what else to serve with lasagna?!

How about chicken marsala or a nice piece of steak covered with a reduced red wine sauce. If you mean more like a appetizer...how about some stuffed mushrooms stuffed with a crab filling. YUMMO!

Americans automatically think to be Italian it has to be covered in tomato sauce. We eat meat, fish and poultry also. A lovely second course Beef and Prosciutto Rolls with Chestnuts
2 pounds beef, cut into 8 thin slices*
8 cooked ham slices (prosciutto cotto)
24 chestnuts, boiled, peeled and halved
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 onion, chopped
Sprig of fresh rosemary
2 cups white wine
Have your butcher slice into 8 large thin slices of beef.
Lay the slices of beef flat on a worktable and put a slice of ham on each. Place 3 to 4 pieces chestnuts on each slice of ham, and season with salt and pepper. Roll up each slice of beef and secure with toothpicks.
Heat the extra-virgin olive oil in a large pan. Add the onion and the sprig of rosemary. Add the beef and sear on all sides. Add the wine, and cook for a few minutes on medium heat. Season with salt.
Add the remaining chestnuts to the pan, breaking up some of them to thicken the sauce. Let the sauce reduce. Remove the pan from the heat, and let rest for a few minutes with the lid on. Serve warm.

Lasagna is heavier. Why not lighten up the next course with Italian Chicken with Capers
4 boneless, skinless chicken breasts
1 C. Italian bread crumbs
3 eggs
2 T. capers
4 thin slices of Monterey jack cheese
4 strips prosciutto
dash of oregano
salt and pepper to taste
Pre-heat oven to 375° F. In a large bowl whip eggs, oregano, capers, salt and pepper. Set aside.
Pound chicken breast on cutting board using a heavy object until very thin.
Dip chicken into egg mixture until evenly coated. Then dip into bread crumbs until evenly coated. Set onto a foil covered cookie sheet.
Place one slice of prosciutto on top of each breast.
Bake in oven for 15 minutes. Serve.

A large antipasto platter served with fresh hot bread and a *big* tin or anchovies in oil (to put on the bread)

A simple antipasto might have
Sicilian olives, one or two types of black olives (say, kalamata and oil olives), artichoke hearts (in olive oil), red peppers in oil, peperocini, a couple italian cold cuts (I'd use capicola and mortadella) and a couple italian cheeses say, provolone and fontina ... also some fennel (aka fenuccio) cut into pieces (fenuccio is like celery with a slight licorice flavor ... very tasty).

You might even make tiny skewers of vegetables and roast them with olive oil and lemon juice on the grill and add them to the antipasto.

Three things that in my book are a must with an antipasto ... the anchovies ... the fresh hot rolls ... and a good red italian wine.


here's additional items from someone elses recipe ...

Prosciutto, sliced very thin (Italian ham)
Salami, sliced very thin
Copacola, sliced very thin (this is made from pork)
Chunk white tuna, in bite-size chunks
Asiago cheese, cut in thin strips
Provolone cheese, cut in thin strips
Italian fontina or fontinella cheese, cut in thin strips
Parmesano Reggiano cheese, shaved into curls
Marinated mushrooms
Marinated artichokes
Marinated Red Peppers
Green olives
Ripe olives
Pepperoncini (pickled peppers)
Pickled cherry peppers
Sliced Hard-Cooked Eggs
Romaine lettuce leaves (to line platter)

well the salad is a good idea. maybe some grilled chicken or something REALLY fancy like fish,, salmon, tilapia, mahi mahi, bass, flounder... whatever you like!!!

all you have to do is fry it in oil, until pretty well done, and sautee it with spices (herbs like basil, parsles, oregeno, paprika...)

A salad with the Lasagna would be good. What about some french or garlic bread and maybe a appetizer. Then, you could always add a delicious dessert.

Italian sausage cut into 11/2 inch pieces served in red sauce.

Garlic bread and red wine.

don't forget Garlic bread sticks or garlic bread

How about a meat type pizza?