Anyone have any awesome lasagna recipes? I like a lot of cheese… and just the right amount of ricotta.
I make for special occasions & holidays. Add a good green salad & bottle of vino & you are a super star!
SEAFOOD LASAGNE
12 Lasagna noodles
2 T. Butter
1 c. Onion, chopped
2 pkg. Cream cheese, softened
2 Eggs, beaten
2 c. Cottage cheese or Ricotta cheese
2-3 t. Dried basil
½ t. Salt & pepper
½ t. Nutmeg, grated (optional)
2 cans Cream of Mushroom soup
1/3 c. Milk
1/3 c. Dry White Wine
1-2 # Shrimp, cooked, peeled & halved
1 # Scallops, cooked
1# Crabmeat, fresh, rinsed & picked
½ c. Parmesan cheese, freshly grated
½ c. Provolone cheese, grated
Preheat oven to 350. Grease/Pam a 9x13” casserole dish. Cook noodles according to package directions. Drain. Cover bottom of prepared casserole dish w/4 noodles. Cook onion in butter until tender, not brown. Blend in cream cheese. Stir in cottage cheese/ricotta, eggs, basil, nutmeg, salt & pepper. Mix completely. Spread 1/3 of this mixture over noodles in casserole dish. Combine soup, milk & wine. Sprinkle seafood w/a little lemon juice & fold into soup mixture. Spread 1/3 of this over cheese mixture & noodles in casserole dish. Repeat layers. Sprinkle top w/the Parmesan & Provolone cheeses. Set casserole on baking sheet and bake, uncovered at 350 for 45 minutes. Let stand 15 minutes before serving.
Serves: 8. Can prep day ahead or freeze. Worth the effort. Moderatly difficult. Sub seafoods for what is available.
I want to make this soon. this is from the creamcheese.com site
Mexican Lasagna
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) BREAKSTONE’S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
LAYER one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.
BAKE 30 min. or until heated through.
Bolognaise:
1 large onion - chopped
1 pound (500 g) ground beef (about 6% fat)
1 ounce (25 g) butter
1 tsp salt
freshly ground pepper
1 tsp dried basil
½ tsp dried oregano
1 can concentrated tomatopurée - about 4½ ounce (140 g)
2/3 cup (1½ dl) beef bouillon/stock
Bechamel
1 ounce (30 g) butter
3½ TBsp all purpose flour
2½ cup (6 dl) boiling milk
½ tsp salt
freshly ground white pepper
½ tsp ground or grated nutmeg
at least 5 ounces (150 g) of grated cheese
and of course lasagna-pieces