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In the forums...

Peter's Mum's Soda Bread Recipes: the comment thread

Folks,

A new wave of comment spam is passing through the Net at the moment, and because Peter's Mum's recipe is one of the most popular pages on our site, it's being targeted by comment spammers. As a result, comments on that page have been shut down.

But we're still interested in hearing from anybody who has questions about the recipe or the techniques in the video. This is where to post them.

Welcome!

More Italian recipes
We've added links to a couple of new collections to the Italy page:

Lasagne / Lasagna recipes (there are more than a hundred of them)
A collection of pasta-based entrees

More Italian collections will be posted next week.

substituting veal for lamb
Can anyone tell me if substituting veal for lamb in the Dingle Pie recipe will work? I do not have access to truly good lamb, but do have access to good veal. Thanks in advance.

fruchtewähe
Will anybody have a receipe for a fruit tart or as swiss call it -fruchtewähe-. I know that they make it with different kinds of fruits and veggies but I like the one with apples.Thanks!

Where are the Faeroe islands
I can't find them

Can you put up something about conversions?
The european measurements are really confusing, can you please do them in US measurements as well

Why are you doing recipes from Georgia
Georgia is in the USA, I was just wondering

What kind of food do Irish people eat
What do people eat besides cornrd beef & cabbage

New Basque recipe collection added
We've just posted a small collection of Basque recipes, including Basque Shepherd's Pie, Lamb's Liver with Red Wine Sauce, Basque potatoes, Txuri-Ta-Beltza, and many other unusual dishes. Check it out!

Tyrolean recipe collection is now up...!
You can find it here.

Links to Belarussian recipes now up
Check the left-hand column menu, or click here.

Does Russia really count as Europe?
There are no russian recipies as yet but I thought I would ask.

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Italy: A Hundred Lasagne Recipes

Whether you spell it "lasagna" or "lasagne", you're sure to find something here that you'll like.

---------- Recipe via Meal-Master (tm) v8.05

Title: Extra Cheese Lasagne
Categories: Ethnic, Vegetarian
Yield: 6 Servings

2 Egg pasta recipe(above)
1 lb Ricotta cheese
2 cl Garlic, minced
10 oz Frozen chopped spinach,
Thawed and drained
1 Egg
1 ts Salt
4 c Seasoned Italian tomato
Sauce
2 c Grated provolone cheese
2 c Grated mozzarella
1 c Freshly grated Parmesan
Cheese

Prepare the pasta dough according to recipe directions.Cut into strips
about 13" long and 3" wide.You will need to gather all the trimmed scraps
and reroll the dough to make enough noodles.This recipe should work out
exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg
and salt.Mix well by hand or in food processor. To assemble the
lasagne,pour a little bit of sauce in the bottom of a 9 x 13" baking
dish.Cover with a layer of noodles,then layer of sauce.Sprinkle a layer of
provolone,a layer of mozzarella,then a layer of Parmesan.Cover with a layer
of noodles,then sauce,then the ricotta cheese mixture.Top with a layer of
noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce
and grated cheese. Cover the lasagne lightly(if you are using aluminum
foil,make a tent with the foil so it doesn't touch the top of the lasagne).
Bake for 1 hour @ 350 degrees.Remove the cover and bake for an additional
30 minutes.Allow the lasagne to set 10 minutes before serving.This lasagne
will be quite firm and can be served in tidy- looking squares.Serves 6
generously.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Lasagne Layered with Cheese
Categories: Medieval, Main dish
Yield: 6 Servings

Losyns. Take good broth and do in an erthen pot. Take flour of
paynedemayn and make therof past with water, and make therof thynne foyles
as paper with a roller; drye it harde and seeth it in broth. Take chese
ruayn grated and lay it in disshes with powdour douce, and lay theron
loseyns isode as hoole as thou myght, and above powdour and chese; and so
twyse or thryse, & serue it forth.

9-10 sheets lasagne (broad noodles) made with white flour 1.7 litres/3
pints/7 1/2 cups meat or chicken stock or water Butter for greasing Ground
mace and cardamom or cinnamon and a little white pepper for spicing About
175 g/6 oz full-fat hard cheese (such as Cheddar), grated

This would have been thought (by some) an ideal dish as a last course, to
'seal in' the alcohol so often imbibed too freely by the young. You can, if
you wish, prepare your own lasagne as the medieval cooks did. But
commercially produced dried pasta makes an equally simple and comforting
dish for meatless meals.

Choose a square or oblong baking dish which will hold the pasta in three
layers. If you pile it higher in a smaller dish, it may be difficult to
slice and serve six helpings.

Bring the stock or water to the boil in a fairly big pan and boil the
lasagne in three or four batches until all the sheets are cooked. As each
batch is done, remove the sheets with tongs or a pair of forks to a warmed,
damp tea-towel on a flat work-top and lay them flat side by side.

Grease the inside of your chosen dish with butter. Sprinkle the bottom
lightly with spices and a quarter of the cheese. Cover with a layer of
pasta, trimmed to fit the dish if required. Repeat the layers of spice,
cheese and pasta twice, and end with a last layer of spice and cheese.
Re-heat until the cheese is melted.

from The Medieval Cookbook by Maggie Black Chapter 5, "Of Manners and
Meals" posted by Tiffany Hall-Graham

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---------- Recipe via Meal-Master (tm) v8.05

Title: ALMOST VEGAN LASAGNA
Categories: Main dish, Pasta
Yield: 8 Servings

----------------------------------FILLING----------------------------------
1 c Green lentils, washed
2 tb Olive oil
1 lg Onion, diced
1 md Carrot, thinly sliced
1 1/2 c Mushrooms, sliced
2 Garlic cloves, chopped
2 c Tomatoes, diced
2 tb Tomato paste
1 tb Parsley
1 ts Oregano
1 ts Marjoram
1 ts Soy sauce
Salt & pepper to taste

-----------------------------------PASTA-----------------------------------
Lasagna strips, enough for
-- 3 layers

-------------------------------BECHAMEL SAUCE-------------------------------
3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 Bay leaf
1 ds Nutmeg

------------------------------------ROUX------------------------------------
1/4 c Vegetable oil
1/2 c All-purpose flour

----------------------------------TOPPING----------------------------------
1 1/2 c Mozzarella style soy cheese
-- OR Italian style almond
-- cheese (optional)

Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the
stock.

Heat oil in a large skillet & saute onions for 3 minutes. Add carrots,
garlic & mushrooms & continue to saute for 10 minutes, stirring
occasionally to prevent burning. Add cooked lentils, tomatoes, tomato
paste, herbs & soy sauce. Add a little of the reserved stock if mixture is
too dry. Cover & cook for 20 minutes to ensure that the flavours are well
blended.

Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al
dente.

BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the
blender & blend till smooth. Make the roux by heating the oil in a pot &
stirring in the flour when hot. Slowly add the cashew milk, add the bay
leaf & bring to a gentle boil, stirring constantly. When boiling, reduce
heat to very low & simmer for about 1 minute or until the sauce starts to
thicken. Set aside. Remove bay leaf before using.

Oil a casserole dish. Put a layer of lasagna in the bottom & layer with
the lentil mixture followed by the bechamel sauce. Repeat, ending with a
layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F
for 35 minutes. Let stand for 10 minutes before serving.

Posted by Mark Satterly in Intercook

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: RED LENTIL LASAGNA
Categories: Digest, Oct.
Yield: 1 Servings

1 lg Onion, sliced finely
3 Cloves Garlic, minced
1 Red chili, deseeded
2 Stalks Celery, chopped
*very* finely (because my
Wife hates it)
1/2 c Water
1 lb Broccoli
1 sm Courgette/Zucchini
1/2 lb Mushroom
1 pt Vegetable Stock (Vecon and
Water)
1 c Red lentils
1 cn Tomatoes
2 ts Oregano
2 ts Basil
1/2 ts Salt
1/2 ts Pepper
1/2 c Corn
2 tb Tomato Puree/Paste
12 Sheets Spinach lasagna
1/4 c Water
2 tb Flour
3/4 c Soya milk
1 Clove Garlic
1/4 ts Salt
1/4 ts Pepper
3 tb Yeast flakes
1/4 ts Turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli, the courgette and the mushrooms and simmer for
about five minutes. Add the stock, the canned tomatoes, the herbs, salt and
pepper, the lentils and the broccoli flowerets. Simmer till the lentils are
tender. Add the corn and the tomato puree. The resulting mixture should be
fairly sloppy still because it has to go into the oven for 20 minutes.

In another pan stir the flour into the cold 1/4 cup of water till a paste
is made. Put on the heat and slowly add the soya milk making sure to avoid
lumps. Add the crushed clove of garlic, some salt and pepper, the yeast
flakes and the turmeric. You should end up with a pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna)
finishing with a layer of lasagna sheets. Cover with the cheeze sauce and
stick in the oven at about 170 deg. C (330 deg. F) for 20 minutes. Eat with
a salad.

From: Michael Traub
. Fatfree Digest [Volume 11 Issue
3], Oct. 3, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Asparagus Lasagne
Categories: New, Text, Import
Yield: 6 Servings

2 tb (1/4 stick) butter
1 md Onion; finely chopped
2 Garlic cloves; minced
3 tb All purpose flour
2 c Low fat milk
1/2 ts Grated lemon peel
1/4 ts Ground nutmeg
3/4 lb Asparagus
1 1/2 c Ricotta cheese
6 Lasagne noodles; (6 to 9)
1 1/3 c Shredded Swiss cheese
-(about 5 oz.)
1 c Diced Canadian bacon (about
-5 1/2 oz.)
1/2 c Canned tomato sauce
Freshly grated Parmesan
-cheese

Melt butter in heavy medium saucepan over medium low heat. Add onion and
garlic and saute onion until translucent, about 8 minutes. Add flour and
cook 2 minutes, stirring occasionally. Gradually whisk in milk. Simmer
until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon
peel and nutmeg. Remove from heat. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover white sauce and refrigerate.) Grease 8" square
baking pan. Steam asparagus over boiling salted water until just crisp
tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus
into 1" pieces. Combine asparagus and ricotta in small bowl. Cook lasagne
noodles in large pot of rapidly boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain. Rinse noodles with cold
water and drain well. Spread 1/2 of white sauce in bottom of pan. Top with
single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white
sauce. Top with 1/2 of asparagus mixture. Top with half each of Swiss
cheese and bacon. Top with another layer of noodles. Cover with remaining
white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon.
Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with
Parmesan cheese. (Can be prepared 1 day ahead. Cover and refrigerate.
Bring to room temperature before continuing.) Preheat oven to 350 degrees.
Bake lasagne until heated through, about 20 minutes. Cool slightly before
serving. 6 servings.

