Lasagna Recipe Search: Find the Perfect Dish!

[PCCHeather0506]

I have a hostess who wants me to make a lasagna....I'm looking for a recipe for this...anyone have one? Or know where I can find one?

 

[chefjenibel]

On the back of the lasagna box. I'm so not being a smarta**! That's the recipe I use!
In a nutshell, you'll need:
Lasagna noodles
Spaghetti sauce
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Egg
Meat (if desired)
Possibly onions and fresh garlic depending on your personal preferences.
But that is pretty much the extent of lasagna.

 

[Jennie4PC]

In the stoneware inspirations cookbook there is a lasgna rollup recipe which isw pretty good I would give you the recipe but I have no clue where my cookbook went

 

[BethCooks4U]

I cook the ground beef with onions and garlic. Then mix it with mozzarella cheese and ricotta cheese and chopped tomatoes.

I start with a tablespoon or two of spaghetti sauce in the bottom of the stone then layer UNCOOKED lasagna pasta (just the regular kind), the meat mixture and spaghetti sauce. Usually about 4 layers ending with the pasta and then sauce. I top it with some parmesan cheese and I pour 1 cup of water around the edges of the pan and seal with aluminum foil. Bake for 1 hour and then take foil off and bake 15 minutes more.

Always turns out perfect and is quick to put together.

 

[dannyzmom]

On the back of the lasagna box. I'm so not being a smarta**! That's the recipe I use!
In a nutshell, you'll need:
Lasagna noodles
Spaghetti sauce
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Egg
Meat (if desired)
Possibly onions and fresh garlic depending on your personal preferences.
But that is pretty much the extent of lasagna.

This is exactly what I do, too - LOL

 

[DebbieSAChef]

I do the sameI usually make the box recipe too but just add or take away what my family likes or does not like.

Here are some Pc recipes:

The Easiest Kid-Pleasin' Lasagna Ever

Makes 12 servings

1 jar (26-28 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano (do not drain)
1/2 c. water
1 oz. fresh parmesan cheese, grated (1/4 c.)
1/4 c. snipped fresh parsley
1 egg
1 carton (15 oz) part-skim ricotta cheese
10 uncooked lasagna noodles
3 c. (12 oz) shredded mozzarella cheese

Preheat oven to 400 degrees F. In Classic 2-Qt. Batter Bowl, combine spaghetti sauce, undrained tomatoes and water with Mix 'N Scraper and set aside.

Using Deluxe Cheese Grated fitted w/fine grating drum, grate Parmesan cheese. Place parsley in a small, deep bowl and snip using shears.

In 1-Qt. Bat. Bowl, mix egg w/10" whisk. Add ricotta cheese, Parmesan cheese and parsley and mix well w/scraper.

To assemble lasagna, spread 1 1/2 c. of the sauce over bottom of 9x13 baker.

Arrange 5 of the uncooked noodles in single layer over sauce by placing 4 noodles lengthwise and 1 noodle crosswise to cover bottom of baker. (Break off and discard ends of noodles, if necesary, so that noodles will fit flat in the baker.) Press noodles into sauce.

Spread all of the ricotta cheese mixture over noodles using all-purpose spreader. Sprinkle w/half (1 1/2 c.) of the mozzarella cheese.

Top w/ 1 1/2 c. of the sauce and remaining 5 uncooked noodles, breaking noodles to fit. Press noodles into sauce. Spread the remaining sauce over noodles. Cover baker with aluminum foil. (At this point, lasagna can be refrigerated for several hours or overnight.)

Adult help: Bake 45 min (55 min if lasagna was refrigerated) or until noodles are tender. Using oven mitts, remove baker to trivet. Uncover carefully and sprinkle with remaining mozzarella cheese. Cover loosely with foil; let stand 15 min. Cut into squares.

Lasagna Primavera

2 tablespoons olive oil
3 garlic cloves, pressed
2 cups thinly sliced carrots
2 cups sliced zucchini
8 ounces mushrooms, sliced
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, drained
1 container (15 ounces) part-skim ricotta cheese
1 egg
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 jar (16 ounces) Alfredo sauce
3/4 cup milk
10 uncooked lasagna noodles
3 cups (12 ounces) shredded mozzarella cheese

Preheat oven to 350°F. Heat oil in large (12-in.) skillet over medium heat. Press garlic into oil using Garlic Press. Add carrots, zucchini, mushrooms, thyme and black pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 7 minutes. Remove skillet from heat. Add tomatoes; set aside. In large bowl, combine ricotta cheese and egg. Add Parmesan cheese; mix well and set aside. In small bowl, combine Alfredo sauce and milk; mix well.

To assemble lasagna, spread 3/4 cup of the Alfredo sauce mixture over bottom of Rectangular Baker. Top with half of the uncooked noodles in single layer (place four noodles lengthwise and one noodle crosswise, breaking noodles to fit), pressing noodles into sauce. Spread half of the ricotta mixture over noodles. Top with half of the vegetable mixture. Sprinkle with half of the mozzarella cheese. Repeat layers, starting with 3/4 cup sauce. After layering, pour remaining sauce over top of lasagna. Cover baker with aluminum foil. Bake 50 minutes. Remove foil; continue baking 10 minutes. Remove from oven; let stand 15 minutes.

Yield: 10 servings

And on page 35 of the Stoneware Inspirations Cookbook there is a recipe fpr Inside out Lasagna made with bow tie pasta. It looks good.

Debbie