Recipe: How about a Lasagnafest!

Ann:

I hope I am not too late with this reply.
I saw your post and immediately thought of having
an Octoberfest *Lasagna* party using a variety
of recipes. All of these could be made in advance
and frozen to help with preparation.

I would have the traditional red-sauce Italian
lasagna, a green-and-white lasagna, a
veggie lasagna, a chicken lasagna etc. Have
all the foods on a lovely October buffet table
and have your guests pick and choose.

Posted below are some lasagna recipe ideas.

I'd also make a large make-your-own lettuce salad.
The greens can be in one bowl and condiments in
individual bowls so guests can build their own
salads (tomatoes in one, cheeses in separate bowl,
olives, sliced celery, etc.) Also have a variety of
salad dressings from which the guests can pick.

You could also have a variety of breads to serve.
__________________________________________________

Green and White Lasagna Rolls

(This could also be made layered in a pan, rather than as rolls)

8 lasagna noodles
2 egg whites, lightly beaten
1 (15-ounce) container reduced-fat ricotta cheese (see
note)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 (10-ounce) package frozen chopped broccoli OR spinach, thawed
and drained
1/4 cup snipped fresh chives
1 1/2 cups reduced-fat spaghetti sauce
1/2 cup (2 ounces) finely shredded reduced-fat
mozzarella cheese
Snipped fresh chives (optional)

Cook the lasagna noodles according to the directions on the
package. Drain and set aside. Meanwhile, in a large bowl,
stir together the egg whites, ricotta cheese, Parmesan cheese
and salt. Set the cheese mixture aside. Lightly spray an
unheated large skillet with olive oil no-stick spray. Add the
broccoli and chives. Cook and stir over medium heat for 5
minutes. Add the broccoli mixture to the cheese mixture. Stir
until well combined. Preheat the oven to 350 degrees.
Spread a thin layer of the spaghetti sauce in the bottom of a
12-by-7 1/2-by-2-inch baking dish. To assemble, place one
noodle on a piece of wax paper. Then place 1/4 cup of the
broccoli mixture in a mound 1/4 inch from a short end. Roll
the noodle around the broccoli mixture. Place the roll-up,
seam side down, in the baking dish. Repeat making roll-ups
with the remaining noodles and broccoli mixture. Pour the
remaining spaghetti sauce over the roll-ups in the baking
dish. Sprinkle with mozzarella cheese on top and cover with
foil. Bake for 35 to 45 minutes until bubbly. If desired,
garnish with the chives.

Makes 8 roll-ups; 4 servings.

Note: Use reduced-fat rather than fat-free ricotta cheese,
because the fat-free cheese becomes too runny when
heated.

_________

Mushroom & Spinach Lasagna

Yield: 12 servings

2 md Pepper red
1/2 md Onion
2 md Garlic cloves
4 md Tomato raw
1/8 t Thyme, ground
1/2 c Vegetable Broth (home made)
1/8 t Hot Pepper Sauce
1 md Onion
1 t Balsamic vinegar
3 md Tomato raw
4 md Garlic clove
6 oz Mushrooms
1 c Ricotta Chs skim milk
2 oz Swiss Cheese low fat
1/4 c Basil, fresh
1 lb Spinach fresh
1 T Parsley fresh
6 oz Lasagna noodles (spinach)
4 oz Parmesan grated

Sauce Use the first 8 ingredients to make the sauce. Roast the red
peppers, and all the onions and garlic. (to roast onion and garlic in
a microwave) place an un pealed onion in microwave for 5 minutes on
high. In the last 2 minutes add garlic cloves. Combine peppers,
onion, garlic, tomato (peeled, seeded & diced), thyme and stock in a
sauce pan; simmer for 15 minutes. Transfer to food processor or
blender, add pepper sauce and balsamic vinegar and then puree. Set
aside. Lasagna

Cook lasagna noodles per instructions, drain and rinse with cold
water. Wash spinach leaves and steam Chop coarsely.In a non-stick
skillet combine onions, tomatoes, garlic and mushrooms; simmer until
liquid evaporates, about 15 minutes. Let cool then add ricotta
cheese, swiss cheese, basil, parsely, salt and pepper. Mix well. In
an oiled 9X13 baking dish, put down a layer of noodles. Top with a
layer of spinach, then onion-and-tomato mixture, then parmesan.
Repeat layers until all ingredients are gone. Bake in a 350 oven for
40 minutes. Serve with tomato-red bell pepper sauce on top.