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Asparagus Lasagne #1
Categories: Pasta
Yield: 6 Servings

2 tb Butter
1 md Onion; finely chopped
2 Cloves garlic; minced
3 tb All purpose flour
2 c Low fat milk
1/2 ts Grated lemon peel
1/4 ts Ground nutmeg
3/4 lb Asparagus
1 1/2 c Ricotta cheese
6 -(up to)
9 Lasagne noodles
1 1/3 c Shredded Swiss cheese
-(about 5 oz.)
1 c Diced Canadian bacon (about
-5-1/2 oz.)
1/2 c Canned tomato sauce
Freshly grated Parmesan
-cheese

Date: Fri, 05 Apr 1996 13:37:00 -0800

From: Gerald Edgerton

From the CookBook USA CD. Melt butter in heavy medium saucepan over medium
low heat. Add onion and garlic and saute onion until translucent, about 8
minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually
whisk in milk. Simmer until mixture thickens, stirring constantly, about 2
minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt
and pepper. (Can be prepared 1 day ahead. Cover white sauce and
refrigerate.) Grease 8" square baking pan. Steam asparagus over boiling
salted water until just crisp tender, about 6 minutes. Refresh under cold
water; drain. Cut asparagus into 1" pieces. Combine asparagus and ricotta
in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted
water until just tender but still firm to bite, stirring occasionally.
Drain. Rinse noodles with cold water and drain well. Spread 1/2 of white
sauce in bottom of pan. Top with single layer of lasagne noodles, trimming
to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture.
Top with half each of Swiss cheese and bacon. Top with another layer of
noodles. Cover with remaining white sauce. Top with remaining asparagus
mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top
with tomato sauce. Sprinkle with Parmesan cheese. (Can be prepared 1 day
ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 350 degrees. Bake lasagne until heated through, about 20
minutes. Cool slightly before serving. 6 servings.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Asparagus Lasagne Bianco
Categories: Pasta
Yield: 4 Servings

5 Lasagne noodles; (2" wide)
2 Cloves garlic; minced
1/2 ts Thyme; crushed
2 tb Butter or margarine
2 tb Flour
1 1/3 c Milk
1 c Shredded Mozzarella cheese
1 c Julienne ham
1 cn (15-oz) asparagus spears;
-drained

Date: Fri, 05 Apr 1996 13:37:00 -0800

From: Gerald Edgerton

From the CookBook USA CD. Cook noodles as directed on package; drain and
cut in half crosswise. In saucepan, cook garlic and thyme in butter. Blend
in flour; cook, stirring constantly. Stir in milk; cook, stirring
constantly until thickened. Season sauce with salt and pepper. In buttered,
2 quart microwaveable dish, layer 1/3 of noodles, sauce, cheese, ham and
asparagus. Repeat layers twice. In microwave, cover and cook on high 10
minutes, turning twice.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Asparagus or Spinach Lasagne
Categories: New, Text, Import
Yield: 4 Servings

5 Lasagne noodles
2 Cloves minced garlic
1/2 ts Crushed thyme
2 tb Butter
2 tb Flour
1 1/3 c Milk
1 c Shredded mozzarella cheese
1 c Julienne ham
1 (15 oz.) can asparagus or
-spinach

Cook noodles as directed on package, drain and cut in half. In saucepan
cook garlic and thyme in butter. Blend in flour; cook stirring constantly
until thick. Season to taste with salt and pepper. In microwaveable dish
layer 1/3 noodles, sauce, cheese, ham and asparagus or spinach. Repeat
layers 2 more times. In microwave cover and cook on high 9-10 minutes.
Rotate dish twice. 4 servings

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: LASAGNA
Categories: Pasta
Yield: 6 Servings

8 Sausage, sliced thin
1/4 c Olive oil
2 Onions, chopped
1 Garlic clove, minced
16 oz Tomato sauce
1 ts Salt
1 ts Red pepper
1 lb Ricotta cheese
1/2 lb Mozzarella cheese
1 c Parmesan cheese
1 Lasagna noodle, cooked (box
3 tb Parmesan cheese, grated

Cook noodles according to directions ground beef can substitute for
sausage. Heat oil and saute' garlic and onions till tender.Add tomatoes,
salt and pepper. Bring to a boil then cover and simmer over low heat 1
hour. Saute' sausage until brown. Discard fat.Mix ricotta and diced
mozzarella cheese together in a bowl. Spread 1/2 cup sauce on bottom of
baking pan.Arrange noodles with layer of cheese mixture, parmasen cheese,
tomato sauce,and meat. Repeat proc- ess ending with layer of noodles and
sauce. Bake in moderate oven (350 degrees) for 20 minutes, or until hot.

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: LAZY LASAGNA
Categories: Pasta, Main dish
Yield: 6 Servings

1 1/2 lb Hamburger
6 oz Can tomato paste
1 tb Oil
2 Eggs
1/3 c Parmesan cheese
2 1-lb. cans spaghetti sauce
1 tb Basil
1 Large carton cottage cheese
1 ts Salt
1 Box lasagna noodles

MEAT SAUCE: Brown meat, add 2 cans spaghetti sauce, tomato paste, 6oz.
water and basil. Simmer 15 minutes. Cook lasagna noodles. Drain and toss
with 1 tbsp. oil. Line bottom of pan with noodles. CHEESE MIX: Combine
cottage cheese (3 cups), 2 eggs and parmesan cheese. Spread layers of 1/2
meat sauce, cover with noodles, top with cheese mix, add remaining meat
sauce , cover with shredded mozzarella cheese. It is now ready to serve.

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: IDEAL LASAGNA
Categories: Main dish, Meats
Yield: 10 Servings

1 lb Lasagna noodles
1 lb Ricotta
2 Eggs, well beaten
1/2 lb Mozzarella cheese sliced
1 ts Salt
1/2 ts White pepper

Make your own sauce with meat or you can use a large jar of Ragu and add
meat to it. Mix ricotta with eggs. Add salt and pepper. Cook lasagna
noodles according to package, 15-20 minutes. Strain. Slighly cover bottom
of casserole dish (12x9 pan) with meat sauce. Then alternate layers as
follows: Lasagna, Ricotta, Lasagna,grated eggs and sauce. Continue this,
ending witth Lasagna, and top with Mozzarella cheese slices. Sprinkle with
meat sauce. Bake in oven at 350* for about 30 minutes. For a more cheesier
lasagna, put a layer of Mozzarella cheese between each layer and also on
top. Good Lasagna!!!

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: CLASSIC SPINACH LASAGNA
Categories: Main dish, Pasta
Yield: 8 Servings

-----------------------------------SAUCE-----------------------------------
1/2 oz Dried porcini mushrooms
2 tb Olive oil
2 oz Pancetta; chopped
- (or blanched bacon)
3 tb Chopped onion
1/2 lb Ground round of beef
Salt
Freshly ground black pepper
2 oz Chicken livers
- cleaned and minced
2 tb Tomato paste

----------------------------------FILLING----------------------------------
1 1/2 lb Fresh spinach; -=OR=-
2 pk -Frozen Spinach
Salt
1 c Ricotta
1 Egg
Whole nutmeg
1 lb Freshly made lasagna noodles
1 1/2 tb Butter
1 c Freshly grated parmigiano

TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1 cup
boiling water over them. Let them sit for 30 minutes, then drain, reserving
the water. Rinse the mushroom pieces thoroughly, chop them fine, and rinse
again to remove all traces of grit. Line a sieve with a dampened paper
towel and strain the mushroom-soaking liquid into a small bowl. Heat the
olive oil in a large non-reactive skillet. Add the pancetta and onion and
saute over low heat 5 minutes. Raise heat to medium, crumble in the ground
beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper.
Saute 5 more minutes, stirring to break up the meat. Add the chopped
chicken livers and the chopped porcini. In a measuring cup, combine 1/2 cup
of the mushroom-soaking liquid and 1/2 cup hot water. Dissolve the tomato
paste in this liquid and add it to the skillet. Bring to a simmer, cover
the pan and cook 1 hour, stirring occasionally and regulating the heat to
maintain a gentle simmer. TO MAKE THE SPINACH FILLING: If you are using
fresh spinach, wash it carefully, and place it in a large pot with only the
amount of water that clings to the leaves. Sprinkle lightly with salt,
cover the pot and turn heat to high. As soon as the spinach wilts, reduce
heat to medium and cook 5 minutes. (If using frozen spinach, cook according
to package directions.) Drain the spinach in a colander, spray with cold
water, squeeze out most of the water, and chop it fine. Put it into a bowl
and add the ricotta, the egg, 1/4 teaspoon of salt and several gratings of
fresh nutmeg. Stir all together well. COOKING THE LASAGNA: Bring a large
pot of salted water to the boil. Fill a large bowl with ice water. Lay out
several clean dish towels on a work surface. Drop the lasagna noodles a few
at a time into the boiling water and cook 1 minute. Drain them with a
slotted spoon, dip them into the bowl of ice water to stop the cooking, and
lay them out on the dish towels while you cook the rest. ASSEMBLY AND
BAKING: Preheat oven to 400F. Butter a 10-by-14-inch baking dish with 1/2
tablespoon butter. Cover the bottom of the dish with a layer of lasagna
noodles. (Use about a quarter of them.) Spread 1/4 of the spinach-ricotta
mixture over the surface. Sprinkle on 1/4 of the parmigiano, then 1/4 of
the meat sauce. Make 3 more layers in the same way, ending with the cheese
and meat sauce. Finally, dot the top with the remaining tablespoon of
butter. Bake 15 minutes, or until the sauce is bubbling hot. Remove from
the oven and let sit for 10 minutes before serving.

