wilkes

Thank you!

Oh, DaddyP----i don't use anywhere near the amount of salt the recipe calls for!!!!  Just eyeball it with a smidge.  The garlic makes up for the salt and I think she usually uses too much salt in general.

and thanks bushman for your ideas!! i knew you'd have some recipes to share!

Sure, DaddyP! This is a Barefoot Contessa Recipe.  I also use a bag of mixed shredded Italian cheeses (Kraft) in addition to the cheese in the recipe, and use some of it to top the lasagna before baking. Also, I saute garlic in olive oil nearly every chance i get--before sauteing mushrooms, before making the white sauce, etc.  It really helps the flavor---4-5 cloves for each.I also usu. omit the nutmeg...it's really good without it.  This dirtys a lot of dishes and takes some time to make, but it is well worth it---always a crowd pleaser!!!!
IngredientsKosher saltGood olive oil3/4 pound dried lasagna noodles4 cups whole milk12 tablespoons (11/2 sticks) unsalted butter, divided1/2 cup all-purpose flour1 teaspoon freshly ground black pepper1 teaspoon ground nutmeg1 1/2 pounds portobello mushrooms1 cup freshly ground ParmesanDirectionsPreheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Mexican Lasagna
10 tortillas
1/2 pound of beef or chicken
1 can 15-ounce tomato sauce
1 cup salsa
1 egg
1 16 oz. container of cottage cheese
1 package of shredded cheddar cheese
Layer greased pan with 5 tortillas.
Cook meat and drain add the sauce, salsa to this and mix.
Spread half of the meat mixture on the tortillas on first layer.
Mix cottage cheese and 1 egg in bowl .
Spread the cheese mixture on top of the meat.
Next layer add 5 tortilla shells then add over
top the rest of the meat mixture.
Add amount desired to top of dish with
shredded cheese and bake at 375º for 30 minutes.
Let cool 5 minutes to set up and serve.
Serves like 8 servings and should be cooked in a 13x9 pan.

Cowgurl can you give the recipe with the white sauce?

Low-Fat Lasagne

1 small box lasagne noodles
1 pound low-fat Cottage cheese
1 pound low-fat skim Ricotta cheese
1 cup skim Mozzarella cheese
1 cup Parmesan cheese
2 cups spaghetti sauce
Boil noodles, then drain and place in cold water.
Spread thin layer of spaghetti sauce on bottom of pan.
Place noodles on top of sauce.
Mix together all cheeses leaving a small amount
of Mozzarella and Parmesan aside.
Layer cheeses between
noodles. Sprinkle remaining cheese on top layer.
Either microwave on medium for 15 minutes
or bake at 325 º for 45 minutes.
This is easy to freeze.
Lasagna Prima Vera
2 Cups marinara or Italian sauce
2 Cups roasted garlic cream sauce.
1 16 oz. Box Lasagna Noodles
20 oz. Fat-Free Ricotta Cheese
8 oz. Low-Fat Mozzarella shredded
½ C grated or shredded parmesan cheese
1/2 Red Bell Pepper
12 Mushrooms
1/2 Yellow Squash
1/2 Zucchini
1 Eggplant
1 head Fresh spinach
2 Tomatoes
4 green onions minced
4 cloves garlic
10 Basil Leaves or 2 teaspoons dried basil
Seasoning salt
Pinch Cayenne Pepper
1 tbl. Olive Oil
Spray a large rectangular baking dish with non stick spray
Layer 1....
Dry lasagna noodles
1 zucchini sliced thin on the bias.
1/2 cup shredded carrot
1 cup sliced mushrooms.
1/2 red bell pepper thinly sliced.
Green onions
Fresh basil leaves chopped.
Fresh garlic
11/2 C marinara sauce.
3/4 C shredded Mozzarella cheese
Layer 2....
Dry lasagna noodles
Mix ricotta cheese, and parmesan cheese.
Spread onto the noodles
Layer 3....
Dry lasagna noodles
Slice 1/2 eggplant into very thin slices and layer on the noodles.
Dot with olive oil and seasoning salt and cayenne
Slice the tomatoes and layer on top.
Cover with fresh spinach leaves.
Pour 1 ½ C roasted garlic cream sauce over it.
Sprinkle with ¾ Cup Mozzarella cheese over the top.
Layer 4....
Dry lasagna noodles.
Top with more garlic cream sauce or Marinara sauce,
and shredded Mozzarella cheese
Cover with plastic wrap and aluminum foil and
Bake for 30 minutes at 350º F.
Take off cover and bake an additional
15 minutes till bubbly and slightly
brown.
You can microwave it also.
but I really like the flavor of the browned top layer of cheese.
So I suggest microwaving it for 3-10 minute intervals
then brown it for 15
min in a hot oven or on broil.
Vegetable Lasagna

