Here is a great recipe for lasagne that may or may not be the best you’ve ever tasted. Either way, it’s sure to be a hit every time you serve it up.
1 package lasagna noodles
1 1/2 jars thick spaghetti sauce
1/2 cup chopped green pepper
1 large onion, chopped
1 large container ricotta or small curd cottage cheese
2 cups parmesan cheese, freshly grated
1/2 teaspoon cracked black pepper
2 eggs
1/4 cup fresh parsley, chopped
3 cups fancy parmesan or mild cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 pound Italian sausage, cooked and chopped
1 pound ground beef, cooked and chopped
2 cans mushroom slices
Directions
Preheat oven to 375 degrees.
In a bowl, mix the sausage and the beef together.
In a pan, sauté the peppers and onions in olive oil or butter until soft.
In another bowl, mix together the cottage cheese, eggs, parmesan cheese, pepper and parsley.
In a pot, cook the lasagna noodles according to package directions. Rinse noodles in cold water and drain.
In a large non-stick baking pan, pour in 2 cups of the spaghetti sauce. Add a layer of lasagna noodles on top. Add a thin layer of spaghetti sauce over the noodles.
Next, add a thin layer of the cottage cheese mixture, followed by layers of meat, onions and peppers, shredded cheese and mushrooms. (note: save enough shredded cheese for the very top).
Cover filling with the final layer of noodles. Spread a thin layer of spaghetti sauce on top of noodles, then sprinkle the remaining shredded cheese on top.
Place uncovered pan in the oven and bake until the top is a golden brown color and filling is bubbly.
=> Spinach Lasagne Recipes: Low Fat Spinach Vegetarian Lasagne Recipe
Whether you are a vegetarian or not, this low fat vegetable lasagne recipe is a healthy meal and you won’t even miss the meat.
3/4 pound lasagna noodles
1 pound low fat cottage cheese
1 1/2 cups part skim milk mozzarella cheese, grated
1 (4 oz.) jar marinara sauce
1 tablespoon oregano
1 box frozen spinach, thawed, drained and finely chopped
2 tablespoons fresh parsley or 1 tablespoon dried parsley
1 cup onions, chopped
Olive oil
1/2 teaspoon pepper
Directions
Preheat oven to 350 degrees.
In a pan, sauté the onions in the olive oil until soft; drain.
In a bowl, combine the onions, cottage cheese, spinach, oregano and pepper.
Prepare lasagna noodles according to package direction; drain.
Oil a 9 x 13-inch pan and layer about 4 or 5 of the cooked noodles on the bottom.
Layer the spinach/cottage cheese mixture, sauce and mozzarella cheese over the noodles. Add the final layer of noodles on top and cover with remaining marinara sauce.
Cover pan with aluminum foil and bake for 40 minutes, Uncover and bake for another 15 minutes.
=> Chicken Lasagne Recipes: Best Chicken Lasagne
If you’re looking for easy lasagne recipes with chicken, give this savory dish a try. It’s loaded with Italian seasonings and, of course, lots of cheese. This chicken lasagne will truly become one of your favorites.
2 (uncooked) whole chicken breast, cut into 1-inch cubes
3 cups mushrooms, sliced
2 cloves garlic, minced
1 large onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons olive oil
1 (28 oz) can Italian tomatoes with basil
1 (15 oz.) can tomato sauce
3 tablespoons fresh Romano cheese, grated
2 cups grated carrots
1/2 teaspoon salt
1 teaspoon ground black pepper
8 oz. lasagna noodles, cooked and drained
1/2 cup fresh Romano cheese, grated
6 to 8 slices Mozzarella cheese
Directions
Preheat oven to 350 degrees.
Saute the chicken, mushrooms, garlic, onion, oregano, basil and thyme in the olive oil until the chicken turns white in color. Stir in the tomatoes, tomato sauce, the 3 tablespoons Romano cheese, carrots, salt and pepper. Cook uncovered for 5 minutes.
Oil a 9 x 13 baking dish and layer half of the lasagna noodles on the bottom. Next, add layers of the tomato sauce, chicken mixture, remaining Romano cheese, mozzarella cheese. Repeat layers until you run out of ingredients.
Cover pan with aluminum foil and bake for 20 minutes. Uncover and bake for another 30 minutes. Cheese should be melted on top.
=> Seafood Lasagne Recipe: Royal Seafood Lasagne
If you’ve been searching for the perfect recipe for seafood lasagne, then look no further. Your quest has ended. This lasagna dish is brimming with shrimp, crab, five kinds of cheeses and lots of creamy flavor.
1 (8 oz.) package lasagna noodles, cooked
2 tablespoons butter
1 (8 oz.) package cream cheese
1 1/2 cups cottage cheese
1 egg, beaten
2 tablespoons basil
2 (10-3/4 oz.) cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 pound shrimp, cleaned and cooked
1 pound crab meat (can substitute imitation crab)
1/4 cup Parmesan cheese, grated
1/2 cup Cheddar cheese, grated
1/2 cup Mozzarella cheese, grated
Directions
Preheat oven to 350 degrees.
In a pan, sauté the onions in the butter.
Combine the cream cheese, cottage cheese, egg and basil together in a bowl. Mix in the onion, and salt and pepper to taste.
Layer cooked noodles on bottom of 9 x 13 baking pan. Layer with cottage cheese mixture, and pour the entire can of mushroom soup over the cottage cheese mixture.
In another bowl, mix together the milk, wine, shrimp and crab meat. Spread 1/2 of the seafood mixture over the soup layer. Repeat the layers of noodles, cottage cheese and seafood. Sprinkle the top with the Parmesan cheese.
Bake for 45 minutes. Remove from oven and sprinkle on the Cheddar and Mozzarella cheeses. Return to oven and bake for another 3 to 5 minutes, until cheese on top is melted. Let stand for 15 minutes before serving.
=> Mexican Lasagne Recipe: Ranchero Mexican Lasagne
Here’s a great tasting mashed potato recipe featuring tangy mustard. You can experiment and try it with honey mustard and any other flavored mustard you enjoy.
1 pound turkey meat
1/2 package taco seasoning
1 tablespoon cumin
1/4 teaspoon crushed red pepper (optional)
1 teaspoon hot sauce
3 tablespoons salsa
1 can Mexican chili beans, undrained
1 can stewed tomatoes with chilies
1 teaspoon parsley
4 tortilla shells
Mexican cheese, shredded
Directions
Preheat oven to 350 degrees.
In a small bowl, reserve 1/4 cup of the chili beans including the juice; set aside.
In a large skillet, brown the turkey meat. Add in the taco seasoning, cumin, red pepper, hot sauce, salsa, remaining chili beans and stewed tomatoes.
In the bottom of a baking dish, lay one tortilla shell on bottom of dish. Add a portion of the cheese on top, and layer the meat next. Add another tortilla shell and repeat the layering of ingredients.
Sprinkle what’s left of the shredded cheese over layers and add the reserved chili beans. Sprinkle parsley on top. Gently press the mixture down into the pan.
Bake for 20 to 25 minutes.
