Recipe: Lasagna Recipes (8)

Green and White Lasagne
Serves 10 to 12

6 pieces Lasagne, uncooked
1/2 cup chopped onion
2 tbsp. margarine
2 tbsp. cornstarch
1 tbsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
2 cups skim milk
1 10-oz. package frozen chopped spinach, thawed and
drained
1 2 1/4-oz. can sliced pitted ripe olives, drained
1 15-oz. carton part-skim ricotta cheese
1 beaten egg
1 8-oz. package shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In a medium bowl, stir together ricotta and egg. Add
mozzarella and half of the Parmesan;
mix well.

Preheat oven to 350 F. Arrange three of the lasagne
pieces in the bottom of a greased 12 x 7 x
2-inch baking dish. Top with half of the spinach mixture
and half the ricotta mixture. Repeat layers.
Top
with remaining Parmesan cheese.

Bake for 40 minutes or until mixture is bubbly. Let
stand 10 minutes.

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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.___________________________

Italian Lasagne with Prosciutto

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.

___________________________

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.___________________________

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.

___________________________

CHICKEN LASAGNA

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

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.

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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,
___________________________

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.

because the fat-free cheese becomes too runny when
heated.