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Lasagna Recipe

lasagna recipe

Italian Baked Lasagna

1 lb. Lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
1 lb. Ricotta cheese
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning

Cooking Directions
Cook lasagna noodles according to package directions or until tender but still firm. Drain noodles & keep warm. Meanwhile, sauté the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of noodles so the ends hang over the sides of the pan. (The ends will be laid back over the top for the final layer) Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta, the meat sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with Parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly. Allow setting for 5 to 10 minutes before cutting. This recipe can be modified to suit individual preferences.

lasagna recipe

Spinach-mushroom-lasagna recipe
Yield: 6 servings Prep. Time: 30 minutes plus 15 minutes standing time
Cooking time: 35 minutes plus lasagna cooking time

3 c crushed fresh or low-sodium canned tomatoes
1/2 c chopped mushrooms
1/2 c chopped red bell pepper
1/2 c chopped carrot
1/2 c chopped onion
1/2 c red wine or red grape juice
2 tbsp honey
1/2 tsp dried basil leaves
1/2 tsp dried rosemary leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/4 tsp black pepper
4 egg whites, lightly beaten
1 1/2 c nonfat ricotta cheese or cottage cheese
8 oz lasagna noodles, cooked al dente and well drained
1 lb fresh spinach, well washed, drained and chopped
4 oz nonfat mozzarella cheese, grated

Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 minutes. Preheat oven to 350 degrees. Mix together the egg whites and the ricotta or cottage cheese. Set aside. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles. Spread ricotta-egg mixture over noodles and top with a layer of spinach. Add another layer of noodles, another layer of sauce, and finish with grated mozzarella. Bake for 35 minutes. Let stand for 15 minutes before cutting.

Calories per serving: 227 Carbohydrates: 36 g
Fat: 1 g Dietary Fiber: 4.3 g
Cholesterol: 3.8 mg Sodium: 264 mg Protein: 15 g

lasagna recipe

Cheddar lasagna recipe

The Sauce
First you need to make the sauce. Use this simple but wonderful spaghetti sauce recipe (or one of your own--or even store-bought sauce if you're in a hurry and don't mind using less delicious makings).

1 1/2 pounds ground beef
1 6-ounce can of tomato paste
2 6-ounce cans water
2 8-ounce cans tomato sauce
1 clove garlic, minced (or garlic powder to taste)
1/2 green pepper, chopped
1/2-cup onion, chopped
Salt (to taste)
1/4-teaspoon pepper
1/4-teaspoon cinnamon
1 teaspoon Italian seasoning
1 4-ounce can of mushrooms

Brown the ground beef along with the onion, green pepper, and spices. Drain. Add the rest of the ingredients and heat to boiling. Simmer for as long as practical--longer is better. You could crock-pot it, too; 4 or 5 hours on low would do nicely.

Assembling the Lasagna

1-box lasagna noodles
1-pound cheddar cheese (sharp is best), sliced
1-pound mozzarella cheese, sliced
1 pound Monterrey Jack cheese, sliced
Parmesan cheese (grated, dry, in shaker)

Boil the noodles until almost done. Slice the cheeses in moderately thick slices (1/8th to 1/4 inch). Spray a 9 x 13 baking pan with non-stick cooking spray. Lay out three noodles to cover the bottom of the pan. (Use scrap pieces if necessary to cover the surface.) Spread 1/3 of the sauce mixture over the noodles. Add a layer of cheese slices, alternating the varieties to get a good mix of cheese flavors. Sprinkle some Parmesan over the sliced cheese layer. Repeat this process three times. Cover with foil and bake at 350 degrees for 35 minutes. Remove the foil for the last five minutes to brown the top.
Serve with garlic bread and a salad.

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