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---------- Recipe via Meal-Master (tm) v8.05

Title: LASAGNE
Categories: Main dish
Yield: 6 Servings

1 1/2 lb Hamburger
1 c Onion
2 Large garlic cloves
2 ts Oregano
2 cn Tomato soup
1/2 c Water
2 ts Vinegar
1/2 lb Wide noodles
1 pt Cottage cheese
1/2 lb Mozerella cheese grated

brown meat and onion and garlic, add soup, water,oregano & vinegar. Cook
noodles and assemble alternately with the sauce and cheeses in pan. Bake in
moderate oven for 30 min. Let stand 15 min. to set before serving.

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---------- Recipe via Meal-Master (tm) v8.05

Title: FONTINA, MUSHROOM AND PANCETTA LASAGNA
Categories: Pasta
Yield: 8 Servings

Filling:
30 oz Ricotta; 2 15-oz. container
1 pk Spinach; chopped, frozen, c
Package directions, drained,
1/2 c Parmesan; freshly grated (a
2 Eggs
Mushrooms:
1 tb Olive oil
2 oz Pancetta; *, or bacon, chop
2 ts Rosemary; fresh, minced or
Crumbled
12 oz Mushrooms; button, sliced
Assembly:
12 Lasanga noodles; about
Tomato, porcini & pancetta s
1 lb Fontina cheese; grated
3/4 c Parmesan; freshly grated (a
1 Tomato; seeded, chopped
2 ts Rosemary; fresh, minced or
Crumbled

* Pancetta is Italian unsmoked bacon cured in salt and is available at most
Italian markets and some specialty food stores. FOR FILLING:
Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared
as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and
pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and
chill.) always find a deeper dish easier toh (I always find a deeper dish
easier (I always find a deeper dish easier to with salt and pepper, and
cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY:
Cook noodles in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain. Rinse under cold water
to cool; drain.
Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal
with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup
Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4
noodles over, trimming to fit as necessary. Spread half of ricotta filling
over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup
Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread
remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle
with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms
for garnish. Spread remaining mushrooms over cheese. Arrange remaining
noodles over. Spread remaining sauce over noodles. Sprinkle remaining
Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day
ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let
lasagna stand 2 hours at room temperature before continuing.)
Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and
continue baking until bubbling and cheese melts, about 20 minutes.
Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over.
Let stand 10 minutes. Cut into squares.

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---------- Recipe via Meal-Master (tm) v8.05

Title: LOW-FAT LASAGNA
Categories: Main dish, Low-cal
Yield: 12 Servings

10 oz Lasagna Noodles, cooked
1/2 lb Extra lean ground beef
- ground turkey may be used
8 oz Mushroom pieces, drained
1 sm Onion, chopped
30 oz Low-fat spagetti sauce
2 md Carrots, peeled and shredde
16 oz Fat free or low fat
- cottage cheese
8 oz Mozzarella cheese, part ski

Cook lasagna noodles; drain and set aside. In skillet or fry pan, cook
meat; drain fat and place meat in colander. Rinse with hot water. Add
mushrooms and onion to cooked meat. In a 9x13x2-inch baking pan, layer
one-third of cooked lasagna noodles with half the meat mixture, half
cottage cheese, half carrots, half Mozzarella and one third sauce. Repeat
layers. Top with remaining noodles and sauce. Cook uncovered for 35
minutes at 350 degrees. Remove from oven; cover with foil. Let stand 20
minutes before serving. 8 grams fat per serving.

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---------- Recipe via Meal-Master (tm) v8.05

Title: NO FAIL LASAGNA
Categories: Main dish
Yield: 8 Servings

500 g Oven Ready Lasagna Noodles
4 tb Butter
1 sm Onion diced
3 tb Flour
2 c Milk
3/4 c Parmesan cheese
3/4 ts Salt
2 Egg yolks
1 lb Lean ground beef
6 c Spagetti sauce
8 oz Mozzerella cheese
8 oz Ricotta OR cottage

Prepare covering sauce using butter, flour and milk. Easy microwave method
is to first melt butter, add diced onion and microwave on HI for 1 min.
Stir in flour and add milk. Microwave at HI until mixture starts to boil
and thicken. Stir occasionally to prevent lumping. Otherwise, use basic
white sauce technique and saute onions in fry pan, adding later. Add
parmesan cheese and salt and stir. In a separate bowl, beat egg yolks
slightly and add a small amount of the sauce to the eggs. Stir and then
pour into the sauce, stirring constantly. Set aside. Brown the ground beef
until cooked and drain off the fat. Add to sauce (any prepared sauce is
fine, slightly spiced works best) and set aside. NOTE: Any homemade
spagetti sauce works here, and if it contains ground beef then omit the
above addition of meat. Slice the mozzarella cheese. Grease a 9"x13"x2"deep
pan. Add a layer of spagetti sauce on the bottom. Add a single layer of
noodles. Add a layer of mozzerella, and a layer of ricotta (or cottage
cheese). Repeat layers until all ingredients are used up, retaining enough
noodles to top it off. Pour (white/cheese) sauce over the lasagna and
spread it evenly. Sprinkle some parmesan cheese over the top. Bake at 325F
for 25 minutes. Broil to brown the top. Let stand for 10 minutes before
serving. Serve with French bread and garlic butter.

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---------- Recipe via Meal-Master (tm) v8.05

Title: JUDI'S RATATOUILLE LASAGNE
Categories: Pasta, Low-cal, Vegetables
Yield: 6 Servings

2 tb Olive oil, good quality
1 c Diced zucchini squash
1/2 c Yellow summer squash, sliced
1 c Sliced brown mushrooms
1 c Diced green pepper
1 c Diced red bell pepper
1 c Eggplant with skin, diced
1 c Diced onion
4 x Garlic cloves, minced fine
1 lg Can chopped tomatoes,
x -drained very well
2 tb Chopped fresh basil
1/4 ts Dried oregano, crushed with
x -fingers
1/4 ts Italian Herb Seasoning
4 tb Italian flat leaf parsley
x -minced
1/4 ts Black pepper
1/4 c Red wine, good quality
FILLING
1 1/2 c Part skim ricotta cheese
3/4 oz Parmesan cheese, grated
Egg
12 x Lasagne noodles cooked and
x -drained (use imported
x -Italian if you can)
3 c Marinara sauce, homemade
1/2 c Mozzarella cheese, diced
x Bechamel Sauce (see recipe)

Preheat oven to 350 degrees. To prepare ratatouille, in 5 quart dutch
oven, heat oil. Add onions and garlic. Stir for a minute or two, add
zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. Keep
stirring to prevent sticking. Stir in drained tomatoes, and seasonings.
Add wine. Bring to boil. Reduce heat to low, cover and simmer about 10
minutes. Spray an 12 x 8" lasagne size pan with nonstick cooking spray.
Prepare filling: In medium bowl, combine ricotta cheese, parmesan cheese
and egg. Blend well. Put a thin layer of marinara sauce in bottom of pan.
Put 6 lasagne noodles on top of sauce. Layer with half the cheese mixture,
half the ratatouille and the remaining cheese mixture. Cover with remaining
6 noodles. Add a very thin layer of marinara sauce. Sprinkle with
mozzarella. Pour prepared Bechamel sauce over top. Cover with foil and
bake 45 minutes or until bubbly. Remove foil and let brown about 4-5
minutes. Serve with grated Parmesan cheese. ~--

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---------- Recipe via Meal-Master (tm) v8.05

Title: MAMAMIA'S LASAGNA
Categories: Main dish, Pasta
Yield: 8 Servings

3/4 lb Ground Beef
1 lb Italian Sausage, Hot/Sweet
1/2 c Onion, Chopped
2 Garlic Cloves, Crushed
2 tb Sugar
1 tb Salt
2 ts Ground black pepper
2 ts Basil Leaves, crushed
1/2 ts Fennel Seed
1/2 c Chopped Parsley
4 c Tomatoes, Undrained
12 oz Tomato Paste
1 tb Salt
12 Lasagna Noodles
15 oz Ricotta or Cottage Cheese
1 Egg
1/2 ts Salt
3/4 lb Mozzarella Cheese,
Sliced Thin
3 oz Parmesan Cheese, Grated

1. Remove sausage meat from outer casings and chop up the
sausage.
2. In a 5-quart Dutch Oven and over medium heat, saute sausage,
beef, onion, and garlic; stir frequently until both sausage
and beef are well browned.
3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half
the parsley; mix well.
4. Add tomatoes, tomato paste, and 1/2 cup water; mashing
tomatoes with a wooden spoon.
5. Bring to boiling; reduce heat; simmer, covered and stirring
occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart
kettle, bring 3 quarts water and 1 tablespoon
salt to boiling.
7. Add lasagna and allow water to return to a boil; uncovered
and continue stirring until they are tender.
8. Drain and rinse under cold water. Dry lasagna on paper
towels.
9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta
or cottage cheese, egg,
remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce into
a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna, lengthwise
and overlapping, to
cover. 13. Spread with half of the ricotta or cottage cheese mixture;
top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over
cheese; sprinkle with 1/4 cup
Parmesan. 15. Repeat layering, starting with the remaining half of the
lasagna and ending with 1 1/2 cups sauce sprinkled with
Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella
and
Parmesan. 17. Cover with foil and tuck it around the edges of the
baking
dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25
minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15
minutes prior to serving.

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---------- Recipe via Meal-Master (tm) v8.05

Title: THREE CHEESE VEGETABLE LASAGNA
Categories: Main dish
Yield: 8 Servings

9 Lasagna noodles
1 cn VEG-ALL Mixed Vegetables
-(16 oz)
1/4 c Butter
1/4 c Chopped onion
1/4 c Flour
1 c Chicken broth
2 Eggs
1/2 lb Ricotta cheese
1 3/4 c Grated parmesan cheese
1/8 ts Nutmeg
1 pk Chopped spinach, cooked
-(10 oz)
2 c Shredded Mozzarella

1. Cook lasagna noodles as directed on package. Drain; put in cold water
until ready to use.

2. Drain VEG-ALL, reserving 1/2 cup liquid.

3. Melt butter in saucepan; add onion and cook until soft.

4. Blend in flour. Gradually add reserved liquid and chicken broth. Cook
and stir until thickened. Set sauce aside.

5. Make ricotta filling by combining 1 egg, ricotta cheese, parmesan
cheese, nutmeg and VEG-ALL.

6. Make spinach filling by adding 1/2 cup sauce and remaining egg to
spinach.

7. Layer in lightly greased 13x9" baking dish. Place a little sauce in
bottom of dish and cover with 3 noodles. Spread on spinach filling, 1/2 cup
sauce and 1/2 cup parmesan cheese.

