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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.
9 2 lb asparagus 1 tbsp olive oil 1/2 tsp 3 tbsp butter 1/4 cup purspose 14 1/2 oz chicken broth 1/2 cup milk 2 cup chicken 1/2 cup 1/4 cup parmesan cheese 2 cup mozzarella cheese 1/2 cup whipping cream 
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.
1/4 cup butter 12 1 medium onion 1 medium bell pepper 1/2 cup all purpose flour 1 2/3 cup milk 24 1/2 oz chicken broth 1 16 oz package 2/3 cup parmesan cheese 1/2 tsp salt 1/2 tsp white pepper 1/4 tsp nutmeg, ground 12 2 cup ham 2 cup chicken 2 cup swiss cheese italian 
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
3/4 lb 1 large onion 1 large green bell pepper 1/4 cup butter 1/2 cup all purpose flour 1 2/3 cup milk 1 14.5 oz can chicken broth 1 16 oz package frozen 2/3 cup parmesan cheese 1/2 tsp salt 1/4 tsp white pepper 1/8 tsp nutmeg, ground 12 2 cup fully cooked ham 2 cup swiss cheese 2 cup chicken italian By: Pamela Grady 
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
3 1/2 lb butternut squash 2 tbsp extra virgin olive oil coarse salt and freshly ground pepper 1 lb 1/2 cup heavy whipping cream 2 large egg yolk 1/2 lb fresh mozzarella cheese nutmeg 2 tbsp unsalted butter 1/3 loosely packed cup sage 1 1/4 cup homemade chicken stock 4 oz parmesan cheese italian By: Martha Stewart Living 
A simple baked vegetarian pasta dish full of Italian flavors.
4 small eggplant salt and pepper 1 large red bell pepper 4 large portobello mushroom olive oil 4 cup marinara sauce 8 oz ready 1 lb mozzarella cheese 15 oz ricotta cheese ¼ cup parmesan cheese 9 13 inch italian 
1/2 lb merguez 3 tbsp extra virgin olive oil 1 large lb oyster mushroom cap 1 lb shiitake mushroom cap salt and pepper 1 large red onion 2 tbsp all purpose flour 3 cup chicken stock 1/4 cup dry red wine 1/2 lb 4 cup ricotta cheese 1/2 lb truffled 2 tbsp unsalted butter 2 tbsp parmigiano-reggiano cheese parsley italian This recipe was adapted from "To Serve with Love," by Carnie Wilson (Hayhouse, 2005).
4 tbsp unsalted butter 1 lb crimini mushroom 2 garlic clove 1/4 cup all purpose flour 2 cup milk 2 cup heavy whipping cream 4 oz cream cheese 1/4 tsp nutmeg 1/8 tsp cayenne pepper coarse salt and freshly ground pepper 2 1/2 cup mozzarella cheese 1 1/2 cup parmigiano-reggiano cheese 6 1 1/2 cup broccoli floret 1 cup carrot 1 cup zucchini 1 cup corn kernel 1/2 tsp sweet paprika vegetable cooking spray italian 
Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.
12 2 tsp olive oil 1 large onion 4 garlic clove 1 1/2 tsp 1/4 tsp crushed red pepper 1 lb sweet italian sausage 2 28 oz each can coarse salt 6 cup mozzarella cheese 3/4 cup parmesan cheese italian By: Everyday Food 
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.
1 lb lean ground beef 1 small onion 2 medium zucchini 2 garlic clove 2 tbsp extra virgin olive oil 1/2 tsp oregano 1/2 tsp basil 1/4 tsp black pepper 1/8 tsp fennel seed 1 4 oz can button mushroom 1/4 cup parsley 1 jar 1/4 cup dry red wine 11 1 lb part-skim ricotta cheese 1 egg 1/2 cup parmesan cheese 2 cup part-skim mozzarella cheese 
Simply put, classic lasagne is simply delicious.
1 lb lean ground beef 2 1/2 cup 2 cup 1/2 cup 100 1/4 cup parsley 1 egg 1 700 milliliter jar 1 1/2 cup water 12 italian By: KRAFT Shredded Cheese 
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
2 tbsp butter 1 onion 1 lb button mushroom 4 clove garlic 3½ cup artichoke heart ¾ cup vegetable stock 12 ready 2½ cup ricotta cheese 2 cup baby spinach 2½ cup mozzarella cheese ½ cup parmesan cheese large slow greased italian By: Judith Finlayson 
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.
