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Lasagna Recipes

Lobster lasagna
1-pk Lasagna noodles Water boiling salted
1/3 c Olive oil
1/2 c Onion, chopped
2 c Tomato sauce
1/2 c Bouillon
1/2 t Salt
1/4 t Black pepper
6 lobster tails (3oz ea)
1 lb Mozzarella cheese, sliced
1/2 c Parmesan cheese, grated

Cook noodles in rapidly boiling salted water as directed on package, adding 1-tablespoon oil to water. Drain Spread noodles out on waxed paper to prevent them from sticking together. Sauté onion in remaining oil until tender. Stir in tomato sauce, bouillon, salt and pepper; simmer 10 minutes. Cut away thin underside membrane of lobster tails with scissors; remove meat and cut into very small pieces. Spoon some of the sauce into the bottom of a greased, shallow 3-quart baking-serving dish; layer with noodles. Top noodles with rock lobster pieces; cover with sauce. Layer mozzarella over all; sprinkle with Parmesan cheese. Cover and bake in preheated 350'F Oven 30 minutes, or until bubbling hot.

Chicken Lasagna

2 cups shredded mozzarella cheese
2 cans (10 3/4 ounces each) cream of mushroom soup
1 1/2 cups milk
1 package (10 ounces) of frozen chopped spinach, thawed, drained, and squeezed to remove water
1 egg
2 cups ricotta cheese
12 lasagna noodles, cooked and drained
2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
Parmesan cheese

Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside. In another medium bowl, combine spinach, egg and ricotta; mix well. In bottom of 13x9-inch baking dish, spread 1/2 of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese. Bake at 350° for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
Makes 6 to 8 servings.

Mexican Lasagna Recipe

1 1/2 pounds ground beef
1 1/2 teaspoons ground cumin
1-tablespoon chili powder
1/4-teaspoon garlic powder
1/4-teaspoon red pepper
1-teaspoon salt
1-teaspoon black pepper
1 16-oz. can tomatoes, chopped
10-12 corn tortillas
2 cups small curd cottage cheese, drained
1 cup grated Pepper jack cheese
1 egg, beaten
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives

Brown ground beef, then drain well. Add cumin, chili powder, garlic powder, red pepper, salt, black pepper and tomatoes. Place back on stove and heat just through.
Cover bottom and sides of 9x13 baking dish with tortillas. Pour meat mixture into dish, covering tortillas. Add more tortillas on top of meat mixture. In a bowl, combine cottage cheese, Pepper jack cheese and egg. Mix well. Pour over tortillas. Bake at 350F for 30 minutes, then remove from oven and sprinkle over top cheese, lettuce, tomatoes, green onions and olives.

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