Home Forums Forum Recipes Pasta Recipes / Noodle recipies Lasagna Variations

Viewing 12 posts - 16 through 27 (of 27 total)
  • Author
  • #27704


    4 lbs fresh asparagus
    1 lb butter
    2 C flour
    2 C Chablis
    4 tsp lemon zest
    2 C half and half
    2 C milk
    16 oz ricotta cheese
    8 whole eggs
    1 box lasagna noodles
    9 boneless skinless chicken breasts, cooked
    1 lb Mozzarella cheese
    1 lb Parmesan cheese

    Roast asparagus in a small amount of olive oil in oven at 400
    degrees for 15 minutes. Make the white sauce with the next six
    ingredients. Mix eggs, and Ricotta cheese together, and add this
    to the white sauce. Cook lasagna noodles as directed on package,
    and coat the noodles with sauce, and lay in a 9 by 13 inch casserole
    that has been coated with nonstick spray. Chop chicken and asparagus,
    spread over the noodles, sprinkle with Parmesan cheese. One layer
    of noodles and repeat. Top with noodles, sauce and mozzarella
    cheese. Cook at 400 degrees for 30 minutes. Serve after casserole
    has sat for 15 minutes. Toping of red sauce and sprinkle
    with Parmesan cheese.


    1 large onion, chopped fine
    1 carrot, grated
    1/2 C. butter
    5 ripe Roma tomatoes, quartered
    1/4 C. chopped fresh basil Leaves
    1 tsp. salt
    1 tsp. black pepper
    1 to 1 tsp. sugar
    2 C. chicken stock

    In a quart sauce pan saute onions and carrots in butter. Stir in
    tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15
    minutes. Puree in blender until smooth. Return to saucepan, and
    chicken stock and reheat.


    Cheesy Vegetable Lasagna

    Makes 12 servings.
    12 dry lasagna noodles
    2 tablespoons olive oil
    2 heads fresh broccoli, chopped
    2 carrots, thinly sliced
    1 large onion, chopped
    2 green bell peppers, chopped
    2 small zucchini, sliced
    3 cloves garlic, minced
    1/2 cup all−purpose flour
    3 cups milk
    3/4 cup Parmesan cheese, divided
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 (10 ounce) package frozen spinach, thawed
    1 (8 ounce) container small curd cottage cheese
    24 ounces ricotta cheese
    2 1/2 cups shredded mozzarella cheese, divided

    Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. Bring a large pot of
    lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
    Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell

    Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over
    medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt
    and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup
    spinach mixture.
    In a small bowl combine cottage and ricotta cheeses; stir well. Spread about 1/2 cup of spinach mixture
    in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2
    cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella
    cheese and 1/4 cup parmesan cheese. Bake in preheated oven for 35 minutes, or until lightly browned
    on top. Cool for approximately 10 minutes before serving.


    My Favourite Lasagne
    3/4 lb Ground round
    3/4 lb Ground pork
    1 lg Onion, chopped
    2 Garlic cloves, minced
    1 cn Tomatoes (28-ounce)
    1 cn Tomato paste (6-ounce)
    1/2 c Dry red wine
    1 ts Basil
    1 ts Oregano
    2 tb Olive oil
    12 Lasagne noodles
    1 ct Part-skim ricotta cheese (15 Ounces)
    1/2 c Grated parmesan cheese
    2 Eggs
    1/4 c Parsley, chopped
    1 ts Salt
    1/4 ts Pepper
    1 lb Part-skim mozzarella, sliced

    In a 5- to 6-quart Dutch oven, cook ground round, ground pork, onion, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef and pork lose their pink colour, about 7 minutes. Drain off excess fat.

    Stir in tomatoes with puree, tomato paste, wine, basil, oregano. Bring to boil, breaking up tomatoes with a large spoon. Reduce heat to low and simmer, uncovered, until meat sauce is slightly thickened, about 45 minutes.

    Meanwhile, bring a large pot of salted water to a boil; add 1 tablespoon olive oil. Add lasagne noodles and boil until just tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss noodles in colander with remaining 1 tablespoon olive oil. Let noodles stand at room temperature until ready to layer lasagne.

    Preheat oven to 375 degrees F. In a large bowl combine, ricotta cheese, Parmesan cheese, eggs, parsley, salt, and black pepper.

    Cover bottom of a lightly oiled 9 x 13-inch baking dish with a thin layer of meat sauce. Arrange 4 lasagne noodles, slightly overlapping, in dish. Spoon half of ricotta filling over noodles. Cover with half of mozzarella slices. Spread one-third of meat sauce over cheese. Arrange another layer of 4 overlapping lasagne noodles in dish. Cover with remaining ricotta filling, remaining mozzarella, then half of remaining sauce, and a final layer of noodles. Top with remaining meat sauce. Cover with aluminum foil.