8. Layer 3 more noodles and spread with VEG-ALL ricotta filling; top with
1/2 the mozzarella cheese and 1/2 cup parmesan cheese.

9. Cover with remaining 3 noodles and top with remaining sauce, mozzarella
and parmesan cheese.

10. Bake at 400'F. for 30 minutes.

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---------- Recipe via Meal-Master (tm) v8.05

Title: VENISON LASAGNA
Categories: Casseroles, Main dish, Meats
Yield: 6 Servings

1 lb Spicy venison sausage
2 ts Onion salt
2 ts Garlic salt
1 cn 16 oz. whole tomatoes
1 cn 15 oz. tomato sauce
3 tb Dried parsley flakes
1 ts Sugar
1 ts Basil leaves
2 ts Salt
1 cn 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 1/2 ts Oregano leaves
2 c Chredded mozzarella cheese

Cook and stir sausage, onion and garlic salt in 10-inch skillet until
sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce,
2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat
to boil, stirring occasionally. Reduce heat. Simmer uncovered until
mixture is consistency of thick spaghetti sauce, about 1 hour. Cook
noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix
ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons
salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture,
mozzarella cheese and ricotta cheese mixture in ungreased oblong pan,
10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve
sauce on top, top with mozzarella and sprinkle with Parmesan. Cook
uncovered at 350F for 45 minutes. Let stand 15 minutes.

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---------- Recipe via Meal-Master (tm) v8.05

Title: ROCK LOBSTER LASAGNA
Categories: Casseroles, Fish, Seafood
Yield: 8 Servings

1 pk Lasagna noodles
Water,boiling,salted
1/3 c Olive oil
1/2 c Onion,chopped
2 c Tomato sauce
1/2 c Bouillion
1/2 ts Salt
1/4 ts Black pepper
6 Rock lobster tails(3oz ea)
1 lb Mozzarella cheese,sliced
1/2 c Parmesan cheese,grated

1. Cook noodles in rapidly boiling salted water as directed on package,
adding 1 tablespoon oil to water.

2. Drain Spread noodles out on waxed paper to prevent them from sticking
together.

3. Saute onion in remaining oil until tender.

4. Stir in tomato sauce, bouillion, salt and pepper; simmer 10 minutes.

5. Cut away thin underside membrane of lobster tails with scissors; remove
meat and cut into very small pieces.

6. Spoon some of the sauce into the bottom of a greased, shallow 3-quart
baking-serving dish; layer with noodles.

7. Top noodles with rock lobster pieces; cover with sauce .

8. Layer mozzarella over all; sprinkle with Parmesan cheese.

9. Cover and bake in preheated 350'F. oven 30 minutes, or until bubbling
hot.

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---------- Recipe via Meal-Master (tm) v8.05

Title: CHICKEN LASAGNE
Categories: Casseroles, Poultry
Yield: 6 Servings

1/2 c Butter or margarine
1/2 c Flour
1/2 ts Salt
1/2 ts Basil,dried leaf
3 c Chicken broth from Simmered+
2 1/2 c Chicken from Simmered Chick+
1 Egg,lightly beaten
2 c Cottage cheese,creamed
1/2 lb Lasagne noodles,cooked/drain
1 pk Spinach,frozen,thawed/draine
1/4 lb Mozzarella cheese,thin slice
1/4 c Parmesan cheese,grated

------------------------------SIMMERED CHICKEN------------------------------
1 Chicken,broiler-fryer
2 1/2 c Water
1 Onion,small,sliced
2 Celery tops
1 Bay leaf
1 ts Salt
1/4 ts Pepper

1. Melt butter in a large; blend in flour, salt and basil.

2. Stir in chicken broth; cook, stirring constantly, until mixture thickens
and comes to a boil.

3. Remove from heat; add chicken.

4. Mix beaten egg into cottage cheese.

5. Lightly grease a 13x9x2-inch baking dish.

6. Place a third of the chicken mixture in the bottom of the dish; top with
half the noodles, half the cottage cheese mixture, half the spinach and
half the mozzarella cheese.

7. Repeat the layering; end with the last third of the chicken mixture.

8. Top with Parmesan cheese.

9. Bake in preheated 375'F. oven 45 minutes.

10. Remove from oven; let stand 10 minutes before cutting into squares.

*** SIMMERED CHICKEN ***

1. Put chicken in a kettle; add water and remaining ingredients.

2. Bring to a boil.

3. Cover tightly; reduce heat and simmer 1 hour, or until tender.

4. Remove from heat; strain broth.

5. Refrigerate chicken and broth at once.

6. When chicken is cool, remove meat from bones; cut into small cubes.

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---------- Recipe via Meal-Master (tm) v8.05

Title: FREEZER MIX LASAGNE
Categories: Main dish, Beef, Casseroles
Yield: 6 Servings

1 pk Beef-Tomato Freezer Mix
1/2 ts Oregano leaves
1 tb Snipped parsley
1/4 c Water

-----------------------------NOODLES AND CHEESE-----------------------------
1 pk Lasagne noodles
1 pk Creamed cottage cheese
2 c Shredded Mozzarella cheese
2 c Shredded Swiss cheese
1/3 c Grated Parmesan cheese

Heat oven to 350'. In ungreased baking pan, 13x9x2 inches, or baking dish,
11 3/4x7 1/2x1 3/4 inches, layer half each of the noodles, meat sauce,
cottage cheese and mozzarella cheese; repeat. Sprinkle Parmesan cheese over
top. Bake uncovered until hot and bubbly, about 40 minutes.

Dip container of frozen mix into hot water just to loosen. In 2-quart
saucepan, heat frozen mix, oregano leaves, parsley and water to boiling.
Reduce heat; cover and simmer 15 minutes, stirring frequently. Uncover and
simmer, stirring occasionally, until mix is thawed.

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---------- Recipe via Meal-Master (tm) v8.05

Title: LASAGNA TORTE
Categories: Main dish, Casseroles
Yield: 8 Servings

1 tb Olive oil
1 lg Onion,finely chopped
1 cn Tomatoes in puree (28 oz)
2 Garlic cloves,finely chopped
2 md Carrots,pared,shredded
1/4 c Chopped fresh basil
-OR
1 tb Dried basil
2 lb Fresh spinach
-OR
2 pk Frozen leaf spinach,thawed
-and squeezed dry (10 oz)
12 Lasagna noodles
2 c Whole-milk ricotta cheese
1/2 c Grated Parmesan cheese
1/4 ts Pepper
2 c Shredded fontina cheese(8oz)

Heat oil in large skillet over high heat. Add onion; saute until soft,
about 8 minutes. Place in medium-sized bowl.

Add tomatoes to skillet, breaking up with spoon. Add garlic and carrots.
Bring to boiling. Lower heat; simmer, covered, 10 minutes. Uncover and
simmer 10 minutes. Stir in basil and salt. Set sauce aside.

Stem and wash fresh spinach. Place in large pot over high heat; cook until
wilted, about 3 minutes. Drain and squeeze dry.

Cook lasagna noodles according to package directions. Drain.

Heat oven to moderate (350'F.). Line 9" springform pan with aluminum foil;
grease foil.

Add ricotta, Parmesan and pepper to reserved onion; stir to combine.

Trim lasagna noodles to fit pan. Fit 4 noodles into pan, overlapping
slightly. Cover with one-third ricotta mixture, spreading evenly. Top with
one-third spinach, one-quarter sauce and one-quarter fontina. Repeat two
more times, using noodle trimmings as one layer. Top with the last of the
noodles, the remaining quarter of sauce and fontina.

Bake until hot, 50 minutes to an hour. Let stand 5 minutes before serving.
Remove sides of pan.

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---------- Recipe via Meal-Master (tm) v8.05

Title: CHEESE LASAGNE CASSEROLE
Categories: Casseroles, Vegetarian
Yield: 8 Servings

1 tb Salad oil
1 cn Tomatoes(28oz)
1 cn Tomato sauce(8oz)
1 pk Spaghetti sauce mix
1/2 ts Garlic powder w/parsley
1 ts Salt,seasoned
1/2 ts Pepper,seasoned
1/2 lb Lasagne noodles,broad
Water,salted
3/4 lb Mozzarella cheese,sliced
3/4 lb Ricotta cheese
1/2 c Parmesan cheese,grated

1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce,
spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil;
reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil the
tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a
third of the lasagne noodles and a third each mozzarella, ricotta and
tomato sauce.~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle
with Parmesan cheese.~ 6. Bake, uncovered, in preheated 350'F. oven 30
minutes; let stand 10 minutes before cutting in squares.~

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---------- Recipe via Meal-Master (tm) v8.05

Title: SPINACH LASAGNA
Categories: Main dish, Casseroles
Yield: 6 Servings

3 tb Vegetable oil
1/2 lb Lasagna noodles
2 Garlic cloves, minced
1 md Onion. chopped
2 Tomatoes, chopped
10 md Mushrooms, sliced
1/2 ts Oregano
1/2 ts Basil
1/2 ts Rosemary
2 tb Chopped fresh parsley
1 lb Washed spinach
1 c Cottage cheese
1/2 c Grated parmesan
8 oz Grated mozzarella

Cook noodles till al dente. Drain & set aside. Preheat oven to 350F.

Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms.
When onion is translucent, add herbs. Chop the spinach & add to the skillet
& stir till it is wilted. Simmer.

Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour
vegetables into the cheese mixture & mix thoroughly. Layer noodles
alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with
reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes
before serving.

Frances Moore Lappe, "Diet for a Small Planet" Shared by Mark Satterly

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---------- Recipe via Meal-Master (tm) v8.05

Title: VEGETABLE LASAGNE
Categories: Main dish, Vegetarian, Casseroles
Yield: 8 Servings

9 Lasagne noodles
-(OR as much as needed)
1 lb Tofu
1/2 c Tomato paste (or sauce)
1 -to:
2 c Tomato sauce
-(as much as desired)
1 bn Chard (or spinach)
3 tb Nutritional yeast
1/2 ts Salt
1 ts Thyme
1 ts Basil
3 tb Canola oil
3 sm Onions; -OR-
1 lb Mushrooms
3 Celery stalks
1 1/2 c Cauliflower

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato
paste. Chop the celery, caulflower, and onion finely and saute in oil.
When mostly cooked add the mushrooms, sliced. When the mushrooms are done,
add the vegetables to the tofu and mix well.