one 3½ lb chicken 1 medium onion 1 medium celery 1 medium carrot 2 sprig parsley ¼ tsp dried thyme ¼ tsp 1 bay leaf 2 tbsp olive oil 1 large onion 2 garlic clove one 28 oz one 6 oz tomato paste 1½ tsp dried basil 1½ tsp dried oregano ¼ tsp 8 tbsp unsalted butter ½ cup all purpose flour ¼ cup heavy whipping cream ¼ tsp salt ¼ tsp white pepper two 10 oz package 1 cup fresh bread crumbs ½ cup heavy whipping cream 1½ cup ricotta cheese ½ cup parmesan cheese 2 large egg 1/3 cup parsley ¼ tsp nutmeg ¼ tsp salt ¼ tsp black pepper 1 lb 3 cup mozzarella cheese italian By: Rick Rodgers 
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.
butter ½ cup extra virgin olive oil 1 small white onion 1 lb ground veal 2 cup vegetable broth ½ cup tomato sauce 1 large carrot 1 tsp sugar, granulated salt and pepper 8 tbsp unsalted butter 2/3 cup all purpose flour 4 cup milk salt and pepper ½ tsp nutmeg 1½ lb 1 cup parmesan cheese a of italian 
For a quick defrost, microwave the veggies in bowls for one to two minutes on high.
2 8 oz package 1 1/2 cup whipping cream 1/4 cup basil 2 15 oz container 1 petite, 1 lb 3/4 cup parmesan cheese 2 large egg 1 tsp salt 1 package 4 cup mozzarella cheese italian By: Bon Appétit Test Kitchen 
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
1/2 cup ricotta cheese 3 tbsp parmesan cheese 3 tbsp extra virgin olive oil coarse salt 8 1 small garlic clove 2 pint grape tomato 2 zucchini 1 tbsp basil italian By: Everyday Food 
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.
5 oz 2 egg 5/8 cup semolina flour 1 tsp salt 1 1/2 cup all purpose flour 2 tbsp butter 2 slice bacon 1 carrot 1 stalk celery 1 onion 3 1/2 oz lean ground pork 3 1/2 oz lean ground beef 3 1/2 oz ham 2 tbsp tomato paste 1 tsp dried oregano 1 cup beef stock salt and pepper 3 1/2 oz chicken liver 2 tbsp butter 2 tbsp all purpose flour 2 cup milk 1 pinch salt 1 pinch nutmeg, ground cheese 1 2/3 cup parmesan cheese 1 pint ricotta cheese 3 tbsp butter italian By: Arianna 
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.
1 1 lb medium eggplant 1 lb zucchini salt 12 spinach 1 15 oz container ricotta cheese ½ cup basil 6 tbsp parmesan cheese black pepper 6 tbsp olive oil 1 large green bell pepper 1 large red bell pepper 1 large onion 2 garlic clove 2 ear corn kernel ¼ cup brinecured 2 cup tomato 1 lb mozzarella cheese italian By: Marie Simmons 2 tbsp olive oil 5 garlic clove 3 medium carrot 2 celery 1 medium onion 1/3 lb chicken liver 2 tbsp sage 1 lb ground veal 1 lb lean ground pork 1 lb lean ground lamb salt and pepper 2 cup dry red wine 2 cup beef stock one 14 1/2 oz 2 tbsp basil 1/2 cup heavy whipping cream 24 flat, 3 inch 8 by 3/4 cup parmesan cheese italian 
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.
1/4 cup extra virgin olive oil 1/2 lb ground chuck (beef) 1/2 lb 4 tsp garlic 1/2 tsp dried oregano 1/4 tsp crushed red pepper 2 tbsp tomato paste two 28 oz one 28 oz 2 cup chicken stock 2 bay leaf 6 tied pinch sugar, granulated salt and pepper 1 1/2 lb sweet italian sausage 2 lb ricotta cheese 1/4 cup flat leaf parsley 2 tbsp basil 1/2 cup parmesan cheese 1 lb 1 large egg 12 italian Be sure to make your Poblano Pesto and Chipotle-Tomato Sauce ahead of time.
32 oz 1/2 tsp nutmeg 1 cup parmesan cheese 1/2 tsp kosher salt 1/4 tsp white pepper 1 cup 12 1 1/4 cup mozzarella cheese 1 italian By: Susan Curtis and Nicole Curtis Ammerman 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.
1 1/2 lb 1 cup tomato sauce 1 1/2 lb eggplant 2 tbsp olive oil 2 tbsp butter 1/2 onion 3 garlic clove 1 1 1/2 lb bunch salt and pepper 1/2 cup dry white wine 1 cup ricotta cheese 1 egg 3/4 cup peccorino 8 oz fresh mozzarella cheese italian 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.
