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Best Lasagna recipes by Sagittarius ,  Dec 2, 2013

Lasagna Formaggio with ricotta cheese

Makes 12 servings.

Prep Time: 15 minutes

Cook Time: 1 hour


2 containers (15 ounces each) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
2 eggs
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
1 jar (26 ounces) marinara or other pasta sauce
1/2 cup water
9 uncooked lasagna noodles
1/4 cup grated Parmesan cheese


1. Preheat oven to 350°F. Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, garlic powder, Italian seasoning, parsley, salt and pepper in large bowl until well blended. Pour marinara sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to marinara sauce; mix well.

2. Spread about 1 cup of the sauce on the bottom of 13x9-inch baking dish. Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil.

3. Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional marinara sauce, if desired.

Roasted Vegetable Lasagna

  • 8 oz button mushrooms, quartered
  • 1/2 red onion, quartered
  • 2-3 orange, red or yellow baby bell peppers, sliced
  • Broccoli florets
  • 1 small handful of shredded carrots
  • 6 cloves of garlic, leave the skins on for roasting
  • 1 green zucchini, sliced
  • 1 yellow squash, sliced
  • Olive oil
  • Sea salt and freshly cracked pepper, to taste
  • Dried basil
  • Dried oregano

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

Al forno meat lasagna recipe


1 table spoon of olive oil
Cracked black pepper
½ pint of beef stock or similar
500g of lean steak mince
100g of mushrooms
1 large chopped red onion
¼ clove of garlic (or to taste)
15 grams of tomato concentrate
1 tin of quality chopped tomatoes
1 packet of lasagna sheets/preferably green, (Verdi)

White Sauce:

300ml of milk
150g of grated chedder
20g of butter
25g of plain flour

Cooking instructions and tips for lasagna:

Whilst heating the pan on a low heat with the oil chop the onion and finely chop the garlic. Add the onions and turn up the heat to sweat for 30 seconds, then add the garlic. Immediately start breaking up the mince into the pan. Stir continuously until golden brown. Some of the mince will start to water, feel free to drain any excess water for a lower fat option; add the pepper to your taste.

Add the chopped tomato and the tomato concentrate and then the mushrooms once the tomato is consistently spread; add the beef stock and leave on a simmer heat whilst preparing the white sauce.

Melt the butter in a pan being careful not to burn and sieve flour into the butter to avoid lumps and stir to consistency, add the milk. Stirring on a low heat will avoid any issues.

Once to a medium heat slowly add the cheese, stirring continuously, add more cheese to taste.

Better to use a Pyrex dish, but simply layer the meat, then pasta, then white sauce, then pasta, then meat and so on. The more pasta you use the drier the dish and likelihood of the lasagna keeping its form when cut into portions, but do try not to overlap pasta when creating your layers.

Make sure there is a white sauce layer on the top and sprinkle the remaining cheese on top. At this point feel free to add Italian herbs, grated bread crumbs, chilli flakes and parmesan to your taste.

Bake in the oven at 180c  for 45-60 minutes and use a butter knife to push through to understand if the pasta has cooked.

Serve with a crusty bread role or a rocket side salad, but the most important thing… yet more parmesan!

Eggplant Lasagna


1 medium eggplant, sliced lengthwise as thin as possible (preferable 1/8” or less thick)
½ red onion, finely diced
4 cloves garlic, finely minced
¼ cup water
14 ounces tomato sauce
¼ cup raw cashews
14 ounces firm water packed tofu, thoroughly drained
1 tablespoon white miso
½ teaspoon sea salt
½ teaspoon fennel seed
1 small organic lemon, zested and juiced
¾ teaspoon oregano, dried
1 clove garlic, peeled
1 tablespoon nutritional yeast
1 teaspoon onion flakes
10 ounce box frozen chopped spinach, defrosted and squeezed of liquid


Place the eggplant slices of paper towels (top and bottom) and weight them down. Allow the eggplant to stay on the paper towels for at least 30 minutes. This will pull some of the moisture, and bitterness, out of the eggplant.

