~Lasagna Recipes~

Roasted Red Pepper Lasagna

Source: Better Homes and Gardens

Prep: 20 minutes
Bake: 50 minutes


Ingredients
Nonstick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden vegetable
6 no-boil lasagna noodles
1/2 of a 15-oz.container ricotta cheese
6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
1 Tbsp. Chianti or other red wine (optional)
1/4 cup finely shredded Parmesan cheese
1 cup roasted red sweet peppers, drained well and cut into strips

Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.

3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings

Nutrition facts per serving:
calories: 416
total fat: 21g
saturated fat: 12g
monounsaturated fat: 5g
polyunsaturated fat: 0g
cholesterol: 52mg
sodium: 803mg
carbohydrate: 32g
total sugar: 12g
fiber: 4g
protein: 23g
vitamin C: 200%

Vegetable Lasagna

Source: Better Homes and Gardens
Makes 12 servings
Prep: 40 minutes
Bake: 35 minutes

Ingredients
8 ounces dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-ounce carton ricotta cheese
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 tablespoons all-purpose flour
1/2 to 1 teaspoon black pepper
1-1/4 cups milk
1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained
1 cup shredded carrot
3/4 cup shredded Parmesan cheese (3 ounces)
1 8-ounce package package shredded mozzarella cheese (2 cups)

Directions
1. Cook lasagna noodles according to package directions. Drain; set aside.
2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.
3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.

Cont'd...

No-Boil Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles.

Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above.
To Make-Ahead: After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.

Nutrition facts per serving:
calories: 322
total fat: 15g
saturated fat: 8g
monounsaturated fat: 5g
polyunsaturated fat: 1g
cholesterol: 78mg
sodium: 388mg

Turkey Lasagna Rolls

Source: Better Homes and Gardens

Prep: 50 min.
Bake: 30 min.

Ingredients
8 ounces ground raw turkey
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1 cup water
1 7-1/2-ounce can tomatoes, cut up
1 6-ounce can tomato paste
1-1/2 teaspoons dried oregano, crushed
1 teaspoon dried basil, crushed
8 packaged dried lasagna noodles
1 beaten egg
1 15-ounce carton ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and drained
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 cup grated Parmesan cheese
Fresh parsley sprigs (optional)
Directions
For sauce, in a large skillet cook turkey, onion, and garlic until turkey is brown; drain fat. Stir in mushrooms, water, undrained tomatoes, tomato paste, oregano, and basil. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again.
For filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese, and 3/4 cup of the Parmesan cheese.
Spread about 1/2 cup of the filling on each lasagna noodle. Starting from a narrow end, roll up each lasagna noodle. Place lasagna rolls in a 2-quart rectangular baking dish. Pour sauce over lasagna rolls. Cover dish with foil.
Bake in a 375 degree F. oven for 25 minutes. Remove foil. Sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. Let stand 5 minutes before serving. Sprinkle with remaining Parmesan cheese and, if desired, garnish with parsley sprigs. Makes 8 main-dish servings.
Make-Ahead Tip: Prepare lasagna rolls. Cover and chill up to 12 hours. Bake in a 375 degree F. oven for 35 minutes. Remove foil; sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. Continue as directed.

Lobster Lasagna

Source: Better Homes and Gardens

Makes 12 servings
Prep: 45 minutes
Bake: 25 minutes

Ingredients
2 pounds fresh asparagus spears, cut into 2-inch pieces
2 tablespoons olive oil
1 9-ounce package no-boil lasagna noodles
1/4 cup butter or margarine
1/4 cup all-purpose flour
1-1/2 cups chicken broth
1/4 teaspoon white pepper
2 4-1/2-ounce rounds Brie cheese, peeled and cubed
1/4 cup dry sherry (optional)
2-1/2 cups chopped cooked lobster meat* or
2 6- or 8-ounce packages flake-style imitation lobster
2/3 cup finely shredded Parmesan cheese
1 cup chopped tomato

Directions
Grease a 3-quart rectangular baking dish; set dish aside. Place asparagus pieces in a 13x9x2-inch baking pan; toss with oil. Bake, uncovered, in a 475 degree F oven for 5 to 8 minutes or until crisp-tender; cool.
Meanwhile, separate lasagna noodles and soak in water for 15 minutes; drain. Reduce oven temperature to 400 degree F.
For sauce, in a small saucepan melt butter over medium heat; stir in flour. Cook and stir about 5 minutes or until flour mixture is lightly browned. Stir in broth and white pepper. Cook and stir until thickened and bubbly. Reduce heat to low. Stir in Brie until almost melted. If desired, stir in sherry.

Cont'd...

