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Nom Nom Nom.
Talk a good recipe. The other day a good friend came over and we made this for my Mother. The recipe came from one of her cookbooks.
Truly 'comfort food,' this yummy lasagna is a unique variation on a classic favorite. The white sauce complements the chicken and ham perfectly with just a hint of nutmeg. The broccoli can be decreased or left out entirely if you don't care for it.
This creamy version of lasagna goes over great at community get-togethers. My husband doesn't like broccoli, so I often substitute zucchini and yellow squash from our garden. I precook the squash before adding it to the mushroom mixture. -Pamela Grady, Inman, South Carolina
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
A simple baked vegetarian pasta dish full of Italian flavors.
This recipe was adapted from "To Serve with Love," by Carnie Wilson (Hayhouse, 2005).
Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.
This is such a wonderful lasagna recipe! Very hearty and delicious with nice deep layers, plenty of meat and cheese, and just the right amount of seasoned sauce--- plus it's a great way to sneak some veggies into your family's meal!! Very easy to prepare, and any leftovers are great reheated the next day. Equally good with chopped spinach or zucchini.
Simply put, classic lasagne is simply delicious.
I love the unusual combination of flavors in this lasagna, which reminds me of a Provençal gratin. In addition to adding flavor and color, the baby spinach is a great time saver as it doesn’t require pre-cooking
With a more delicate flavor than the typical beefy lasagna, this delicious chicken-and spinach-filled version is especially welcome at holiday time, where its green and red ingredients tie into the season’s colors. In addition to the tomato sauce, it also has a creamy white sauce that gives the dish a northern Italian flair. Yes, it is a bit more complicated than other lasagnas, but the results are hard to beat.
Lasagne was born in the north of Italy—Emilia, to be precise—but today it is a national dish. In the past, we always made the pasta by hand for lasagne, but now we buy it fresh or even use dried. And let us tell you a secret: in every good food shop, you can find good-quality, already-prepared fresh lasagne, or good-quality dried lasagne. You may not be the Queen of the Kitchen, but any time you make lasagne, you are a princess for sure.
For a quick defrost, microwave the veggies in bowls for one to two minutes on high.
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
A recipe from my home in Emilia-Romagna, Italy; this lasagna made with spinach pasta cannot be beat. It's excellent if you want to impress some guests, or even yourself. It may be a bit time consuming, but it's well worth the TLC you put into it.
This lasagne uses all the vegetables at their best in September: tomatoes, com, zucchini, eggplant, and peppers. It is rich and flavorful, a perfect vegetarian dish. The eggplant and the zucchini are both salted and weighted for at least 1 hour to extract as much moisture as possible before browning in olive oil.
Although we tested three different Bolognese-style lasagnas with creamy béchamel sauce, we decided that the definitive lasagna had to have tomato sauce, chunks of meat, shredded mozzarella and creamy ricotta cheese.
Be sure to make your Poblano Pesto and Chipotle-Tomato Sauce ahead of time.
From “Vegetarian Cooking for Everyone” by Deborah Madison Over the years I’ve discovered that when eggplant and chard are combined, they produce an unsuspected depth of flavor. Lasagna expert Clifford Wright inspired the use of this due in lasagna. This filling is excellent in cannelloni and crepes too.
I love this recipe. Again, it's a way to sneak a variety of veggies into my son's diet. I really don't even miss the meat when I make it. I'm sure it would even be good if you tossed some ground turkey or beef into the mix.
One great thing about this lasagna is that the noodles don't need to be pre-boiled. The dish has a lot of liquid (in the form of sauce) and goes into the oven covered, so the noodles get cooked perfectly as the lasagna bakes. Add a green salad, and serve some Chianti or California red Zinfandel with the main course.
A delicious version of lasagna for those of us who are health conscious.
Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!
A flavorful chicken lasagna recipe from your slow cooker. Scroll down to see more lasagna recipes, from the oven and a few more for the slow cooker.
It's important to use 9-by-4-inch no-boil lasagna noodles, which are available at supermarkets, so that the layers will fit in the pan without overlapping: otherwise the noodles will be gummy.
Slightly bitter Swiss chard (which is a variety of beet) was reportedly named for the Swiss botanist who identified the green. In this dish, chard's earthy flavor balances out the rich, creamy béchamel sauce.
These individual vegetable terrines can be assembled a day ahead.
'My family and friends love this great tasting lasagna,' writes Cindy Moore of Rhinelander, Wisconsin. 'The recipe is almost foolproof. Best of all, there's no need to precook the noodles.'
If you love pasta and cheese this is a great meal for you. Simply Scrumptious!