Preheat the oven to 250 degrees. Place the eggplants in a single layer on baking sheets in the oven until they are soft (but not brown). This took about 15 minutes in my oven.

Preheat the oven to 325.

Make the tomato sauce water sauté the onion and garlic and add the tomato sauce and cook for at least 10 minutes to allow the flavors to marry.

Place the cashews in the food processor and puree. Add the remaining ingredients and puree until evenly combined.

Using a 9 by 9 baking pan begin with a light coating of tomato sauce on the bottom of the pan. Add 1/3 of the eggplant slices in a single layer. Spread 1/3 of the tofu and spinach mixture on the eggplant and top with a little more tomato sauce. Continue to layer ending with a light coating of the tomato sauce.

Bake for 45 minutes and then remove from the oven to cool for 15 minutes before serving to help the lasagna to set.

Sausage and Spinach Lasagna

1 box of Barilla lasagna noodles (or your favorite brand)
1 lb Italian Sausage or Turkey Italian Sausage, removed from casings, cooked and crumbled
Semi-Quick Tomato Sauce (see recipe below, best to make ahead) or 2 jars of your favorite sauce
2 cups whole milk ricotta
12 oz box of frozen chopped (or leaf) spinach, defrosted and drained very well
1/3 cup Parmesan cheese
1 egg
2 TB dried parsley flakes
2 good pinches of salt
fresh ground pepper, to taste
2-3 cups mozzarella cheese, shredded (it’s best to buy a block and shred yourself)

Preheat oven to 375 degrees.

Prepare noodles as directed on package or take this shortcut: Spread uncooked noodles in large pan (I used an aluminum roasting pan). Bring water to a boil, using a large tea kettle if you have it. Pour hot water over noodles, making sure there is plenty to cover all the noodles.  Add a little olive oil to water to help prevent sticking. Let them soak while you are preparing the filling.  Drain well when ready to use.

In a large bowl, combine ricotta, spinach, Parmesan, egg, parsley, salt and pepper. Spray 13×9 baking dish with cooking spray. Spread about 3/4 cup of sauce over bottom of baking dish. Place 4-5 noodles over the bottom, slightly overlapping each other. Spread half of the cheese and spinach mixture over the bottom layer of noodles. Then spread half of the cooked crumbled sausage over the cheese mixture. Top layer with about a cup of sauce. Repeat next layer the same. Top last layer with noodles and remaining tomato sauce (about 2 cups), if you made the sauce using my recipe you will have sauce leftover. You can freeze any unused sauce for future use.

Cover with aluminum foil and bake in 375 degree oven for 20-25 minutes. Take aluminum foil off lasagna and spread shredded mozzarella over top layer. Cook uncovered for an additional 15-20 minutes until cheese is melted and slightly browned and sauce is bubbly

Let pasta stand for at least 10 minutes before cutting and serving. Serve with grated Parmesan, red pepper flakes and garlic bread.

Lamb and Porcini Mushroom Curly Lasagna


1pkt San Remo Instant Curly Lasagna
3 tbspns olive oil
1 white onion, peeled & finely diced
1 tbspn garlic, crushed
750g premium grade lamb mince
1 cup dried porcini mushroom
2 bay leaves
2 cloves
1/2 cup red wine
2x 410g tin chopped tomatoes
Salt & pepper

Béchamel sauce
1L full cream milk
1 brown onion, peeled & cut in half
5 cloves
2 bay leaves
6 black peppercorns
300g butter
1 cup plain flour
1 cup grated parmesan


Pre heat the oven to 180°C.
Place porcini mushrooms into a bowl and pour enough boiling water until mushrooms are covered. Set aside.
Heat olive oil in large frying pan on medium to high heat; add onion, garlic and sauté for 2 to 3 minutes, without colouring the garlic.
Add mince crushing any lumps with a spoon, cook until mince is browned.
Add the bay leaves, cloves, red wine, porcini mushroom and the liquid and reduce heat to a simmer.
Reduce wine and porcini liquid by half, add tomatoes and stir through .
Cook for 30 minutes, season with salt and pepper.

