(Closed) Lasagna Recipes…

posted 8 years ago in Cooking
Post # 3
Member
14186 posts
Honey Beekeeper
  • Wedding: June 2009

Um, cottage cheese+tomato sauce+noodles sounds disgusting =].

I don’t make a “traditional” lasagna and it looks pretty time intensive but damnnit it’s good. I like to sub italian sausage crumbles for the eggplant. You could always try foodnetwork for good lasagna recipes, though.

Veggie Lasagna

 

Ingredients

Pam cooking spray

9 uncooked lasagna noodles

1 onion, diced

Garlic

1 zucchini, julienned

1 carrot, julienned

½ c vegetable broth

Balsamic Vinegar, to taste, about 1/8 cup

1 eggplant, sliced into rounds or strips

1 14 oz can marinated artichoke hearts, drained and chopped

10 oz frozen chopped spinach

1/3 cup Pesto (I got mine from Sam’s Club)

1 packet Parma Rosa sauce packet 

1 packet Pesto sauce packet

1 pint ricotta cheese

Fresh mozzarella cheese to taste

Parmesan-Reggiano cheese to taste

 

Directions

Dump Parma Rosa and Pesto powdered sauce packets into a pan. Add 1 ¼ c milk and 2 TB butter. Heat to simmer and whisk continually so milk doesn’t burn. Set aside and allow to thicken and cool

 

Saute onion, zucchini, carrot, and garlic until everything is tender. Add broth, stir in artichoke hearts and spinach, simmer 5 minutes. Add balsamic vinegar, pesto, and ¼ cup of sauce. Let cool. When cool, stir in ricotta cheese and parmesan-reggiano.

 

Preheat oven to 350. Cover a cookie sheet with aluminum foil, spray with Pam, and place sliced eggplant on. Bake until slightly browned, then flip and bake until slightly browned. Set aside.

 

Layer as follows:

Sauce (to keep noodles moist on bottom, otherwise they won’t cook—they need the moisture. This will use all but about ½ cup of sauce)

Pasta (3 sheets, side by side. Make sure your pan is big enough)

Eggplant

Ricotta/veggie mixture (spoon careful so you don’t break noodles)

Pasta (3 sheets again)

Eggplant

Ricotta/veggie mixture

Pasta (3 sheets)

Ricotta/veggie mixture

Leftover sauce

 

Cover lasagna with foil. (I used a glass pan). Bake lasagna at 350` for 40 minutes. Take out, remove foil, sprinkle cheese on top, and bake uncovered another 20 minutes. Make sure noodles are done, serve.

Post # 5
Member
243 posts
Helper bee

Hmm I never heard of doing that – I guess it tastes the same as the usual recipe (?) I actually just use the recipe on the back of the San Giorgio box – it’s my favorite! However, I have a few modifications:

– I make my own sauce using canned crushed tomatoes, garlic, olive oil, basil, oregano, and turkey meat

– I make larger quantities of the ricotta cheese mix and sauce since we like our lasagna cheesy and saucy!

– I HATE working with cooked/wet lasagna noodles – they always fall apart etc. and it’s annoying. Sooo I layer up my lasagna as usual only I use dry noodles – I do this the night before and let it sit in the fridge (covered with foil) over night so that the noodles become moist from the sauce and cheese. Then the next day I just pop it in the oven and we’re good to go! This method is nice because I can avoid using wet noodles and it actually saves me time on the next day because I can just pop it right in the oven.

San Giorgio Lasagna

8 Servings
1 Lb Beef, ground
1 Jar (32 oz) spaghetti sauce
1 Pkg Noodles, lasagna, 16 oz
Uncooked
4 Cup Ricotta cheese
2 Cup Mozzarella, shredded
1/4 Cup Cheese, parmesan, grated
2 Garlic, chopped
1 Tbl Parsley
1 Tsp Salt
1/4 Tsp Pepper
4 Eggs
1 Tbl Italian spices


Method of Preparation: 
Brown meat in 3-quart saucepan; drain fat. Add sauce and simmer 10 minutes. Cook lasagna according to package instructions; drain water. Separate lasagna and lay out on wax paper or aluminum foil to keep pieces from sticking together as they cool. Combine cheeses, eggs, parsley, salt and pepper for filling. Pour about 1/2 cup meat sauce in bottom of (13×9) pan. Arrange 4 pieces of lasagna lengthwise over sauce, overlapping edges. Spread 1/3 of cheese filling over lasagna and cover with about 1 cup of meat sauce. Repeat layers of lasagna, cheese and meat twice. Top with layer of lasagna, cheese and meat sauce; sprinkled with additional parmesan cheese, if desired. Cover with aluminum foil; bake at 350 degrees for 30 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer of until lightly browned. Allow to stand 10 minute.

Yum-O!!!

Post # 6
Member
4385 posts
Honey bee
  • Wedding: May 2011

Umm… that is how my mom makes lasagna too and I think it’s delicious…

EDIT: There is also hamburger and spinach mixed in too!

Post # 7
Member
204 posts
Helper bee
  • Wedding: May 2011

I use the no boil Barilla noodles…and the recipe on the back of the box but kicked up a notch…

I use turkey meat – and add a chooped onion and green pepper to it and italian seasoning… I also add italian seasoning to the cheese mix.

My SO loves it!! He’ll eat the entire 13 X 9 pan in less than a week!

Post # 8
Member
990 posts
Busy bee

COTTAGE CHEESE? YUCK!

I use a mixture of ricotta, mozzarella, parmesan, and romano and layer it between lasagne noodles and sauce (usually prego) that I mixed with spicy italian suasage…I know whats for dinner tonight!

