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---------- 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.

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---------- 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.fortunecity.com/littleitaly/caravaggio/146/recipes.html

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---------- 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.

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---------- 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

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---------- 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.

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---------- 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.

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---------- 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!!!

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---------- 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.

-----

---------- 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.

-----

---------- 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.

-----

---------- 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.

-----

---------- 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.

-----

---------- 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.

-----

---------- 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.~

-----

---------- 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

-----

---------- 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

-----

---------- 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.

-----

---------- 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.

-----

---------- 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.

-----

---------- 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)

-----

---------- 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. ==

-----

---------- 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"

-----

---------- 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.

-----

---------- 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.

-----

---------- 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)

-----

---------- 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.

-----

---------- 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.

-----

---------- 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.

-----

---------- 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.)

-----

---------- 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.

-----

---------- 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

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.

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

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---------- 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.

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---------- 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 Mozzarella cheese.

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

Title: LASAGNE FRUTTA
Categories: Pasta
Yield: 2 Servings

5 oz Cottage Cheese,pureed

5 oz Mascarpone
2 Eggs
3 tb Sugar
1 Lemon
3 oz Raisins
2 oz Almonds,chopped

2 oz Pistachios,chopped
1 Tart Apple
3 Lasagnenoodles

1.Mix the pureed cheese with the eggyolk, sugar and lemonjuice. 2.Grate the
lemonpeel and add with raisins and half of the pistachios. 3.Beat eggwhites
until stiff and fold under all. 4.Peel apples and core and cut into small

strips. 5.Boil noodles about 3 minutes; run quickly under cold water. 6.In
a small lasagneform alternate noodles, apples and cheese mix, ending with
cheese. 7.Bake dish for 40 minutes at 175 C in preheated oven. 8.Before
serving sprinkle the rest of the pistachios over the top. Translated by
brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

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

Title: NO MESS LASAGNA
Categories: Beef, D/g, Casseroles, Boat
Yield: 6 Servings

32 oz Jar spaghetti sauce
9 Lasagna noodles, UNCOOKED

12 oz Dry curd cottage cheese
1 Egg
8 oz Cheese, Mozzarella; shredded
1/4 Cheese, parmesan, grated
1 lb Beef, ground, or turkey
1 tb -Italian spices to taste -

Preheat oven to 350 degrees Brown ground beef and drain Mix together ground
beef and spaghetti sauce (add spices} In Medium bowl, mix cottage cheese,
mozzarella cheese and egg until well blended. Spread 1/4 sauce on bottom of
pan (approximately 7 x 11 x 3) Place one noodle layer 3 across bottom of
pan Place 1/2 cottage cheese mixture on top of noodle, then layer 1/3 of
sauce then the second layer of noodle. Repeat, ending with top layer of

noodle, and then top with sauce. Sprinkle with parmesan cheese. Cover
tightly with foil Cook 1 hour covered. Uncover and cook 15 min more. Test
with point of knife to make sure noodles are soft. Let cool 10 minutes
before cutting into serving pieces. MICROWAVE VERSION USE 8 X 8 glass dish.
follow above directions. except cover loosely with wax paper. Microwave on
high 18 min, turn dish and continue another 18 min. Let stand 5 min before

serving. (Test for doneness - zap longer if necessary )

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

Title: BEAN LASAGNE
Categories: Digest, Sept.
Yield: 1 Servings

1 cn Ff vegetarian refried beans

1 12 oz bottle mild taco
Sauce
2 cn Stewed tomatoes, one
Drained, one not
1 c Ff cottage cheese
1 c Corn kernels, frozen is ok

10 To 12 lasagne noodles,
Uncooked
1/4 c Black olives, sliced

In a bowl mix beans with about half the juice from one can of tomatoes and
a couple of tablespoons of taco sauce. You want the beans to be almost but
not quite pourable. Mix the rest of the taco sauce and tomato juice and set

aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9x13"
lasagne pan. Cover sauce with a layer of noodles. Layer, in any order you
want, the beans, corn, cheese, drained tomatoes, sauce and noodles, being
sure to end up with enough beans to cover the top with no noodles showing.
The resulting mess should be pretty wet.

Cover tightly with foil. Bake at 350 for about an hour, until the noodles
are tender. Check every 5-10 minutes after 45 minutes of cooking to see how
the noodles are doing. Remove foil, sprinkle with olives. Bake another
couple of minutes. Let sit for about 5 minutes before serving.

Serves 3-4 as a main dish. Tastes even better the next day.

Variation: If you want to pre-cook the noodles, don't use as much tomato

juice and cook for only about 30 minutes.

Variation: Other veggies would work well in here too. What do you have in
the frig?

Variation: You could top it with a little ff cheese-stuff in the last few
minutes. And no doubt you could make it vegan by leaving off all milk
products altogether.