Cook the lasagne noodles in water until done. This can be done beforehand
to save time. Grease your casserole pan lightly with some oil to help
prevent sticking. Place a layer of noodles down and spoon some tomato sauce
over it. Put a layer of tofu/veggies down.

Saute the chard (or spinach) in a pan with just a little bit of oil. When
completely cooked down and soft, add half to the lasagne, spreading evenly
over the layer. Add more sauce then noodles, then tofu than another layer
of chard. Top with more sauce, more noodles and a large amount of sauce
(to prevent any burning or drying out of the noodles when they're cooked).
Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until
bubbly and hot. SERVE! I guarantee it'll be among the best lasagne you've
ever had....

From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

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---------- Recipe via Meal-Master (tm) v8.05

Title: CHEESE AND VEGETABLE LASAGNE
Categories: Main dish, Pasta, Casseroles
Yield: 8 Servings

2 c (1 lb) Ricotta Cheese
1/4 c Chopped fresh parsley
1/4 c Chopped fresh green onion
1/4 c Parmesan cheese
1 Egg
2 tb Vegetable oil
2 Cloves garlic
1 Large onion, chopped
1 1/2 c Chopped zucchini
2 c Sliced mushrooms
1 ts Dried basil
1/2 ts Dried oregano
Freshly ground pepper
-to taste
2 (26 oz) tomato sauce,
-any flavor
1 pk (1 lb) lasagne noodles
2 c (1/2 lb) shredded Mozzarella
-cheese
1 c (1/4 lb) shredded cheddar

Combine ricotta cheese, with parsley, green onion, parmesan and egg.

In saucepan, saute garlic and onion in oil until soft. Add zucchini,
mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2
cups tomato sauce. Simmer 5 minutes.

Cook 16 lasagne noodles according to package directions. When noodles are
almost fully cooked, drain, immerse in cold water and drain again.

To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13
inche baking dish. Lay a flat layer of 4 lasagne noodles over sauce. Top
with half tomato vegetable mixture and sprinkle with 1 cup mozzarella
cheese. Repeat with another flat layer of 4 lasagne noodles, remaining
tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4
lasagne noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese. Bake
at 350 degrees F for 45 minutes or until sauce bubbles. Makes 8 servings.

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---------- Recipe via Meal-Master (tm) v8.05

Title: LASAGNE ROLLS
Categories: Cheese, Pasta
Yield: 2 Servings

1/2 c Part-skim ricotta cheese
1 Egg
1 oz Shredded Mozzarella Cheese
2 tb Grated Parmeson Cheese,divid
1/8 ts Oregano
1/8 ts Basil leaves
Dash garlic powder
4 Curly edge lasagne noodles
(12X3 in pcs cooked)
1/2 c Tomato sauce
Garnish - flat leaf parsley
Leaves

1. Preheat oven to 350 degrees. Spray 2 individual casseroles with nonstick
cooking spray; set aside. 2. In small bowl combine ricotta cheese, egg,
mozzarella cheese, 1 T of the parmeson cheese, and the seasonings, mixing
well. 3. Place cooked lasagne on a damp towel and spoon 1/4 of the cheese
mixture lengthwise along the center of each noodle, starting from narrow
end, carefully roll each noodle to enclose filling. 4. Place 2 rolls in
each sprayed casserole and spoon 2 T sauce over each roll; sprinkle each
roll with 3/4 t parmeson cheese and bake until thoroughly heated, 35-40
minutes. Serve garnished with parsely.

2 pro, 1 bread, 1 veg, 30 cal optional. Per serving, 404 cal, 22 g pro, 15
g fat, 45 g carbs, 556 mg sodium, 219 mg cholesterol.

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---------- Recipe via Meal-Master (tm) v8.05

Title: SPINACH LASAGNE
Categories: Pasta, Vegetables
Yield: 4 Servings

1/2 lb LASAGNE NOODLES
1 lb RICOTTA
1 c MONTEREY JACK (1/4 LB)
PARSLEY, FRESH
1/2 c PARMESAN; GRATED
20 oz SPINACH, FROZEN;
- THAWED AND DRAINED
SAUCE, YOUR FAVORITE

COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF
UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE.
COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE
MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE
CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH
THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN'T
STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES
MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.

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---------- Recipe via Meal-Master (tm) v8.05

Title: NORTHERN-STYLE LASAGNA
Categories: Main dish, Meats, Pasta, Casseroles
Yield: 8 Servings

4 sl Bacon; diced
1 lb Ground beef
1 c Onion; chopped
3 c Spaghetti sauce
1 cn Cream of mushroom soup
1/2 cn Milk (soup can)
1 ct Ricotta cheese
1/2 c Parmesan cheese; grated &
- divided
9 Lasagna noodles; cooked &
- drained

In 10" skillet over medium-high heat, cook bacon until crisp. Spoon off
fat. Add beef and onion. Cook until meat is browned and is thoroughly
cooked and no pink remains, stirring once during cooking to separate meat.
Spoon off fat. Stir in spaghetti sauce; set aside.
Meanwhile, in small bowl, combine soup and milk. In another small bowl,
combine ricotta and 1/4 cup of parmesan. In 13x9" baking dish, spread 1-1/2
cups of meat sauce. Top with 3 lasagna noodles, spread with 1/2 of soup
mixture, 1/2 of cheese mixture, and 1/3 of remaining meat sauce. Repeat
layers. Top with remaining lasagna noodles and remaining meat sauce. Cover
with foil. Bake at 375 for 30 minutes. Uncover, sprinkle with remaining
1/4 cup parmesan. Bake 10 minutes more or until hot and bubbling. Let stand
10 minutes before serving.
TIP: In northern Italy, many lasagna recipes often use a creamy white
sauce along with the traditional red sauce.
(Source: "Campbell's Simply Delicious Recipes") (MM'd by Nancy Hagfors -
GXDB48A on Prodigy; N.HAGFORS on GEnie)

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---------- Recipe via Meal-Master (tm) v8.05

Title: PATSY'S TRUE ITALIAN LASAGNA
Categories: Italian, Main dish, Meats, Pasta
Yield: 8 Servings

3 tb Olive Oil
1 c Chopped Onion
1 Clove Garlic
1 lb Ground Beef
2 ts Salt
28 oz Tomatoes, canned
8 oz Tomato Sauce
6 oz Tomato Paste
3/4 c Water
1/2 ts Basil
1/2 ts Oregano
1 ts Sugar
1 tb Dried Parsley
1 lb Lasagna Noodles
1 lb Cottage Cheese
2 Eggs
1 lb Mozzarella Cheese
1 c Grated Parmesan or R
Cheese or a mixture

Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5
minutes.

Stir in ground beef, cook over medium heat for until browned.

Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano,
sugar and parsley. Bring to a boil and simmer for 45 minutes.

Cook lasagna noodles according to package directions. Add a tablespoon oil
while cooking to prevent sticking. Drain, rinse and cool.

Blend cottage cheese & egg in bowl. Preheat oven to 375 degrees. Grease a
13 x 9.5 x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture
mozzarella, finishing with sauce. Sprinkle with parmesan or romano cheese.

Bake for 35 minutes at 375 degrees (F). Let stand for 10 minutes before
serving. NOTE: For the lazy mans' alternative, use uncooked noodles and add
1/ 3/4 cup of water to dish before baking. From: Wayne Woodman ~-- ==
Courtesy of Dale & Gail Shipp, Columbia Md. ==

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---------- Recipe via Meal-Master (tm) v8.05

Title: SPINACH MUSHROOM LASAGNA I
Categories: Main dish, Pasta, Vegetarian
Yield: 9 Servings

1 lb Firm tofu
1 ts Salt
4 tb Lemon juice
2 tb Vegetable oil
2 1/2 tb Tahini
1 tb Light miso
1 1/2 tb Olive oil
1 lg Onion, chopped
2 lg Garlic cloves, pressed
Black pepper to taste
1 ts Nutmeg
2 ts Tarragon
2 ts Dill
8 oz Mushrooms
8 oz Spinach
1/2 c Fresh parsley
4 tb Breadcrumbs, toasted
1/2 c Walnuts
4 c Tomato sauce
9 Lasagna noodles, al dente

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini &
miso. Blend till thoroughly smooth. Set aside.

Heat olive oil. Add onion & saute till translucent. Add garlic, pepper,
nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in
chopped spinach & parsley. Saute very briefly. Remove from heat. Add the
saute to tofu mixture. Blend briefly. Be sure to maintain the texture.

Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish.
Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated.
Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato
sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu
mixture on the noodles. Repeat a second layer. Then top with remaining
walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top,

Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for
20 to 30 minutes before slicing.

Madhur Jaffrey, "The World of the East Cookbook"

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---------- Recipe via Meal-Master (tm) v8.05

Title: LOW-FAT CORN LASAGNA
Categories: Casseroles, Vegetarian, Low-fat
Yield: 8 Servings

1 c Cheese, mozzarella
10 oz Corn
15 oz Cheese, ricotta
1 Eggs
1 ts Oregano leaves
1 ts Salt
1/4 ts Pepper, black
27 1/2 oz Prego
9 Lasagna noodles
1 c Water
1/2 c Cheese, mozzarella

Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325. Spray
9"x13" baking dish with nonstick vegetable spray. In mixing bowl, combine
mozzarella, corn, ricotta, egg, oregano, salt, and pepper. Line bottom of
baking dish with 3/4 c sauce. Layer half of noodles and top with half of
cheese mixture. Repeat and pour remaining sauce over top. Carefully pour
water around edges and sprinkle with mozzarella. Tightly cover pan with
foil and bake 1 hour and 15 minutes. Let rest 10-15 minutes before
serving.

