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Answers: My hubby likes it and wants to cook it but he doesnt know how and neither do i..we've looked at some online recipes but they are not very detailed in preparation.
So if you can list a detailed recipe of how you cook lasagna..or know any good websites (again that are very detailed)..please name them.
THANKS IN ADVANCE. =]

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SPINACH LASAGNA

3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes

Preheat oven to 375° F.
Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.

In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.

Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.

Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.

Allow to sit 10 minutes before serving.

Serves 8.
TUNA LASAGNA

Cream Sauce:

3/4 cup flour
1/3 cup oil/butter
1 cup milk
dash salt and pepper

Lasagna:

2 tins tuna (drained)
2 med. onions (cubed)
1 clove garlic
2 cups cut mushrooms
1 tin whole tomatoes
1 (small) tin tomato paste

Lasagna Pasta:

3 cups grated mozzarella cheese
3 tablespoons grated Parmesan cheese

Cream sauce: Mix together flour, oil, salt and pepper until you have created a paste.
Heat the milk in the microwave (about 2 mins) and pour little by little over the flour mixture until you have created a sauce. Sat aside.

Lasagna: Pre-heat oven at 350° In a medium bowl mix together tuna (drained), and the tomato paste. Add in the whole tomatoes (should have about four or five) and about half of the juice in the tin (as per taste). Add garlic, onions, mushrooms, salt and pepper to taste and set aside.

Cook your lasagna noodles. Take a large pan (lasagna pan) and oil the botton with a little bit of olive oil. Put in two layers of pasta, cover with half the tuna mix, cover the tuna mix with half the mozzarella.

Pour half your cream sauce and pour it over the cheese. Do the same thing with the next layer, only finish it off with the Parmesan cheese. Cook covered for approximately 30-40 mins and then uncovered until brown.

This is quick, easy and very good!!

Preparation time: 15 min Cook time: 45 mins.


ROCKY'S MEXICAN CHICKEN LASAGNA

5 lbs. breastless, boneless chicken.
1 white onion
1 4oz. can of diced chiles
1 4oz chopped black olives
1 large jar of Velveeta cheese
4 cans tomato soup
3 lbs shredded Monterey Jack cheese
3 dozen corn tortillas
1 21 oz.+ bottle of corn oil
1 head lettuce (optional)
sour cream (optional)

Begin by boiling the chicken in large pot. Add salt, pepper and some garlic salt to season the water. While the chicken boils, finely chop the onion.
Over low heat, simmer tomato soup and when well heated, add the Velveeta and diced chiles. Stir together well, keeping over low heat, so as not to scorch.

When chicken is very tender, remove from the broth and allow to cool, Then shred the meat finely, discarding the bones. Remove tomato soup from heat.

In a bowl, combine chicken, 3/4 of the chopped onion, chopped olives. In a small frying, heat oil. Always keep oil at least half full and very hot (not smoking) in the frying pan.

At this point you need to have your assembly line ready. Begin to heat oven at 350F degrees. Have a good sized lasagna pan or disposable aluminum pan near stove. Have the chicken bowl mixture and shredded cheese near the pan. Keep some snips or tongs handy to remove tortillas from the hot oil.

If you can, ask someone to help assemble while you fry the tortillas.

Begin frying the tortillas slightly, try not to crisp them too much.

They should fry for about 10 to 15 seconds if oil is very hot. After frying the tortilla, immediately pull with the snips and dip in the tomato soup for about 10 seconds. If you have help, let them remove it from soup and start covering the pan with them as if you were doing the actual lasagna pasta.

Slightly overlap them on the pan. When layer is complete, add some chicken and make sure it covers the tortillas layer. After chicken, add some shredded cheese and begin to add another layer of tortillas. When 2nd layer is complete, pour some soup (about 2 cups full) on top of the layer and spread evenly. Keep the procedure going until the top of the pan is reached. The top should have a layer of tortillas covered by a good amount of the tomato soup, then some cheese and some of the diced onions on top.

Cover pan tightly with some aluminum foil and cook for about 45 minutes. After 45 minutes, remove the aluminum foil and return to the oven for another 15 minutes. Remove from oven and cut.

Optional serving suggestion: shred lettuce; sprinkle lettuce and some sour cream on top of a serving of chicken lasagna and serve. Enjoy!!

CHICKEN - CHEESE LASAGNA

1/2 c. butter
2 cloves garlic, crushed
1/2 c. all-purpose flour
1 tsp. salt
2 c. milk
2 c. chicken broth
2 c. shredded Mozzarella cheese (about 8 oz.)
1/2 c. Parmesan cheese
1 med. onion, chopped (about 1/2 c.)
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
8 oz. lasagna noodles (9 or 10 noodles)
2 c. (16 oz.) creamed cottage cheese
2 c. cooked chicken, cut up
2 (10 oz.) pkgs. frozen chopped spinach, thawed & well drained
1/2 c. grated Parmesan cheese

I used about 4 cups chicken; also cooked the lasagna for 5 to 6 minutes. I thought it could have used more cottage cheese for the size of the pan I used. I also cooked about 15 noodles for that size pan.
Heat butter in 2-quart saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat, stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella cheese, 1/2 cup Parmesan cheese, the onion, basil, oregano and pepper. Cook over low heat, stirring constantly, until Mozzarella cheese is melted.

