Golden Lasagna Recipes

GOLDEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 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.
• In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.
• In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

GOLDEN TURKEY LASAGNA

Steps:

• Saute onion, green pepper and mushrooms in butter in a 2 quart saucepan.
• Stir in pimento, soup, milk, and basil; heat through.
• Arrange 1/2 of the noodles in a greased 13x9 pan.
• Layer 1/2 the cottage cheese, 1/2 of the sauce, 1/2 of the turkey, and half the Cheddar and Parmesan cheeses.
• Repeat ending with the cheeses.
• Bake at 350 degrees for 45 minutes till hot and bubbly.

GOLDEN BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA

Steps:

• Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
• Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
• Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
• Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting.

GOLDEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 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.
• In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.
• In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

GOLDEN GRUYERE, SPINACH AND MUSHROOM LASAGNA

Steps:

• Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add mushrooms; cook, stirring, until they begin to brown and any moisture has evaporated. Transfer to a large plate to cool.
• Heat the remaining tablespoon of the oil in the same pan over medium-high heat. Add the onion; cook until soft, 3-4 minutes. Add the frozen spinach; cover. Cook 2 minutes; remove the lid. Stir the spinach. Cover; repeat until the spinach is thawed. Remove cover; cook until the moisture from the spinach has evaporated. Transfer the spinach-onion mixture to a large plate to cool.
• Heat milk; set aside. Melt butter in a large heavy saucepan over medium heat; stir in flour. Cook, stirring, until mixture starts to thin, 1-2 minutes. Add warm milk in a steady stream while whisking mixture. Add salt, pepper and nutmeg to taste. Heat to a boil; reduce heat to low. Simmer sauce, stirring often until sauce coats the back of a spoon, 10 minutes. Stir in ham; remove from heat. Add three-fourths of the cheese; stir until it melts. Set aside.
• Spoon a few tablespoons of the bechamel-cheese sauce in a 13-by-9-inch pan. Cover the sauce with a layer of lasagna sheets. Spread the spinach-onion mixture over the first layer; cover with one-third of the sauce. Add another layer of lasagna sheets; spread the mushrooms over this layer. Cover with one-third of the sauce. Add the last layer of lasagna sheets; spread the remaining sauce over. Top with the remaining grated cheese. Cover; refrigerate until baking time, up to 12 hours. Or wrap well and freeze.
• Heat the oven to 350 degrees. Bake lasagna, uncovered, until heated through and the cheese is golden brown, 35-45 minutes. (If frozen, the lasagna should be baked, covered with foil, 45 minutes, then uncovered and baked until heated through, 30-40 minutes.).