Béchamel sauce
In a saucepan; place milk, onion, cloves, bay leaves and peppercorns and place on a low to medium heat, making sure milk slowly comes to the boil infusing all the flavours.

In another saucepan take butter and melt over a low heat.  Once melted, add flour and stir together with a wooden spoon continue to cook for 5 minutes stirring continuously to avoid browning.

Once milk has boiled, turn off heat and strain into another pan.  When straining into pan, make sure to continually stir to eliminate all lumps.  Stir until the sauce thickens approx 4-5minutes.
Stir cheese through.

In a baking dish, pour ½ cup of hot lamb sauce over the base.
Cover with a layer of lasagne sheets. Cover the sheets with enough lamb sauce to cover pasta.
Next pour ¼ cup of béchamel sauce over lamb sauce.
Repeat with pasta, lamb and bechamel sauce until 4 layers of lasagne are made.
Finish with béchamel sauce on top.
Sprinkle some grated parmesan over the top.
Bake in the oven for 30 to 35 mins.

“The Best” (Vegetarian) Lasagna


2 large onions, thinly sliced
4 sprigs of thyme
6 medium zucchini, sliced evenly into 1/3” rounds
3 plum tomatoes, sliced very thinly (less then 5 mm)
Lasagna noodles for 3 layers (no-bake or parboiled, up to you)
1/4 cup basil pesto (fresh or purchased)
1 pound ricotta cheese
1/2 cup grated Parmesan cheese
zest of 1 lemon
1/8 c + 1 T chopped parsley
8 oz shredded mozzarella
1 cup fresh breadcrumbs
1 T Dijon mustard
8 T olive oil
3 T butter
Optional: Greens from 1/4 pound ramps


1. Add 2 T olive oil and 1 T butter to a large skillet and heat on low until butter is melted. Add onions and leaves from 2 sprigs of thyme. Sauté over low heat about 1 hour until onions are caramelized. If not sweet to taste after 1 hour, increase the heat to medium till onions are browned.
2. Preheat oven to 300 °F. In a large bowl, toss zucchini slices with 4 T oil, and salt to taste. Arrange rounds on 2 baking sheets and bake 40 minutes until tender and slightly desiccated. Increase temperature to 400 and bake 10 minutes more until tops are browned.
3. In a medium bowl, mix ricotta with shredded parmesan, lemon zest, 1/8 c. parsley, and salt and black pepper to taste.
4. In a small pan, melt 2 T butter over medium heat until foamed. Add in leaves from remaining 2 sprigs of thyme, 1 T Dijon mustard, and 1 T finely chopped parsley. Remove from heat and whisk vigorously. Add in breadcrumbs, toss to combine, and set aside.
5. With all materials prepared, assemble the lasagna layers in a 9 x 13” baking dish, in the following order, remembering to lightly season between layers:
a. 1/3 of onions
b. 1/3 of zucchini
c. 1/3 of tomato slices
d. 1 whole layer of prepared pasta
e. evenly brush pesto over pasta in a very thin layer (use 1/3rd or less)
f. 1/3rd of ricotta mixture, spread evenly to edges of pan
g. If using, evenly cover ricotta mixture with 1 layer of ramp greens
h. 1/3rd of shredded mozzarella
6. Repeat to create 3 full layers, using up most of your ingredients (you may have some leftover, just eat it all in a sandwich). Over the top, sprinkle the breadcrumb mixture. Cover lasagna in aluminum foil and refrigerate overnight.
7. Preheat oven to 350 °F. Take lasagna out of refrigerator and place directly in the oven. Bake covered for 20 minutes, then remove foil and bake an additional 40 minutes till bubbly.