Spread 1/4 of the cheese sauce (about 1/2 cups) in ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 3 or 4 uncooked noodles, overlapping if necessary. Spread half of the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce, 3 or 4 noodles and remaining cottage cheese. Top with chicken, spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 cup Parmesan cheese. Cook uncovered in 350 degree oven until noodles are done, 35 or 40 minutes. Let stand 15 minutes before serving. 12 servings.

CHICKEN LASAGNA

2 whole boned 1 inch cubed chicken breast
3 c. sliced mushrooms
2 cloves minced garlic
1 lg. chopped onion
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
2 tbsp. olive oil
1 (28 oz.) can Italian tomatoes, basil
1 (15 oz.) can tomato sauce
3 tbsp. freshly grated Romano cheese
2 c. grated carrots
1/2 tsp. salt
1 tsp. freshly ground black pepper
8 oz. cooked and drained lasagna noodles
1/2 c. freshly grated Romano cheese
6 to 8 slices Mozzarella cheese

Saute chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, carrots, salt and pepper. Cook uncovered for 5 minutes.
In oiled 9 x 13 baking dish, place 1/2 the lasagna noodles. Top with 1/2 of sauce, Romano cheese, and Mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for additional 30 minutes or until bubbly and cheese melts.


VEGETABLE LASAGNA

9 lasagna noodles, cooked and drained
1 (19 oz.) pkg. frozen spinach or broccoli cuts, defrosted and squeezed dry
1 (32 oz.) carton Ricotta cheese
1/2 c. grated Parmesan cheese (plus a little to grate on top)
1 (32 oz.) jar of your favorite spaghetti sauce (with mushrooms is good and keeps the recipe vegetarian)
1/2 tsp. Italian seasoning/herbs

Combine the spinach or broccoli (and any veggies leftover in the refrigerator), Ricotta, Parmesan cheese, and herbs. In a 9 x 13 inch pan, layer ingredients in the following order: 1/2 cheese mixture 1/3 sauce
Repeat and top with 3 noodles, sauce, and a sprinkling of Parmesan cheese. Bake 30 minutes at 350 degrees.


7 CHEESE LASAGNA

3 lbs. hamburger
1 onion, diced
8 oz. mushrooms, sliced
1/2 c. green pepper, diced
1 pkg. taco seasoning
2 tbsp. basil
2 tsp. oregano
1 lg. can (18 oz.) tomato paste
3 tsp. Lawry's seasoning salt
12 oz. shredded cheddar cheese
12 oz. shredded Mozzarella cheese
8 oz. shredded colby cheese
8 oz. shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese
15 oz. tub Ricotta cheese
16 oz. dry curd cottage cheese
9 lasagna noodles

Brown hamburger; drain. Add onion, mushrooms, green pepper, taco seasoning, basil, oregano, tomato paste and dry curd cottage cheese. Mix well. Mixture should be dry. Cook lasagna noodles per package directions. Drain. In 9"x13" pan, layer as follows:
1. 3 tbsp. meat mixture

2. 3 noodles

3. spread 1/2 of Ricotta cheese

4. 1/2 of meat mixture

5. 1/3 of shredded or grated cheeses

6. 3 noodles

7. 1/2 of Ricotta cheese

8. 1/2 of meat mixture

9. 1/3 of shredded or grated cheeses

10. 3 noodles

11. 1/3 of shredded or grated cheese

Cover with tin foil. Bake at 350 degrees for 1 1/2 hours or until heated thoroughly.

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check out www.allrecipes.com.

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Look on the back of the lasagne noodle box.

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I have a nice easy recipe for lasagna that you will love (hopefully).

Lasagna for two

1 pound ground beef browned with diced onions and drained
1 jar spaghetti sauce whatever kind you like
1 small container ricotta cheese
1 package shredded mozarella
1 package lasagna noodles

Bring large pot of water to boil. A full rolling boil. Add the noodles trying not to break them. Brown the beef and onions while the noodles are cooking. Adding a little oil to the water will help them from sticking together. Once the beef and onions are done and drained add your sauce and mushrooms if you like. I usually add a little garlic powder and oregano also. Spray the bottom and sides of your baking pan with cooking spray. Layer the pan with noodles (side by side to cover the bottom) add a thin layer of ricotta and then your meat/sauce mixture and then do this again two more times. On top of the last layer of noodles add the remaining ricotta then the rest of the meat and sauce mixture. Cover with the mozarella and bake until cheese is melted but not browned. I usually bake at 350 degrees and watch it closely until I can see that the cheese is melted. Use a regular 9 x 13 baking pan. If you like you can cover with foil for the first 25 minutes and then uncover and add the cheese and cook until it's melted then you know it's done!!! Enjoy!!! : )

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Take a look here - you can see step by step (with pictures) how to prepare lasagna: http://www.italyum.com/italian-recipes/p...

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