____________

CHICKEN LASAGNA

Ingredients:
------------
8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tblsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese

Instructions:
-------------

Tomato Sauce:
-------------
1. Melt butter in skillet. Saute' onions until transparent. Add
mushrooms, basil oregano, salt and pepper. Cook for a few minutes.

2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer
while making cream sauce, adding more tomatoes if needed. Stir in
chicken.

Cream Sauce:
------------
3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2
to 3 minutes.

4. Add broth, stirring until thickened. Stir in half&half over low
heat.

Lasagna Layering:
-----------------
5. Spoon small amount of cream sauce in baking pan. Place 3 cooked
noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce.
Sprinkle each layer with cheese.

Repeat with remaining noodles and sauces. Sprinkle top with parmesan
cheese.

6. Bake at 350 F for 20 to 25 minutes.

_____________________Chicken Lasagna

1 8-ounce package lasagna noodles
1/2 pound mushrooms, sliced
7 tablespoons butter
1 1/4 cups dry white wine
4 tablespoons flour
4 cups half and half cream
1/4 teaspoon dried tarragon
Salt and pepper, to taste
5 cups cooked chicken, shredded and boned
2 cups shredded Swiss or Gruyere cheese

Cook noodles according to package directions; drain well. Saute mushrooms in 3 tablespoons
butter for 3 minutes. Add 1 cup wine and cook until almost evaporated.

In saucepan, melt remaining butter; stir in flour. Add half and half gradually, stirring until thick. Add
mushrooms, remaining 1/4 cup wine, tarragon, salt and pepper; simmer 3 minutes.

In 9x13-inch buttered pan, layer noodles, chicken, half of the wine sauce and part of the cheese.
Repeat layers, ending with cheese. Bake at 350 degrees for 40 minutes. Yields 8 servings.

Per serving: 667 calories; 38.4 g fat (23.6 g saturated fat, 52 percent calories from fat); 178 mg
cholesterol; 374 mg sodium.
__________________

Crazy Lasagna with White Sauce

6 tablespoons butter
5 tablespoons flour
3 cups seasoned milk (see Note)
Salt
White pepper
3/4 pound dried lasagna noodles
2 cups freshly grated parmesan cheese
4 tablespoons butter, melted

To make the white sauce, melt 6 tablespoons butter and stir in the flour. Add the seasoned milk and
bring to a boil, stirring constantly until thickened. Taste and season with salt and white pepper.
Remove from heat and cover with wax paper to prevent a skin from forming.

Break lasagna noodles into 3-inch pieces and cook until al dente. Place all the pasta in a buttered
9x13-inch flameproof baking dish. Add the white sauce, 11/2 cups parmesan, and the melted
butter. Swirl all together and top with the remaining parmesan. (May be refrigerated at this point and
baked later.) Preheat the oven to 350 degrees and bake until very hot, 10 minutes if freshly made,
longer if made ahead and refrigerated. Freezes and reheats well. Yields 6 servings.

Note: To make seasoned milk, bring milk to a simmer with 6 peppercorns, parsley stalk, bay leaf,
small slice of carrot, small slice of celery, half of a small onion; remove from heat and let sit 30
minutes; strain.
________________

Zucchini Lasagna

Ingredients

1 lb. lasagna noodles, cooked
1 16oz can(1 lb.) stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 C. chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil/chopped
ground pepper
optional: 1/4 cup red wine

Cooking Sauce and Noodles

1. Cook Lasagna noodles according to package
directions or until tender but still firm. Drain, keep
warm.

2. Meanwhile, saute ground beef, garlic and
onion is a large heavy skillet or saucepan until
beef is done. Add sauce, mushrooms, oregano,
thyme, basil, wine or 1/4 cup water, touch of
pepper and mix well. Simmer 45 to 50 minutes.

