Cool Recipes Recipezaar Recipe For Lasagna

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WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

PUMPKIN LASAGNA ROLLS



Pumpkin Lasagna Rolls image

It's pretty much impossible to get enough pumpkin during the fall months, so we rolled each of these lasagna noodles with a creamy, cheesy pumpkin filling. The result: roll-ups that have just the right amount of filling and they come together in a fraction of the time it takes for a traditional layered lasagna. This dish is perfect for a cozy fall night when the comfort food cravings come on strong.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
12 lasagna noodles
4 tablespoons unsalted butter
1 small yellow onion, chopped
3 cloves garlic, sliced
10 whole sage leaves and 2 tablespoons chopped sage, plus more leaves torn for serving (optional)
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon pumpkin pie spice
1 (15-ounce) can pure pumpkin
1 cup grated Parmesan
1 large egg
2 cups whole-milk ricotta
3 cups shredded mozzarella
Pinch crushed red pepper flakes
1 tablespoon olive oil

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough to roll without cracking. Rinse with cold water and drain well. Lay in a single layer on a baking sheet.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, until sandy in consistency and lightly toasted, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6 to 8 minutes. Add 2/3 cup of the Parmesan and cook, stirring, until melted, 1 to 2 minutes. Remove the sage leaves and discard; allow the sauce to cool slightly, about 5 minutes.
  • Beat the egg in a large bowl then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1 cup of the sauce onto the bottom of the dish.
  • Lay half of the cooked lasagna noodles on a clean work surface and spread 2 heaping tablespoons of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up and transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/3 cup Parmesan.
  • Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, 18 to 20 minutes. Garnish with the torn sage leaves, if using, and let stand for 5 to 10 minutes before serving.

GARFIELD'S LASAGNA



Garfield's Lasagna image

Make and share this Garfield's Lasagna recipe from Food.com.

Provided by BakingBelle

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups ricotta cheese
1/2 cup grated parmesan cheese
1 egg, beaten
1/4 cup chopped fresh basil
1/2 lb lasagna noodle, cooked
1/2 lb grated mozzarella cheese
salt and pepper
1 3/4 cups tomato puree
2 tablespoons olive oil
2 tablespoons oregano
1/2 cup finely chopped vegetables (such as mushrooms, celery, spinach, or onions)

Steps:

  • Mix the ricotta, parmesan, egg, and basil in a bowl. Add in the salt and pepper.
  • Preheat the oven to 375 degrees. Spray a 13"x9" pan (2" deep) with cooking spray. Take the noodles and set them non-overlapping in the bottom of the pan. Spread half the cheese mixture over the noodles. Now spread some tomato sauce over the cheese. Sprinkle mozzarella on top. Repeat until you have a layer of noodles resting at the top of the pan, at which point you may add the remainder of the sauce and bake for 20 minutes.
  • Let cool for ten minutes, then serve. (Note: This is not really intended for cats.).

Nutrition Facts : Calories 514.2, Fat 27.6, SaturatedFat 14.2, Cholesterol 114.3, Sodium 467.5, Carbohydrate 38.9, Fiber 2.8, Sugar 5, Protein 28.1

5-CHEESE CRAB LASAGNA WITH ROASTED GARLIC AND VEGETABLES



5-Cheese Crab Lasagna With Roasted Garlic and Vegetables image

This creamy, gooey, gorgeous white lasagna will impress your special guests and loved ones. Mild, but with many subtle flavors, it makes for elegant comfort food. Though the recipe appears long, it breaks down into easy steps and can be prepared for baking the day before. Prep time includes roasting times (when you can be doing something else). Those who dislike ricotta may not mind it here, as it dissolves into the sauce.