1 14 1/2 oz can tomato 1 12 oz can 1 tsp dried oregano 1 tsp dried basil 1 dash black pepper 1 large onion 1 1/2 tsp garlic 2 tbsp olive oil 2 small zucchini 8 oz button mushroom 1 large carrot 1 green bell pepper 1 cup mozzarella cheese 2 cup 1 1 cup parmesan cheese 8 oz parsley italian 
kosher salt olive oil 3/4 lb 4 cup whole milk 12 tbsp unsalted butter 1/2 cup all purpose flour 1 tsp black pepper 1 tsp nutmeg, ground 1 1/2 lb portobello mushroom 1 cup parmesan cheese italian 
canola oil 1 cup all purpose flour 5 egg 1 1/2 cup panko bread crumb 1 tbsp water 1 eggplant 8 portobello mushroom cap 1 tbsp kosher salt 1 tbsp black pepper 1 cup 1 cup milk 1 cup pesto 1 14 1/2 oz can fire 1 cup parmesan cheese 2 8 oz mozzarella cheese italian 
3 tbsp butter 1/2 cup onion 1/2 cup green bell pepper 3 cup chicken 1 4 oz jar pimiento 1 8 oz can cream of chicken soup 1 8 oz can 1 cup chicken broth 6 6 oz mozzarella cheese italian By: Pauline Konitzer 
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.
1 tbsp olive oil 1 1/4 lb 1 15 oz container ricotta cheese 1 10 oz package 1 3/4 cup parmesan cheese 2 large egg 3 tbsp whipping cream 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 tsp black pepper 9 3 cup provolone cheese italian 2 lb eggplant olive oil 2 large onion 3 garlic clove 2 tbsp olive oil 1 1/2 lb ground lamb 32 oz a 28 to 2 tbsp tomato paste 1 tsp cinnamon 1/8 tsp allspice, ground 1/2 stick unsalted butter 5 tbsp all purpose flour 4 cup milk 1 large egg 8 oz an twelve 3 1/2 inch 7 by greek 
2 tbsp olive oil 1 cup yellow onion 2 garlic clove 1 1/2 lb 1 28 oz can 1 6 oz can tomato paste 1/4 cup flat leaf parsley 1/2 cup basil 2 tsp kosher salt 3/4 tsp black pepper 1/2 lb 15 oz ricotta cheese 3 oz 1 cup parmesan cheese 1 extra large egg 1 lb fresh mozzarella cheese italian 
2 cup ricotta cheese 8 oz provolone cheese 8 oz mozzarella cheese 8 oz pecorino romano cheese 1 egg 1/4 cup milk 1 tbsp basil 1 tbsp garlic salt black pepper 1 1/2 lb parmigiano-reggiano cheese 1 package parsley courtesy emeril lagasse 1999 2 1/2 lb turkey meat 1/2 cup garlic 6 tsp 4 tbsp paprika 2 tsp cayenne pepper 2 tsp cumin powder 2 tsp salt 1 tsp crushed red pepper 1 tsp dried oregano 1 tsp dried thyme 1 tsp black pepper 2 tsp onion powder 1/2 tsp garlic powder courtesy emeril lagasse 1999 2 tbsp olive oil 2 lb salt black pepper 2 cup onion 1/2 cup celery 1/2 cup carrot 2 tbsp garlic 2 28 oz can 1 small tomato paste 3 cup water 2 sprig thyme 2 bay leaf 2 tsp dried oregano 2 tsp dried basil pinch crushed red pepper 2 oz parmigiano-reggiano cheese italian 2 medium onion 1 red bell pepper 5 garlic clove 4 boneless skinless chicken breast halves 1/2 cup vegetable oil 1 tbsp 1 tbsp cumin powder 1 tbsp coriander, ground 1 tsp black pepper 1/4 tsp cayenne pepper 2 tbsp apple cider vinegar 12 oz a of 16 oz a two 16 oz twelve 7 inch 6 to 2 cup monterey jack cheese 2 cup sour cream cilantro italian 
A delicious version of lasagna for those of us who are health conscious.
9 whole 1 tsp olive oil 1/2 cup onion 1 lb ground turkey breast 3 cup tomato sauce 1/2 cup 3 tbsp 1/4 tsp black pepper 1/4 tsp garlic powder 6 cup spinach 2 cup 1/4 tsp nutmeg, ground 2 cup mozzarella cheese italian 
Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!
1 16 oz package 1 bay leaf 1 onion 1/4 cup vegetable oil 2 clove garlic 2 tsp dried oregano 4 tsp dried basil 1 14.5 oz can canned crushed tomatoes 1 29 oz can diced tomato in can 1 pinch cinnamon, ground 1 pint part-skim ricotta cheese 2 egg 1/2 cup parmesan cheese 1 onion 1 lb 1 lb spinach 2 zucchini 1 lb mozzarella cheese italian By: Chelo 
2 lb ground beef 5 cup 1 15 oz container ricotta cheese 2 large egg 1 cup parmesan cheese 1 lb mozzarella cheese 1/2 tsp 1/2 tsp salt 2 tsp parsley 1 tsp dried basil 1/4 tsp black pepper 12 2 28 oz can 2 tbsp olive oil 11/2 cup yellow onion 1 tsp garlic 1/2 tsp salt 1/2 tsp dried basil 1/2 tsp dried oregano 1/8 tsp black pepper 2 15 oz can tomato sauce 3 tbsp tomato paste 2 cup water 1 tsp sugar, granulated 2 1/2 tbsp paprika 2 tbsp salt 2 tbsp garlic powder 1 tbsp black pepper 1 tbsp onion powder 1 tbsp cayenne pepper 1 tbsp dried oregano 1 tbsp dried thyme italian 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.
