Anyone have a nice resipe for Lasagne?

This is the one that my mom always makes. It is good!

Brown 1 pound hamburger

Add 1 Tbsp parsley flakes

1Tbsp basil

1 clove garlic minced

2 tsp salt

1 #2 can tomatoes (2 ½ cups)

1 6oz tomato paste

Simmer uncovered, until thick…about 1 hour, stir occasionally

Cook in boiling salted water 1 10 oz pkg lasagna noodles. Drain And rinse in cold water.

Combine 3 cups creamed cottage cheese,

2 beaten eggs,

2 tksp parsley flakes

½ tsp pepper

½ cup grated Parmesan cheese

Layer noodles, cottage cheese mix, sliced mozzarella cheese, meat sauce, repeat.

Bake at 375 Degrees for 30 minutes.

Lasagna Recipe - Easy Lasagna with kids

* 8 ounces lasagna noodles

* 1 pound lean ground beef

* 1/2 cup chopped onion

* 8 ounces mushrooms, optional

* 1 jar (about 16 ounces) spaghetti sauce, your favorite

* 1 teaspoon garlic powder

* 1/2 teaspoon salt

* 1 teaspoon dried leaf oregano, crumbled

* 1/2 teaspoon dried leaf basil, crumbled

* 1 1/2 cups ricotta cheese

* 2 cups shredded Monterey Jack cheese

* 3/4 cup grated Parmesan cheese

Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.

In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses.

Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.

I went and pulled out the recipe that my sister and I made with our mother. It's on the original card, yellow, and stained in my mom's handwriting. We lost her 10 years ago, so even the card is special to me. Hope you enjoy the recipe.

Lasagna

2 tbsp fresh chopped parsley, oregano, and basil

2 tbsp olive oil

1 chopped onion

6 cloves minced or pressed garlic

1 tsp salt

1/4 tsp pepper

1 tsp sugar

1 large can (28oz) crushed tomatoes

1 can tomato sauce (8oz)

1 box lasagna noodles

1 container ricotta cheese

1lb ground lean beef

1lb bulk italian sausage

1lb grated mozzarella cheese (fresh is soooo good)

1cup parmesan, grated

Saute onion and garlic in the olive oil. Add meats and cook until done, but not crisp brown. Add salt, pepper, sugar, tomato sauce, crushed tomatoes and simmer 2 hours. Add herbs at end of simmering. Cook noodles according to package directions. Rinse with cold water, gently. Grease a large casserole dish. (This translates to Pam spray nowadays, you know?) Arrange a 1/3 layer of noodles, a 1/3 layer of meat sauce, and a layer of 1/3 each of the cheeses. Repeat twice. Bake at 350 for 30-40 minutes until brown and bubbly.

Hope you try and enjoy this!

I just put together a lasagna using the appropriate pasta, spaghetti sauce, feta cheese, and Italian sausage. Cook the sausage and the pasta before you put it in the oven to bake. Not completely sure about the time table on cooking it or at what temp, but just keep an eye on it. The ingredients that have to be cooked (the sausage and pasta) are already cooked. Just let the whole thing get good and hot.

this is an easy one to make. enjoy

INGREDIENTS:

1 1/2 pounds lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 tablespoon chopped fresh basil

1 teaspoon dried oregano

2 tablespoons brown sugar

1 1/2 teaspoons salt

1 (29 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

12 dry lasagna noodles

2 eggs, beaten

1 pint part-skim ricotta cheese

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

1 teaspoon salt

1 pound mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

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DIRECTIONS:

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

1 lb hamb. cooked & drained

1 box lasagna cooked & drained

1 jar favorite spaghetti sauce

1 lg. container cottage cheese

4 c. mozz. ch

mix hamb, sauce & cottage cheese togather

in a 9x13 baking dish layer hamb. mixture, lasagna & mozz. cheese. Start with the hamb. mixture so it wont stick to the bottom. End with the mozz. cheese on top. bake in a 350 oven untill cheese is starting to brown good on top.

you might want to put a cookie sheete under your baking dish if it is to full!!

hope you enjuy!! We love it. let me know what you think!!

