Lasagne recipes

Maine Lobster Lasagna SUBMITTED BY: Shelak PHOTO BY: Amber Dawn "I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread." INGREDIENTS * 1 (15 ounce) container ricotta cheese * 2 eggs * 2 cups shredded Cheddar cheese * 1 cup shredded mozzarella cheese * 1 cup grated Parmesan cheese * 1 medium onion, minced * 1 tablespoon minced garlic * 2 tablespoons chopped fresh parsley * 1 teaspoon freshly ground black pepper * 2 (16 ounce) jars Alfredo pasta sauce * 16 no-boil lasagna noodles * 2 pounds cooked and cubed lobster meat * 1 (10 ounce) package baby spinach leaves DIRECTIONS 1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. 2. In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper. 3. Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in. 4. Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving. ------------------------------------------------------ Easy Italian Sausage Lasagna SUBMITTED BY: Bob Evans® "This classic lasagna is a great meal on its own, and is made special with Bob Evans® Sausage." INGREDIENTS * 1 pound Bob Evans® Italian Sausage Roll * 1 (26 ounce) jar chunky pasta sauce * 1 (8 ounce) package oven ready lasagna noodles * 1 (15 ounce) container ricotta cheese * 4 cups shredded mozzarella cheese * 1/2 cup grated Parmesan cheese DIRECTIONS 1. Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce. 2. Preheat oven to 375 degrees F. Spread 3/4 cup sauce into bottom of 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese, 1 cup mozzarella and 3/4 cup sauce. Repeat layers two more times. Add last 3 noodles. Top with remaining sauce and Parmesan cheese. 3. Cover and bake 35 to 40 minutes or until noodles are tender. ------------------------------------------------------- White Cheese Chicken Lasagna SUBMITTED BY: Lisa Humpf PHOTO BY: Stacy "A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it." INGREDIENTS * 9 lasagna noodles * 1/2 cup butter * 1 onion, chopped * 1 clove garlic, minced * 1/2 cup all-purpose flour * 1 teaspoon salt * 2 cups chicken broth * 1 1/2 cups milk * 4 cups shredded mozzarella cheese, divided * 1 cup grated Parmesan cheese, divided * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1/2 teaspoon ground black pepper * 2 cups ricotta cheese * 2 cups cubed, cooked chicken meat * 2 (10 ounce) packages frozen chopped spinach, thawed and drained * 1 tablespoon chopped fresh parsley * 1/4 cup grated Parmesan cheese for topping DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. 2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. 3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. 4. Bake 35 to 40 minutes in the preheated oven. ------------------------------------------------------ Ham and Chicken Lasagna SUBMITTED BY: ANGELSHARK "Truly 'comfort food,' this yummy lasagna is a unique variation on a classic favorite. The white sauce complements the chicken and ham perfectly with just a hint of nutmeg. The broccoli can be decreased or left out entirely if you don't care for it." INGREDIENTS * 1/4 cup butter * 12 fresh mushrooms, sliced * 1 medium onion, chopped * 1 medium bell pepper, chopped * 1/2 cup all-purpose flour * 1 2/3 cups milk * 24 1/2 ounces canned chicken broth * 1 (16 ounce) package frozen broccoli florets, thawed and drained (optional) * 2/3 cup shredded Parmesan cheese * 1/2 teaspoon salt * 1/2 teaspoon white pepper * 1/4 teaspoon ground nutmeg * 12 lasagna noodles, cooked and drained * 2 cups cubed, cooked ham * 2 cups cubed, cooked chicken * 2 cups shredded Swiss cheese DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with non-stick cooking spray. 2. Heat butter in a skillet over medium heat. Stir in mushrooms, onion, and pepper. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper, and nutmeg. Cook until Parmesan is melted. 3. Layer baking dish with 1/4 sauce, 1/4 noodles, 1/4 ham, 1/4 chicken, and 1/4 Swiss. Repeat layers 3 times. Cover with foil. 4. Bake in a preheated oven 35 to 40 minutes. --------------------------------------------- Sarah's Chicken Lasagna SUBMITTED BY: Sarah Young PHOTO BY: alexisrgorglesmith "This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance." INGREDIENTS * 8 lasagna noodles * 3 tablespoons butter * 3/4 cup milk * 1/4 cup chopped pimento peppers * 1/2 teaspoon dried basil * 3 cups diced, cooked chicken meat * 1/2 cup grated Parmesan cheese * 1/2 cup chopped green bell pepper * 1/2 cup chopped onion * 2 (10.75 ounce) cans condensed cream of chicken soup * 1 (6 ounce) can sliced mushrooms, drained * 1 (16 ounce) package creamed, small curd cottage cheese * 2 cups shredded processed cheese DIRECTIONS 1. Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside. 2. In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil. 3. Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers. 4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Lasagne is like a taco ; you can put anything in it. Have you tried it with sausage? I've tastes one that had pepperoni and sausage in it. It was very good. I have also tasted an all cheese one. That was good also.