Provided by quantumgirl

Categories     Crab

Time 4h5m

Yield 12 serving(s)

Number Of Ingredients 27

3 heads garlic
3 tablespoons extra virgin olive oil, plus
2 teaspoons extra virgin olive oil, divided
1/4 cup dry white wine, plus
2 teaspoons dry white wine, divided
2 bunches fresh asparagus (30-40 spears)
cooking spray (such as Pam)
garlic salt
salt & freshly ground black pepper, to taste, divided
3 red bell peppers (sweet)
3 tablespoons finely chopped fresh basil, divided
8 ounces dry lasagna noodles
8 roma tomatoes
1 1/2 teaspoons dried oregano
1/2 cup grated parmesan-romano cheese mix, plus
2 tablespoons grated parmesan-romano cheese mix, divided
3 tablespoons butter
1 cup finely minced sweet onion (such as Vidalia)
5 tablespoons flour
2 cups fat-free half-and-half
1/2 lb whole milk ricotta cheese
3/4-1 lb canned white crab meat, flaked
1/2 lemon, juice of
1/2 lb roped provolone cheese (if unavailable, substitute any soft, mild white cheese)
1/2 lb havarti with dill
1/2 lb fontina
1/4 teaspoon Old Bay Seasoning

Steps:

  • Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
  • Turn oven to 375 degrees F.
  • Cut tops off of the heads of garlic and discard excess skin.
  • Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
  • Fold up edges of foil and add 2 tsp white wine to the bottom.
  • Seal packet tightly and place in oven.
  • Bake 40-45 minutes or until garlic is tender when pierced.
  • Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
  • Roast Asparagus: Turn up heat to 400 degrees F.
  • Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
  • Discard ends (or save for soup).
  • Pare leaves from stalks, leaving the tips intact.
  • Soak asparagus in cold water for 10 minutes.
  • Spray two cookie sheets (preferably with rims) with cooking spray.
  • Rinse asparagus twice and drain.
  • Blot dry with paper towels.
  • Place in a large bowl.
  • Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper.
  • Toss to coat.
  • Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets.
  • Set bowl aside.
  • Roast asparagus 8 minutes or until bright green and crisp-tender.
  • Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside.
  • Roast Peppers: Turn on broiler.
  • Cut peppers in half vertically through the stems.
  • Rinse and remove seeds, stems and soft white inner parts.
  • Blot dry with a paper towel.
  • Place peppers on one of the previously used cookie sheets, cut-side down.
  • Broil 5 minutes.
  • Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about ¾ blackened.
  • Turn off broiler.
  • Remove peppers to a second bowl and cover tightly with foil or plastic wrap.
  • Let rest 10 minutes.
  • Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions).
  • After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers.
  • Cut peppers into strips and place in the bowl with the leftover olive oil.
  • Add 2 Tbsp finely chopped fresh basil to the bowl.
  • Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl.
  • Cover lightly with foil and set aside.
  • There should be a little olive oil and basil left in the bowl; set bowl aside.
  • Cook Noodles: When water is boiling, add noodles and cook according to package directions.
  • Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top.
  • Spray foil with cooking spray.
  • When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching.
  • Spray tops of noodles with cooking spray.
  • Set aside.
  • Roast Tomatoes: Turn broiler back on.
  • Spray the cookie sheet used for the peppers with more cooking spray.
  • Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts.
  • Place tomatoes in bowl with the leftover olive oil.
  • Add 1 tsp olive oil, 1 ½ tsp oregano, and 1 Tbsp chopped basil to the bowl.
  • Toss tomatoes to coat.
  • Arrange on cookie sheets, cut-side up.
  • Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes.
  • Sprinkle with 2 Tbsp grated parmesan-romano cheese.
  • Broil 4 minutes.
  • Carefully rotate cookie sheets 180 degrees.
  • Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown.
  • Peel off loose skins, if desired.
  • Set sheets of tomatoes aside to cool.
  • Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low.
  • Add onion and sprinkle lightly with salt.
  • Saute 5-8 minutes or until softened.
  • Turn down heat to low.
  • Squeeze roasted garlic from individual cloves into skillet.
  • Stir well, mashing any whole cloves with back of spoon.
  • Sprinkle with salt and cook 2-3 minutes, stirring occasionally.
  • Add 5 Tbsp flour and return heat to medium low.
  • Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste - turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening).
  • Add ¼ cup white wine and continue stirring for 1 minute or until wine has mostly disappeared.
  • Remove skillet from heat and whisk in 2 cups fat-free half-and-half.
  • Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary).
  • Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end).
  • Turn off heat.
  • Add ricotta, crab, and lemon juice.
  • Stir very well.
  • Taste for salt and adjust if necessary.
  • Set aside.
  • Assemble Lasagna: Spray a 9X13 baking dish with cooking spray.
  • Arrange ¼ of noodles (3 noodles) on bottom of pan.
  • Top noodles with ¼ of sauce.
  • Arrange tomatoes on top of sauce.
  • Top tomatoes with provel to cover.
  • Add a second layer of 3 noodles.
  • Press down gently but firmly.
  • Add another ¼ of sauce.
  • Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise.
  • Choose the less beautiful spears (the rest will go on top).
  • Top asparagus with sliced havarti with dill.
  • Add a third layer of 3 noodles.
  • Press down gently but firmly.
  • Top with ¼ of sauce (half of remaining sauce).
  • Arrange peppers on top of sauce.
  • Cover peppers with sliced fontina.
  • Add the last layer of 3 noodles.
  • Press down gently and firmly.
  • Top with remaining sauce.
  • Top sauce with the rest of the asparagus, nicely arranged in two rows.
  • Sprinkle asparagus with 1 Tbsp finely chopped fresh basil.
  • Top with ½ cup grated parmesan-romano cheese.
  • Sprinkle with Old Bay seasoning and spray with cooking spray.
  • Cover with foil and refrigerate overnight.
  • Bake Lasagna: Preheat oven to 350 degrees F.
  • Bake lasagna, still covered with foil, for 30 minutes.
  • Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown.
  • If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done.
  • Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.