2 large boneless chicken breast halves 2 celery 1 small dried minced onion 1/2 tsp thyme salt and pepper 6 1 package frozen spinach 6 oz 1 1/2 cup mixture 1 inch can 1 can tomato 1 1 oz package 3/4 cup broth italian 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.
1/4 cup olive oil 1 lb ground turkey 1 lb 2 large onion 6 large garlic clove four 28 oz canned 1/4 cup tomato paste 1 tbsp oregano 1/2 tsp crushed red pepper salt and pepper 1 lb fozen 2 lb ricotta cheese 1 lb mozzarella cheese eighteen 4 inch 9 by 1 cup parmesan cheese italian 
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.
2 1/2 cup whole milk 1 6 tbsp unsalted butter 1/4 cup all purpose flour 1/2 coarse tsp kosher salt 1/2 tsp nutmeg, ground pinch cloves, ground 1 lb from each 4 tbsp extra virgin olive oil 1 1/3 cup onion 4 large garlic clove 1/4 tsp crushed red pepper coarse kosher salt 1 lb crimini mushroom 1/4 tsp nutmeg, ground 9 3 inch 7 extra virgin olive oil 1 15 oz container 6 oz 8 tbsp parmesan cheese small test to test for doneness insert the of a deep the of the for 30 seconds remove the feel the if it's so is the swiss By: Melissa Clark 1 tbsp olive oil 1 small white onion 1 clove garlic 1 16 oz can canned crushed tomatoes 11/2 tsp salt and pepper 1 16 oz package 1 tbsp olive oil 4 oz mascarpone cheese 4 oz ricotta cheese 1/2 cup parmesan cheese 2 large egg 1/4 cup basil 2 tbsp oregano 1/2 lb provolone cheese 1 cup mozzarella cheese italian These individual vegetable terrines can be assembled a day ahead.
1 lb plum tomato 1 1/2 cup fennel bulb 1 tbsp olive oil vegetable cooking spray 4 large japanese eggplant 3 medium portobello mushroom cap 1 tbsp 3 cup spinach 4 low-fat mozzarella cheese 2 from 8 large basil italian 
2 tbsp olive oil 2 1/2 lb beef short ribs 2 tsp kosher salt 1 tsp black pepper 1 onion 4 clove garlic 2 sprig rosemary 2 cup red wine 2 cup beef broth 3/4 cup milk 1/2 cup heavy whipping cream 1 1/2 cup pecorino romano cheese 1 cup mozzarella cheese 1 10 oz packet excess 1/4 cup basil 2 clove garlic 1 tsp kosher salt 1/2 tsp black pepper 12 butter 1 25 oz jar marinara sauce 1/2 cup parmesan cheese olive oil italian 1/2 lb ground beef 1/4 cup milk 2 tbsp flat leaf parsley salt and pepper 2 tbsp olive oil 1 large onion 2 clove garlic 4 cup tomato purée 6 oz tomato paste 6 qt water 1 lb 3/4 lb mozzarella cheese 1 1/4 lb ricotta cheese 1 1/4 cup parmesan cheese italian By: Raymond Sokolov, The Cook's Canon: 101 Classic Recipes Everyone Should Know, HarperCollins 
'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.'
1 lb Italian sausage 1 14 oz jar meatless spaghetti sauce 1/2 cup onion 1/2 cup green bell pepper 1/2 cup water 1 2.25 oz can sliced black olive 1/4 tsp salt 6 1 cup ricotta cheese 2 cup mozzarella cheese 1/4 cup parmesan cheese italian By: Cindy Moore 1 small onion 1 small carrot 3 link 2 tsp garlic 1/2 tsp salt 1/2 tsp fennel seed 21/4 cup frozen 1 cup part-skim ricotta cheese 1/3 cup parmesan cheese 8 ready 21/2 cup 3/4 cup chicken broth italian 
If you love pasta and cheese this is a great meal for you. Simply Scrumptious!
1 16 oz package 1 16 oz jar spaghetti sauce 1 8 oz package mozzarella cheese 6 slice 1 8 oz package mild cheddar cheese 1 8 oz container 1/4 cup parmesan cheese italian By: MSPRSS55