1 (32 ounce) container whole-milk ricotta cheese
2 large eggs
Salt and fresh ground pepper
2 (10 ounce) boxes frozen chopped spinach,
thawed and squeezed to remove excess moisture
6 cups store-bought or homemade tomato sauce
12 no-boil lasagna noodles
1 pound fontina cheese, shredded
Preheat oven to 400 º F. In a medium bowl, whisk together ricotta
cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add spinach, and stir well to combine.
Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass
baking dish or dishes. Arrange a layer of lasagna noodles on top.
Spread 1/3of the ricotta mixture over the noodles,
followed by 1/3 of the remaining
sauce; sprinkle with 1/3 of the grated cheese.
Repeat to make two more layers,
ending with cheese. If freezing, cover tightly with plastic wrap. Before
baking, defrost in the refrigerator overnight.
Cover with aluminum foil. Bake 30 minutes.
Remove foil; continue baking until
top is golden brown, about 15 minutes more.
Let cool slightly before serving.
Yield: 8 servings
5-Cheese Lasagna
Cream Sauce
1/4 cup Butter
1/4 cup Flour
2 cups Milk
Cheese Filling
1/4 cup Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 cups Ricotta cheese
3 Eggs
1 cup Grated Parmesan cheese
1/2 cup Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper
The rest,
4 cups Mozzarella cheese -- shredded
1 cup Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese Freshly grated
Preparation Instructions: To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients
Drain and mince tomatoes and garlic. Placeother cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.
Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles ina 9x13x2" lightly oiled baking dish, overlapping slightly.
Seperetad 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350°F and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.
Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)
Black Bean Lasagna
8 servings
9 lasagna noodles (8 ounces)
2 15-ounce cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 15-ounce cans low-sodium tomato sauce or
tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 12-ounce container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese
1/4 cup light dairy sour cream Tomato slices (optional)
Fresh cilantro leaves (optional)
Cook noodles according to package directions; drain.
Mash one can of the beans; set aside.
Lightly coat a large skillet with cooking spray; add onion,
green sweet pepper, and garlic. Cook and stir over medium
heat until tender but not brown. Add mashed beans, unmashed
beans, tomato sauce, and snipped cilantro; heat through.
In a large bowl combine cottage cheese, cream cheese, and
sour cream; set aside. Spray a 3-quart rectangular baking dish
with nonstick coating. Arrange three of the noodles in the dish.
Top with one-third of the bean mixture. Spread with one-third
of the cheese mixture. Repeat layers twice, ending with bean
mixture. Reserve the remaining cheese mixture.
Bake, covered, in a 350 degree F oven for 40 to 45 minutes
or until heated through. Dollop with reserved cheese mixture. Let
stand for 10 minutes. Garnish with tomato slices and cilantro, if
desired. Makes 8 servings.
Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to
1 day, and bake as directed. Or, freeze up to 1 month; thaw
frozen casserole in refrigerator overnight, and bake for 40 to 45
minutes or until heated through.
Mom's Lasagna
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
Lasagna noodles
2 cups (16 ounces) cottage cheese
4 cups (1 pound) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
In a large kettle or Dutch oven, cook beef,
sausage and onion until meat is no longer
pink and onion is tender; drain.
Stir in the next 10 ingredients.
Simmer, uncovered, for 3 hours,
stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes. Let stand 20 minutes before cutting. Yield: 12 servings.
No Boil Lasagna
1 lb ground beef
3 cups spaghetti sauce (about 28 oz. jar)
1 and 1 half cups water
1 and 3/4 cups ricotta or small curd cottage cheese (about 15 oz container)
2 cups (8 0z) shredded mozzerella or monterey jack cheese
1/2 grated parmesan cheese
2 eggs
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
9 pieces (about 8 0z) Skinner lasagna, uncooke
Heat oven to 350 º F.
In a 3-quart saucepan, brown meat; drain.
Add spaghetti sauce and water.
Simmer about 10 minutes.
In bowl, stir together ricotta,
one half of the mozzarella, parmesan cheese,
eggs, parsley, salt and pepper.
Pour abut 1 cup sauce on bottom of 13x9 baking dish.
Arrange 3 (UNCOOKED) pasta pieces lengthwise over sauce;
cover with about 1 cup of the sauce.
Spread one-half cheese filling over sauce.
Repeat layers of pasta, sauce and cheese filling.
Top with layer of pasta, and remaining sauce;
sprinkle with remaining mozerella cheese.
Cover with foil. Bake 45 minutes.
Remove foil and bake an additonal 15 minutes.
Let stand 10 minutes before cutting.
This recipe make 10 to 12 servings,
but if your family is anything like mine,
you may want to make a double batch of it.
The lasagna I made was gone in a flash!
Hints & Tips for Lasagna
When I make lasagna, I blend an 8-ounce package of softened cream cheese into the ricotta and egg mixture. Sometimes I also add a little chopped spinach, broccoli or parsley for color.
In lasagna recipes that call for ground beef, I use ground Italian sausage instead.
When preparing a pan of lasagna, I place the cheese mixture in a large resealable plastic bag with one corner snipped off. Then I squeeze the mixture out evenly onto the noodles. It's easy, and there's no mess or big clumps of cheese.
Whenever I've cooked more lasagna noodles than needed, I cut the leftovers into 1/4- or 1/2-inch strips and put them in a heavy-duty resealable plastic bag. They freeze well and make quick hearty additions to soups.
To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
Classic Lasagna
9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Preheat oven to 350 º F .
Bring a large pot of lightly salted water to a boil.
Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
Cook the ground beef and sausage in a large pot over medium heat; drain.
Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce.
Season with salt and pepper; simmer 30 minutes.
Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
Ladle enough of the meat sauce into a 9x13 inch baking
dish to cover the bottom in a thin layer.
Form a layer atop the sauce with 3 of the lasagna noodles.
Spread about 1/4 of the ricotta cheese mixture over the noodles.
Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese.
Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
Bake in preheated oven 90 minutes.
Allow to sit 10 to 15 minutes before serving

Hi, try searching http://allrecipes.com for some great ideas. I buy their annual cookbooks and some of their magazines for great ideas that work perfectly every time.

Thanks, but I'm looking for new ideas for making homemade lasagna. I have a portobello lasagna that uses a white sauce, I've done vegetarian lasagna with all sorts of vegetables, spinach lasagna, etc. Was just looking for new sauces or new additions to throw in. I try to stay away from pre-packaged food because of calories, fat & sodium.

Frozen food section at the grocery store. Can't beat Stoffer's and it comes in a big family size.

My crowd loves lasagna. Any special recipes or additions you have for lasagna?