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    Chicken Lasagna

    1/2 cup chopped Onion
    2 Tbsp Butter
    2/3 cup Milk
    10-3/4 oz can Creamy Chicken Mushroom Soup
    8 oz pkg Lasagna Noodles, cooked
    16 oz Cottage Cheese
    8 oz pkg Cream Cheese, cut into 1/2-in. Cubes
    2-1/2 cups cubed, cooked Chicken
    12 oz. (3 cups) shredded Cheddar Cheese
    1/4 cup grated Parmesan Cheese

    tender. Stir in soup and milk. Spread enough sauce to lightly
    cover bottom of 9 x 13 x 2 in. pan. Layer 1/3 of noodles, cottage
    cheese, cream cheese, chicken, sauce and cheddar cheese in
    that order; repeat twice more. Sprinkle top with Parmesan
    cheese. Bake 50 to 60 minutes.
    Lasagna can be assembled a day ahead, refrigerated and baked
    the next day.


    1 lb. Lasagna pasta noodles, cooked
    2−16 oz. jars meatless sauce
    2 cup cottage cheese, lg. curd
    1/2 cup grated Parmesan cheese
    1 lb. Mozzarella cheese, sliced thin
    3/4 cup chopped onion
    2 cloves garlic, chopped or minced
    2 tsp. salt
    2 eggs, beaten
    2 lbs. ground beef
    1 tsp. Italian seasoning
    1. Cook lasagna noodles according to package directions or until tender but
    still firm. Drain, keep warm.
    2. Meanwhile, saute the ground beef, garlic and onion is a large heavy
    skillet or saucepan until beef is done. Add sauce, salt, and Italian
    seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate
    bowl, combine eggs and cottage cheese.
    3. Grease a 9″ x 12″ or larger, baking pan. Arrange a first layer of
    noodles, a layer of the cooked beef, cottage cheese and mozzarella cheese.
    Add a second alternating layer of lasagna noodles and other ingredients.
    Repeat until pan is full ending up with a top layer of the lasagna sauce.
    Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 50 minutes.


    Lasagna With Prosciutto
    8 oz. Italian Prosciutto, chopped
    8 oz. Lasagna pasta noodles, cooked
    16 oz. can whole peeled tomatoes, chopped
    1 cup Ricotta cheese
    1 cup grated Parmesan cheese
    1 lb. Mozzarella cheese, sliced thin
    1 medium onion, chopped
    1 lb. lean ground beef
    4 tbs. fresh basil, chopped
    4 cloves garlic, chopped or minced
    1/4 tsp. oregano
    ground black pepper
    1/2 cup dry white wine
    2 tbs. olive oil
    fresh Basil sprigs for garnish
    1. Cook lasagna noodles according to package directions or until tender but
    still firm. Drain, keep warm.
    2. To make the lasagna sauce, in a large saucepan or cast iron skillet, over
    medium−high high heat, saute the garlic, onion and prosciutto in the olive
    oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and
    saute 10 minutes. Add the wine and cook until the wine is almost evaporated.
    Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or
    until most of the liquid has evaporated.
    3. Grease a 9″ x 12″ or larger, baking pan. Arrange a first layer of lasagna
    noodles, a layer of the beef and prosciutto tomato sauce, Ricotta cheese,
    parmesan and mozzarella cheese. Add a second alternating layer of noodles,
    sauce and other ingredients. Repeat until pan is full ending up with a top
    layer of sauce. Sprinkle with parmesan cheese and bake in a pre−heated oven
    at 400 degrees for 30 minutes. Garnish with fresh basil
    Tip: When layering the pasta, place bottom layer in pan so the ends lay over
    the sides of the pan. For the final layer lay the ends from the first layer
    back−over the top.


