0000

This is an incredibly good recipe. Gives a great new twist on the standard lasagna. Great with a dinner salad and a great bottle of wine.
Prep:20m Cook:40m Servings:8

Ingredients
8 ounces uncooked lasagna
16 ounces ricotta cheese
2 eggs
10 ounces frozen chopped spinach thawed and squeezed dry
2 cups shredded Mozzarella cheese
1 teaspoon basil
1 teaspoon marjoram
32 ounce jar spaghetti sauce
1-1/2 teaspoons parmesan cheese

Directions
Cook lasagna according to package and drain.
In medium bowl blend ricotta, eggs, spinach, mozzarella, basil and marjoram.
Spread evenly on lasagna strips.
Cut strips in half crosswise.
Roll strips jelly roll style.
Cut each roll in half leaving ruffled edge at top and bottom.
Spread 3/4 of the sauce on bottom of baking dish.
Arrange roll ups curly edges up on sauce.
Top with remaining sauce and Parmesan cheese.
Bake covered with foil in 350 oven for 40 minutes.

Low Carb Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 15:16:00 +0000

I love my pastas and Italian food, but being on a diet that is one of the foods that they tell you not to have. Well I have found a way to have it by subsituting the noodles with eggplant. This is so delicious you would never know theres no noodles.
Prep:15m Cook:105m Servings:8

Ingredients
Meat Sauce
1 1/2 lbs of ground sirloin or turkey breast or Italian sausage
3 cloves of chopped garlic
2 chopped onions
2 tbspn of italian seasoning
2 tbspn of olive oil
1 tsbn of red pepper flakes
1 (10 oz) package of frozen chopped spinach
1 (28 oz) of can tomato sauce
1 pkg sliced mushrooms
1 chopped red pepper
1 tspn of fennel seeds
1 dash of salt
1 (15 oz) can of diced tomatoes
1 cu of red wine or vodka
1 dash of pepper
Mock Noodles
2 large eggplant, peeled,sliced lengthwise into ? inch noodle-like strips
1 dash of pepper
cooking spray (olive oil spray is best)
1 dash of salt
Cheese Mixture
2 c of low-fat ricotta cheese
3 c of shredded lowfat mozzarella cheese
3 chopped green onions
1/2 c of parmesan cheese
2 eggs

Directions
Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
Preheat your oven to 425 degrees.
Cook those for 5 minutes on each side
Lower oven temp to 375.
Grab a skillet and brown meat, onion and garlic in olive oil for 5 minutes.
Take the red pepper and mushrooms, and cook those for 5 minutes.
No your going to add spinach, tomatoes, spices and wine and let that simmer for 5-10 minutes
Blend ricotta, egg and onion mixture.
in bottom of your 9” x 13” glass pan spread 1/3 of meat sauce .
Then your going to start the to layer. Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.
Repeat that step.
Add your last layer of sauce, then mozzarella cheese and parmesan on top.
Cover with foil and bake for 1 hour at 375 F
Now remove the foil and allow the cheese to brown for about 5 minutes or so.
When done let it sit fot 10 minutes or so.

Delicious Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 15:14:00 +0000

Possibly the most fattening but delicious lasagna ever. Everyone deserves a break every now and then!
Prep:25m Cook:45m Servings:7

Ingredients
1/2 lb rinsed and chopped spinach
1 lb shredded mozzarella cheese
1 lb grated Parmesan cheese
2 pounds ricotta cheese
1 lb pork or beef sausage
1 package of lasagna noodles
3 (26 ounce) jars spaghetti sauce

Directions
Bring a pot of lightly salted water to boil. Then add pasta and cook for about 8 to 10 minutes. Then drain and place noodles on a paper towel.
Heat a large skillet over medium heat, cook sausage until no all pink is gone and set aside.
Use a large bowl to mix ricotta and spaghetti sauce. In a different bowl, mix the Parmesan and mozzarella cheeses.
Next, stir all but one cup of the cheese mixture into the ricotta mixture; slowly stir in sausage and chopped spinach.
Preheat oven to 425 degree and while oven is heating, coat the bottom of a 9x13 inch baking dish with a light layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping creating a staggered pattern on top.
Add a layer of the sausage/cheese and repeat these layers twice until they have reached 1/2 inch from the top of the baking dish. Next, layer noodles on top of the lasagna and coat in more spaghetti sauce. Top off with the last cup of cheese mixture and bake for 45 minutes or until a light brown.

Seafood Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 15:14:00 +0000

This dish is perfect for the seafood lover! It puts a delicious twist on a classic recipe. My family loves it!
Prep:5m Cook:65m Servings:8

Ingredients
5 c. mozzarella cheese, shredded
1 c. freshly grated Parmesan cheese
3 c. milk
3 tbls. all-purpose flour
3 tbls. butter
1 lb. fresh crab meat
1 lb. cooked salad shrimp
16-oz. package of lasagna noodles

Directions
Preheat oven to 350 degrees F (175 degrees C).
Cook lasagna noodles according to package directions. Drain well.
In a medium-sized size saucepan melt butter or margarine over medium heat. Then stir in flour and let it brown slightly. Add the milk slowly, stirring constantly until the sauce thickens. Stir in the parmesan cheese and mix well.
Spread a thin layer of the white sauce into a 9x13 baking dish, followed by a layer of the cooked lasagna noodles. Now put a 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup of the grated mozzarella on top of the lasagna noodles. Repeat this process, until you have four layers of the lasagna. Add sauce to the final layer and top with mozzarella cheese. Bake until dish is heated thoroughly

Cheesy Lasagna Recipe

noreply@blogger.com (JOE) — Wed, 26 Sep 2007 15:13:00 +0000

This dish takes lasagna to a whole new level! The 5 different cheeses make it irresistable and a family favorite.
Prep:30m Cook:25m Servings:10

Ingredients
1/4 cup Parmesan cheese, grated
8 oz. small curd cottage cheese
8 oz. shredded mild Cheddar cheese
6 slices packaged American cheese
8 oz. shredded mozzarella cheese
16-oz. package lasagna noodles
16-oz. jar pre-cooked spaghetti sauce with meat

Directions
Heat oven to 350 degrees.
Lightly salt a large pot of water and bring to boil. Add the lasagna noodles and cook for 8 to 10 minutes, until the pasta is “al dente”. Drain the pasta and rinse with cold water.
Place cooked lasagna noodles on the bottom of a 9x13 inch casserole dish, then spread ¼ cup of the spaghetti sauce on top. Then add another layer of noodles and top with cottage cheese and ¼ cup spaghetti sauce. Keep adding layers, alternating cheese with each layer, but make sure you have enough spaghetti sauce to cover the top of the lasagna (this will prevent hardening of the pasta). Top dish with grated parmesan cheese.
Bake in the preheated oven until cheese is thoroughly melted and filling is heated through (approximately 20-25 minutes). Eat and enjoy!