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Question: I'm going to my parents and i went and told my mom i'm bringing a Lasugna,i'v made it before,but i'd like some new ideas,thank you.


Answers: I'm going to my parents and i went and told my mom i'm bringing a Lasugna,i'v made it before,but i'd like some new ideas,thank you.

1 lb ground pork, turkey or beef=whichever you prefer
1 large container ricotta
1 lb mozzarella
1 pkg ready bake lasagna noodles(save time and trouble)
garlic
Parmesan
1 16 oz can of crushed tomatoes
salt, pepper
1 egg


cook ground meat in skillet, add in garlic to taste, some salt and pepper, when cooked and drained add the tomatoes...meanwhile in a pan fit for lasagna, spray w/olive oil, then put some of the meat mixture in the bottom....put noodles on top of that...in a bowl pour container of ricotta, about 1/2 cup parmesan cheese, and egg, some salt and pepper and some garlic mix together, then put this on noodle layer, place meat on ricotta layer, a layer of mozzarella on top and another noodle layer, continue until pan is full and top the last layer with mozzarella, cover the pan with foil and bake until bubbly, remove foil and bake until mozzarella top is golden and cheese is bubbly....
Enjoy

Easy Hearty Lasagna

Prep Time: 20 min
Total Time: 1 hr 30 min
Makes: 8 servings

1 jar (26 oz.) spaghetti sauce (about 2-3/4 cups)

1 lb. ground beef, cooked, drained

1/4 cup water

6 lasagna noodles, uncooked

1 container (15 oz.) POLLY-O Original Ricotta Cheese

1 cup KRAFT Shredded Mozzarella Cheese


PREHEAT oven to 350°F. Combine sauce, meat and water. Spread 1 cup of the sauce mixture onto bottom of 12x8-inch baking dish.

TOP with layers of half each of the uncooked lasagna noodles, ricotta cheese and remaining sauce mixture. Repeat all layers; sprinkle with shredded cheese. Cover tightly with foil.

BAKE 1 hour. Let stand 5 to 10 min. before cutting to serve.

http://www.kraftfoods.com/recipes/PastaP...

Meg's Crockpot Lasagna

This easy crockpot lasagna recipe is made with lean ground beef and cottage cheese.

INGREDIENTS:

1 lb. lean ground beef
1/2 cup chopped onion
1 small clove garlic, minced
2 cans (15 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 to 1 1/2 teaspoon salt
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil
12 oz. carton cottage cheese
1/4 to 1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked, broken into small pieces
8 to 12 oz. shredded mozzarella cheese

PREPARATION:

Brown ground beef and onion in skillet; drain off excess fat. Add garlic, tomato sauce, tomato paste, salt and oregano and basil. Cook long enough to heat thoroughly.
Spoon a layer of meat sauce onto the bottom of the slow cooker.

Add a double layer of broken lasagna noodles and top with a layer of the cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6 to 8 hours.
10 Servings

http://southernfood.about.com/od/crockpo...
(*-*)

I normally buy a box or two of no boil lasagna noodles and follow the recipe on the box with a few variations, i,e. extr spices, meat, veggies.
Customize the dish to your taste and you will not be dissapointed.

I like to sometimes make my lasagna using slices of zucchini instead of the noodles. Then make meat sauce and use mozzarella and ricotta cheese.

Spinach really gives lasagna a great flavor.I use fresh spinach and wilt it.

Beef and Spinach Lasagna

1 pound ground beef
1/4 teaspoon salt
white pepper
1 jar (26 to 30 ounces) prepared lowfat spaghetti sauce or homemade marinara
1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, defrosted, drained well
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
10 uncooked lasagna noodles.may cook slightly,works both ways.
1 1/2 cups shredded part-skim mozzarella cheese (lots)
add a little montery jack
I also like to add fresh sauted mushrooms.

Heat oven to 375 degrees F.

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper. Set aside.

Meanwhile combine ricotta cheese, spinach, Parmesan cheese and egg in medium bowl.

Spread 2 cups beef sauce in bottom of 13x9-inch baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit dish. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.

Bake in 375 degrees F oven 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese; tent loosely with aluminum foil. Let stand 15 minutes. Cut into twelve 3-inch squares.

Servings: 12

My parents and I love spinach and veggies so we absolutely LOVE this lasagna.

9 whole wheat lasagna noodles (about 8 oz)
1/2 cup onions, chopped
3 garlic cloves, minced
1 lb ground turkey
1 cup mushrooms, thinly sliced
1 green pepper, deseeded and diced
1 large tomato, diced
3 cups tomato sauce
2 teaspoons oregano
1 teaspoon basil
1 teaspoon dried parsley
1/2 teaspoon fresh ground black pepper
6 cups fresh spinach, chopped
2 cups fat-free ricotta cheese
3 teaspoons dried chives
8 ounces part-skim mozzarella cheese, grated
Preheat oven to 350°F. Spray a large nonstick frying pan with vegetable cooking spray. Cook onion and garlic for several minutes stirring constantly. Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step). Add the mushrooms and cook for another 2-3 minutes. Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes. Remove frying pan from heat. While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente. Drain noodles and rinse with cold water and drain. In a bowl, combine ricotta and chives, mix in spinach. Spray a 9x13-inch baking pan with vegetable cooking spray. Arrange 3 lasagna noodles on the bottom of the pan. Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella. Repeat twice with remaining ingredients. Bake for about 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.

Enjoy!

This is different and very delicious!
Seafood Lasagna

1 box lasagna noodles ,cooked
2 large jars Alfredo sauce
1 jar tomato sauce
2 lbs Ricotta cheese
2 eggs
1 lb fresh spinach
2 lbs shrimp, lightly chopped
2 lbs bay scallops
1/2 cup Parmesan cheese, grated
8 oz mozzarella cheese, grated
8 oz fresh mushroom sliced

Mix together the Alfredo and tomato sauce together. Pre heat the oven 375 degrees
Mix together the eggs and ricotta cheese
Coat the bottom of a 9x13 oven safe pan with some of the sauce.Place a layer of the noodles in the bottom of the pan.

Divide all the other ingredient into 3 equal amounts. Layer all the ingredients on top of the first layer and continue to repeat the process to form three layers. Ending with pasta and sauce. Cover with foil and bake for 25-35 minutes.





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