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THIS IS SUPER EASY.

COOK 9 STRIPS OF LASAGNA NOODLES IN BOILING WATER UNTIL DONE. BE SURE AND ADD A COUPLE TEASPOONS OF OIL TO THE WATER TO KEEP YOU NOODLES FROM STICKING TOGETHER.DRAIN WATER, SIT ASIDE AND LET COOL.

BROWN I TO 2 LBS(DEPENDING ON HOW MEATY YOU LIKE YOUR LASAGNA) OF YOUR FAVORITE GROUND MEAT (BEEF OR TURKEY) YOU CAN ALSO DICE AN ONION AND BROWN THAT WITH YOUR MEAT (IF YOU LIKE ONIONS).

AFTER THE MEAT IS BROWNED DRAIN OUT ALL OF THE EXCESS GREASE FROM YOUR MEAT.

THEN PUT 2 JARS OF YOUR FAVORITE SPAGETTI SAUCE ( I USE HUNT'S TRADITIONAL IN THE CAN--CHEAP AND PERFECT FOR LASAGNA) IN A LARGE SAUCE PAN ADD YOUR MEAT AND LET IT SIMMER ON MED-LOW HEAT FOR 20-30 MINUTES STIR OFTEN .

THEN IN A BIG RECTANGLE SHAPED PAN START YOUR LAYERING.

ON THE BOTTOM OF THE PAN COVER WITH SAUCE / MEAT MIXTURE, SPREAD EVENLY.

NEXT: COVER THAT WITH EITHER RICOTTA OR COTTAGE CHEESE, SPREAD EVENLY.(I USE COTTAGE BUT ITS ALL ABOUT WHAT YOU LIKE)

NEXT: COVER THE COTTAGE CHEESE LAYER WITH A MOZZARELLA LAYER, SPREAD EVENLY.

NEXT: COVER WITH 3 LASAGNA NOODLES.TO MAKE SORT OF A POCKET.

DO THIS 3 TIMES ENDING WITH THE TOP LAYER BEING MOZZERELLA.

I LIKE CHEESE SO I USE ALOT, IF YOU LIKE CHEESE YOU MAY WANT TO BUY LIKE 2 BIG BAGS OF MOZZERELLA.

THEN: SIT YOUR VERY FULL PAN OF LASAGNA ON A COOKIE SHEET(BECAUSE IT MAY BUBBLE OVER SOME)

AND BAKE IN A 350 DEGREE OVEN UNTIL YOUR CHEESE STARTS TO GET GOLDEN BROWN ON TOP. USUALLY 30-45 MINUTES.

GROCERY LIST:

I BOX OF LASAGNA NOODLES

1-2 LBS GROUND MEAT

I ONION

2- JARS OF SPAGGETTI SAUCE

1-BIG CONTAINER OF RICOTTA OR COTTAGE CHEESE

1-2 BIG BAGS OF MOZZARELLA

GOOD LUCK! WE LOVE THIS RECIPE!!

What usually takes the longest in making lasagna is the preparation of the different mixtures that will be layered to make the lasagna.

You can take short cuts by using your favorite bottled pasta sauce for what would normally be a homemade red sauce that cooks for hours. Too, you can skip the cooking of the lasagna noodles themselves [it DOES work] and you can by shredded or sliced cheeses instead of solid blocks.

The key to making lasagna is being organized. You should have all of your ingredients ready to go and use an assembly line method for creating the lasagna.

A simple lasagna may include just the lasagna noodles, pasta sauce, and cheese. If you wanted to add a ricotta or cottage cheese layer you certainly could.

Ingredients

9 lasagna noodles

1 25 ounce jar favorite pasta sauce

9 slices mozzarella cheese

Method

Heat oven to 350

Spray a 9 x 13 pan with cooking spray.

Put a little bit of the pasta sauce on the bottom of the pan, spread it out evenly. Put 3 lasagna noodles side by side in the bottom of the pan. Put 1/3 of the sauce over the noodles. Then lay 3 slices of mozzarella cheese on top.

Put 3 more lasanga noodles side by side on top. Put another 1/3 of the sauce on top. The 3 more slice of mozzarella.

