Lasagne Recipes

Here is a great recipe for lasagne that may or may not be the best you’ve ever tasted. Either way, it’s sure to be a hit every time you serve it up.

1 package lasagna noodles

1 1/2 jars thick spaghetti sauce

1/2 cup chopped green pepper

1 large onion, chopped

1 large container ricotta or small curd cottage cheese

2 cups parmesan cheese, freshly grated

1/2 teaspoon cracked black pepper

2 eggs

1/4 cup fresh parsley, chopped

3 cups fancy parmesan or mild cheddar cheese, shredded

2 cups mozzarella cheese, shredded

1 pound Italian sausage, cooked and chopped

1 pound ground beef, cooked and chopped

2 cans mushroom slices

Directions

Preheat oven to 375 degrees.

In a bowl, mix the sausage and the beef together.

In a pan, sauté the peppers and onions in olive oil or butter until soft.

In another bowl, mix together the cottage cheese, eggs, parmesan cheese, pepper and parsley.

In a pot, cook the lasagna noodles according to package directions. Rinse noodles in cold water and drain.

In a large non-stick baking pan, pour in 2 cups of the spaghetti sauce. Add a layer of lasagna noodles on top. Add a thin layer of spaghetti sauce over the noodles.

Next, add a thin layer of the cottage cheese mixture, followed by layers of meat, onions and peppers, shredded cheese and mushrooms. (note: save enough shredded cheese for the very top).

Cover filling with the final layer of noodles. Spread a thin layer of spaghetti sauce on top of noodles, then sprinkle the remaining shredded cheese on top.
Place uncovered pan in the oven and bake until the top is a golden brown color and filling is bubbly.

=> Spinach Lasagne Recipes: Low Fat Spinach Vegetarian Lasagne Recipe

Whether you are a vegetarian or not, this low fat vegetable lasagne recipe is a healthy meal and you won’t even miss the meat.

3/4 pound lasagna noodles

1 pound low fat cottage cheese

1 1/2 cups part skim milk mozzarella cheese, grated

1 (4 oz.) jar marinara sauce

1 tablespoon oregano

1 box frozen spinach, thawed, drained and finely chopped

2 tablespoons fresh parsley or 1 tablespoon dried parsley

1 cup onions, chopped

Olive oil

1/2 teaspoon pepper

Directions

Preheat oven to 350 degrees.

In a pan, sauté the onions in the olive oil until soft; drain.

In a bowl, combine the onions, cottage cheese, spinach, oregano and pepper.

Prepare lasagna noodles according to package direction; drain.

Oil a 9 x 13-inch pan and layer about 4 or 5 of the cooked noodles on the bottom.

Layer the spinach/cottage cheese mixture, sauce and mozzarella cheese over the noodles. Add the final layer of noodles on top and cover with remaining marinara sauce.

Cover pan with aluminum foil and bake for 40 minutes, Uncover and bake for another 15 minutes.