the best!

Ingredients / Directions
8 ounces lasagna noodles
2 cloves garlic
crushed
1 medium onion
chopped
2 tablespoons olive oil
4 tomatoes
skinned and chopped
1/2 cup(s) tomato sauce
2 tablespoons fresh basil or 1/2 teaspoon dried
2 tablespoons fresh oregano or 1/2 teaspoon dried
2 tablespoons fresh parsley or 1/2 teaspoon dried
1/2 cup(s) red wine
1 pound low-fat ricotta cheese
2 eggs
1 medium eggplant
peeled and sliced thin
2 tablespoons flour
Dash of pepper
2 tablespoons Parmesan or Romano cheese

Cook lasagna noodles following package directions. Heat 1 tablespoon oil; saute onions and garlic. Add tomatoes and spices; simmer 15 to 20 minutes.

Coat eggplant with a mixture of flour
salt and pepper. Pan-fry in olive oil until tender. Add wine to sauce.

Mix ricotta cheese with Parmesan
eggs
salt
and pepper to taste. Spoon enough sauce to cover a 9-inch square pan. Add a layer of noodles
then cheese
then eggplant. Cover with sauce; repeat. Sprinkle top with remaining cheese. Cover
and bake at 375 degrees F for 30 minutes.

Makes 6 servings.

Try this one!

Ingredients / Directions
1 (16 oz) package lasagna noodles
no-boil
1 tbsp vegetable oil
1/2 teaspoon garlic
minced
2 stalks celery
chopped
1 onion
chopped
2 cup(s)s cooked and chopped turkey
1 cup(s) cooked and chopped broccoli
2 tbsp butter or margarine
1/4 cup(s) all-purpose flour
1 1/2 cup(s)s milk
Salt black pepper to taste
1 cup(s) shredded Mozzarella cheese To make white sauce:
In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour
salt
and pepper; and blend well.
Return to low heat
whisk in milk and cook until thick.

In a medium skillet saute the chopped onions
celery and garlic in oil until soft and tender.
Add chopped turkey and broccoli. Set aside.
In the bottom of a casserole dish place a thin layer of white sauce
then a layer of noodles.
Next
place a layer of the turkey mixture
followed by sauce
and then 1/2 cup(s) of the shredded mozzarella cheese.
Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup(s) of mozzarella cheese.
Bake in a preheated 350 degree F.(175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

You got to try this!

Ingredients / Directions
1 1/2 pounds ground meat
2 pounds ricotta or cottage cheese
mixed with 4 eggs
1 jar spaghetti sauce or homemade sauce
1 can tomato sauce
1 tomato sauce can water
12 ounces lasagna noodles
UNCOOKED
3 cup(s)s shredded mozzarella cheese
Grated Parmesan cheese
Garlic powder and salt Brown meat. Drain. Add sauces and water. Spoon a small amount of sauce on the bottom of a 13 x 9-inch baking dish. Place a layer of UNCOOKED noodles
one-third of the cottage cheese mixture
a sprinkle of Parmesan cheese and one-third of the shredded cheese. then pour about one-third of the sauce over the top. Repeat twice more. Cover with more cheese. Bake
covered and sealed with foil
at 350 degrees F for 1 hour(s).

Uncover and bake 15 minutes longer. DO NOT LET the FOIL TOUCH the CHEESE.

You can bake for 1 hour(s) without the cheese on top
then put the cheese on top and bake 15 minutes longer uncovered.

You got to try this!

Ingredients / Directions
15 oz Ricotta cheese
1 1/2 cup(s) grated Jarsberg cheese
10 oz. frozen
chopped spinach (thawed) and squeezed dry
1 1/4 cup(s) milk
divided
1 egg
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tbsp butter or margarine
2 cloves minced garlic
2 tbsp all-purpose flour
1 can (7 1/2 oz.) salmon
drained
skin and bones removed
1/4 cup(s) chopped fresh dill
Juice of lemon
8 oz lasagna noodles
cooked
1/4 cup(s) grated Parmesan cheese Preheat oven to 350. Combine ricotta
Jarsberg
spinach
1/4 cup(s) milk
egg
salt and nutmeg.
In pot melt butter over medium heat. Add garlic
cook 2 minutes. Reduce heat to low. Stir in flour; cook 1 minute. Stir in remaining milk; simmer until thickened. Stir in salmon
dill and lemon juice.
In 2 qt. baking dish layer 1/3 ricotta mixture and 1/3 salmon sauce; repeat. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover; bake 40 minutes. Let stand 10 minutes.

Just do it!

Ingredients / Directions
Serving: 6 to 8

9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cup(s)s (12 ounces) shredded Cheddar cheese
divided
3 scallions
thinly sliced
divided
1 can (8-1/2 ounces) whole-kernel corn
drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper Preheat the oven to 350 degrees F. Coat 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 cup(s)s Cheddar cheese
2 sliced scallions
the corn
egg
salt and pepper; mix well.

Spread 3/4 cup(s) 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(s) Cheddar cheese. Bake for 10 more minutes. Remove from the oven
sprinkle with the remaining scallions
and let sit for 5 minutes before serving.

Yes!