Nutrition Facts : Calories 442.8, Fat 23.2, SaturatedFat 12.1, Cholesterol 72.5, Sodium 801, Carbohydrate 33, Fiber 3.1, Sugar 6.8, Protein 25.3

NO-COOK LASAGNA



No-Cook Lasagna image

No pre-cooking needed but your guests will never know! My adjustments to this recipe add more sauce and more cheese since I always seemed to run short when assembling this dish. This is a tried and true winner on Bridge night. For the best flavor I recommend Prego sauce flavored with Italian sausage - or brown some Italian sausage along with the ground beef for the sauce.

Provided by luvinlif2k

Categories     < 4 Hours

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef
4 cups spaghetti sauce
1 1/2 cups water
1 (15 ounce) container ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1/8 cup dried parsley (or 1/4 c. fresh chopped parsley)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces dry lasagna noodles

Steps:

  • Heat oven to 350°F.
  • In a 5 quart saucepan, brown the meat then drain the fat.
  • Add the spaghetti sauce and water.
  • Simmer about 10 minutes.
  • While the sauce simmers, mix ricotta cheese, 1 1/2 cups Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
  • Pour a generous 1 cup of the sauce on the bottom of a 13x9x2-inch baking dish.
  • Arrange a single layer of uncooked lasagna noodles over sauce.
  • Cover with a generous 1 cup of sauce; spread half of cheese mixture over sauce.
  • Repeat layers of noodles, sauce, and cheese filling.
  • Top with a layer of lasagna noodles and the remaining sauce then sprinkle with remaining Mozzarella cheese.
  • Cover with aluminum foil and bake for 45 minutes.
  • Remove foil and bake an additional 15 minutes or until the cheese begins to turn golden on top.
  • Let stand 10 minutes before cutting.

IRRESISTIBLE & HEALTHY VEGETARIAN LASAGNA W/ CREAM SAUCE!



Irresistible & Healthy Vegetarian Lasagna W/ Cream Sauce! image

I love lasagna with white sauce but all the cheese, cream and carbs don't make it a healthy choice. I set out to revamp this great classic to be health-conscious while still keeping that great sinful taste and I came up with this recipe. The prep takes awhile since the lasagna noodles need to be cooked before baking and there are lots of veggies to slice up but it's well worth the effort! The healthy end result balances protein and carbs, gets in a serving of healthy veggies AND is so low-cal you can even enjoy a glass of white wine with it. Bon Appetit!