3. To prepare zucchini, cut in half or cook whole
in a large covered pot with 1 to 2 inches of
water. Boil gently for about 5 minutes, drain and
cut lengthwise into 1/4 inch slices.
4. Grease a 9" x 13" or larger, baking pan.
Arrange a first layer of noodles, a layer of the
cooked zucchini, a layer of sauce, a layer of
mozzarella cheese. Repeat. Top final layer with
Parmesan cheese and cover with foil. Bake at
350 degrees for about 35 to 40 minutes, uncover
and bake until brown, approximately 10 minutes.
Serve lasagna with french bread and have additional Parmesan cheese at
the table.
____________

Italian Lasagne with Prosciutto

Ingredients

8 oz. Italian Prosciutto, chopped
8 oz. Lasagne pasta noodles, cooked
16 oz. can whole peeled tomatoes, chopped
1 cup. cottage cheese, lg. curd
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 *(optional)
2 tbs. olive oil
fresh Basil sprigs for garnish

Cooking Lasagne

1. Cook lasagne noodles according to package
directions or until tender but still firm. Drain, keep
warm.

2.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 35
to 40 minutes or until most of the liquid has
evaporated.

3. Grease a 9" x 12" or larger, lasagne baking
pan. Arrange a first layer of lasagne noodles, a
layer of the beef and prosciutto tomato sauce,
cottage 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 the
lasagna sauce. Sprinkle with parmesan cheese
and bake in a pre-heated oven at 400 degrees
for 30 minutes. Garnish with fresh basil

*Note* If you prepare this recipe with wine be
sure to mention it before you serve it to guests.

_____________
----------------------------------
Italian Baked Lasagna

Lasagna Ingredients

1 lb. Lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
2 C. cottage cheese, lg. curd
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning How To Cook Lasagna

1. Cook lasagna noodles according to package directions or until tender
but still firm. Drain, keep warm.

2. Meanwhile, saute tthe 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
=======

Sauce:
------
3 cloves garlic, minced
1 large onion, chopped
1 lb of lean ground beef
1 28-oz. can of tomatoes (I use puree)
1/2 lb mushrooms, sliced
1/4 cup of balsamic or wine vinegar
1 tblsp sugar
assorted herbs; basil, oregano, thyme, marjoram and rosemary
salt and pepper

Optional:
---------
1 green pepper (or yellow and red too), diced
1 chopped zucchini
1/2 chopped egg plant
(the addition of these ingredients makes your lasagne VERY rich and
filling)

Instructions:
-------------
Brown the beef while chopping with wooded spoon in pan to ensure it is a
fine texture. Drain fat and transfer to a large pot. Sautee the garlic
and onion in 2 tbsp of olive oil until soft. Add the vegetables (except
tomatoes) and continue to sautee for about 5 minutes. Drain the liquid
and add the vegies to the beef. Add the tomatoes and vinegar and herbs
to the pot and simmer on a med-low heat for about 1/2 hour. This sauce
should be VERY wet (like soup!). If necessary, add some tomato juice or
red wine if you like.

Further Ingredients:
--------------------
1 lb of fresh lasagne noodles OR 1 pkg of no-cook dry lasagne pasta
1 lb of mozzarella cheese
1 lb of romano cheese
1 egg
1 pkg of frozen spinach
1 tsp oregano (dried)

Mix together in a small bowl, romano cheese, egg, oregano and spinach
until well blended.

Bechamel Sauce:
---------------
2 tbsp of butter
1-3 tbsp of flour
1/2-3/4 cup of chicken broth (I use this for less calories than cream;
ya right; like it matters for this recipe!)

Instructions:
-------------
Melt butter in a small sauce pan. Stir in enough flour that the mixture
starts to form a ball. Gradually stir in broth until you get a sauce
that is thickened but pourable. Assembling the Lasagna:
-----------------------
Take a LARGE casserole dish (11 x 14) and put 1 ladleful of tomato sauce
on the bottom of the dish to cover it. Place a layer of noodles on the
bottom, cutting or cracking them if necessary to fit. Another layer of
tomato sauce. Be generous. Another layer of noodles. Spread entire
cheese and spinach mixture evenly over the noodles. Another layer of
noodles. A generous layer of sauce. Pour bechamel sauce over the
sauce. Top with a layer of thick slices of mozzerella. Cover with foil
and refrigerate until 1 hour before. Bake covered at 350 degrees. It
doesn't hurt to place on a cookie sheet so if it overflows your oven
won't be too messy. After 45 minutes, remove the foil and bake for
another 15-25 minutes. Put a knife in the middle and feel the knife to
ensure the lasagne is hot in the middle. It should be bubbling. Remove
and let stand for 5 minutes at least. This will serve up in perfectly
uniform pieces, even with all that sauce! The noodles absorb the
liquid, that's why you need a runny sauce. Sprinkle individual pieces
with parmesan cheese (lots).