Recipe: Vegetable Lasagna, Baked Itlaian Style Lasagna, 5 Cheese Lasagna like Olive Garden's (not with hard boiled eggs) for tricksiemom

Vegetable Lasagna
8 Servings

16 lasagna noodles
1 cup ricotta cheese
1 cup cottage cheese, drained
2 eggs
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped red pepper
1 cup chopped green pepper
1 chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1 carrot, grated
1 zucchini, grated
1 16 oz. can whole tomatoes
1 6 oz. can tomato paste
1/3 cup red wine
2 teaspoons parsley flakes
2 teaspoons salt
2 teaspoons sugar
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
3 cups grated mozzarella cheese

Cook the lasagna noodles according to the package directions. Then put the noodles in cold water and set them aside. In a bowl that doesn't have to be microwave-safe, combine the ricotta cheese, cottage cheese, eggs, Parmesan cheese, salt, and pepper. Stir until the ingredients are mixed and set the bowl aside. Then in a microwave-safe bowl combine the peppers, onion, garlic, and oil. Microwave the vegetables for 5 to 6 minutes, until the vegetables are tender. Stir the carrot and zucchini into the cooled vegetables. Set the bowl aside for a bit. Smash the tomatoes a little with a fork. Then stir in the tomato paste and the wine, until the mixture is pretty smooth. You can substitute water or grape juice for the wine or any other liquid. Mix in the parsley, salt, sugar, basil, oregano, and bay leaves. Microwave the mixture on high for 10 minutes. Fish out the bay leaves and discard them. Grease a 9x13 pan and fill it with 1 cup of tomato sauce. Now you are ready to start assembling the lasagna rolls. Drain the noodles and pat them dry as you need them. Lay 2 noodles end to end and overlap them about an inch. Spread the noodles with the ricotta mixture, then cover the ricotta with vegetables, sprinkle with cheese, and spoon some tomato sauce over the cheese. Now you're ready to roll it up. You will have more luck if you don't overload the noodles with filling.

To form the rolls, start at one end and roll the noodle like a sleeping bag. When you get to the end, secure it with a wooden toothpick. Place the rolls in a ring around the outer edge of the dish. Do not place any rolls in the center of the dish. Microwave the rolls for 5 minutes, then let them stand for 10 minutes to set before eating. If you think making the lasagna rolls seems like too much trouble, you can make a pan of lasagna with this same recipe. Cover the bottom of the dish with noodles and make layers of ricotta, vegetables, mozzarella, and sauce. End with a layer of mozzarella cheese on top.

BAKED ITALIAN STYLE LASAGNA

2 lbs. ricotta cheese (Italian at deli)
1 c. grated Parmesan cheese
2 lg. Grade AA eggs
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. ground basil leaves
2 lbs. lasagna noodles (Italian)
2 c. homemade tomato sauce (Italian)

In a large mixing bowl, combine ricotta, Parmesan cheese, eggs, salt and pepper; set aside. Pour in 1 tablespoons ground basil in cheese mixture. Prepare 8- quart pot for boiling noodles and 1 long baking pan; noodles. Put cold water in pot. Boil. Place a little oil and pinch of salt in water. Cook noodles in water that is boiled for 10 minutes, drain partially. Set oven to 375 degrees, prepare a 9x13x2 inch baking pan. Begin to layer pan with noodles, then ricotta mix, then sauce. Continue until all used or pan is filled. Bake at 375 degrees for 1 hour. Let cool, cover with foil. Refrigerate overnight. Tastes better next day reheated. Sprinkle Parmesan cheese and oregano to taste on last layer for color and taste.

5 Cheese Lasagna like Olive Garden's
Serves : 12

1/4 cup butter OR margarine
1/4 cup all-pupose flour
2 cups milk - low fat okay
1/4 cup oil-packed sun-dried tomatoes - minced
1 Tbls. minced garlic
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles - prepared, cooled
4 cups shredded mozzarella cheese
1 cup fontina cheese
marinara/spaghetti sauce - to top
grated Parmesan cheese - to top

Melt butter over medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and place in 3 quart mixing bowl. Add garlic, ricotta, eggs, parmesan, romano, salt, and pepper to bowl. Add 1 1/2 cups of cooled cream sauce and mix until well blended.\ Refrigerate, reserving 1/2 cup for later use. Place 3 lasagna noodles in a 9" X 13" X 2" lightly oiled baking dish, overlapping slightly. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2 cup of reserved cream sauce over top and cover lightly with foil. Bake in 350 degree oven for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. Can be refrigerated a day before baking if desired.