I have used this vegetable recipe with the homemade spaghetti sauce. My favorite lasagna recipe is no longer available on all recipe.com but the vegetable one comes close. I also have a recipe for potato lasagna which tastes similar to perogies. http://allrecipes.com/Recipe/Hearty...&event10=1&e7=Home Page&soid=sr_results_p1i14 http://allrecipes.com/Recipe/Spaghe...&event10=1&e7=Recipe Hub&soid=sr_results_p1i4
Ive made the veggie lasagna before, and Its delicious! But a potato one, oooooohhh, that sounds good!
I love lasagna, I make it with half ground beef half ground Italian sausage, I start with ragu spaghetti sauce and ragu pizza sauce and add spices to it. Mozzarella parmesan and large curd cottage cheese, never forget lots of mushrooms, sometimes I use Portabella, sometimes regular. The best lasagna it is after it has set in the refrigerator overnight
Sometimes I use the same ingredients but use rigatoni noodles, sometimes I put zucchini in it too. Speaking of zucchini, zucchini boats are great, cut them in half scoop out the middle, boil them for 5 minutes, ground sausage onions green peppers fried up, you can also put rice in or, any number of different things, scoop that stuff into the middle, cover with cheddar cheese on top, put in oven or microwave just long enough to melt the cheese, yummy, yummy to the tummy
How about my campfire lasagna? Did it back in April in a Dutch oven at our spring Scout Camporee. We whipped it up with haphazard ingredients we collectively had in our coolers. Penne noodles, capicola, mozzarella, provolone, garlic and spaghetti sauce. It was really good too!
Love, love, LOVE lasagna. Classic lasagna, veggie lasagna, good old fashion Italian "clean out the fridge" lasagna. But what are these "leftovers"? I hear and see people speak of them. Just seldom happens around here. If you want some the next day... Better make two pans;-) Never tried cottage cheese in place of ricotta. Give that a shot soon. If you can get Provel cheese, try it on top instead of mozzarella. Tangy goodness. With Italian sausage it's hard to beat. As with most things, its better on the weber grill, but still delicious out of the oven. Love to get some smoky flavor in it though. Dang, 7:24 am, and I'm craving lasagna...
Buy the regular lasagna pasta and use it uncooked. It cooks just fine in the sauce, and is infinitely better than the non-cook noodles. I mix Ricotta, parsley, eggs; cook my meat first (ground beef or sausage) if I am using meat. Then cook my vegetables: could be carrots, zucchini, celery, mushrooms, red or green peppers, onion. Use either Ragu sauce (mushroom and green pepper or cheese or garden vegetable usually) or my homemade tomato sauce. Mix all the ingredients, add a bottle of water (same amount as the sauce). Put a layer in the bottom of a 11 x 16 pan, add noodles just overlapping side by side and one across the end; then layer Ricotta mix, fresh spinach, mozzarella (freeze it and then grate it frozen - works really well), sauce, another layer of noodles. Repeat until reach almost top of pan, after last layer of noodles add sauce, grated mozzarella, and then grate with a fine grater parmesan and romano cheeses. You can cook on top of the wood stove if you put your oven rack over the top of the stove, cover the lasagna pan with foil. If you want it to cook more quickly, in addition wrap the entire pan in a loose covering of foil, which makes an oven on top of you stove. Otherwise cook like you usually do in the over, tenting the foil for the last fifteen minutes or so. Excellent, also excellent cold next day or reheated in microwave or on top of stove. Excellent frozen and makes a nice quick winter meal. I usually make a lot of lasagna summers and cut into serving sizes about the size of a spatula (about 3 x 5), put in portions bags, twist shut, and put a bunch in one freezer bag, date the bag and freeze. Those portion bags are unbelievable, use them for all my vegetables and meats. Try them if you haven't. Save a ton of time and keep the food better than anything else I have seen.