Date: Fri, 13 Aug 93 10:05:16 +0200
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From: Laura.Aden@ebay.sun.com (Laura Aden) CHICKEN LASAGNA =============== Ingredients: ------------ 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 Instructions: ------------- 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 chicken. 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 heat. 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 cheese. 6. Bake at 350 F for 20 to 25 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: gloria@sipi.usc.edu (Gloria Halfacre) LASAGNA ======= Ingredients: ------------ 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) Instructions: ------------- 1. Boil noodles (well done), add 2 tblsp oil so noodles do not stick together. 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 sauce. 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: jberetta@lib.uwo.ca (Janet Beretta) LASAGNA ======= Sauce: ------ 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 Optional: --------- 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 filling) Instructions: ------------- 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!) Instructions: ------------- 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). Modification: ------------- Substitute chicken for beef and leave out the spinach. YUM! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) LASAGNA A LA ANNELIES PANTKE ============================ (Serves 4) Ingredients: ------------ 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 delicious...) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: cb4p+@andrew.cmu.edu (Cameron Kelly Brown) LASAGNA PRIMAVERA ================= Ingredients: ------------ 12 spinach lasagna noodles (I made my own) grated or diced mozzarella grated or diced sharp cheddar (white or yellow) grated parmesan any other cheese that you like 1 red pepper 1 green pepper Primavera Sauce: ---------------- 1 small onion, sliced 4 cloves garlic, minced olive oil 1/2 cup sliced or eighthed mushrooms 1 medium eggplant 2 cups diced tomatoes (fresh is best, but canned okay) 2 cups tomato sauce (again fresh is best, but canned okay) 1 cup tomato paste (or 6 oz. if canned) oregano basil crushed red pepper bay leaf White Sauce: ------------ 2 cups Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt) 1 egg Instructions: ------------- In a large sauce pan, saute the garlic and onions in olive oil over medium heat until the onions become clear and tender. Add in the mushrooms and continue to saute until tender. When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water. Simmer for two minutes and add in the tomato sauce, paste and spices. Mix well with a fork until all of the tomato paste has been absorbed. Cover and simmer 30 minutes. Remove bay leaf before using. Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg, set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna noodles as directed and drain. When the sauce has simmered, remove from heat and start the lasagna. First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2 primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp cheddar on that. Repeat this same layer process once. Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan. Bake 45 minutes. Let cool ten minutes before serving, enjoy. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: uribe@jarthur.claremont.edu (Lydia M. Uribe) Source: Knudsen's "Cooking for Complements" LASAGNE ======= Ingredients: ------------ 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 Instructions: ------------- 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 Instructions: ------------- 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. Note: ----- 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: jagordon@agsm.ucla.edu (Jan) MEXICAN LASAGNE =============== Ingredients: ------------- 1 pound pinto beans 1 dozen corn tortillas 1 container non fat ricotta cheese1 16 ounce container salsa non fat yogurt - optional Seasonings: garlic, cumin, chili powder Instructions: ------------- Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic, cumin and chili powder . 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ber@otter.hpl.hp.com (Brenda Romans)
TWO UNIQUE LASAGNE RECIPES (VEGAN)
==================================
The White Sauce:
----------------
Make up a cheese sauce using
1/2 pt soya milk,
2 level tblsp cornflour
3oz strongly flavoured cheese
OR cream cheese, this gives a very interesting flavour
lots of grated nutmeg
For a vegan dish you can make your favorite white sauce.
The Lentil Filling:
-------------------
Boil 4 oz lentils in water until soft (as a rough guide, cover them and
add the same amount of water again).
Fry a chopped onion and some garlic in the oil of your choice. Add a
finely grated carrot and fry that too for a while. Add a can of chopped
tomatoes. Add some (tablespoon or so) of tomato paste. Add some
oregano or sweet mixed herbs. Add the lentils *and* the water they were
cooked in. Add a spoon of yeast extract. Season with salt and pepper.
The TVP Filling:
----------------
While you are frying the rest of the stuff above put around 2/3 oz of
TVP mince in a bowl with plenty of boiling water and some concentrated
veg stock (vecon or stock cubes or yeast extract). When the other stuff
is ready add the TVP mix instead of the lentils and adjust the
seasonings.
Put it together
---------------
Just like any other lasagne. If you use the no pre-cook pasta make sure
that the filling is sloppy so there's plenty of liquid to cook it.
Stick it in the oven at gas 4 (electric 350) (fan 160) for about half an
hour.
The lentil version is particularly nice and freezes well. However it is
very dry if you eat it the next day (or out of the freezer) and you will
need a wet sauce to go with it. I prefer it dry.
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From: radha@minos.princeton.edu (Radha Venkat) Source: Taken (with modifications by me) from the Moosewood Cookbook. VEGETARIAN LASAGNE ================== Ingredients: ------------ 1 large jar good pasta sauce 1 lb either mushrooms, sliced, or spinach, cleaned and chopped 12 lasagne noodles, half-cooked 2 cup Ricotta cheese 1 cup mozarella 2 tsp wheat germ 2 eggs salt, pepper 1/4 cup parmesan cheese, grated fine Instructions: ------------- Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper to taste. (I use non-fat egg product and low fat ricotta.) Jazz up pasta sauce, if desired. (I usually throw in some extra oregano, basil and onions, and let the whole thing cook for about a half hour.) In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on the bottom, spreading it evenly. Put a layer of noodles in the pan. (You may have to trim one of the noodles to fit along the bottom of the pan, like such: -----------| | -----------| | -----------| | -----------| | Cover this layer with 1/2 the ricotta filling. Cover the ricotta with roughly 1/4 the pasta sauce. Then, some mozarella, about half of it. Next, another layer of noodles, trimming as necessary. Repeat ricotta, sauce and mozarella, using up the two cheeses. Layer on the final few noodles. Put some sauce on top, enough to cover liberally. Cover this with the 1/4 c parmesan cheese. Cover the dish with foil, and bake in a 375 degree oven for 1 hr, uncovered for the last 10 minutes. Let the lasagne cool for 15-20 minutes, to allow the cheese to set a little before serving. This lasagne is wonderful with a good, crusty garlic bread and a mixed greens salad with oil and vinegar dressing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: avi@rix.Eng.Sun.COM (Ann Adamcik) VEGGIE LASAGNA ============== Sauce: ------ 3 cloves garlic 1/2 white onion 2 15oz. cans tomato puree fresh basil, oregano, italian parsley salt, pepper Mince garlic and onion and sautee in olive oil. Pour in tomato puree. Add herbs, salt and pepper to taste. Simmer while preparing remainder. Ingredients: ------------ 1/2 red bell pepper 2 carrots 1 broccoli flowerette 1 medium zucchini 3-4 large mushrooms 8 oz ricotta cheese 12 oz mozzarella, shredded 1 lb lasagna noodles Instructions: ------------- Chop vegetables and sautee in olive oil. Drop pasta in boiling water and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese. Cover tightly with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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