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Chicken Lasagna (Laura Aden)
Lasagna (Gloria Halfacre)
Lasagna (Janet Beretta)
Lasagna A La Annelies Pantke (Micaela "Stayka" Pantke)
Lasagne (Lydia M. Uribe)
Mexican Lasagne (Jan)


From: (Laura Aden)


8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tblsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese


Tomato Sauce:
1. Melt butter in skillet. Saute' onions until transparent. Add
mushrooms, basil oregano, salt and pepper. Cook for a few minutes.

2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer
while making cream sauce, adding more tomatoes if needed. Stir in

Cream Sauce:
3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2
to 3 minutes.

4. Add broth, stirring until thickened. Stir in half&half over low

Lasagna Layering:
5. Spoon small amount of cream sauce in baking pan. Place 3 cooked
noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce.
Sprinkle each layer with cheese.

Repeat with remaining noodles and sauces. Sprinkle top with parmesan

6. Bake at 350 F for 20 to 25 minutes.


From: (Gloria Halfacre)


1 1/2 lb hamburger or chopped steak
1 large can whole tomatos
1 large or 2 small cans of tomato sauce
1 box lasagna noodles (8 oz)
1 pkg Lawry's Spaghetti Sauce Spices
1 small ball of Mozarella Cheese
1 large container Ricotta cheese
1/2 - 1 Cup parmesan cheese (grated)

1. Boil noodles (well done), add 2 tblsp oil so noodles do not stick

2. Drain and rinse with cold water. Keep noodles in cold water until
your ready to use them.

3. Cut mox cheese into thin strips and refridgerate while you make the

4. Saute hamberger in frying pan. Drain.

5. Put tomatos in large pot and crush them with your hands. Add tomato
sauce ad spices.

6. Heat sauce slowly (low heat) and stir. Add hamberger and simmer for
20 minutes, mixing occasionally.

7. In your lasagna baking dish, sppon in just enough sauce to cover
dish. place noodles over sauce (overlapping them)

8. With a teaspoon - put clumps of ricotta cheese all over. Sprinkle
moz. cheese on top.

9. Repeat step 7 and 8. Sprinkle with parmesan cheese and bake for 30
minutes at 375. Preheat oven for at least 15 minutes.

Serves 4. Baking dish 9 x 12.


From: (Janet Beretta)


3 cloves garlic, minced
1 large onion, chopped
1 lb of lean ground beef
1 28-oz. can of tomatoes (I use puree)
1/2 lb mushrooms, sliced
1/4 cup of balsamic or wine vinegar
1 tblsp sugar
assorted herbs; basil, oregano, thyme, marjoram and rosemary
salt and pepper

1 green pepper (or yellow and red too), diced
1 chopped zucchini
1/2 chopped egg plant
(the addition of these ingredients makes your lasagne VERY rich and

Brown the beef while chopping with wooded spoon in pan to ensure it is a
fine texture. Drain fat and transfer to a large pot. Sautee the garlic
and onion in 2 tbsp of olive oil until soft. Add the vegetables (except
tomatoes) and continue to sautee for about 5 minutes. Drain the liquid
and add the vegies to the beef. Add the tomatoes and vinegar and herbs
to the pot and simmer on a med-low heat for about 1/2 hour. This sauce
should be VERY wet (like soup!). If necessary, add some tomato juice or
red wine if you like.

Further Ingredients:
1 lb of fresh lasagne noodles OR 1 pkg of no-cook dry lasagne pasta
1 lb of mozzarella cheese
1 lb of romano cheese
1 egg
1 pkg of frozen spinach
1 tsp oregano (dried)

Mix together in a small bowl, romano cheese, egg, oregano and spinach
until well blended.

Bechamel Sauce:
2 tbsp of butter
1-3 tbsp of flour
1/2-3/4 cup of chicken broth (I use this for less calories than cream;
ya right; like it matters for this recipe!)

Melt butter in a small sauce pan. Stir in enough flour that the mixture
starts to form a ball. Gradually stir in broth until you get a sauce
that is thickened but pourable.

Assembling the Lasagna:
Take a LARGE casserole dish (11 x 14) and put 1 ladleful of tomato sauce
on the bottom of the dish to cover it. Place a layer of noodles on the
bottom, cutting or cracking them if necessary to fit. Another layer of
tomato sauce. Be generous. Another layer of noodles. Spread entire
cheese and spinach mixture evenly over the noodles. Another layer of
noodles. A generous layer of sauce. Pour bechamel sauce over the
sauce. Top with a layer of thick slices of mozzerella. Cover with foil
and refrigerate until 1 hour before. Bake covered at 350 degrees. It
doesn't hurt to place on a cookie sheet so if it overflows your oven
won't be too messy. After 45 minutes, remove the foil and bake for
another 15-25 minutes. Put a knife in the middle and feel the knife to
ensure the lasagne is hot in the middle. It should be bubbling. Remove
and let stand for 5 minutes at least. This will serve up in perfectly
uniform pieces, even with all that sauce! The noodles absorb the
liquid, that's why you need a runny sauce. Sprinkle individual pieces
with parmesan cheese (lots).

