3 Lasagna Recipes
List of Ingredients
Here are the three that I serve at our home. They are delicious...the Ultimate Lasagna stand on its own, it does not slip
all over the place, it is yummy. I do serve it alongside some extra sauce. The Chicken Lasagna is superb, omit the
chicken and you have a delicious vegetable lasgna. The sausage and bell pepper lasagna is another winner, if you
want, just omit the sausage and you have another veggy lasagna.
Enjoy!! Gina
The Ultimate Lasagna
Makes 9 servings
1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 (12 oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. oregano
1/4 tsp. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 tbsp. chopped fresh parsley
1 1/2 tsp. salt
1 lb. lasagna noodles, cooked
1 lb. mozzarella cheese, thinly sliced
Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, 1 1/2 teaspoons salt, basil, oregano and
pepper. Simmer 30 minutes, stirring occasionally.
Combine ricotta, parmesan, eggs, parsley, and 1 1/2 teaspoons salt.
Trim noodles to fit pan, layer with ricotta, sauce, and mozzarella. Repeat layers.
Bake at 375F for 30 minutes. Let stand 10 minutes. before cutting into 3-inch squares.
Three Cheese, Spinach, Sausage and Roasted Red Bell Pepper Lasagna
Makes 8 servings
1 lb. Italian sausage, sliced
5 cloves garlic, minced
1 large onion, chopped
1/4 cup olive oil
1 1/2 lb. ground sirloin
1 pkg. frozen chopped spinach, thawed, well drained
4 roasted red bell peppers, cut into strips
1 (28 oz.) can crushed tomatoes
1 (12 oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. oregano
1/4 tsp. pepper
1 tsp. sugar
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
1/4 cup chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozzarella cheese,shredded
1 lb. provolone cheese
Cook sausage slices in a skillet till nice and browned. Drain and set aside.
Saute onion and garlic in oil, add ground sirloin and brown; drain. Add tomatoes, tomato paste, salt, basil, oregano,
and pepper. Simmer 30 minutes, stirring occasionally. Combine ricotta, parmesan, eggs, parsley and 1 1/2 teaspoons
salt.
Trim noodles to fit pan; layer with ricotta, roasted red bell peppers, spinach, sauce, provolone, sausage slices, and
shredded mozzarella. Repeat layers.
Bake at 375F for 1 hour covered tightly with foil. Let stand 15 minutes before cutting.
Chicken Cheese Lasagna
1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 tsp. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillion)
2 cups shredded mozzarella
1/2 cup grated parmesan
1 cup chopped onions, sauteed
1 cup sliced mushrooms, sauteed with onions above
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. black pepper
8 oz. lasagna noodles, cooked
2 cups cottage cheese or ricotta
2 (10 oz.) pkgs. frozen spinach, thaw and drain
1/2 bag of broccoli, cauliflower, carrot vegetable mix, thawed and drained
2 cups cooked chicken, cut up
Heat the butter, add garlic, stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and
broth. Heat to boiling stirring constantly. Boil and stir 1 minute.
Stir in mozzarella, parmesan, sauteed onions and mushrooms, basil, oregano and black pepper.
Spread 1/4 cheese sauce (about 1 1/2 c.) in an ungreased 9x13x2-inch baking pan.
First layer:
3-4 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the sauce.
Next layer:
3-4 noodles, cottage cheese or ricotta, spinach, and chicken, 1/4 sauce
Top layer:
3-4 noodles, rest of cheese sauce.
Bake uncovered at 350F 35-40 minutes. Let stand 15 minutes before cutting.Recipe
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