    Spinach Lasagna

    2 oz. lasagna noodles
    3 tbsp. low-fat or nonfat ricotta cheese
    1 cup frozen spinach
    1 tsp. egg replacer
    1 clove garlic
    3/4 cup tomato sauce, low sodium
    1 tsp. dried basil
    2 1/2 oz. low-fat or fat-free shredded Mozzarella cheese
    1 tsp. low-sodium parmesan cheese
    1/4 tbsp. olive oil

    Pre-heat oven to 350, Cook wide lasagna noodles according to package directions, Place cooked noodles in a single layer on waxed paper and cut them in half, reserve.
    Spray a small loaf pan lightly with cooking spray. In a small bowl, whisk egg replacer together with 2 tablespoons of water. In a microwave-safe dish, thaw spinach and press water out. Mince garlic, set aside.

    To assemble lasagna: spread 2-3 teaspoons of tomato sauce evenly on bottom of a small loaf pan. Layer in the following order: half a noodle, ricotta mixture, mozzarella and tomato sauce. Repeat layering with remaining ingredients, ending with the remaining sauce. Cover with foil and bake 10 to 15 minutes. Uncover, bake an additional 4 to 6 minutes or until bubbly. Sprinkle with Parmesan cheese; let stand 5 minutes and serve.


    1 pound ground pork
    1 pound ground beef (ground round)
    Olive oil
    Salt and pepper
    2 quarts tomato sauce
    2 boxes (16-ounces) lasagna noodles, boiled according to package instructions
    1/2 pound mortadella, thinly sliced
    2 balls (16-ounces) smoked mozzarella, cubed
    1/2 pound grated Parmigiano-Reggiano
    1/2 pound grated Pecorino Romano
    1/2 pound prosciutto, thinly sliced and trimmed of fat
    4 hard boiled eggs, chopped fine
    1 bunch parsley, leaves chopped
    1 bunch basil, chiffonade
    Fresh cracked black pepper
    Preheat the oven to 375 degrees F.
    In a large saute pan, add the pork and beef with a little olive oil, salt, and pepper, and saute until no longer pink, about 3 to 4 minutes. Set aside to cool.
    In a deep, rectangular lasagna pan, add a thin layer of sauce to the bottom, then layer the lasagna strips evenly across the bottom of the pan to cover the entire surface, about 8 sheets of pasta.
    Sprinkle 1/4 of the cooked meat mixture over this, then lay out 8 slices of mortadella on top. Sprinkle 1/4 of the cubed mozzarella and 1/4 of the grated cheeses and top with a layer of tomato sauce.
    Repeat with another layer of 8 lasagna sheets to cover, then do a layer of prosciutto, mozzarella, another 1/4 of the grated cheese, 1/3 of the chopped herbs, another 1/4 of the cooked meat, and tomato sauce. Finish this layer with 1/2 of the chopped hard-boiled eggs.
    Repeat with another layer of lasagna, remaining prosciutto and mortadella, another 1/4 of the grated cheeses, another 1/3 of the chopped herbs, remaining chopped eggs, another 1/4 of the mozzarella, another 1/4 of the cooked meat, and sauce.
    Repeat with the last layer of lasagna, remaining cooked meat, remaining grated cheeses, remaining mozzarella, and a thin layer of tomato sauce. Sprinkle the top layer with the remaining chopped parsley and basil and fresh cracked black pepper.
    Cover with aluminum foil and bake for about 1/2 hour, until cheeses melt and ingredients have melded. Try not to let the aluminum foil touch the top layer or the cheese will stick when you uncover.
    Uncover and let cool and set for about 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses.
    Note : There is no salt in this recipe because the cheeses and meats should be salty enough to balance the flavors.


    Chili Lasagna

    9 lasagna noodles
    2 (15 ounce) cans chili with no beans
    1 (15 ounce) container ricotta cheese
    3 cups (12 ounces) shredded Cheddar cheese, divided
    3 green onions, thinly sliced, divided
    1 (8 1/2 ounce) can whole-kernel corn, drained
    1 egg
    1/2 teaspoon salt
    1/2 teaspoon black pepper

    Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with
    nonstick cooking spray.

    Cook the lasagna noodles according to the package directions; drain.

    Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups
    Cheddar cheese, 2 sliced green onions, corn, egg, salt and pepper; mix

    Spread 3/4 cup chili over the bottom of the baking dish. Place 3
    lasagna noodles over the chili. Place half of the ricotta mixture
    evenly over the noodles then top with half of the remaining chili.
    Place 3 noodles over the chili then top with the remaining cheese
    mixture. Place the 3 remaining noodles over the cheese mixture then
    top with the remaining chili. Cover tightly with aluminum foil.

    Bake for 30 minutes, then remove the foil and sprinkle the lasagna
    with the remaining 1 cup Cheddar cheese. Bake for 10 minutes more.

    Remove from the oven, sprinkle with the remaining green onion, and let
    sit for 5 minutes before serving.


    Seafood Lasagna

    2 tablespoons butter
    2 cloves garlic, minced
    1/2 cup finely chopped onions
    1/4 cup red pepper, julienned
    1/4 cup flour
    Salt and pepper to taste
    1 cup chicken stock
    1 cup milk
    1/2 teaspoon basil
    1/4 teaspoon cayenne pepper
    1 cup shredded Mozzarella cheese
    8 lasagna noodles, cooked and drained
    1-1/2 cups ricotta cheese
    2 tablespoons grated Parmesan cheese
    1 tablespoon chopped parsley
    2 cups cooked and chopped seafood* (sea legs scallops and shrimp etc.)
    1 cup sliced fresh mushrooms
    Additional grated Parmesan cheese

    until tender. Stir in flour, salt and pepper and cook and stir 30 seconds. Stir in chicken stock and milk, basil, cayenne, and Mozzarella cheese. Cook, stirring constantly, till cheese melts and blends; keep warm.


    Lobster and Crab Lasagna

    6 Tbsps Butter
    6 Tbsps Flour
    4 C Milk
    Pinch Nutmeg
    8 Ozs Fresh Spinach; cleaned, stemmed, and chiffonade
    8 Ozs Parmesan Cheese, grated
    2 C Ricotta Cheese
    1 Lg Egg
    2 Tsps Garlic, chopped
    8 Ozs Mozzarella Cheese, grated
    3/4 Lb Lump Crabmeat, picked clean*
    1 1/2 Lbs Lobster, cooked, meat removed and diced
    8 Ozs Pasta Sheets, cooked (or 8 oz. regular lasagna

    Serves 6

    *If you can’t find lump crabmeat, you may substitute
    canned crabmeat.

    Preheat oven to 350 degrees.

    In a med. saucepan, over med. heat, melt the butter. Stir
    in the flour and cook for 2 minutes. Whisk in the milk,
    1/2 cup at a time. Season with salt, pepper and nutmeg.
    Cook, stirring constantly for 4 to 6 minutes. Remove
    from the heat and stir in the spinach and 1/2 cup of the
    parmesan cheese. Makes 5 cups. Set aside.

    In a mixing bowl, combine the ricotta cheese, egg, garlic
    and mozzarella cheese. Mix well. Set aside.

    Grease an 8 x 8 x 2 square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the
    crabmeat and lobster with pepper. Sprinkle 1/4
    of the crabmeat and lobster over the sauce. Sprinkle some
    of the remaining parmesan cheese over the crabmeat. Cover the cheese with the pasta. Spread 1/4 of the cheese
    filling evenly over the pasta. Repeat the layering until
    all of the ingredients are used. Top lasagna with the
    remaining cup of sauce.

    Place in the oven and bake until bubbly and golden, about
    45 minutes. Remove from oven and cool for 10 minutes
    before serving.


    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.


