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3 Great Lasagna Recipes

  • 1 lb sweet italian sausage
  • 1 c onion, chopped
  • 1/2 c mushrooms, chopped
  • 1/2 c zucchini, chopped
  • 2 cloves garlic, minced
  • 32 oz jar of your favorite spaghetti sauce
  • Lasagna Noodles
  • 16 oz Part-Skim Ricotta Cheese
  • 1 pkg frozen chopped spinach (thawed & drained)
  • 2 eggs
  • 16 oz mozzerella cheese, grated
  • 2 t powdered cloves
Brown sausage in heavy skillet, drain, add onions, mushrooms, zucchini & garlic. Cook til tender. Pour in spaghetti sauce. Put on low heat and let simmer 20 min, stirring occasionally.
Boil water for lasagna noodles, add 1 T olive oil to keep noodles from sticking. Add noodles, return to boil, heat slightly and cook until just tender, stir occasionally. Strain & let cool.
Combine Ricotta Cheese, eggs, thawed and drained spinach and two tsp of powdered cloves. Mix well. Assemble Lasagna in a 9x12 baking pan:
Bottom Layer: 1/3 meat sauce, noodles, 1/2 ricotta mixture, 1/3 mozzerella
Middle Layer: 1/3 meat sauce, noodles, 1/2 ricotta mixture, 1/3 mozzerella
Top Layer: 1/3 meat sauce, 1/3 mozzerella
Bake in a preheated 350 degree oven for 1 hour. Cover loosely with foil. Remove foil and cook for 15 more minutes until cheese is golden. Put a cookie sheet under the pan because it will ooze up. Let cool for at least 30 minutes before slicing otherwise it will all run together.
Serves 8
  • 1 pkg lasagna noodles
  • 3 8 oz cans tomato sauce
  • 3/4 can water
  • 2 lbs ground beef
  • 1 pkg spaghetti sauce
  • 2 large pkgs mozarella
  • 2 large pkgs cheddar
  • Powdered parmesan cheese
Brown hamburger. Add tomato sauce, water and seasonings - bring to boil, then remove from heat and set aside.
Cook noodles for 20-30 minutes. Add lots of salt or oil so it won't stick together. Drain.
In 9 x 13" pan, spread 2 tbsp sauce in bottom. Layer noodles, sauce, cheeses. Put parmesan in every other layer. End with sauce and cheese. Bake 20-30 minutes @ 350 degrees.
(3 - 4 Servings)
  • 1 onion
  • 1/4 cup olive oil
  • 8 oz. ground beef
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 5 tbsp. red wine
  • 1 tbsp. tomato paste
  • 6 tbsp. whipping cream
  • pinch dried oregano
  • 1-1/4 lb. lasagne
  • 1/4 cup butter
  • pinch ground nutmeg
  • 1/4 cup grated Parmesan cheese
Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.
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