Seeking Lasagna Recipes

I also use "Virginia's Easy Lasagna" recipe on the back of the Skinner's lasagna package (saw someone posted this earlier) and get RAVE reviews (everyoen thinks mine is the best lasagna around) BUT I have found that Skinner no longer puts it on their box!
If you need the recipe, message me and I will get it for you!

T.

This is my go-to new-mom meal. A healthier version, and so much easier than the traditional lasagna where you have to precook the noodles! The baby food sneaks in a little extra veggies and cuts the acidity of the sauce, and you can use regular lasagna noodles but don't have to precook them - no need to find or buy the more expensive noodles made just for use without precooking!

Quick and Healthy Lasagna (from the Quick and Healthy cookbook)
servings: 12
Calories per serving - 240
Fat - 6g
Exchanges - 1 1/2 starch, 2 vegetable, 1 lean meat

4 c pasta sauce (less tahn 4 g fat per oz.
1 container satge 2 carrot baby food
2 c low fat ricotta cheese
1 c low fat cottage cheese
2 T dried parsley
1 t chopped garlic
4 oz. grated, part skim mozzarella cheese
3/4 lb. uncooked lasagna noodles
1/4 c Parmesean cheese
Preheat oven to 350 degrees
Spray a 9 inch by 13 inch pan with non-stick cooking spray
Mix ricotta, cottage cheese, parsley, and garlic
Mix pasta sauce with baby food - pour 1 cup of sauce in the bottom of the pan
Arrange 1/3 of the noodles on top of the sauce so they touch but do not overlap
Spread half of the cheese mixture over the noodles
Top with 1/2 of the mozarella
Top this with 1 cup sauce, 1/3 of the noodles, remainder of cheese mixture, and remainder of mozarella
Top this with 1 cup sauce, remainder of noodles, and the remaining cup of sauce
Sprinkle with Parmesean cheese
Bake, covered tightly with aluminum foil, for one hour.
- To add a little extra nutritional kick, dice up zuchini and add to cheese mixture. You can also slice zuchini length wise to make zuchini noodles if you want to go low-carb and eliminate the noodles.

-To make this as a freezer dish - assemble the lasagna and freeze. When ready to cook, place in a cold oven, turn on the the heat to 350 degrees and cook for about 2 hours. Whenever you cook one, assemble two and freeze one for later!

Hi W.!
I have a GREAT lasagna recipe and a great website to find it on. It uses both sausage and ground beef. The flavor is just right. I've made it a ton of times and always have requests for the recipe. Very yummy. The website is a blog called ,"The Pioneer Woman Cooks" and all the recipes I have tried have been excellent. She also happens to have a great photo tutorial along w/all her recipes which helps a lot. Check out some of her other recipes too if you have a chance. She is not only a great cook but is very funny and her blog is hysterical.

http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

Good luck!
N.

This is a quick, easy and tasty recipe:

1 pound ground beef
2 cloves garlic, minced
2 teaspoons Italion Seasonings
2 cups spaghetti sauce
about 12 uncooked instant lasagne noodles
1 container (12 oz) cottage cheese
2 cups shredded mozzarella cheese
Parmesan cheese

Heat oven to 400 F. Cook ground beef and garlic over medium heat, until beef is brown. Drain. Stir in Italian seasoning and spaghetti sauce. Heat to boiling, remove from heat.

Spread 1/2 cup beef mixture in bottom of 9x13 pan. top with a layer of lasange noodles. Spread 1/3 beef mixture over noodles. Spread 1/3 cottage cheese. Sprinkle 1/3 mozzarella. Repeat layering twice. Sprinkle with parmesan cheese.

Bake about 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

I've used this recipe for years . . .

http://www.epicurious.com/recipes/food/views/Three-Cheese...

I used to cater, and it always gets rave reviews. My only change is to add extra crushed tomatoes to make it saucier.

I have gone through a lot of lasagna recipes seeking the "perfect" recipe. I have finally found one we love from All recipes. I usually make two small lasagnas when I make this up, one for dinner and then I freeze one for a quick meal later.
http://allrecipes.com/Recipe/Worlds-Best-Lasagna/Detail.aspx

Just a note I have made this recipe several times, sometimes cooking the sauce for the full hour and a half and other times, just heating the sauce through. The longer cooking time makes a little thicker sauce, but we like it just as well either way, so I rarely cook the sauce for as long as required.

I use the recipe on the lasange box as a guideline and then add other things that we like as in extra garlic, lots of sauce, a little spinach in the cheese filling, etc... I don't think I ever follow a recipe to a tee...I adjust a recipe to our taste.

I make marinara sauce about once a week at my house. I double the recipe and keep some stored in the fridge. My family loves it.

The basics for my sauce are listed below. I add/delete things to flavor to our taste.

1 chopped onion, 2 med carrots (finely chopped), 2 cloves garlic (chopped), 1 stalk celery (chopped) 2 Tbls olive oil, 1 can of crushed tomoatoes, 1 tsp sugar, 1tsp salt, 1 tsp dried oregano, dash crushed red pepper, little cayenne, fresh basil

Cook onion, carrots, celery, garlic in hot oil until tender (not brown), add tomatoes, sugar, salt, oregano, pepper, basil. Bring to a boil, reduce heat, simmer uncovered about 45 minutes or to the constistency you desire.

