Any hearty recipes for lasagna?

This recipe serves about 12.....so you might have to cut it in half for a smaller group. This is really good and very popular at pot luck dinners! My husband calls this "The Man Lasagna"!

1/4 cup olive oil

1 pound (hot or mild) Italian sausage, removed from casing

4 (25-ounce) jars tomato sauce

3 1/2 pounds spinach, stemmed and washed

2 tablespoons butter

1/4 cup minced shallots (you can use onion)

1 tablespoon minced garlic

1 pound portobello mushroom caps, sliced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Parmesan Bechamel Sauce, recipe follows

30 ounces ricotta cheese

2 cups grated Fontina

3 cups grated mozzarella

3 pounds dried lasagna sheets (1-ounce per sheet)

5 cups grated Parmesan

Bolognese Sauce, recipe follows

Set a 6-quart Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil to the pan and once the oil is hot, crumble the sausage into the pan. Cook the sausage, stirring often until well browned on all sides, about 5 to 6 minutes. Add the tomato sauce to the pan and allow the sauce to simmer, for 45 minutes. Remove from the heat and set aside.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside until ready to assemble the lasagna.

In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms and season with the salt and pepper. Cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 to 7 minutes. Remove from the heat and cool. Set aside until ready to assemble the lasagna.

In a bowl, combine the 2 cups of the Bechamel sauce, the ricotta, Fontina, and mozzarella cheeses. Set aside until ready to assemble the lasagna.

Preheat the oven to 350 degrees F and grease a 15 1/2 by 11 1/2 by 4-inch roasting pan with the remaining 2 tablespoons of olive oil.

Ladle 4 cups of the Italian sausage-tomato sauce into the bottom of the pan. Lay 6 lasagna sheets across the top of the tomato sauce. Spread 1/2 of the spinach and half of the mushrooms over the top of the pasta, and pour 3 cups of the Parmesan Bechamel over the mushrooms and spinach. Sprinkle 1 cup of the Parmesan over the bechamel, as well as 1/2 the ricotta cheese mixture. Top with another layer of 6 lasagna sheets. Place 1/2 of the bolognese over the lasagna and top with another layer of pasta. Pour another 4 cups of the tomato sausage sauce over the pasta, and top with another layer of pasta. Spread the remaining spinach, mushrooms and bechamel over the pasta and sprinkle another cup of Parmesan over top. Top with the remaining ricotta cheese mixture and lay another row of pasta over the cheese mixture. Spread the remaining bolognese sauce over the pasta and top with another row of pasta sheets. Pour the remaining tomato sausage sauce over the pasta.

Wrap the top of the roasting pan with aluminum foil and set the roasting pan on a baking sheet. Bake covered for 1 1/2 hours, or until the pasta sheets are cooked through. Remove the roasting pan from the oven and remove and discard the aluminum foil. Increase the oven temperature to 400 degrees F. Sprinkle the remaining Parmesan over the top of the tomato sauce, and return the pan to the oven. Bake until the cheese is well browned, about 15 to 20 minutes.

Remove from the oven and allow lasagna to cool for at least 30 minutes before serving.

Parmesan Bechamel Sauce:

8 tablespoons (1 stick) unsalted butter

1/2 cup all-purpose flour

8 cups milk

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

2 cups grated Parmesan

Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add the salt, pepper, nutmeg, and Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel until ready to assemble the lasagna.

Yield: about 2 quarts

Bolognese Sauce:

2 tablespoons butter

12 ounces bacon, diced

8 ounces ham, diced

1 pound ground veal

1 pound ground pork

2 pounds ground beef

3 cups chopped onions

1 cup finely chopped carrots

1 cup finely chopped celery

1 pound thinly sliced button mushrooms

3 tablespoons minced garlic

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 (6-ounce) can tomato paste

2 cups dry white wine

4 cups chicken stock

Kosher salt and freshly ground black pepper

1 cup chicken livers, finely chopped

1 cup heavy cream

1/2 cup chopped fresh parsley leaves

In a large Dutch oven, heat the butter over medium-high heat. Add the bacon and ham and cook until caramelized and light brown, about 15 minutes. Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 minutes.

Add the onions, carrots, celery, and mushrooms and cook until soft, about 10 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper.

Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning, if necessary. Set aside until ready to assemble lasagna.

Yield: about 3 quarts

Lasagna al Forno Recipe courtesy Tyler Florence

Show: Food 911

Episode: Lousy Lasagna -Orlando FL/Lady Marmalade -Cathedra

1 pound dried lasagna noodles

Olive oil

1 onion, chopped

2 cloves garlic, sliced

2 tablespoons fresh basil, chopped

2 tablespoons fresh oregano, chopped

3 bay leaves

1 1/2 pounds ground beef

1 pound ground Italian sausage

6 ounces tomato paste, (1 can)

30 ounces ricotta cheese, (2 containers)

1/4 cup Italian flat-leaf parsley, finely chopped

2 tablespoons fresh oregano, chopped

Salt and black pepper, to taste

2 eggs, lightly beaten

1/2 cup grated Parmesan cheese

4 cups tomato sauce, prepared

1 pound mozzarella cheese, shredded

Grated Parmesan and mozzarella, for topping

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.

Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.

To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Try adding some sage sausage with your ground beef mixture. It will give your lasagna a hearty italiano taste!

Serves 10-12

Ingredients

1 lb (450 g) green no-cook lasagne sheets (about 24 sheets)

14 oz (400 g) Mozzarella, diced

4 oz (110 g) Parmesan (Parmigiano Reggiano), freshly grated

For the ragù Bolognese:

12 oz (350 g) minced beef

12 oz (350 g) minced pork

6 oz (175 g) chicken livers

2 x 100 g packs pancetta

4 tablespoons extra virgin olive oil

1 large onion, finely chopped

2 fat cloves garlic, chopped

2 tins Italian chopped tomatoes, one 400 g, one 230 g

6 level tablespoons tomato purée

6 fl oz (175 ml) red wine

whole nutmeg

salt and freshly milled black pepper

1 x 15 g pack fresh basil

For the cream sauce:

2½ pints (1.5 litres) milk

6 oz (175 g) butter

4 oz (110 g) plain flour

6 fl oz (175 ml) double cream

You will also need your largest frying pan, a medium flameproof casserole with a 4½ pint (2.6 litre) capacity and a roasting tin or ovenproof dish measuring about 10 x 12 x 3 inches (25.5 x 30 x 7.5 cm), well buttered.

First of all take the large frying pan, the largest you have, and heat 1 tablespoon of the oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes.

Now transfer this mixture to the casserole. Then add another tablespoon of oil to the pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. A wooden fork is really helpful here. When the beef is browned tip it into the casserole to join the onions etc then heat another tablespoon of oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water and dry them thoroughly with kitchen paper. Pull off any skin and snip out any odd bits of fat or tubes with kitchen scissors and chop them minutely small. When the pork is browned, transfer that to the casserole, then finally heat the remaining tablespoon of oil and cook the pieces of chicken liver, adding these to the casserole as soon as they have browned nicely.

Next you need to remove the pan then place the casserole over the direct heat and give everything a really good stir together, then add the contents of both tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and about a quarter of a nutmeg, grated. More stirring now, then allow this to come up to simmering point. While that happens strip the leaves from half the basil, tear them into small pieces and add them to the pot. Then as soon as everything is simmering, place the casserole on the centre shelf of the oven, pre-heated to gas mark 1, 275°F (140°C), and leave it to cook slowly, without a lid, for exactly 4 hours. (For important information about cooking at gas mark 1, click here) It's a good idea to have a look after 3 hours to make sure all is well and have a good stir, but what you should end up with is a thick, reduced concentrated sauce with only a trace of liquid left in it, so when that happens remove it from the oven, taste to check the seasoning then strip the leaves off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter and flour and some seasoning in a large thick-based saucepan. Place this over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Then, with the heat as low as possible, continue to cook the sauce for about 10 minutes.

After that, sieve the sauce into a bowl, beat in the cream, taste and season if it needs it and grate in another quarter of the whole nutmeg. Now spread about a quarter of the ragù over the base of the prepared roasting tin or dish. Cover this with one fifth of the cream sauce, followed by a quarter of the diced mozzarella, then arrange a single layer of the lasagne over the top (about 6 sheets). I find you need four placed side by side lengthways and the other two halved and spread along the gap that's left. Repeat this process, finishing with a final layer of cream sauce. Then cover the whole lot with the grated Parmesan cheese – and the lasagne is ready for the oven. All this preparation can be done well in advance. Then when you're ready to bake the lasagne pop it into a pre-heated oven, gas mark 4, 350°F (180°C) on the upper shelf for 45-50 minutes or until it's bubbling and turning slightly golden on top

go to allrecipes.com!

Here are some recipes that I think you should like:

Hearty Meat Lasagna

8 servings 1½ hours 20 min prep

Change to: servings US Metric

12 extra-wide lasagna noodles (10+ ounces)

1 lb lean ground beef

3/4 lb Italian sausage

1/2-1 lb fresh mushrooms (sliced and sauteed in butter)

1 (26 ounce) jar thick spaghetti sauce (Your favorite!)

1 (8 ounce) can tomato sauce

1 egg, slightly beaten

1 (16 ounce) container part-skim ricotta cheese

10 ounces shredded Italian cheese blend

Cook and drain noodles as directed on package; rinse with hot water and drain.

In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes.

In a small bowl, blend egg and ricotta.

In the bottom of a 9x13" baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice.

Cover tightly with aluminum foil and bake at 375° for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting.

NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes.