    Bake lasagne 30 minutes. Remove foil and bake 15 minutes, until bubbling throughout. Let stand about 10 minutes before serving.


    Hoopla Chicken Lasagna
    1 pk Creamette Lasagna, cooked and drained (1 lb)
    1 c Chopped onion
    2 Garlic cloves, chopped
    2 tb Margarine or butter
    2 cn Classico Pasta Sauce, any flavour (26 oz)
    1/2 c Water
    1 cn Chopped green chilies, drained (4 oz)
    1 ts Ground cumin
    1 pk Cream cheese, softened (8 oz)
    2 ts Wyler’s or Steero Chicken Flavour Instant Bouillon
    3 c Chopped cooked chicken
    4 c Shredded mozzarella cheese
    3/4 c Chopped celery

    Preheat oven to 375 F. In Dutch oven, over medium heat, cook onion and garlic in margarine until tender. Stir in pasta sauce, water, chilies and cumin. Bring to a boil; reduce heat and simmer 10 minutes. In bowl, beat cream cheese with bouillon until fluffy. Stir in chicken, 1 cup mozzarella and celery. On bottom of greased 15 x 9″ baking dish, spread 3/4 cup sauce. Top with half each of the lasagna, chicken mixture, sauce and 1 1/2 cups mozzarella. Repeat layering, ending with sauce. Cover; bake 45 minutes or until hot and bubbly. Uncover. Top with remaining 1 1/2 cups mozzarella. Bake 5 minutes longer. Refrigerate leftovers.


    Five-Cheese Lasagna

    Cream Sauce
    1/4 cup butter
    1/4 cup all-purpose flour
    2 cups milk

    Melt butter with medium heat in heavy, 1-quart saucepan. Add
    flour and stir until well-blended; cook until frothy.

    Add milk, stirring constantly with wire whisk as mixture comes to
    a simmer. Cook and stir until thickened (3-4 minutes). Chill while
    mixing other ingredients.

    Cheese Filling
    1/4 cup sun-dried tomatoes (oil packed), minced
    1 tablespoon fresh garlic, minced
    3 1/2 cups ricotta cheese
    3 eggs
    1 cup grated Parmesan cheese
    1/2 cup grated Romano cheese
    1/2 teaspoon salt
    1 teaspoon black pepper

    Drain and mince tomatoes and garlic. Place other cheese filling
    ingredients in 3-quart mixing bowl with tomatoes and garlic. Add
    1/2 cups cooled cream sauce and mix until well blended.
    reserving 1/2 cup for later use.

    4 cups mozzarella cheese, shredded
    1 cup spinach lasagna noodles or regular if unavailable
    Marinara sauce, as desired
    Extra Parmesan cheese, freshly grated

    Cook lasagna noodles according to package directions.

    Cool under cold water and drain. Place 3 lasagna noodles ina
    9x13x2 lightly oiled baking dish, overlapping slightly.

    Spread 1 1/2 cups cheese filling over noodles; sprinkle with one
    cup mozzarella and 1/4-cup fontina cheese.

    Repeat pasta and cheese layering three more times; top with
    remaining three lasagna noodles. Spread 1/2 cup of reserved
    cream sauce over top and cover lightly with foil.

    Preheat oven to 350 degrees F and bake for 1 hour. Remove from
    oven and keep warm at least 30 minutes before serving.

    Serve topped with hot marinara and Parmesan cheese. (Can be
    refrigerated a day before baking if desired.)



    1 jar spaghetti sauce and 1 lb. ground
    beef (together for meat sauce)
    1 box lasagna, cook and have ready
    4 tbsp. flour
    2 c. milk
    1 sm. onion, chopped
    2 egg yolks
    8 tbsp. butter
    3/4 c. Parmesan cheese

    Cook onions in butter. Mix in flour. Add cheese and a dash of salt. Gradually stir in milk and cook over low heat, stirring constantly until thick. Beat egg yolks; add a little cheese sauce to yolks and then add yolks-cheese sauce to remainder of cheese sauce. Cook, low heat, for 10 minutes. Layer the meat sauce, noodles, and cheese sauce. Sprinkle Parmesan cheese (or Mozzarella) on top. Bake at 350 degrees for 20 minutes or until heated through. Then broil until cheese is golden.