    Cajun Chicken Lasagna

    1 (16 ounce) package lasagna noodles
    1 pound andouille sausage, quartered lengthwise and sliced
    1 pound skinless, boneless chicken breast halves, cut into chunks
    2 teaspoons Cajun seasoning
    1 teaspoon dried sage
    1/2 cup chopped onion
    1/2 cup chopped celery
    1/4 cup chopped red bell pepper
    1 tablespoon finely chopped garlic
    2 (10 ounce) containers Alfredo sauce, divided use
    1/2 cup shredded mozzarella cheese
    1/2 cup grated Parmesan cheese
    Salt to taste

    Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking dish.
    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al
    dente; drain.
    In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook
    until chicken is no longer pink and juices run clear, about eight minutes. Remove meat from skillet
    with a slotted spoon and set aside.

    container of Alfredo sauce. Cover bottom of prepared baking dish with four lasagna noodles. Spread
    with half of the meat mixture. Repeat layers, ending with a layer of noodles. Spread remaining Alfredo
    sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. Bake one hour.
    Let stand 15 minutes before serving.
    Makes 12 servings


    1 pound ground beef (or ground sausage or both )
    1 regular can tomato puree
    2 large cans tomato sauce
    1 small can Italian flavored tomato paste
    1 small onion
    1 clove garlic
    Spices (I use basil, oregano, Italian seasoning, and parsley).
    1 pound ricotta
    1 cup parmesan
    1 egg
    Olive oil
    1 pound mozzarella
    Fresh mushrooms
    Blanched spinach, optional
    Lasagna noodles (usually a box and a half)
    I don’t use Hunt’s tomato products because they can taste bitter.
    Brown meat in olive oil with finely chopped onion and garlic. Drain meat but save oil for sauce.
    Refrigerate meat until ready to use. Heat tomato paste in oil until it’s thinned out a bit (5 minutes) Add
    tomato sauce, tomato puree, mushrooms, and spices. Cook on medium for at least 4 hours.
    Mix together ricotta cheese, parmesan, parsley, and egg in a medium bowl. Cook lasagna noodles right
    before you’re ready to put it together. Put a little sauce on the bottom of the lasagna pan so that the
    noodles don’t stick. First layer of noodles go lengthwise in the pan. Make sure that they overlap.
    Sprinkle some meat on top of the noodles. Put a teaspoon of ricotta mix every few inches along the
    noodles. Sprinkle some mozzarella on top and cover with sauce. The next layer should go crosswise.
    Repeat until you use all ingredients. A layer of noodles on the top. Cover with sauce and sprinkle with
    remaining mozzarella. Heat in a 350 degrees F oven for about an hour.
    Servings: 4


    Aunt Ruth’s Vegetable Lasagna

    8 cups torn Swiss chard (3/4 lb.) – spinach will do
    2 cups chopped yellow squash
    1 1/2 cups chopped onion
    1 cup chopped red bell pepper
    1 cup shredded carrot
    1/2 tsp. salt
    1 Tbsp. butter
    4 garlic cloves, crushed
    2 Tbsp. flour
    1 1/2 cups skim milk
    6 tbs. (1-oz.) grated Parmesan cheese, divided
    1 cup ricotta (fat free if you like)
    1 cup cottage cheese (fat free if you like)
    1 cup (4 oz.) grated Asiago cheese, divided
    1/2 tsp. dried oregano
    6 no-boil lasagna noodles (such as Barilia)
    Preheat oven to 375 degrees. Heat a Dutch-oven (or any large pot) coated with cooking spray

    seconds. Add flour and cook, l minute. Stir constantly with a whisk. Gradually add milk, stirring
    with a whisk until blended. Cook until thick (for about 4 minutes). Remove from heat; add 1/4
    cup Parmesan. Stir until cheese melts. Combine ricotta, cottage cheese, 1/2 cup Asiago and
    oregano in a bowl Spread 2 Tbsp. milk mixture in the bottom of an 8-inch square baking dish
    coated with cooking spray. Arrange 2 noodles over milk mixture; top with half ricotta mixture, half
    of vegetable mixture, and 1/2 cup milk mixture. Repeat layers, ending with noodles. Spread the
    remaining milk mixture over the noodles. Sprinkle with 1/2 cup Asiago cheese and 2 Tbsp.
    Parmesan. Bake at 375 degrees for 45 minutes. Let stand 15 minutes before cutting.