Mexican Lasagna

10 uncooked lasagna noodles

1 pound lean ground beef

1 medium onion, chopped (1/2 cup)

1/4 cup chopped fresh cilantro

1 teaspoon ground red chilies

1 container (15 ounces) ricotta cheese

1 jar (24 ounces) Old El Paso® salsa (any variety)

1 cup shredded Monterey Jack cheese (4 ounces)

1. Heat oven to 375ºF. Cook and drain noodles as directed on package.

2. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

3. Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese.

4. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.

Italian Sausage Lasagna

1 pound bulk Italian sausage

1 medium onion, chopped (1/2 cup)

1 garlic clove, crushed

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 teaspoon sugar

2 cups Progresso® diced tomatoes (from 28-oz can), undrained

1 can (15 ounces) tomato sauce

12 uncooked lasagna noodles (12 ounces)

1 container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups)

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves

2 cups shredded mozzarella cheese (8 ounces)

1/4 cup grated Parmesan cheese

1. Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

3. Heat oven to 350ºF. Cook and drain noodles as directed on package.

4. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

5. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Italian Sausage Lasagna (lighter recipe)

1 pound bulk reduced-fat Italian sausage

1 medium onion, chopped (1/2 cup)

1 garlic clove, finely chopped

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 teaspoon sugar

2 cups Progresso® diced tomatoes (from 28-oz can), undrained

1 can (15 ounces) tomato sauce

12 uncooked lasagna noodles (12 ounces)

1 container (15 ounces) reduced-fat ricotta cheese or small curd creamed cottage cheese (2 cups)

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves

2 cups shredded reduced-fat mozzarella cheese (8 ounces)

1/4 cup grated Parmesan cheese

1. Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

3. Heat oven to 350ºF. Cook and drain noodles as directed on package.

4. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

5. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Skillet Lasagna

1 pound lean ground beef

1 small onion, chopped (1/4 cup)

1 small green bell pepper, chopped (1/2 cup)

1 1/2 cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces)

1 1/4 cups water

1/4 teaspoon Italian seasoning

1 jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce

1 jar (4.5 ounces) sliced mushrooms, drained

1/3 cup shredded mozzarella cheese, if desired

1. Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.

2. Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese.

Lasagna Roll-Ups

Roll out the red carpet! This 1-hour lasagna comes dressed to the dinner table all frilly and rolled up!

Prep Time:30 min

Start to Finish:1 hr

Makes:8 servings

6 uncooked plain lasagna noodles (6 ounces)

6 uncooked whole wheat lasagna noodles (6 ounces)

1 pound lean ground beef

1 large onion, chopped (1 cup)

1 jar (14 ounces) tomato pasta sauce (any variety)

1 can (8 ounces) mushroom pieces and stems, undrained

1 container (15 ounces) ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

1 cup shredded mozzarella cheese (4 ounces)

1/4 cup grated Parmesan cheese

1 teaspoon salt

1/4 teaspoon pepper

2 garlic cloves, finely chopped

Additional grated Parmesan cheese, if desired

1. Heat oven to 350ºF. Cook and drain noodles as directed on package.

2. Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.

3. Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic. Spread 3 tablespoons of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture.

4. Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.

Creamy Chicken Lasagna

12 uncooked lasagna noodles (12 oz)

1 tablespoon butter or margarine

3/4 cup chopped green bell pepper

3/4 cup chopped onions (1 1/2 medium)

1/3 cup milk

2 cans (10 3/4 oz each) condensed cream of chicken soup

1/2 teaspoon dried basil leaves

1/4 teaspoon pepper

1 container (12 oz) small-curd cottage cheese

3 cups diced cooked chicken

2 cups shredded mozzarella cheese (8 oz)

1 cup shredded Cheddar cheese (4 oz)

1/2 cup grated Parmesan cheese

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.

2. Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.

3. Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.

4. Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 5 minutes.

Chunky Garden Lasagna

1 pound lean ground beef

3 1/2 cups hot water

1 package Hamburger Helper® lasagna

1/2 teaspoon dried oregano leaves

1/4 teaspoon garlic powder

1 small tomato, coarsely chopped (1/2 cup)

1 small bell pepper, coarsely chopped (1/2 cup)

1 small zucchini, thinly sliced (1 cup)

1 cup shredded mozzarella cheese (4 ounces)

1/4 cup sliced ripe olives, if desired

Shredded Parmesan cheese, if desired

1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.

2. Stir in hot water, uncooked Pasta, Sauce Mix, oregano and garlic powder. Heat to boiling, stirring occasionally.

3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in tomato, bell pepper, zucchini and mozzarella cheese. Cover and simmer 5 minutes. Remove from heat and uncover (sauce will thicken as it stands). Stir before serving. Serve with Parmesan cheese.

High Altitude (3500-6500 ft) Increase hot water to 3 3/4 cups and first simmer time to 14 minutes.

Have fun and enjoy!