    Egg Noodle Lasagna

    6-1/2 cups uncooked wide egg noodles
    3 T butter or margarine
    1-1/2 lbs ground beef
    2-1/4 cups spaghetti sauce
    6 oz process cheese (Velveeta), cubed
    3 cups (12 oz) shredded mozzarella cheese

    Cook noodles according to pkg directions; drain. Add butter and toss to

    In a skillet, cook beef over med heat until no longer pink; drain.

    Spread a fourth of the spaghetti sauce in an ungreased 5-qt slow cooker.
    Layer with a third of the noodles, a third of the beef, a third of the
    remaining sauce and a third of the cheeses. Repeat layers twice.

    Cover and cook on low for 4 hours or until cheese is melted and lasagna
    is heated through.


    4 Layer, 4 Cheese Lasagna

    1 lb. ground beef
    1lb. Turkey
    1 lb. bulk pork Italian sausage
    24 Roma tomatoes (Blanched)
    6 cups of water
    3 tsp. extra virgin olive oil
    2 large Onions (chopped Fine)
    4 garlic cloves, (Minced)
    2 tsp. dried basil leaves (finely chopped)
    2 tsp. dried oregano leaves (finely chopped)
    1 1/2 tsp. salt (preferred sea salt)
    1 tsp. pepper (freshly ground)
    4 tsp. sugar
    3 tbsp. fresh parsley (minced)
    1 lg. container of small curd cottage cheese
    1 lb provolone (shredded)
    1 lb. Mottzarella cheese (shredded)
    1 lb. Sharp cheddar cheese (shredded)
    16 home made lasagna noodles, Cooked and drained.
    1 bundle of fresh spinach or 1 lg. can of spinach

    Pasta Dough ingredients:
    8 eggs
    8 cups general purpose white flour
    4 tbsp. olive oil
    16 tbsp. water

    Sauce: Place Blanched Roma tomatoes in lg. stew pot. Add 6 cups of water
    Olive oil, Onions, garlic, basil, oregano, salt, pepper, sugar, ,and
    parsley, Cook over a medium heat until tomatoes are pureed. Stirring,
    occasionally. To prevent scorching to bottom add more water if needed.
    Approx. 2 to 4 hours. Cook all the meat until all red is cooked out. Then
    drain your meat. Then place into your sauce after it is all pureed and
    sauce is ready to steep for 2 hours on low or simmer heat temp.

    Noodles: Add all ingredients into a large bowl or a dough mixer. Process
    until mixture starts to form a ball. You may need to add water gradually
    depending on the moistness of the flour and the size of eggs. After ball
    forms place a towel over bowl or wrap in plastic wrap and let rest for at
    least an hour. Then make your pasta noodles by rolling them out or use a
    pasta machine. Your size of noodles should be 4 in. by length of the
    baking pan youre using.

    Putting your lasagna together:
    In a large size lasagna pan about 4in. deep. Layer the bottom of pan with
    noodles, meat sauce, then, 1/2 of the container of cottage cheese,
    spinach, and one type of cheese. Place another layer of pasta, some meat
    sauce, and one other type of cheese. Place another layer of pasta, some
    meat sauce, 1/2 of the container of cottage cheese, spinach, and the other
    of the three cheeses. The top layer will consist of a layer of pasta meat
    sauce, and all three types of cheese (not the cottage cheese) Cover with
    foil and Place into a preheated oven at 350 degrees, for 45 to 50 minutes
    or until all cheese is melted and the sauce is bubbling. Remove foil after
    30 minutes. Continue to bake without foil covering.


    Mexi Corn Lasagna

    1 pound Lean Ground Beef

    2 cups Corn — frozen or canned

    2 cups Tomato Sauce

    1cup Picante Sauce

    1 tablespoon Chili Powder

    1 1/2 teaspoons Ground Cumin

    2 cups Cottage Cheese, 2% fat

    2 Eggs — slightly beaten

    1/4 cup Parmesan Cheese — grated

    1 teaspoon Oregano

    1/2 teaspoon Garlic Salt

    12 large Corn Tortillas — divided

    2 cups Cheddar Cheese — shredded

    Preheat oven to 375 degrees F. Brown ground beef in a large skillet

    and drain. Add corn, tomato sauce, picante sauce, chili powder,

    cumin. Simmer, stirring frequently for about5 minutes. Combine cottage

    cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well.

    Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2

    inch baking dish, overlapping as necessary. Top with 1/2 the meat

    mixture. Spoon cheese mixture over meat.

    Arrange remaining 6 tortillas over cheese. Top with remaining meat


    Bake in preheated oven about 30 minutes. Remove from oven and top with

    grated cheese. Let stand 10 minutes before serving.