Substitute chicken for beef and leave out the spinach. YUM!


From: (Micaela "Stayka" Pantke)

(Serves 4)

12 lasagna noodles, cooked
1-2 pkg cheese slices (e.g. the ones from Kraft)
Sauce Bolognese (see below)
Bechamel Sauce (see below)
Butter to oil the souffle form(s)

Sauce Bolognese:
500g minced beef (no pork!)
1 can (400g) tomatoes
1 small onion, finely minced
Spices: salt, pepper, thyme, oregano (to taste)

Fry minced beef in pan until well done. Add tomatoes and onion, then add
spices to taste.

Bechamel Sauce:
4 tblsp butter
6 tblsp flour
enough water and milk
Spices: salt, pepper to taste

Attention: as neither my Mom nor I do measure when preparing Bechamel
Sauce, the above amounts are *rough* approximations! Just be sure you
have *enough* of the sauce when you do it the way you like it best.
'Enough' means about one litre of it, else the lasagna would come out
too dry.

Melt butter over low heat, then add flour, salt and pepper. You have to
stir it until well blended, then remove the pan from heat. Now stir in
milk and water (in small amounts) and return to heat. Cook while
stirring constantly, until the sauce is considerably thick and smooth.

To prepare the Lasagna:
We have four small souffle forms, so we prepare four small Lasagna
pieces. If you only have only one big souffle form you have to lay the
noodles, sauces and cheese in the one form. It doesn't matter if you
have three of four layers of the stuff, just be sure that you distribute
everything evenly. The below instruction is for four small forms.

First, oil souffle forms. The first layer should be a little bechamel
sauce on which the first lasagna noodle is placed. Cover this with
Sauce Bolognese, which should be topped with cheese slices and further
Bechamel Sauce. On this the next Lasagna noodle is placed.

Repeat procedure until you used up all noodles, sauces and cheese.

Be sure to have a layer of Bechamel sauce on the top!

When ready, put the forms into the oven and bake 25-30 minutes at 180
degrees Celsius (356 degrees Fahrenheit).

Try not to gorge the stuff when you pull it out of the oven, you only
get blisters in the mouth. (I speak of experience - it's just too


From: (Lydia M. Uribe)


One 11x7x2-inch baking dish
4 oz lasagne noodles (8 noodles)
1/2 lb ground beef
1 1/2 cups thick spaghetti sauce
2 eggs
1 cup cottage cheese
3 tbsp minced green onion
1 tbsp minced parsley
3/4 tsp salt
1/2 lb Mozzarella cheese, thinly sliced
1/4 cup shredded Parmesan cheese

1. Cook noodles according to package directions adding 1 tbsp butter or
oil to water; drain.

2. Brown beef, breaking into pieces; drain excess fat.

3. Cover bottom of baking dish with thin layer of sauce; add beef to
remaining sauce.

4. Beat eggs in medium bowl; blend in cottage cheese, green onion,
parsley and salt.

5. In baking dish, layer in order half the following: noodles, cottage
cheese mixture, Mozzarella slices and sauce. Repeat with remaining
ingredients. Top with Parmesan cheese. At this point, lasagne may be
baked or it may be covered and refrigerated for one or two days.

6. Bake at 350 degrees 30 to 35 minutes (slightly longer if
refrigerated) or until bubbly. Let stand 10 minutes before serving.

Spaghetti Sauce:
3 cloves garlic, minced
3 tblsp olive oil
1 29oz can tomato puree
1 12oz can tomato paste
36 oz water (3 tomato paste canfuls)
1 tsp salt
1 tsp brown sugar
1 tsp basil
1/2 tsp oregano
1/4 tsp tarragon

1. Saute garlic in olive oil.

2. Add remaining ingredients and simmer, uncovered, 1 1/2 hours, stirring
every 30 minutes.

Makes about 6 cups.

My husband and I like a wet lasagne, so I double the amount of sauce
called for in the recipe; I also double the cottage cheese mixture and
the mozzarella cheese, and put it all in a 13x9x2-inch pan.


From: (Jan)


1 pound pinto beans
1 dozen corn tortillas
1 container non fat ricotta cheese <or 1 pound soft tofu for vegan>
1 16 ounce container salsa
non fat yogurt - optional
Seasonings: garlic, cumin, chili powder

Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic,
cumin and chili powder <used canned oilfree refrieds if you must>.

Spray casserole lightly with cooking spray.

Casserole size depends upon your appetite.

- a little salsa on the bottom of a casserole
- a layer of corn tortillas
- a layer of homecooked pinto beans, mashed with potato masher
- a layer of salsa
- a layer of corn tortillas
- a layer of fatfree ricotta cheese
- a layer of salsa
- a layer of tortillas, beans, a sprinkling of cumin
- spread non fat yogurt over all, more salsa

Bake uncovered at 350 F for 30 to 45 minutes or so. Let stand for 15
minutes, serve. Good with mexican rice and/or a big salad.


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