Ingredients / Directions
1 eggplant
cut into
1/4-inch slices
2 zucchini
cut into
1/4-inch slices
2 yellow squash
cut into
1/4-inch slices
2 cup(s) tomato concasse
peeled
seeded and diced
1 cup(s) diced red pepper
1 cup(s) diced yellow onion
2 tbsp chopped garlic
2 tbsp each chopped parsley
basil
and oregano
1 cup(s) grated Parmesan cheese
4 tbsp olive oil
Salt and black pepper to taste Preheat oven to 350 degrees. In a colander toss eggplant slices with about 1 tbsp salt
cover with a small plate
weight
and leave to drain 30 minutes. Rinse eggplant sliced and pat dry.
In a bowl combine tomatoes
onions
peppers
and garlic. In another bowl combine olive oil
herbs and 1/2 cup(s) of Parmesan cheese. Oil an 8×10-inch baking dish.
Cover bottom of dish with a layer of eggplant slices
slightly overlapping.
Drizzle with herbed oil
and season with salt and pepper. Top with zucchini
then summer squash
seasoning each layer. Top with about 1/3 of tomato mixture.

This is a good one!

Ingredients / Directions
Pasta
1 3/4 cup(s)s flour*
2 tablespoons unsweetened cocoa powder
1 pinch salt
2 extra large eggs
2 teaspoons vegetable oil

Filling
4 cup(s)s whole milk ricotta cheese
2 cup(s)s heavy cream
6 tablespoons granulated sugar
1 tablespoon grated orange rind
2 tablespoons Grand Marnier
1 pinch salt

Other
12 ounces bittersweet chocolate
chopped Combine the flour
cocoa
and salt in a bowl and make a well in the center. Add the eggs and oil in the center of the well and mix with a fork to form the dough. Knead the dough for 15 minutes until it is smooth and shiny
adding more flour if necessary to keep the dough from sticking. Wrap well with plastic wrap and let it rest for 30 minutes.

Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11-inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the water returns to a boil. Plunge the noodles into cold water to stop the cooking. When cooled
place on towels in a single layer to drain. Combine all filling ingredients and mix until smooth.

Assembly
Preheat oven to 425 degrees F with the rack in the upper third of the oven. Generously butter an 11 x 8 x 2-inch pan. Alternate layers of noodles
cheese filling and chocolate
ending with a cheese layer. Bake for 20 to 25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify
then serve warm.

* or 1 cup(s) flour plus 3/4 cup(s) semolina or pasta flour

Try this one!

Ingredients / Directions
12 pieces uncooked lasagna noodles
1 pound boneless
skinless chicken breasts
diced
3 cup(s)s sliced fresh mushrooms
1 cup(s) thinly sliced carrots
1/2 cup(s) sliced spring onions
1 cup(s) frozen green peas
thawed and well drained
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 cup(s) all-purpose flour
3 1/2 cup(s)s skim milk
1/2 cup(s) dry sherry
1/4 teaspoon ground red pepper (cayenne)
1 (15 ounce) package low-fat ricotta cheese
1 1/2 cup(s)s grated part-skim mozzarella cheese
divided
1/2 cup(s) grated reduced-fat Swiss cheese Prepare pasta according to package directions. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saut? 4 minutes or until cooked through. Drain well and set aside.

Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms
carrots and onions; saut? 6 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk
stirring with a wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened
stirring constantly. Stir in salt and red pepper. Reserve one cup(s) of sauce and set aside.

In a bowl
combine Ricotta cheese
1 cup(s) Mozzarella cheese and Swiss cheese.

Preheat oven to 350 degrees F. Spread 1 cup(s) of the sauce over the bottom of a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagna (3 length-wise
1 width-wise) over the sauce. Top with half of Ricotta cheese mixture
half of chicken mixture and half of remaining sauce mixture. Repeat layers
ending with 4 pieces of lasagna. Spread reserved 1 cup(s) of sauce over the last complete layer of lasagna
being sure to cover the lasagna completely.

Cover lasagna with foil and bake 1 hour(s). Uncover lasagna
sprinkle remaining 1/2 cup(s) mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.

Yields 10 servings.

Amazing!

Ingredients / Directions
12 lasagna noodles
2 teaspoon vegetable oil
1 onion
finely chopped
2 cloves garlic
minced
1 1/2 lbs mushrooms
1 1/2 cup(s)s chunky pasta sauce
any flavour
1/2 cup(s) grated Asiago cheese Cook lasagna according to directions.
Heat oil in skillet; saute vegetables until tender about 10 minutes.
Stir in pasta sauce and heat through. Spread thin layer of sauce in 13″ X 9″ dish.
Top with 3 noodles
then 2 tbsp cheese and some sauce. Repeat layers twice.
Cover with remaining noodles
sauce and cheese.
Bake covered at 350 for 40 minutes. Let stand 10 minutes before serving.

This is a good one!

Ingredients / Directions
4 uncooked lasagna noodles
Streusel
below
16 ounce cream cheese
softened
1/2 cup(s) granulated sugar
1/2 cup(s) milk
1/2 teaspoon almond extract
2 eggs
1 (21 ounce) can cherry pie filling Preheat oven to 325 degrees F. Grease an 11 x 7 x 1 1/2-inch rectangular baking dish.

Cook and drain noodles as directed on package.

Prepare Streusel; set aside.

Beat cream cheese and sugar in medium bowl with electric mixer on medium speed about 30 seconds or until fluffy. Beat in milk
almond extract and eggs on low speed about 30 seconds or until smooth. Spread about 1/2 cup(s) of the pie filling in baking dish. Top with 2 noodles. Pour half of the cream cheese mixture (about 1 1/2 cup(s)s) over noodles. Spread half of the remaining pie filling (about 3/4 cup(s)) over cream cheese mixture. Repeat layers
starting with remaining 2 noodles. Sprinkle with Streusel. bake 50-55 minutes or until knife inserted in center comes out clean. Let stand 15 minutes. Serve warm or cool. Cover; refrigerate any remaining dessert.

Serves 6.