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---------- Recipe via Meal-Master (tm) v8.05

Title: MARGARET'S LASAGNA
Categories: Main dish, Pasta
Yield: 8 Servings

1 lb Ground beef
1 tb Parsley flakes
1/2 ts Salt
1 lb Can diced tomatoes
3 cn 6oz tomato paste
1 pk 10oz lasagna noodles
3 c Cottage cheese
2 Beaten eggs
1/2 ts Salt
1/2 ts Pepper
1/8 c Parsley flakes
1/2 c Parmesan cheese
1 1/2 lb Grated mozzarella cheese

Brown ground beef. Drain fat and wash with warm water to remove excess
fat. Add parsley flakes, salt, tomatoes and tomato paste. Simmer
uncovered for 30 minutes. Combine cottage cheese, eggs, seasonings and
parmesan cheese. Mix with meat sauce. in a 9x13 pan, pour half the
mixture over a layer of cooked noodles. Cover with half the mozzarella
cheese. Repeat layers. Bake at 375 degrees for 30-45 minutes. Let stand
10 minutes before serving.

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---------- Recipe via Meal-Master (tm) v8.05

Title: TOFU LASAGNA
Categories: Main dish
Yield: 8 Servings

10 oz Drained Tofu
1/4 c Grated Parmesan
2 Garlic cloves
1/2 lb Mushrooms, Sliced & Sauteed
1/4 c Fresh Parsley
2 1/2 c Sauce
2 c Grated Mozz, Swiss or M.Jac
12 Lasagne Noodles

Mix mashed tofu with parmesan and garlic. Oil pan -- layer noodles with
sauce, cheese, mushrooms & tofu mix.
top layer should be noodle with sauce & cheese. Bake @ 350 for 45
minutes (or 400 for 35 minutes)

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---------- Recipe via Meal-Master (tm) v8.05

Title: ITALIAN VEGETARIAN LASAGNA
Categories: Italian, Low-fat
Yield: 10 Servings

12 Uncooked lasagna noodles
1/2 c Dry sherry or unsweetened
Apple juice
1 Medium onion, finely chopped
8 oz Sliced fresh mushrooms
2 Large zucchini, coarsely
Grated (about 4 cups)
2 Medium red or green bell
Peppers, seeded & chopped
2 c Fresh spinach
1 ts Dried basil leaves
1/2 ts Dried oregano leaves
15 oz Light ricotta cheese
1 c Nonfat cottage cheese
1/4 c Grated Parmesan cheese
1 (8 oz) can tomato sauce
4 oz (1 cup) shredded low
Moisture part-skim
Mozzarella cheese

Heat oven to 425F. Spray 13 x 9" (3 quart) baking dish with nonstick
cooking spray. Cook lasagna noodles to desired doneness as directed on
package. Drain; keep warm. Meanwhile, bring sherry to a boil in large
nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3
minutes, stirring frequently. Add mushrooms, zucchini and bell peppers;
cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook
2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta
cheese, cottage cheese and Parmesan cheese; mix until well blended. Place 3
cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of
ricotta mixture and 1/3 of begetable mixture. Repeat layering 2 more times.
Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese.
Cover dish tightly with spray-coated foil. Bake at 425F for 25-30 minutes
or until bubbly around edges. Remove foil; bake an additional 5 minutes or
until top is light golden brown. Let stand 5 minutes before serving.

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---------- Recipe via Meal-Master (tm) v8.05

Title: QUICK AND EASY LASAGNA
Categories: Pasta, Main dish
Yield: 4 Servings

1 cn Cream of Mushroom Soup
-Campbell's Condensed
-10-3/4-oz. can
1/2 c Milk
3/4 lb Ground beef
1 1/2 c Spaghetti sauce
-Campbell's Traditional
4 Lasagna noodles
-cooked and drained
1 c Shredded Cheddar cheese
-(4 oz.)

1. In small bowl combine soup and milk; set aside. 2. In 3-quart saucepan
over medium-high heat cook beef until browned, stirring to separate. Spoon
off fat. 3. Stir in spaghetti sauce. Heat through, stirring occasionally.
4. Heat oven to 400-degrees F. 5. In 8-inch square baking dish spoon half
the meat mixture and arrange half the noodles over mixture; trim to fit.
Spoon half the soup mixture over noodles. Repeat layers. Sprinkle with
cheese. 6. Bake 30 minutes or until hot and bubbling. 7. Let stand 10
minutes before serving.

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---------- Recipe via Meal-Master (tm) v8.05

Title: VEGETARIAN LASAGNA
Categories: Low-cal, Pasta, Cheese/eggs, Italian
Yield: 8 Servings

8 x Lasagna Noodles
14 1/2 oz Can Tomatoes
1 c Chopped Celery
1 c Chopped Grn/Sweet Red Pepper
2 x Bay leaves
Beaten Egg
1/4 c Grated Parmesan Cheese
10 oz Pk frozen chopped Broccoli
15 oz Can Tomato Sauce
1 c Chopped Onion
1 1/2 ts Dried Basil, crushed *
Clove garlic, minnced
2 c Lo-fat Ricotta or Cottage Ch
1 c Shredded Mozzarella Cheese

* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil

Cook noodles and broccoli separately according to their package
directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil,
bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover,
20-25 minutes or till sauce is thick, stirring occasionally. Remove bay
leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese,
and 1/4 t pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half
the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with
Mozzarella. Bake 5 minutes more or till heated through. Let stand 10
minutes before serving.
********************************************************** Per serving: 282
calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol,
646 mg sodium, 620 mg potassium.

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---------- Recipe via Meal-Master (tm) v8.05

Title: NEW VEGETABLE LASAGNA
Categories: Italian, Vegetarian, Pasta
Yield: 6 Servings

1 (10 Oz. ) Pkg. Chopped
Spinach, Thawed & Drained
1 (12 Oz.) Carton Low Fat
Cottage Cheese
2 Egg Whites Beaten
2 ts Olive Oil
3/4 c Minced Onion
1 c Sliced Mushrooms
2 cl Garlic Minced
2 (14 1/2 Oz.) Cans Tomatoes,
Drained & Chopped
1/4 c Fresh Minced Parsley
1/4 c Burgendy OR Dry Red Wine
1/4 c Tomato Paste
2 ts Dried Basil
1 1/2 ts Dried Oregano
1 ts Dark Brown Sugar
1/2 ts Pepper
1/4 ts Salt
6 Lasagna Noodles, Uncooked
5 c Thinly Sliced Zucchini
1 1/4 c (5 Oz.) Shredded
Part-Skim Milk Mozzarella
2 tb Grated Parmesan

Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg
Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim
Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until
Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic;
Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red
Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well.
Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat.
Set Aside.
Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of
Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single
Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2
C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers;
Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake
Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With
Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before
Serving.
(Fat 9.6. Chol. 68.)

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---------- Recipe via Meal-Master (tm) v8.05

Title: LASAGNA MARIA
Categories: Italian, Pasta, Pork, Meats
Yield: 6 Servings

1 pk (8oz) Lasagna Noodles
1 lb Mild Pork Sausage
1 Jar (32oz) Spaghetti Sauce
1 Egg; slightly beaten
12 oz Ricotta Cheese
1 tb Dried Parsley Flakes
1/2 ts Dried Whole Oregano
1/4 c Grated Parmesan Cheese
3 c Mozzarella Cheese *
4 1/2 oz Sliced Mushrooms, drained
1 pk (3 1/2oz) Sliced Pepperoni

* Shredded and divided Cook Lasagna noodles according to package
directions, omitting salt, and then drain. Cook sausage until browned,
Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set
aside. Combine egg and next five ingredients, stirring well. Spread about
1/2 cup meat sauce in a lightly greased 13x9x2" baking dish. Layer half of
the noodles, half of ricotta cheese mixture, one-third of mozzarella
cheese, and one-third of remaining meat sauce; repeat layers using equal
amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375ø for 20
mins. Sprinkle with remaining cheese, and bake an additional five mins.

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---------- Recipe via Meal-Master (tm) v8.05

Title: HOMESTYLE LASAGNA ROLLS
Categories: Italian, Pasta, Hamburger, Beef
Yield: 6 Servings

1 1/2 lb Ground Beef
1 c Fresh Mushrooms; chopped
1 md Onion; finely chopped
1 sm Carrot; minced
Clove Garlic; minced
1/4 c Dry Red Wine
1/8 ts Nutmeg
1/8 ts Cayenne Pepper
2 c (8oz) Mozzarella Cheese *
Egg; lightly beaten
1/4 c Parmesan Cheese
Jar Ragu Spaghetti Sauce **
3/4 pk Lasagna Noodles ***
Salt and Pepper to taste

* Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3.4 of a 16oz package)
Cooked and drained

Preheat oven to 350ø. In a large skillet, thoroughly brown ground beef;
drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables
are tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook until
wine is almost evaporated. Remove from heat; allow to cool 10 to 15 mins.
In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg
and 1 tbls Parmesan cheese. Pour 1/2 jar spaghetti sauce evenly in a 13x9"
baking dish. Evenly spread 1/3 cup meat filling over length of each lasagna
noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish.
Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle
with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly.

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---------- Recipe via Meal-Master (tm) v8.05

Title: SEAFOOD LASAGNA
Categories: Pasta, Seafood, Sauces, Cheese/eggs, Italian
Yield: 8 Servings

1/2 c Butter
1/2 c Flour
1/2 ts Salt
2 c Garlic; crushed
2 c Milk
2 c Chicken broth
1/4 ts Pepper
1 ts Basil
2 c Mozzarella cheese, shredded
1/2 c Green onions, chopped
15 Lasagna noodles: UNCOOKED
1 c Cottage cheese; small curd
2/3 c Cooked shrimp cut bite size
2/3 c Cooked bay scallops bite siz
2/3 c Crabmeat cut bite size
1/3 c Dry white wine

Heat butter in a large saucepan over low heat until melted. Add garlic.
Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from
heat. Stir in milk, broth and white wine. Return to stove and heat to
boiling, stirring constantly. Boil for 1 minute. Add mozzarella
cheese,onions, basil and pepper. Cook over low heat until cheese is melted,
stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased
9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. Spread
the cheese over the noodles. Spread with another 1 1/2 cups of sauce and
then top with another 5 lasagna noodles. Spread seafood over this layer and
top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles
and top with all of the remaining sauce. If desired, top with 1/2 cup
grated parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or
until the noodles are tender. Let stand for 15 minutes before cutting. Hope
you love this as much as we do!!!