Post # 9
Member
705 posts
Busy bee
  • Wedding: October 2010

I make my lasagna by mixing cottage cheese with homemade meat sauce.  I layer meat sauce/cottage cheese mixture, noodles, mozzarella and end with mozarella on top of sauce.  I like it a lot more than lasagna with ricotta because I hate ricotta. 

Post # 10
Member
1088 posts
Bumble bee
  • Wedding: August 2010

Ingredients:

Minced Garlic (however much you want)

Italian seasoning

1 Bunch Basil

Pepper

Garlic Salt

1 tsp Cinnamon

Red Wine (pinot noir or cabernet or merlot)

Ground Turkey or Ground Beef (1-2 packages depending on how much meat you want)

Lasagna Noodles

Ricotta

Mozzarella

Safeway brand spaghetti sauce or classico (NOT prego or Ragu)

Spinach

Extra Virgin Olive Oil

Directions:

Cook meat in frying pan and brown garlic and onions (if desired) with it. Add italian seasoning, pepper, garlic salt to taste.

Boil lasagna noodles with a pinch of salt and olive oil in water.

Add sauce to drained, cooked meat. Add chopped basil and cinnamon, wine, and simmer sauce. (you could go without wine and cinnamon if you like, but I like them in for the flavor).

Layer in this order: Meat sauce, lasagna noodles, cheese (ricotta), spinach. Repeat til pan is full. Top with mozzarella cheese.

Top mozzarella with parsley or basil for color.

Note: You can do all ricotta or all mozarella or mix it up. Lasagna is all about adding whatever you like to it with the flavors you want. You could even do zucchini instead of noodles, etc.

 

 

Post # 11
Member
5496 posts
Bee Keeper
  • Wedding: April 2010

I make the “typical” with a mixture of ricotta, mozzarella, egg, oregano, basil and garlic. I also add crumbled sausage…yum! Layer it with sauce and extra mozzarella on top.

Never tried the cottage cheese lasagna, but I’ve heard others mention it. I think I’ll stick with my ricotta!! 🙂

Post # 12
Member
97 posts
Worker bee
  • Wedding: April 2009

My mother-in-law makes her lasagna in the microwave. I scoffed at first, but it’s soooo good. 🙂

Post # 13
Member
761 posts
Busy bee
  • Wedding: January 2011

I made lasagna from The Pioneer Women cookbook which was great which also used cottage cheese instead of riccotta and it was great and saves money!

Post # 14
Member
461 posts
Helper bee
  • Wedding: October 2010

My grandmother made lasagna for me last summer with cottage cheese instead of lasagna. I was really disgusted! My dad said he loved it though and I couldn’t tell if he was being polite or honest (He’s 100% Italian and grew up on AWESOME lasagna, raviolis, and every other awesome Italian food!).

It’s not gourmet, but sometimes I make lasagna in the crockpot. I take cooked penne pasta and all the other lasagna ingredients and mix it up and set the crock pot on low for 4 hours. I like it, R isn’t as big of a fan.

Post # 15
Member
612 posts
Busy bee
  • Wedding: August 2010

FI’s family is Italian and loves mine.  It is super heavy so I wouldn’t plan on eating to much other stuff with it.

 

1lb ground beef

1 large jar of Prego Spaghetti Sauce (I get the heart smart one)

1 large container of ricotta cheese

2 large eggs

½ cup grated parmesan cheese

4 heaping TBSP parsley

1 medium red onion sliced (about ½” think)

2 large eggplants sliced length-wise (about ½” thick)

2 -3 large red bell peppers sliced length-wise (about ½” thick)

A few handfuls of fresh spinach

1 container sliced mushrooms

1 box whole grain lasagna noodles

1 large bag shredded mozzarella cheese

1 small bag shredded pepper jack cheese

2 TBSP chopped garlic

3 TBSP olive oil

Directions:

 In large sauce pan cook onions in olive oil over medium heat until clear.  Add mushrooms and Italian Seasoning and garlic and cook till mushrooms are tender.  Add ground beef and cook till brown.  Add Prego Sauce cover and let simmer for a few hours.  In large bowl mix ricotta cheese, eggs, parmesan, and parsley, set aside.  On several baking sheets place eggplants and red peppers.  Spray with cooking spray (both sides of vegetables)  and sprinkle salt and pepper over.  Bake at 375 for about 15 minutes.  Set aside till later.  In a deep lasagna pan place one layer of lasagna noodles.  (The box says to boil them beforehand but I don’t.  I’ve tried it cooking them and not cooking them and it has come out the same both ways so I don’t.)  Layer 1/3 of the marinara sauce over the noodles.  Layer some of the eggplant and red peppers.  Layer half of ricotta mixture.  Layer all of spinach.  Repeat starting with noodle layer.  You should now have the last 1/3 of marinara sauce and some noodles and the shredded cheese left over.  Lay one layer of noodles on top.  Cover with the rest of the marinara and then cover with the shredded cheese.  (I mix the mozzarella and pepper jack together, and if you don’t like pepper jack then just leave it off)   

I don’t measure stuff when I cook so feel free to adjust as needed.

Post # 16
Member
1820 posts
Buzzing bee
  • Wedding: August 2010

FYI – ricotta and cottage cheese are the same thing, but ricotta has more salt and smaller curds.  I used to always use ricotta, but now I just use the small curd cottage cheese because it is about 1/3 the price of ricotta.

It is also really good to mix in some chopped parsley or fresh basil!

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