Place one-third of the lasagna noodles in the bottom of the prepared baking dish, overlapping or trimming as necessary to fit. Top with 1/3 cup of the sauce, half of the asparagus, and half of the lobster. Sprinkle with a little of the Parmesan cheese.
Repeat layers with another one-third of the noodles, 1/3 cup of the sauce, remaining asparagus, and remaining lobster. Sprinkle with a little more of the Parmesan cheese. Top with remaining lasagna noodles, chopped tomato, remaining sauce, and remaining Parmesan cheese.
Bake, covered, in the 400 degree F oven for 20 minutes. Uncover and bake for 5 to 10 minutes more or until bubbly. Let stand 5 minutes before serving (if toting, see note). Makes 12 servings.
*Note: For 2-1/2 cups cooked lobster meat, in a 3-quart saucepan cook four 8-ounce lobster tails in boiling water, uncovered, for 8 to 12 minutes or until shells turn bright red and meat is tender. Drain. Remove shells and coarsely chop lobster meat.
To Tote: Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
For 6 servings: Prepare using the method above, except assemble and bake in a 2-quart square baking dish.

Cajun Chicken Lasagna

Source: Better Homes and Gardens

Makes 12 servings
Prep: 45 minutes
Bake: 1 hour

Ingredients
16 dried lasagna noodles
1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
2 to 3 teaspoons Cajun seasoning
1 teaspoon dried sage, crushed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 tablespoon finely chopped garlic
2 10-ounce containers refrigerated light Alfredo sauce
1/2 cup grated Parmesan cheese
Nonstick cooking spray
1-1/2 cups shredded mozzarella cheese

Directions
1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.
2. Lightly coat a 3-quart rectangular baking dish with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings.

MOCK LASAGNA (Crock-pot recipe)

This recipe is very good and has a wonderful lasagna flavor---ready when you get off work!

1 lb ground beef
1/2 lb bulk Italian sausage
1 onion, chopped
1 garlic clove, minced
12 oz mozzarella cheese, shredded
1 12oz carton cottage cheese
2 6oz cans tomato paste
1/2 c water
1 t basil
1 1/2 t salt
1/2 t pepper
1 1/2 t dried parsley flakes
10 oz mini lasagna noodles, or large lasagna noodles, broken
2 T oil

Brown ground beef and sausage. Drain. Place in lightly greased crock-pot. Add all remaining ingredients except noodles and oil. Stir to mix thoroughly. Cook noodles just until tender, drain and toss in oil. Place in crock pot and fold into meat and cheese mixture. Cover and cook on low 6-8 hours (or High 3-4 hours).
Serves 8 easily.

Vegetable Lasagna with Red Pepper Sauce
Source: Better Homes and Gardens
Makes 6 servings
Prep: 55 minutes
Bake: 35 minutes
Ingredients
6 no-boil lasagna noodles or regular lasagna noodles
8 ounces zucchini and/or yellow summer squash, halved and sliced
2 cups sliced fresh mushrooms
1/3 cup chopped onion
2 teaspoons olive oil
1 cup fat-free or low-fat ricotta cheese
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon black pepper
1 recipe Red Pepper Sauce
1 cup shredded part-skim mozzarella cheese
1 medium tomato, seeded and chopped

Directions
1. Soak the no-boil lasagna noodles in warm water for 10 minutes. (Or, cook regular noodles according to package directions, except omit salt.)
2. Meanwhile, in a large skillet cook and stir zucchini or yellow summer squash, mushrooms, and onion in hot oil over medium heat for 6 minutes or until zucchini is tender. Drain well.
3. In a small bowl stir together ricotta cheese, Parmesan cheese, and black pepper. To assemble, place 3 lasagna noodles in a 2-quart square baking dish, trimming to fit as necessary. Top with ricotta mixture, half of the vegetable mixture, half of the Red Pepper Sauce, and half of the mozzarella cheese. Layer with remaining lasagna noodles, vegetables, and sauce.
4. Bake lasagna, uncovered, in a 375 degree F oven for 30 minutes. Sprinkle with remaining mozzarella cheese and the tomato; bake 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 6 servings.

Cont'd...

Red Pepper Sauce: In a large skillet cook 3 cups chopped red sweet peppers and 4 whole cloves garlic in 1 tablespoon olive oil over medium heat about 20 minutes, stirring occasionally. (Or, you may use one 12-ounce jar roasted red sweet peppers, drained. Omit cooking step.) Place pepper mixture in a blender container. Cover; blend until nearly smooth. Add 1/2 cup water, 1/4 cup tomato paste, 2 tablespoons red wine vinegar, and 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed. Cover; blend with several on-off turns until oregano is just chopped and mixture is nearly smooth. Return to skillet. Cook and stir over medium heat until heated through. Makes about 2 cups.

Three-Cheese Lasagna

Source: Better Homes and Gardens

Makes 12 servings
Prep: 50 minutes
Bake: 35 minutes

Ingredients
2 medium eggplants (2 lb.), chopped (11 cups)
2 large red onions, halved crosswise and thickly sliced (about 2 cups)
2 cloves garlic, minced
1 cup snipped fresh sweet basil or purple basil
1/4 cup olive oil
12 dried lasagna noodles
8 ounces Gruyere cheese, finely shredded (2 cups)
1 15-ounce carton ricotta cheese
12 ounces goat cheese (chevre)
1 cup whipping cream
2 eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 teaspoons finely shredded lemon peel

Directions
1. Preheat oven to 450 degree F. In a roasting pan combine eggplant, onion, and garlic. Add 1/2 cup of the snipped basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside.
2. Meanwhile, cook lasagna noodles according to package directions; drain and set aside. For filling, in a food processor bowl* combine 1-1/2 cups of the Gruyere cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process until just combined.
3. Reduce oven temperature to 375 degree F. Spoon one-third of the eggplant mixture evenly in the bottom of a 3-quart rectangular baking dish. Layer with 4 noodles and one-third of the filling. Repeat layers twice, starting with eggplant and ending with filling. Sprinkle with remaining 1/2 cup Gruyere cheese. Cover with nonstick aluminum foil. Bake for 20 minutes; uncover and bake 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with 1/2 cup basil and the lemon peel. Makes 12 servings

Cont'd...