Who needs a recipe? Just buy a Stouffer's lasagne...it's just as good as homemade, and all you have to do is pop it in the oven and enjoy! :)

Baked Lasagne

Ingredients

(6 servings)

1 lb Of lean ground beef, or Italian sausage

3 tb Olive oil

1 lg Onion, chopped (to make 1 cup)

1 lg Red or green bell pepper (finely chopped)

2 lg Garlic cloves, minced

28 oz Italian plum tomatoes

6 oz Can tomato paste

1/3 c Water

1 1/2 ts Dried basil

1 ts Oregano

1 ts Sugar (optional)

Salt

1/4 ts Freshly ground pepper

1 Bay leaf, broken in half

15 oz Fresh ricotta

4 c Grated mozzarella cheese

1/4 c Freshly grated Parmesan cheese

1 Egg

1/2 ts Salt

8 Lasagne noodles (about 6 oz.)

1 tb Olive oil

1/4 c Freshly grated Parmesan cheese

1/4 c Freshly grated mozzarella cheese

Instructions

Remove sausage casings and crumble sausage. Brown meat in large pot, stirring occasionally to break up the meat. Drain off fat.

Remove meat and set aside. Heat 3 tablespoons oil in the same pot, add onion, garlic and bell pepper and cook over medium heat, stirring occasionally, about 5 to 8 minutes or until onion is tender.

Stir in the reserved meat, tomato puree, tomato paste, water, basil, oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and bring to boil. Cover and simmer, stirring occasionally, about 2 hours, or until flavors mingle and mixture thickens slightly (there will be about 4 1/2 to 5 cups of sauce).

Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; set aside.

Bring 3 quarts of water to boil in a large pot. Add 1 tablespoon salt, then gradually add lasagne noodles so that water continues to boil. Cook noodles until barely tender, about 5 minutes, stirring once or twice; do not overcook. Drain noodles; rinse in cold water and drain well. Return noodles to pot and toss them gently with 1 tablespoon oil to prevent them sticking.

Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4 lasagne noodles, cutting one as necessary to completely cover the bottom. Spread evenly with half of ricotta mixture (1 generous cup). Sprinkle evenly with half of mozarella (about 2 cups). Spread with half of the tomato/meat sauce.

Top with remaining 4 noodles, cutting one noodle as above so that the sauce mixture is completely covered. Evenly layer on remaining ingredients in the same order as above. Sprinkle the top of the lasagne evenly with 1/4 cup Parmesan and 1/4 cup mozzarella.

Bake in a preheated oven at 375 for about 45 or 50 minutes or until lasagne is hot in center. Remove from oven; let stand for 15 minutes. Cut in squares and serve on heated plates with garlic bread.

Roasted Vegetable Lasagne

Yield: 9 Servings

Ingredients

1/2 lb bell peppers; red or green,

-diced

1 carrot; cut into matchsticks

2 md zucchini; cut into half

-moons

1 md eggplant; cubed

1 md onion; sliced

2 ts olive oil

1 ground black pepper

6 cloves garlic

1 h

1 ts olive oil

1/2 lb mushrooms; sliced

1/2 lb spinach; cut into strips

1 ground black pepper

1 salt

1 h

8 oz lasagna noodles; 9 noodles

1/2 lb ricotta cheese, non-fat

8 oz mozzarella cheese; shredded

1/2 c parmesan cheese; grated

16 oz spaghetti sauce, 5bros

-tom/basil

1 salt and pepper

2 tb fresh basil

2 tb fresh parsley

Instructions

The Vegetables: Preheat oven to 400 degrees. Toss the peppers, carrot,

zucchini, eggplant, and onion in the oil and pepper. Spread on baking

sheet. Put foiled wrapped garlic in the corner of the pan. Bake for 30

minutes and then stir. Bake 15 minutes more. Squeeze baked garlic into

the vegetables, add minced basil and salt. Set aside.

The Spinach Layer: Fry mushrooms in oil until they start to brown. Add the

spinach, salt and pepper, and cook until spinach wilts and liquid is

evaporated.

To Assemble: Cook 3 noodles until very al dente. Spoon a little sauce into

a 9x13 baking dish. Lay the 3 noodles down in the dish. Cover with 1/3

remaining sauce, then spinach and mushrooms. Place spoonsful of ricotto

over the spinach layer. Sprinkle with a little of the grated parmesan.