Patti Anderson, Prodigy Food & Wine Board

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---------- Recipe via Meal-Master (tm) v8.05

Title: SPINACH MUSHROOM LASAGNA
Categories: Vegetarian, Pasta
Yield: 9 Servings

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini &
miso. Blend till thoroughly smooth. Set aside.

Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for
20 to 30 minutes before slicing.

Source Unknown

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---------- Recipe via Meal-Master (tm) v8.05

Title: BAKED LASAGNE
Categories: Pasta, Italian
Yield: 6 Servings

1 lb Of lean ground beef, or
-Italian sausage
3 tb Olive oil
1 lg Onion, chopped (to make 1
-cup)
1 lg Red or green bell pepper
-(finely chopped)
2 lg Garlic cloves, minced
28 oz Italian plum tomatoes
6 oz Can tomato paste
1/3 c Water
1 1/2 ts Dried basil
1 ts Oregano
1 ts Sugar (optional)
Salt
1/4 ts Freshly ground pepper
1 Bay leaf, broken in half
15 oz Fresh ricotta
4 c Grated mozzarella cheese
1/4 c Freshly grated Parmesan
-cheese
1 Egg
1/2 ts Salt
8 Lasagne noodles (about 6
-oz.)
1 tb Olive oil
1/4 c Freshly grated Parmesan
-cheese
1/4 c Freshly grated mozzarella
-cheese

Remove sausage casings and crumble sausage. Brown meat in large pot,
stirring occasionally to break up the meat. Drain off fat.

Remove meat and set aside. Heat 3 tablespoons oil in the same pot, add
onion, garlic and bell pepper and cook over medium heat, stirring
occasionally, about 5 to 8 minutes or until onion is tender.

Stir in the reserved meat, tomato puree, tomato paste, water, basil,
oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and
bring to boil. Cover and simmer, stirring occasionally, about 2 hours,
or until flavors mingle and mixture thickens slightly (there will be
about 4 1/2 to 5 cups of sauce).

Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt, and 1/4
teaspoon pepper in a medium bowl; set aside.

Bring 3 quarts of water to boil in a large pot. Add 1 tablespoon
salt, then gradually add lasagne noodles so that water continues to
boil. Cook noodles until barely tender, about 5 minutes, stirring once
or twice; do not overcook. Drain noodles; rinse in cold water and drain
well. Return noodles to pot and toss them gently with 1 tablespoon oil to
prevent them sticking.

Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4 lasagne
noodles, cutting one as necessary to completely cover the bottom. Spread
evenly with half of ricotta mixture (1 generous cup). Sprinkle evenly
with half of mozarella (about 2 cups). Spread with half of the tomato/meat
sauce.

Top with remaining 4 noodles, cutting one noodle as above so that the
sauce mixture is completely covered. Evenly layer on remaining
ingredients in the same order as above. Sprinkle the top of the lasagne
evenly with 1/4 cup Parmesan and 1/4 cup mozzarella.

Bake in a preheated oven at 375 for about 45 or 50 minutes or until
lasagne is hot in center. Remove from oven; let stand for 15 minutes.
Cut in squares and serve on heated plates with garlic bread.

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---------- Recipe via Meal-Master (tm) v8.05

Title: FRED'S LASAGNE
Categories: Italian, Pasta
Yield: 6 Servings

1 lb Ground beef, lean
2 tb Olive oil
3 1/2 c Tomatoes
16 oz Tomato sauce
1 lg Onion, diced
1 Garlic clove, minced
1 1/2 ts Oregano
1/4 ts Rosemary leaves
1 ts Basil leaves, fresh, crushed
-(or 1/4 tsp dried)
1/2 ts Msg
2 ts Salt
1 ts Sugar
1 c Mushrooms, sliced
1/2 lb Lasagne noodles
1 lb Ricotta cheese
1/2 lb Mozzarella cheese
1/2 c Parmesan cheese, grated

Saute ground beef in hot oil until meat loses its pink color. Add
tomatoes, tomato sauce, seasonings and mushrooms. Mix well; cook slowly
about 2 hours or until sauce is thickened. Cook noodles following
directions on package; drain, rinse in cold water and separate. In a
buttered 3-quart baking dish make two layers of the noodles, meat sauce,
ricotta, slices of Mozzarella cheese and Parmesan cheese, in this order,
using about half of each for each layer. Bake in 350 F oven 30 minutes or
until bubbly. Serves 6 to 7. NOTE: Pepperoni may be added to meat sauce if
desired. You may double the recipe for sauce; use half in making the
lasagne, as above, and serve the remainder, cooked down until quite thick,
in a sauce boat along with the lasagne.

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---------- Recipe via Meal-Master (tm) v8.05

Title: JOE PENNY'S LASAGNA
Categories: Italian, Cheese/eggs, Pasta
Yield: 6 Servings

2 28 oz cans tomatoes
2 5 1-2 oz cans tomato paste
2 c Water
1/2 ts Basil
1/8 ts Crushed red pepper
1/2 ts Salt
1 ts Sugar
1 lb Lean ground beef
1 Clove garlic, minced
1 lb Sausage
1 lb Lasagna noodles
1 lb Ricotta cheese
1 Egg
1 tb Parsley
1 c Grated Parmesan cheese

Combine the first 7 ingredients in a large pot and simmer 15 minutes.

Saute' ground beef and garlic in a little oil. Add to tomato sauce. Cover
and let simmer 3 hours on low heat, stirring occasionally. Brown sausage
and slice in rounds. Preheat oven to 325 degrees. Cook noodles until al
dente. Combine ricotta, egg and parsley in a bowl. Spread 1/3 of sauce on
the bottom of a 12x8" baking dish. Arrange alternately layers of noodles,
ricotta, sausage, sauce and Parmesan, ending with Parmesan. Bake uncovered
for 45 minutes. Let sit 5 minutes before serving.

Serves: 6 to 8 From: Actor Joe Penny ("Jake and the Fatman") Posted by:
Debbie Carlson - Cooking Echo

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---------- Recipe via Meal-Master (tm) v8.05

Title: LASAGNA ROLLS WITH TOMATO-FENNEL
Categories: Italian, Pasta
Yield: 8 Servings

2 lg Garlic Cloves Minced
3/4 lb Mushrooms Sliced
1/2 c Diced Red Bell Pepper
1 ts Thyme
1/4 ts Salt, Pepper
1 (10 1/2 Oz.) Pkg.
Firm Tofu Drained &
Crumbled
1 c Thinly Sliced Green Onions
2 c Finely Chopped Fennel Bulb
1/2 ts Fennel Seeds,
1/4 ts Pepper
1 (14 1/2 Oz.) Can Whole
Tomatoes Undrained &
Choppped
1 tb Tomato Paste
8 Cooked Lasagna Noodles
1 1/2 c (6 Oz.) Shredded
Mozzarella Cheese

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add
Garlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black
Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring
Constantly. Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir Well
And Set Aside. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray.
Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min.
Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt;
Cook 3 Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An
Additional 5 Min. Remove From Heat. Spread 1 C. Tomato Mixture Over
Bottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom Mixture Over
Each Noodle. Sprinkle Each With 3 T. Cheese. Roll Up Jellyroll Fashion,
Beginning At The Narrow End. Arrange Rolls, Seam Side Down in The Tomato
Mixture in Baking Dish. Spoon Remaining 1 1/2 c. Tomato Mixture Over The
Rolls. Cover And Bake At 350 For 15 Min. Uncover & Bake An Additional 10
Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)

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---------- Recipe via Meal-Master (tm) v8.05

Title: LASAGNA ROLL UPS
Categories: Italian, Pasta, Cheese/eggs, Beef
Yield: 4 Servings

8 Lasagna noodles
6 c Spaghetti sauce (commercial,
-or homemade)
1 1/2 c Shredded mozzarella cheese
1/4 c Freshly grated parmesan
-cheese

Cook lasagna noodles according to package directions. Drain, and rinse
with cool water, set aside. In bottom of greased 11x7 inch baking
dish,spread about 3/4 cup sauce. Spread about 1/2 cup sauce on each lasagna
noodle. Carefully roll each one up and place, seam side down, in baking
dish. Top with remaining sauce. Cover and bake in 350 F oven for 45
minutes or until hot and bubbly. Uncover and sprinkle with mozzarella and
parmesan. Return to oven for 5-10 minutes or until cheese melts and top is
lightly browned. Makes 4-6 servings.

Origin: Canadian Living, January 1988. Shared by: Sharon Stevens.

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---------- Recipe via Meal-Master (tm) v8.05

Title: LASAGNA, NANCY SCHWARTZ
Categories: Italian, Pasta
Yield: 12 Servings

1/2 lb Lasagna Noodles, cooked

----------------------------MOIST CHEESE MIXTURE----------------------------
8 oz Sour cream
16 oz Cottage Cheese
16 oz Cheese, Ricotta

-----------------------------DRY CHEESE MIXTURE-----------------------------
18 oz Cheese, Mozzarella, grated
4 oz Cheese, Cheddar, grated

-----------------------------------SAUCE-----------------------------------
24 oz Ragu, plain

Put just a coating of the Ragu sauce on the bottom of a 9x13 pan. Mix the
two cheese mixtures, keeping distinct from each other. Layer in the pan 3
cooked lasagna noodles, 1/2 moist cheese mixture, 1/3 dry cheese mixture,
1/3 sauce. Repeat starting with the lasagna noodles. For the third layer,
use 3 noodles, last of sauce and last of dry cheese. Cover and bake at 350-
for 1 1/2 hours. Remove cover for the last 15 minutes if desired. Remove
from oven and let sit for about 15 minutes before serving. The "LaRK"

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 03-21-93 (16:31) Number: 5966 From: MATT ROSEN
Refer#: NONE To: WESLEY PITTS Recvd: NO Subj: BRAISED LEEKS *CR Conf: (52)
CookingEch

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---------- Recipe via Meal-Master (tm) v8.05

Title: LUIGI'S LASAGNA AL FORNO
Categories: Italian, Pasta
Yield: 10 Servings

1/2 Onion, chopped
1 Carrot, peeled and sliced
-very thin
1 Stalk celery, sliced very
-thin
4 Cloves garlic, sliced
1/4 c Olive oil
2 cn Plum tomatoes, drained (28
-ounces each)
Salt, pepper, and sugar
-(optional), to taste
Red pepper flakes, to taste
-(optional
1/2 c Red wine
FOR THE BECHAMEL
2 c Milk
4 tb Unsalted butter
4 tb All-purpose flour
1/2 ts Salt
1/2 ts White pepper
Nutmeg, to taste
FOR ASSEMBLING
Olive oil and salt for
-cooking lasagna noodles
3/4 lb Lasagna noodles
15 oz Ricotta cheese (1 container)
1/4 To 1/3 pound mozzarella
-cheese, thinly sliced

FOR THE SAUCE

Grated Parmesan cheese (optional)

To make the sauce, saute the onions, carrot, celery, and garlic in the
olive oil until golden. Add the tomatoes, mashing them in the pot as they
are added. Bring to a boil, then simmer over low heat, uncovered, for 1
hour. Add salt, pepper, sugar, and red pepper flakes; cook for another 1/2
hour, covered. In the last 20 minutes of cooking, add the red wine.