I also make Hot Italian Sausages from Hirsch's Meats to go with the marinara.

Good luck!

I have been using the "Virginia's Easy Lasagna" recipe on the back of the Skinner's lasagna package for years. Everyone I've brought it to has always raved.

Good luck!

I love to use sausage in mine, and put in some fennel. Mmmmmm.

I got this resipe from my mil, and it's very easy, and very good! Prep time is about 30-35 min, cook time is 20 min. Hope you enjoy!

1 8 oz pckg. lasagna noodles
2 lb. ground beef
1 tsp seasoned salt
2 cloves of garlic, crushed (I buy it in the jar)
1/4 tsp pepper
1 28 oz can diced tomatoes
1 28 oz can tomato sauce
1 pckg. spaghetti sauce mix
1/2 lb mozzerella cheese
1/2 lb ricotta or cottage cheese
1/2 cup parmesan cheese

Brown meat, drain. Add salt, garlic, and pepper. Cook slowly 10 min. uncovered. Stir in tomatoes, tomato sauce, and spaghetti mix. Cover and simmer 30 min. on low heat. Meanwhile, cook lasagna noodles.

In 8x12" baking dish, layer 1/3 of the meat sauce (thin layer), cover with strips of lasagna, then mozzerella and ricotta (or cottage) cheeses. Repeat layers, ending with meat sauce. Top with parmesan cheese.

Bake at 350 for 20 min., or until bubbly.

Serves 6-8 generously.

I am like Suzanne.....
I use the recipe on the no cook noodle box as a guide. I use the italian style sausage (with the breakfast sausage in a roll) rather than beef. It makes a nice flavor for the sauce.

If you want to try somethign a little different. I've never had anyone say they didnt like this recipe.
CREAM CHEESE LASAGNA
1 lb ground beef
½ cup chopped onion
1- 8 oz. can tomato sauce
1- 6 oz. can tomato paste
¼ cup water
1 tbs. dried parsley flakes
2 tsp. dried Italian seasoning
1 tsp. beef flavored bouillon granules
¼ tsp. garlic powder
1- 8 oz. pkg. cream cheese, softened
1 cup cottage cheese
¼ cup sour cream
2 eggs, beaten
½ (16 oz) pkg. lasgna noodles, cooked and drained
1- 4 oz. pkg. of sliced pepperoni
2 cups (or more) of shredded mozzarella cheese
½ cup grated Parmeson cheese
Green pepper rings

Cook beef and onion in a heavy skillet until browned. , stirring to crumble meat, drain. Stir in tomato sauce and next 6 ingredient; cook over low heat 10 minutes.
Combine cream cheese, cottage cheese, sour cream and eggs in med. bowl, stir well.
spoon a small amount of meat sauce into a lightly greased 9 X 13 baking dish. Layer with half each of lasagna noodles, cheese mix, pepperoni, meat sauce and mozzarella. Repeat layers with remaining ingredients. Sprinkle with Parmeson cheese. Cover and bake at 350 for 30 min. Top lasagna with green pepper rings. Let stand 10 min. before serving.

Hi W., while looking for a Vegetarian recipe I found this one and just made it yesterday for three friends of mine and we all LOVED it. It's a Four Cheese Manicotti recipe but if you just tweak it a bit and use lasagne noodles, I'm sure it'll work out. Here's the link to the recipe and the recipe to the sauce that I made with it. The good thing is you can make both of these ahead of time which made entertaining my friends alot easier so I wasn't cooking all day. BTW, if you do the Manicotti shells afterall, a good tip is to use a piping back to squeeze the cheese in the middle of the shells. This definitely saved alot of time. Also, you can add sausage or meat to the recipe as well. Good luck, enjoy and happy eating :)!! T.

http://www.recipezaar.com/Kittencals-Spinach-Four-Cheese-...

http://www.recipezaar.com/Kittencals-Marinara-Sauce-Veget...

I use the recipe on the no cook noodle box as a guide.
2 pounds brown lean hamburger cooked and drained
freshly chopped 1/2 cup onion, 2 cloves garlic, 1 large green pepper. Cook in pan with olive oil (to cover bottom only)
1 tablespoon sugar (cuts the tart tomato taste)
salt and pepper to taste
1/2 cup wine (option)
Make sure sauce is thin as it will cook the noodles
Once the veggies are soft transfer them and meat to a crock pot, add 2 medium jars of Prego sauce and sugar, cook on high for 90 minutes. While this cooking I prepare the cheese filling with fresh parsley (of flakes) and mix thoroughly. Follow layering and place in pan and bake. Sprinkle top with mozzerella cheese the last 15 minutes and melt cheese on top. Remove and let set for 15 minutes before serving.

The last time I made this the recipe was much larger for a Christmas request from the grandson.

Enjoy. The other S.