Finally, put down the last 3 lasagna noodles, the rest of the sauce and the rest of the mozzarella. If you have some parmesan cheese you can sprinkle that on top.

Cover with foil and bake for 40 minutes. Remove the foil and bake 10 minutes longer to brown the cheese.

Remove from the oven and let rest 10 minutes before slicing and serving.

4 cups of tomato or meat sauce, your choice

1 - 1 1/2 pounds lasagna noodles

3 eggs

1 1/2 cups grated Parmesan cheese

32 oz. ricotta cheese

2 1/2 lb. Mozzarella cheese

A pinch of dried oregano, thyme, and basil

salt & pepper, to taste

Olive oil to coat the pans

PREP WORK Preheat the oven to 400 degrees F and if you are using standard lasagna noodles, bring a pot of water to boil to cook them.

HOW TO MAKE AT HOMEIn a large bowl, mix together the eggs, parmesan cheese, and ricotta cheese and season with salt, pepper, and spices.

Lightly coat the bottom of each pan with oil ( I like to use spray olive oil for this job) and then add a little sauce to coat the bottoms. This is especially important if you are using the no-boil noodles because the sauce will help them cook.

There are no hard and fast rules about the order you add ingredients, but it's basically adding a layer of pasta, some of the ricotta cheese mixture, more sauce, another layer of pasta, some mozzarella cheese, some more ricotta cheese mixture, more sauce and so on until you run out of ingredients.

The ingredients will settle a little bit when you bake the lasagna so build right to the top. Make sure you finish with sauce and if you have any left over, save it for when you are serving.

Cover each pan with some aluminum foil and bake for about 35 to 45 minutes until the center of the lasagna is hot, the cheese is melted, the edges are crisp, and your kitchen smells heavenly.

If you decide to eat the lasagna that day, make sure to let it sit for a least 15 minutes to let the flavors meld. Enjoy!

Hi,

See this website for a lasagna recipe. It has a few including a vegetarian option. There are also professional chefs taht show you the step by step phases as you go along.

Enjoy!

EASY LASAGNA

1 lb. ground beef

1 can mushroom soup

Cheddar or Monterey Jack cheese, grated

1 can tomato soup

6 lasagne noodles

Brown meat in skillet. Drain off excess grease. Mix in soups. Stir until well blended with meat. Cook noodles in boiling water for 10 minutes or until tender, drain, rinse with cool water. Smooth small amount of soup mixture in bottom of cake pan. lay 3 noodles in pan, add more soup, then rest of noodles. Add last of soup and top with grated cheese. Bake at 350 degrees until hot and cheese is melted.

Easy Cheese Lasagna

Makes 12 servings.

Ingredients:

2 containers (15 ounces each) ricotta cheese

2 cups (8 ounces) shredded mozzarella cheese, divided

2 eggs

1 tablespoon Garlic & Italian Herb

1 teaspoon Parsley Flakes

1/2 teaspoon salt

1/4 teaspoon Ground Black Pepper

1 jar (26 ounces) spaghetti sauce

1/2 cup water

9 uncooked lasagna noodles

1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 350°F. Mix ricotta cheese, 1 1/2 cups of the mozzarella

cheese, eggs, Garlic Blend, parsley, salt and pepper in large bowl until well

blended. Pour spaghetti sauce into medium bowl. Pour water into empty jar;

cover and shake well. Add to spaghetti sauce; mix well.

2. Spread about 1 cup of the sauce on the bottom of 13x9-inch baking dish. Top

with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles.

Repeat sauce, noodles and cheese layer once. Top with remaining noodles and

sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup

mozzarella cheese and Parmesan cheese. Cover with foil.

3. Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are

tender. Let stand 15 minutes before cutting. Serve with tossed green salad.