Meanwhile cook 3 more noodles and place in dish. Cover with another 1/3 of

sauce, the roasted vegetable mixture, and 1/2 of the mozzarella.

Cook last three noodles and place in pan. Add remaining sauce, remaining

mozzarella, and remaining parmesan. Add about 1/4 cup water or dry wine.

Cover pan with aluminum foil and bake at 400 degrees F for 30 minutes.

Remove foil and bake another 15 minutes.

PLEASE just look into my answers and you will be all set!!!!!! Good parenting by the way, cudos to you!! Your kids will be a success bcs your a good parent!!!!!!!!

Mushroom, Sun Dried Tomato and Butternut Squash Lasagna

350 g lasagna sheets; or 450 g fresh

10 sun-dried tomatoes; (not oil-packed)

20 g dried porcini mushrooms

325 ml skimmed milk

3 tablespoons plain flour; + 1 teaspoon

50 g reduced fat cream cheese

250 ml spaghetti sauce; prepared

2 teaspoons balsamic vinegar

salt and pepper; to taste

2 teaspoons olive oil

1 onion; chopped

1 small carrot; chopped

2 cloves garlic; crushed

350 g fresh mushrooms; sliced

1-1/2 teaspoons fresh rosemary; chopped

25 g Parmesan cheese; grated

675 g butternut squash; peeled, thinly sliced

In large pot of boiling water, cook lasagna until barely tender (8 minutes for dried, 1 minute. for fresh). Drain and rinse under cold water. Spread the lasagna on clean kitchen towels, cover with plastic wrap and set aside.

In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms. Add 250 ml boiling water, cover and allow to stand for 10 minutes. Lift out vegetables and chop. Strain the soaking liquid through a fine sieve and set aside.

In a saucepan, heat 250 ml of the milk over medium heat until steaming. Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 75 ml milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat. Whisk in cream cheese, then 2/3 of the spaghetti sauce and the vinegar. Season with salt and pepper. Set aside.

In large nonstick frying pan, heat oil over medium-high heat. Add the onions, carrots and garlic and sauté until soft, about 2 minutes. Add fresh mushrooms, rosemary and reserved tomatoes and porcini, cook until the fresh mushrooms are just wilted, about 2 minutes. Stir the remaining teaspoon of flour into vegetables. Add reserved soaking liquid and remaining spaghetti sauce. Cook until mixture thickens, about 1 min. Remove from heat and season with salt and pepper.

Preheat oven to 200 C / 400 F / Gas 6. Lightly oil a 22 x 33 cm baking dish or spray with non-stick cooking spray. Smear the bottom of the prepared dish with 1/3 of sauce. Line the bottom with a single layer of lasagna. Spread half of the mushroom mixture over the lasagna and sprinkle with 2 tablespoons Parmesan. Add another layer of lasagna, arrange butternut squash on top and sprinkle with salt and pepper. Spread 1/3 more sauce over all. Add another layer of lasagna, followed by remaining mushroom mixture, and 2 more tablespoons of Parmesan. Finish with remaining lasagna and sauce. Sprinkle with remaining Parmesan.

Lightly oil a large piece of alum. foil or coat with cooking spray. Tightly cover the dish. Bake for 30 minutes. Uncover and bake for 10-15 minutes more or until lightly browned and bubbling. Allow to stand for 10 minutes before serving.

Florentine Lasagna

1 pound fresh spinach

1 pound fresh mushrooms, chopped coarsely

1 cup onion, chopped

1 clove garlic, minced

2 tablespoons olive oil

3 cups ricotta cheese

1-2/3 cups Parmesan cheese, divided

1 egg

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

16 lasagna noodles

4-1/2 cups mozzarella cheese, shredded

Marinara sauce or tomato-cream sauce as desired

Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely.

Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool.

Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.

Cook lasagna according to package directions; rinse under cool water and drain thoroughly.

Place four lasagna strips in bottom of lightly oiled 9 x 13-inch pan, overlapping slightly. Top with 2 cups of spinach filling. Sprinkle with 1-1/2 cups shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.

Preheat oven to 350 degrees F and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)