To make the bechamel sauce, bring the milk to a simmer in a small saucepan.
Melt the butter in another saucepan and gradually whisk in the flour. Cook
for about 2 minutes, but do not let the mixture turn brown. Remove the
saucepan from the heat and add the hot milk, whisking constantly. Return
the saucepan to low heat and cook, whisking constantly, for 5 to 10
minutes, or until the sauce is medium thick. Add the salt, pepper, and
nutmeg.

Cook the lasagna noodles in salted boiling water, with a few drops of olive
oil, until al dente. Drain.

In a 9-by-13-inch baking dish, spoon enough tomato sauce to just cover the
bottom of the pan. Cover with a layer of lasagna noodles, then some tomato
sauce. Spoon on a third of the ricotta cheese, then a third of the
bechamel sauce. Cover with a layer of pasta, then tomato sauce, a third of
the ricotta and a third of the bechamel. Repeat one more time. Top with a
layer of sliced mozzarella cheese. Bake in a 375-degree oven for about 30
minutes, or until piping hot. Remove from the oven and sprinkle with
optional Parmesan cheese before serving.

Makes 10 servings.

Nutrients per Serving: 336 Calories, 13 g Protein, 26 g Carbohydrate, 21 g
Fat, 10 g Saturated Fat, 50 mg Cholesterol, 483 mg Sodium.

[THE WASHINGTON POST; January 16, 1991]

Posted by Fred Peters.

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---------- Recipe via Meal-Master (tm) v8.05

Title: MICROWAVE LASAGNA
Categories: Italian, Microwave, Pasta
Yield: 6 Servings

32 oz Jar Prego Green Label
-spaghetti sauce
1/2 c Water
1 lb Ricotta
1 Egg
Approx 8 lasagna noodles,
-uncooked
12 oz Mozzarella cheese, grated or
-thin sliced.

Microwave Lasagne (Marge Clark)

Grated Parmesan cheese

Mix Prego with water, (I rinse the jar out with the water.) Blend together
the ricotta and egg, adding a generous amount of pepper. Layer ingredients
in 9 x 12 pyrex pan as follows, starting from the bottom:

1/3 sauce 1/2 the noodles 1/2 the ricotta mixture 1/2 Mozzarella 1/3 sauce
1/2 the noodles 1/2 the ricotta mixture 1/2 Mozzarella Remaining sauce

Cover tightly with a double layer Saran Wrap. Microwave on HI for 8
minutes, then mdm low for 32, turning the pan occasionally. Loosen cover,
sprinkle top with grated Parmesan (store bought will work, but of course
fresh is best) Cover loosely and let stand 15 minutes.

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---------- Recipe via Meal-Master (tm) v8.05

Title: SPINACH LASAGNE SPECIAL
Categories: Italian, Pasta, Vegetarian
Yield: 6 Servings

2 tb To 3 tb oil
1/2 lb Lasagne noodles (about 12
-noodles)
2 Cloves garlic, minced
1 md Onion, chopped
2 Tomatoes, chopped
10 md Mushrooms, sliced
1/2 ts Oregano
1/2 ts Basil
1/2 ts Rosemary
2 tb Chopped dresh parsley
1 lb Spinach, washed, drained,
-and chopped
1 c Low fat cottage cheese
1/2 c Grated Parmesan cheese

8 - 10 oz grated Mozarella cheese

Cook noodles until al dente, drain, and set aside. Preheat oven to 350
degrees F.

Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms.
When onion is translucent, add herbs and spinach, stirring until spinach is
wilted. Simmer.

Reserving 1/2 cup Mozarella cheese, in a large bowl combine cheeses. Pour
vegetables into cheese mixture and mix thoroughly. Layer noodles
alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan. Top
with reserved mozarella and more Parmesan cheese, if desired. Bake for 1/2
hour. Let sit for 5 to 10 minutes before serving.

Complementary protein: milk products and grain

From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0.
Random House, New York. 1971-82

Posted by: Karin Brewer, Cooking Echo, 7/92

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---------- Recipe via Meal-Master (tm) v8.05

Title: TRADITIONAL LASAGNE
Categories: Italian, Pasta
Yield: 4 Servings

2/3 Recipe Egg Pasta or use 2
-eggs and 1 1/3 cups flour
OR 1/2 Lb dry lasagne
-noodles
BOLOGNESE SAUCE
1 Onion
1/2 Carrot
1/2 Rib celery
1 Clove garlic
2 tb Butter
1/2 lb Lean pork, ground
1/3 c Dry white wine
1/3 c Heavy cream
1/8 ts Nutmeg, grated
6 Fresh Italian plum tomatoes
-(or 1 cup canned)
Salt
Pepper
BECHAMEL SAUCE
3 tb Butter
1/4 c Flour
2 c Milk
Salt
Pepper
3/4 c Parmesan cheese, grated

PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut
into 2-inch wide stripe or approximately 4-inch squares. Grate the
Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and
celery. Mince the garlic. Melt butter in saucepan over medium heat; add the
pork and cook until it just loses its pink color, about 3 minutes. Add
onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic;
cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer
until reduced by 1/2, about 15 minutes. Add heavy cream and nutmeg; simmer
until thickened, about 5 minutes. Stir in tomatoes and their juice,
breaking up with a wooden spoon. Cover and simmer over low heat, stirring
occasionally, for 2 hours. Season with salt and pepper. For The Bechamel
Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1
minute. Gradually whisk in the milk and bring to a boil, stirring
constantly. Reduce heat; season with salt and pepper. Simmer for 20
minutes. Cook the pasta in a large pot of boiling, salted water until
tender, about 3 minutes for fresh pasta. Drain and refresh under cold
water. Pour a thin layer of Bolognese Sauce into bottom of baking dish.
Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of
the Bechamel over pasta. Sprinkle 1/4 cup Parmesan cheese. Repeat for 2
more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made
to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat
oven to 400F. Loosely cover lasagne with foil and bake until warmed
through, about 20 minutes. Remove foil and put lasagne under broiler until
golden brown, about 5 minutes. Let lasagne sit for 10 minutes before
serving.

Makes 4 servings.

[COOKS March-April 1988]

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---------- Recipe via Meal-Master (tm) v8.05

Title: VEGETARIAN LASAGNE
Categories: Vegetarian, Italian, Pasta
Yield: 6 Servings

10 oz Pkg frozen spinach, thawed
-and drained
1/2 Box lasagne noodles, cooked
-and drained
2 Eggs
1 lb (or close to it) pkg Ricotta
-cheese (sometimes they come
-that's ok)
1/2 c Grated Parmesan cheese
Salt, pepper, onion powder,
-garlic powder
1 c Grated Mozzarella cheese
1 Large-ish jar prepared
-spaghetti sauce OR about 2
-c of homemade

From: Freddi Michael

This has pleased many meat eaters at my table. It's quite hearty.

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

Beat eggs. Beat in Ricotta cheese until smooth. Stir in the Parmesan and
spinach. Season with salt, pepper, onion powder and garlic powder.

In loaf pan, place a thin layer of tomato sauce. Layer 1/2 each

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: LASAGNA FROM TONY'S AT DISNEY WORLD
Categories: Pasta
Yield: 6 Servings

1 tb Olive oil
1 lb Ground beef
1 c Finely chopped onion
1 Cove garlic, finely chopped
1 ts Salt
1/4 ts Mixed Italian seasoning
1/2 ts Oregano leaves
1/4 ts Thyme
1/2 ts Spanish paprika
2 c Tomato puree
1/2 lb Lasagne noodles
2 qt Water
1 tb Olive oil
Salt to taste
1 1/2 c Ricotta cheese
1 Lg egg
Tabasco sauce to taste
3/4 ts Salt

----------------------------CHEESES FOR FINAL A----------------------------
3 oz Mozzasrella cheese, sliced
3 tb Grated parmesan cheese
1 c Grated mozzarella cheese (in

~----------Meat Sauce:---------- ~----------Lasagna:-----------
~----------Ricotta Mixture:------------ Heat olive oil in saucepan. Crumble
in ground beef and saute until beef is browned. Drain off excess fat. Add
remaining ingredients and mix well. Continue cooking for 5 minutes. Set
aside. Cook lasagne noodles in the boiling water with olive oil and salt.
About 9 minutes. Drain and let cool. Set aside. Combine all ingredients in
blender or electric mixer and mix well at medium speed.
Assembling: In a 13x9x2-inch casserole spread a thin layer of meat sauce
on bottom and put one layer of cooked lasagna noodles. Next, a layer of
sliced mozzarella and on top of that add 1/3 of the meat sauce, then 1/2 of
the rocotta mixtu Continue to layer until all ingredients are used. Top
with grated Parmesan cheese. Bake at 350F for 40-45 minutes.

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: BAKED LASAGNA
Categories: Italian, Beef, Main dish
Yield: 6 Servings

1 Onion, minced
1 Clove garlic menced
1 lb Ground beef
2 ts Shortening
1 md Can whole tomatoes
1 cn Tomato sauce
1 ts Oregano
1/4 ts Pepper
1/2 lb Lasagna noodles
2 1/2 qt Boiling water
1/2 lb Sliced Mozzarella cheese
1 c Cream cottage cheese
1/2 c Cheddar cheese

Saute onion, garlic, and meat in shortening about 20 minutes. Add next
four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles
with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking
dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and
1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top
with remaining 1/3 Mozzarell

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Italy: A Hundred Lasagne Recipes