Chiken/Vegatable Lasagna

1 Tbs. olive oil

2 onions, chopped

2 cloves garlic, crushed

2 carrots, chopped

1 red bell pepper, seeded and chopped

7 ounces mushrooms, chopped

2 boxes of frozen broccoli

2 boxes of frozen cauliflower

1 large eggplant

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

3/4 cup sliced Chiken Roll

3/4 lb. lasagna noodles

1/4 cup seasoned breadcrumbs

1-1/2 Tbs. grated Parmesan cheese

The following items====>6 tomatoes peiled and chopped

2 Tbs. tomato paste, are only to be used if you are making red sauce.

same directions as above with these changes...

Blanch your frozen veggies. Slice your egg plant, place on bakingsheet, sprinkle with salt and pepper and olive oil and bake for 20 min. To assemble. Layer red sauce, chicken, veggies and noodles as usual. Bake at the same temp.

You can omit chicken and it will be a plain veggie Lasagna.

Now for white sauce...

Start your white sauce by sauteeing minced garlic and butter in a pan until golden brown...WATCH PAN, garlic burns quick and fast. Add 6 Tbsp of corn starch, along with tsp of nutmeg, salt, white pepper, keep stirring until golden brown...and 1/2 cp of water, 1/2 cp of cream, and 1/2 pack of cream cheese. Continue to stir. DO NOT LET STICK or BOIL.

Adjust the thickness/thiness by adding less or more of the water cream combo. You should have a flavorful white sauce...Layer white sauce, chicken, veggies and noodles or omit

chicken.

Combine breadcrumbs and cheese and sprinkle over lasagna. Bake 50 minutes or until golden.

Lasagna

6 oz Dried lasagna noodles,

approx. 9 strips

¹/₂ lb Ground turkey

1¹/₂ c Broccoli florets

1³/₄ c Tomato sauce

5 oz Frozen spinach, well drained

³/₄ c Shredded carrots

5 oz mozzarella cheese, shredded

4¹/₂ t Parmesan cheese, shredded

¹/₄ t Dried basil

Salt and pepper

Directions:

1. Cook lasagna noodles according to package instructions and drain.

2. Cook ground turkey in saucepan and season to taste with salt and pepper. Drain.

3. Steam broccoli until bright green.

4. Spread a thick coating of tomato sauce on bottom of pan. Place a layer of noodles over sauce. Spread

cooked broccoli, spinach and carrots evenly over noodles.

5. Mix mozzarella and parmesan cheese together and sprinkle over vegetables. Cover with another layer

of noodles and pour ³/₄ c tomato sauce on top.

6. Place cooked turkey over sauce and top with remaining noodles.

7. Spread remaining sauce, cover with remaining cheese and sprinkle with basil.

8. Place dish on Oven Tray and bake in preheated oven for approximately 35-40 minutes. Watch carefully

and cover with foil if top of lasagna becomes too dark.

Makes: 2 servings

Temperature: 400°F

Use a heat-resistant dish measuring less than 10” x 10” x 3”.

Observe all food items through glass window and cover with foil if the top is browning too quickly.

Chili Lasagna

9 lasagna noodles

2 (15 ounce) cans chili with no beans

1 (15 ounce) container ricotta cheese

3 cups (12 ounces) shredded Cheddar cheese, divided

3 green onions, thinly sliced, divided

1 (8 1/2 ounce) can whole-kernel corn, drained

1 egg

1/2 teaspoon salt

1/2 teaspoon black pepper

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with

nonstick cooking spray.

Cook the lasagna noodles according to the package directions; drain.

Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups

Cheddar cheese, 2 sliced green onions, corn, egg, salt and pepper; mix

well.

Spread 3/4 cup chili over the bottom of the baking dish. Place 3

lasagna noodles over the chili. Place half of the ricotta mixture

evenly over the noodles then top with half of the remaining chili.

Place 3 noodles over the chili then top with the remaining cheese

mixture. Place the 3 remaining noodles over the cheese mixture then

top with the remaining chili. Cover tightly with aluminum foil.

Bake for 30 minutes, then remove the foil and sprinkle the lasagna

with the remaining 1 cup Cheddar cheese. Bake for 10 minutes more.

Remove from the oven, sprinkle with the remaining green onion, and let

sit for 5 minutes before serving.

hi dude,

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Here u can find hundreds of recipes........

Have a look and try it