    Zucchini Lasagna

    1 lg Zucchini 10 x 3″ or 2 med.
    1 lb Ground Beef
    1 small Onion, chopped
    1 medium Tomato chopped
    1 cup Tomato Sauce
    Salt and Pepper to taste
    Pinch of Oregano
    Pinch of Basil
    1/4 cup Water
    1 cup Ricotta Cheese
    1 cup Cottage Cheese
    3/4 cup grated Mozzarella Cheese.

    slice zucchini into thin slice lengthwise. Saute beef until it loses
    its color; drain fat. Add onion, tomato sauce and water, along with
    seasoning. Simmer for 10 to 12 minutes. In oblong baking dish,
    layer zucchini, meat mixture and cheese, ending with meat and
    cheeses on top. Bake for 30 minutes or until cheese is bubbly
    and golden brown. Make 4 to 6 servings


    Seafood Lasagna

    1 pack (10 oz.) scallops
    1 pack (10 oz.) shrimp
    1 pack (10 oz.) crab meat
    1 stick butter
    1 cup heavy cream
    1 pkg. Parmesan cheese
    1 container Ricotta
    1 pkg. mozzarella
    Olive oil

    melted butter and heavy cream. Add Parmesan cheese. Should be thick, but not dry! Mix
    shrimp mixture with ricotta. Layer sauce, cooked noodles, shrimp mixture, and then mozzarella.
    Repeat twice and bake at 350 degrees for 40 minutes.


    Clam & Mushroom Lasagna

    1 med onion, finely chopped (1 1/2 cups)
    2 to 6 cloves garlic, minced
    1 pound white mushrooms, sliced, (4 cups)
    3 6-1/2 oz can chopped clams, undrained
    1 12 oz can evaporated skim milk
    2 tbsp corn oil margarine
    3 tbsp all-purpose flour
    1/4 tsp ground black pepper (MORE)
    3/4 tsp dried oregano, crushed
    1 1/2 tsp dried thyme, crushed
    1/2 cup finely chopped fresh parsley
    1/2 lb lasagna noodles, cooked al dente
    1 15 oz carton fat free ricotta cheese
    8 oz shredded, part skim mozzarella cheese
    1/2 cup fresh, whole-wheat bread crumbs

    Preheat the oven to 350. Combine the onion and garlic in large,
    nonstick skillet and cook over med lo heat, until the onion is
    translucent. Add a little water, if necessary to prevent scorching.
    (I did add a bit of olive oil at this point). Add the mushrooms
    and cook them until soft, about 5 minutes. Set aside. Drain the
    clams, reserving the liquid. Set them aside. Combine the clam
    juice and the milk and heat until bubble appear around the edge,
    either in a microwave oven or on the top of the stove. Melt the
    margarine in a 2 3 quart saucepan over med-lo heat. Add the flour
    and cook, stirring constantly for 2 minutes. Add the hot clam
    juice and milk mixture all at once, stirring constantly with a wire
    whisk. Bring to a boil over med-lo heat, reduce the heat to low
    and simmer, stirring frequently, until the mixture starts to thicken,
    about 5 minutes. Remove the saucepan from the heat and add the
    pepper oregano, and thyme and mix well. (I added some Cavender’s,
    of course, at this point). Stir in the reserved clams and the
    parsley and set aside.

    Spray a 9 x 13 inch baking dish with nonstick spray. Spread 1/2
    mushroom mix evenly over bottom of dish. Cover with a layer of
    cooked lasagna noodles (5 oven ready ones). Top the noodles with
    all the ricotta cheese and 1/3 of the clams. Add a second layer
    of noodles. Spread the remaining mushroom mix over the noodles.
    Cover with 1/2 the remaining clams. Sprinkle half of the mozzarella
    cheese evenly over the top. Top with the remaining noodles, clams
    and mozzarella cheese. Sprinkle the bread crumbs evenly over the
    top. Bake, uncovered in the preheated oven until bubbling and
    lightly browned, about 30 minutes. Allow to stand for 5 minutes
    before cutting.,

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