Provided by WindyCityHealthyChef

Categories     European

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 21

2 cups zucchini, julienned
2 cups yellow squash, julienned
2 (15 ounce) cans sliced mushrooms, drained
2 teaspoons minced garlic cloves
2 cups carrots, julienned
1 cup broccoli floret, cut into small pieces
1 teaspoon italian seasoning
4 tablespoons extra virgin olive oil
1 cup onion, diced
4 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups skim milk
1/2 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated
9 whole wheat lasagna noodles (Such as Hodgson Mills)
3 cups part-skim mozzarella cheese, shredded
15 ounces fat-free ricotta cheese
1 (10 ounce) package frozen spinach, thawed and drained
2 teaspoons dried parsley or 2 tablespoons fresh parsley, chopped
2 teaspoons dried basil leaves or 2 tablespoons fresh basil, chopped

Steps:

  • ·Spray a 13"x 9" pan with cooking spray and preheat oven to 350 degrees. Set pan aside.
  • ·Fill a large saucepan with water and bring to a boil over high heat; Add lasagna noodles and cook according to package directions; Remove from heat. Meanwhile, continue preparing lasagna filling.
  • ·Combine ricotta cheese and spinach in a small bowl and mix well; Set aside.
  • ·Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat. Cook zucchini, yellow squash, mushrooms, carrots, broccoli and garlic until tender. Add Italian seasoning and set aside to cool.
  • ·Heat 4T olive oil in saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Add flour, salt and pepper and continue to saute, stirring constantly, about 5 minutes while gradually increasing heat to medium-high.
  • ·Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese.
  • ·Spoon just enough white sauce into lasagna pan to barely cover the bottom.
  • ·Line with 3 noodles and spoon 1/3 of the ricotta mixture (it'll be a thin layer) down the center of each noodle. Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Repeat 3 noodles; 1/3 each ricotta mixture, vegetable mixture and mozzarella cheese topped with 1/3 white sauce for second layer. Repeat layering for third layer but omit remaining mozzarella cheese and set aside. Cover with aluminum foil; Bake 30 minutes until hot and bubbly.
  • ·Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil. Bake until top is browned, about 10 more minutes.
  • ·Remove from oven and let sit 10-15 minutes before cutting and serving.

Nutrition Facts : Calories 289.7, Fat 15.9, SaturatedFat 7.5, Cholesterol 42.4, Sodium 708.2, Carbohydrate 15.9, Fiber 2.9, Sugar 4.9, Protein 22.8

HOMEMADE LASAGNA



Homemade Lasagna image

This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.

Provided by CRAIG

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 18

1 (16 ounce) package lasagna noodles
½ pound ground pork
½ pound lean ground beef
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
½ teaspoon dried oregano
½ cup minced onion
⅛ teaspoon white sugar
1 ½ teaspoons dried basil
1 ½ teaspoons salt
1 pound small curd cottage cheese
3 eggs
¾ cup grated Parmesan cheese
2 teaspoons salt
¼ teaspoon ground black pepper
1 pound shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
  • In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
  • In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
  • Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Nutrition Facts : Calories 638 calories, Carbohydrate 54 g, Cholesterol 160.8 mg, Fat 27.2 g, Fiber 4.5 g, Protein 45.7 g, SaturatedFat 13.4 g, Sodium 2053 mg, Sugar 4.3 g

VEGETARIAN BUTTERNUT SQUASH LASAGNA



Vegetarian Butternut Squash Lasagna image

This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks.

Provided by Diana Adcock

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb butternut squash, steamed and mashed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons honey
1 box oven ready lasagna noodle
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 teaspoons olive oil
1 medium onion, minced
1 garlic clove, minced
2 teaspoons sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon black pepper
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes with juice

Steps:

  • In a large sauce pan heat oil over medium heat and add the onion& garlic.
  • Cool until the onion is turning LIGHT brown.
  • Remove from heat and add the honey and mashed squash.
  • Stir well.
  • Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
  • Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
  • Bake in a 350 degree oven for 35-45 minutes.
  • To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
  • Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.

BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

This rich, creamy, unusual lasagna will be a hit on your table. :) The time taken to put it together is well-worth it!

Provided by Julesong

Categories     Lunch/Snacks

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 18

12 lasagna noodles
1 large butternut squash, about 3 lbs
2 tablespoons olive oil, divided
1/2 teaspoon salt
3 tablespoons butter, divided
2 cups chopped yellow onions (1 extra large onion)
1 1/2 lbs swiss chard, chopped,tough stems discarded
1/4 teaspoon salt
1/3 cup flour
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon ground dried sage
4 cups milk (2% is fine)
3/4 cup grated parmesan cheese
1 cup grated mozzarella cheese
4 tablespoons chopped green onions

Steps:

  • Take the butternut squash and peel, seed, and cut it into 1/2-inch chunks.
  • Cook the lasagna noodles according to package directions.
  • Preheat oven to 450 degrees F.
  • In a large bowl, toss the butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt, then place the chunks in a single layer on a large cookie sheet.
  • Roast the squash chunks for 30 minutes or until they're easily pierced with a fork, stirring after 15 minutes.
  • Remove chunks from the oven and mash squash with a food processor (or fork or potato masher) until almost smooth; set aside.
  • Lower the oven temperature to 375 degrees F.
  • In a large Dutch oven or saucepot, over medium heat melt together the remaining 1 tablespoon olive oil and 1 tablespoon of butter.
  • Add the chopped onion and cook for about 10 minutes or until golden, stirring often; add the Swiss chard and 1/4 teaspoon salt and cook until the chard is wilted and the liquid evaporates, which will take about 7 minutes.
  • Remove from heat and set aside.
  • In a large saucepan, melt the remaining butter over medium heat.
  • Whisk in the flour, pepper, garlic salt, nutmeg, thyme, and sage and cook for 1 minute while stirring constantly.
  • Gradually whisk in the milk until smooth and cook the sauce over medium-high heat until it boils and thickens slightly, stirring frequently.
  • Boil for an additional 2 minutes while stirring, then whisk in all but 2 tablespoons Parmesan cheese.
  • Remove the saucepan from heat.
  • In a 13" x 9" glass lasagna pan, spoon about 1/2 cup of the white sauce to cover the bottom of the pan.
  • Arrange 4 cooked lasagna noodles over the sauce, overlapping to fit; evenly spread all of the Swiss chard mixture over the noodles, top with about 1 cup white sauce, and sprinkle with about a 1/4 cup of mozzarella cheese.
  • Arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash chunks, then a 1/4 cup of mozzarella cheese.
  • Top with remaining lasagna noodles, remaining white sauce, sprinkle with the chopped green onions and the remaining mozzarella cheese; sprinkle with the reserved 2 tablespoons Parmesan cheese.
  • Cover the lasagna pan with foil and bake at 375 degrees for 30 minutes, then remove the foil and bake for an additional 10 minutes or until hot and bubbly; let lasagna cool for 10 minutes before cutting, for easier serving.
  • Makes 8 to 10 servings.

Nutrition Facts : Calories 485.1, Fat 19, SaturatedFat 9.7, Cholesterol 47.8, Sodium 739.5, Carbohydrate 63.1, Fiber 6.8, Sugar 7.6, Protein 19.5

BEST LASAGNA



Best Lasagna image

This recipe is called 'Best Lasagna' because it is rated best by my family and friends. May be served with a light garden salad with Italian dressing.

Provided by Kristen

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package lasagna noodles
1 pound ground beef
1 onion, chopped
salt and pepper to taste
1 tablespoon Italian seasoning
4 cups ricotta cheese
1 cup grated Romano cheese
2 ½ cups spaghetti sauce
1 ½ cups shredded mozzarella cheese
2 medium zucchini, sliced
1 cup fresh basil leaves

Steps:

  • Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
  • In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
  • In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
  • Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 45.2 g, Cholesterol 51.9 mg, Fat 14.9 g, Fiber 4.1 g, Protein 23.4 g, SaturatedFat 6.9 g, Sodium 625.6 mg, Sugar 8.5 g

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