To Make Ahead: Prepare lasagna as directed but do not bake. Cover and refrigerate up to 24 hours. Bake, covered, in a 375 degree F oven for 40 minutes; uncover and bake 20 to 25 minutes more or until heated through. Let stand 15 minutes before serving. Top as directed above.
*Note: If you do not have a food processor, combine filling ingredients in a large bowl. Beat with an electric mixer on low speed until combined.

Pesto Lasagna Pie

Source: Better Homes and Gardens

Makes 8 to 10 servings
Prep: 50 minutes
Bake: 60 minutes

Ingredients
12 dried regular or whole wheat lasagna noodles
1 recipe Lemon-Parsley Pesto (see recipe below) or 1 cup purchased pesto
1 egg, slightly beaten
1 15-ounce container ricotta cheese
1 8-ounce package shredded Italian blend cheese or mozzarella cheese (2 cups)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Nonstick cooking spray
2 cups chopped fresh spinach
1/2 of an 8-ounce package fresh mushrooms, thinly sliced
1 28-ounce can whole Italian-style tomatoes
Fresh Italian (flat-leaf) parsley leaves (optional)

Directions
1. Preheat oven to 375 degrees F. In a 4-quart or larger pot cook
noodles according to package directions until just tender. Drain noodles; rinse with cold water. Drain well; set aside.

2. Prepare Lemon-Parsley Pesto; set aside. In a medium bowl stir together egg, ricotta cheese, 1 cup of the shredded Italian blend cheese, salt, and pepper; set aside.
3. To assemble lasagna, lightly coat the inside of a 9-inch springform pan or 13x9x2-inch baking pan with nonstick cooking spray. Arrange 4 of the cooked noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with 1 layer of noodles. Top with spinach. Spoon half of the ricotta cheese mixture over spinach, spreading evenly. Spoon one-third of the pesto over ricotta layer, spreading evenly. Top with another layer of noodles, trimming to fit. Top with mushrooms. Spread remaining ricotta cheese mixture over mushrooms. Spread half of the remaining pesto over ricotta layer. Top with another layer of noodles and remaining pesto. Drain tomatoes. Slice, quarter, or halve tomatoes and place on top of layers.

Cont'd...

4. Place springform pan in a foil-lined shallow baking pan. Bake, covered, for 45 minutes. Uncover and sprinkle with remaining Italian blend cheese. Bake, uncovered, for 15 minutes more or until cheese is melted and lasagna is heated through. Cover and let stand for 20 minutes before serving. Carefully remove sides of pan. Top with parsley leaves. To serve, cut lasagna into wedges. (For 13x9x2-inch pan, bake, covered with foil, in a 375 degrees F oven for 40 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted and lasagna is heated through.) Makes 8 to 10 servings.
Lemon-Parsley Pesto: In a food-processor bowl combine 4 cups fresh spinach leaves (about 8 ounces), 1/2 cup fresh Italian (flat-leaf) parsley, 1/3 cup grated Parmesan or Romano cheese, 1/3 cup toasted pine nuts or walnuts, 2 cloves garlic quartered, 2 tablespoons olive oil, 2 teaspoons finely shredded lemon peel, 2 tablespoons lemon juice, and 1/4 teaspoon salt. Cover and process until nearly smooth. (If desired, use a blender and add 2 to 4 tablespoons water with the spinach leaves.) Makes about 1 cup.
Cooking Club Directions: Prepare lasagnas as above for each member except do not add tomatoes and do not bake. Cover each pan with plastic wrap (if freezing, also wrap in aluminum foil). Package remaining cheese in a resealable plastic bag or a resealable freezer bag for each member. Refrigerate up to 24 hours or freeze up to 3 months.
Test Kitchen Tip: It is possible to make up to a quadruple batch of ricotta mixture at one time.

Cont'd...

Reheating and Serving: Thaw lasagna, if frozen, in the refrigerator 48 hours before baking. Place thawed or refrigerated lasagna on a foil-lined baking sheet. Remove plastic wrap; top lasagna with tomatoes. Preheat oven to 375 degrees F. In springform pan, bake, covered with foil, for 60 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 15 minutes more or until heated through. (For a 13x9x2-inch pan, bake, covered with foil, for 40 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted and lasagna is heated through.) Cover and let stand for 20 minutes before serving. Carefully remove sides of pan, if necessary. To serve, cut lasagna into wedges. Makes 8 to 10 servings.