Recipe(tried): The Ultimate Lasagna; Three Cheese, Spinach, Sausage and Roasted Red Bell Pepper Lasagna; Chicken Cheese Lasagna

Hello Mary Sue,

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.

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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.

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CHICKEN CHEESE LASAGNA

FOR THE CHEESE SAUCE:
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
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 Bouillon)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. ground black pepper
1/2 of a 16 oz. bag broccoli, cauliflower, carrot vegetable mix, thawed and drained
FOR THE LASAGNA:
8 oz. lasagna noodles, cooked
2 cups cottage cheese (or ricotta cheese)
2 pkgs. (10 oz. each) frozen spinach, thawed and drained
2 cups diced cooked chicken

TO PREPARE THE CHEESE SAUCE:
Saute the onions and mushrooms in a little oil; set aside.

Heat the butter in a saucepan; add garlic then 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 and Parmesan, basil, oregano, black pepper, sauteed onions and mushrooms; toss with the vegetable mixture.

TO MAKE THE LASAGNA:
Spread 1/4 of the cheese sauce mixture (about 1 1/2 cups) in an ungreased 13x9x2-inch baking pan, top with 2 or 3 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the cheese sauce, 3/4 of the noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, ending with the remaining cheese sauce.

Bake, uncovered, at 350 degrees F for 35-40 minutes. Let stand 15 minutes before cutting.