    Alternate Cooking Method: Cover pan tightly with plastic wrap and

    microwave on 70% for 15 minutes. Turn every 5 minutes if you don’t

    have a carousel. Remove from oven and top with shredded cheddar

    cheese. Let stand 10 minutes before serving.


    Shrimp Lasagna

    1 box lasagna noodles
    1 lb raw medium shrimp, peeled, deveined, and cut into thirds
    1 14 oz can diced tomatoes
    1 (15 oz.) part-skim ricotta cheese
    2 eggs
    3 tbsp fresh parsley, chopped
    1/4 tbsp ground pepper
    2 tbsp grated parmesan
    6 to 8 oz shredded mozzarella cheese, divided
    1 tbsp butter
    1 tbsp olive oil
    1 jar prepared Alfredo sauce

    Cook noodles according to directions. Combine ricotta, 2 lightly
    beaten eggs, parsley, pepper and parmesan. Saute shrimp in butter and
    olive oil until just done; stir in Alfredo sauce. Layer in a 13×9″
    baking dish as follows: the diced tomatoes, one-third of the noodles,
    the ricotta mixture, half of the shrimp mixture, another 1/3 of the
    noodles, mozzarella (set aside 1/4 cup), remaining shrimp mixture,
    remaining noodles and the 1/4 cup mozzarella. Cover with foil and
    bake in preheated 350 degree oven for 50-60 minutes. Remove foil and
    let sit for 5 minutes before cutting and serving.

    Serves 6


    Monster Lasagne

    1 pound mild pork or turkey sausage
    1 pound ground chuck
    1 to 2 16-oz cans tomato puree
    16 oz can diced tomatoes, undrained
    1 onion chopped
    1 T chopped garlic (or more)

    1 can cream of mushroom soup
    1 egg (or 1/3 C milk)

    16 oz shredded mozzarella
    1 box lasagne noodles, uncooked

    Brown the ground meats, drain all but 1 T grease. Remove meat from
    pan, saute onion, for about 5 min. Add 1 can tomato puree, tomatoes
    and spices, simmer about 5 min. Stir in meat. Simmer about 1/2
    hour. Add more water/tomato puree if desired (make the sauce a
    little thinner than you want the final product)

    Mix soup and egg well. Add grated Parmesan and parsley if desired.

    Put a layer of noodles on the bottom of a 9x13x2 glass dish. Top
    with about 1/3 of the meat sauce, about 1/3 of the white sauce, a
    sprinkle of shredded cheese. Repeat the layering two more times,
    or until you run out of something. Finish off with a thicker layer
    of shredded cheese.

    Cover tightly with plastic cling wrap (for microwave) or aluminum
    foil (for oven). Cook in microwave for 10 min on HIGH, let stand
    for 5 min, cook another 5 min on HIGH, or until the noodles are
    done. Or bake in a 350 F oven for about 1 hour, or until the noodles
    are done depending on how thickly you layer the meat sauce.


    The Neely’s Lasagna

    1 tablespoon olive oil, plus extra for pan
    1 pound ground beef or turkey
    1 medium onion, chopped
    1 clove garlic, minced
    1 (14.5-ounce) can stewed tomatoes, chopped
    1 (8-ounce) jar tomato sauce
    1 (6-ounce) can tomato paste
    1 (8-ounce) box no-boil lasagna noodles
    2 large eggs
    2 cups cottage cheese
    1/2 cup grated Parmesan
    2 teaspoons freshly chopped parsley leaves
    1 teaspoon salt
    1 teaspoon black pepper
    1 teaspoon seasoning salt
    1 (8-ounce) bag shredded mozzarella
    1 (8-ounce) bag shredded Cheddar

    Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by
    9 by 2-inch baking dish.
    In a large saute pan, over medium-high heat, add 1 tablespoon
    oil and saute meat, onion, and garlic until meat is browned,
    breaking up meat with a wooden spoon. Drain pan of fat and add
    stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer
    for 15 minutes, stirring occasionally.
    In a large bowl, whisk together eggs, then mix in cottage
    cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning
    Spread a little of the meat sauce in the bottom of the prepared
    pan. Lay half the noodles in the bottom of the baking dish,
    overlapping by 1/2-inch. Spread half the egg and cottage cheese
    mixture evenly on top. Sprinkle half the mozzarella and Cheddar
    evenly over the cottage cheese mixture. Pour half the meat sauce
    on top. Repeat layering in same order. Sprinkle remaining 1/4 cup
    Parmesan on top. Bake in center of oven 30 to 35 minutes until
    sauce is bubbling around the edges. Let stand 10 minutes before

Viewing 12 posts - 16 through 27 (of 27 total)
  • You must be logged in to reply to this topic.