Do you guys have any NEW and EXOTIC recipes for lasagna!?!


Question: Do you guys have any NEW and EXOTIC recipes for lasagna!!?
Bonjour! :]
i am going to cook lasagna for my
mom's birthday this coming up saturday and because she have never tasted lasagna before!.

so i tried my recipes and the flavor that i've tasted
i got use to it and my brother, my cousins, and my friends
tried to make new recipes to the taste and we were
all messing around the kitchen alot
and it was really funny though, because
we were pretending to be in the Iron Chef (you know you've watch food channels)

then we switch plates to see whos the best!.!.!.!.
but no new flavor in my mouth that is not
tingling with pazazz :{

HELP I NEED NEW RECIPES!

i besoin de nouvelles recettes!
(ummm did i spelled that right!?)Www@FoodAQ@Com


Answers:
try making meat lasaga and add little chuncks of cooked italian sausage and some italian with surger, and add sprinkles of chedder cheese, very little, but to add a diffrent flavor!. Then add crushed garlic on the top in sprinkles!. That is a nice tangy sweet flavor with italian and cheese!. I make it and everyone has always loved it!.Www@FoodAQ@Com

what ever you do don't use cottage cheese, that's something that will kill any Italian like me, try pesto Parmesan and heavy cream it's great, but please don't use cottage cheeseWww@FoodAQ@Com

Spice it up with Italian seasoning, sage, oregano--Reduce the tomatoey taste with spices & a little sugar!. Don't use cottage cheese--Ricotta, is much better!.Www@FoodAQ@Com

How about shrimp and scallop lasagna!. I've tried it, it is easy and very good if you like seafood!.Www@FoodAQ@Com

the "best"

http://allrecipes!.com/Recipe/Worlds-Best!.!.!.Www@FoodAQ@Com

Butternut Squash Lasagna

1/4 cup (1/2 stick) unsalted butter
2 1/2 cups chopped onions
1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)
2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
1 14-ounce can vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided

3 15-ounce containers whole-milk ricotta cheese
4 cups grated mozzarella cheese, divided
2 cups grated Parmesan cheese, divided
4 large eggs

Olive oil
1 9-ounce package no-boil lasagna noodles

PreparationMelt butter in large skillet over medium-high heat!. Add onions; sauté until soft, about 8 minutes!. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes!. Season with salt and pepper!. Transfer mushroom mixture to bowl; set aside!.
Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet!. Cover and simmer over medium heat until squash is just tender, about 6 minutes!. Uncover and cook until squash is very soft but still retains shape, about 5 minutes!. Season with salt and pepper!.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl!. Season to taste with salt and pepper; mix in eggs!.

Brush 13x9x2-inch glass or ceramic baking dish with oil!. Spread 1 cup ricotta mixture over bottom!. Arrange 3 noodles on top!. Spread 13/4 cups ricotta mixture over noodles!. Arrange 1 1/3 cups squash mixture over!. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella!. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella!. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms!. Top with 3 noodles!. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan!. Cover with oiled foil!.

Preheat oven to 350°F!. Bake lasagna, covered, 35 minutes!. Uncover; bake until heated through, about 25 minutes longer!. Let stand 10 minutes before serving!. (The lasagna can be assembled one day ahead and refrigerated!.)Www@FoodAQ@Com

Lasagna
Prep: 45 minutes
Bake: 30 minutes

Ingredients
1 pound Italian sausage - I like a mix of both sweet and hot Italian sausage removed from casings
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 recipe of Spaghetti Sauce Italiano - to follow
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)

Directions
1!. For sauce, in a large saucepan cook sausage, ground beef, onion, and garlic until meat is brown!. Drain!.

2!. Stir spaghetti sauce into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.

3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.

4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.

5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.

6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.

7!. Makes 8 servings

8!. Make-ahead directions: Prepare as above through Step 5!. Cover unbaked lasagna; chill for up to 24 hours!. To serve, bake, covered, in a 375 degree F oven for 40 minutes!. Uncover; bake about 20 minutes more or until heated through!. Let stand for 10 minutes before serving!.

Spaghetti Sauce Italiano
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours

Ingredients
1 pound bulk Italian sausage - a mixture of hot and sweet is best
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
1 bay leaf
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)

Directions
1!. In a large skillet cook the sausage, onion, and garlic over medium heat until meat is brown and onion is tender!. Drain off fat!.

2!. Meanwhile, in a 3-1/2- or 4-quart slow cooker stir together undrained tomatoes, tomato paste, mushrooms, bay leaf, Italian seasoning, salt, and black pepper!. Stir in meat mixture!.

3!. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours!. Stir in sweet pepper!. Discard bay leaf!. Serve meat mixture over hot cooked spaghetti!. If desired, sprinkle with Parmesan cheese!. Makes 6 to 8 servings!.

SACWww@FoodAQ@Com





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