From Katherine Albitz, kra@sdd.hp.com. Fatfree Digest [Volume 10 Issue 23],
Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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

Title: SPINACH-MUSHROOM LASAGNA (OVO LACTO)
Categories: Digest, Jan.

Yield: 6 Servings

3 c Crushed fresh or low-sodium
Canned tomatoes
1/2 c Chopped mushrooms
1/2 c Chopped red bell pepper
1/2 c Chopped carrot

1/2 c Chopped onion
1/2 c Red wine or red grape juice
2 tb Honey
1/2 ts Dried basil leaves
1/2 ts Dried rosemary leaves
1/2 ts Dried oregano leaves

1/2 ts Dried thyme leaves
1/4 ts Black pepper
4 Egg whites, lightly beaten
1 1/2 c Nonfat ricotta cheese or
Cottage cheese
8 oz Lasagna noodles, cooked al

Dente and well drained
1 lb Fresh spinach, well washed,
Drained and chopped
4 oz Nonfat mozarella cheese,
Grated

1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape

juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in
a large, heavy saucepan. Simmer for 20 minutes.

2. Preheat oven to 350 degrees.

3. Mix together the egg whites and the ricotta or cottage cheese. Set
aside.

4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13

inch casserole. Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with
grated mozzarella.

5. Bake for 35 minutes. Let stand for 15 minutes before cutting.

Calories per serving: 227Carbohydrates: 36 g Fat: 1 gDietary Fiber: 4.3 g

Cholesterol: 3.8 mgSodium: 264 mg Protein: 15 g

Posted by kelly roddy to the Fatfree Digest
[Volume 14 Issue 28] Jan. 28, 1995.
:It's from Sarah Schlesinger's 500 Fat-Free Recipes:

Individual recipes copyrighted by originator. FATFREE Recipe collections

copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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

Title: BLACK BEAN LASAGNA

Categories: Main dish, Vegetarian, Ovo-lacto
Yield: 1 Recipe

2 c Spaghetti sauce of choice
1 1/2 c Cooked AM Black Turtle Beans
4 Whole grain lasagna noodles
-- (cooked)

2 c Ricotta cheese
-OR- low fat cottage cheese
3/4 lb Mozzarella cheese, grated
1/2 c Grated Parmesan cheese
1/2 ts Onion powder
1/2 ts Garlic powder

1/2 ts Italian Seasoning

Preheat oven to 350 F. Mix seasonings with spaghetti sauce, and spoon a
small amount of the sauce into the bottom of a baking dish. Combine the
rest of the sauce with the cooked beans. Assemble the lasagna in a 7-1/2"
x 12" baking dish. Lay down 2 noodles, then follow with the beans and
sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan

cheese. Repeat, using the remaining noodles, end with the Parmesan cheese.
Bake for 20 minutes.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy
of: Karen Mintzias

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

Title: CHEESE LASAGNA
Categories: Diabetic, Pasta, Cheese/eggs, Vegetarian
Yield: 3 Nice folks

6 oz Whole wheat Lasagna noodles;
->OR

6 oz Enriched lasagna noodles;
1/2 c Tomato sauce;
1 c Onion, pepper, & mushrooms;
-mixture of 3 vegetables
1 1/2 c Cottage cheese; low-fat

2 Eggs;
1 tb Parmesan cheese;
3 oz Mozzarella Cheese; grated
2 tb Parmesan cheese;

Cook lasagna noodles in boiling water until tender. Drain and set aside.
Combine tomato sauce and chopped onions, peppers and mushrooms. Mix in

separate bowl cottage cheese, eggs and parmesan cheese. Preheat oven to 350
degrees. In a 8" x 8" casserole layer half the noodles, the cottage cheese
mixture and grated mozzarella cheese. Top with tomato sauce mix and the
rest of the noodles. Sprinkle with parmesan cheese. Bake for 25 minutes.

Food Exchange per serving: 4 MEATS EXCHANGES + 2 STARCH/BREAD EXCHANGES +
1 FAT EXCHANGE; CAL: 500, PRO: 36gm; FAT: 10gm; CAR: 52gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you
and yours via Nancy O'Brion and her Meal-Master

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

Title: CAROL'S LASAGNA
Categories: Pasta, Usenet
Yield: 8 Servings

10 oz Lasagna noodles
-(use enough noodles
-to cover your baking
-dish 6 layers deep)
1 ts Salt for each quart
-of boiling water

1 lb Mozzarella cheese, grated

-----------------------------------SAUCE-----------------------------------
1 lb Hamburger, lean
1 md Onion, minced
2 Garlic cloves, minced
1 lb Tomatoes, stewed

1 lb Tomato sauce
6 oz Tomato paste
1/4 ts Sugar
1 ts Salt
1 ts Basil
1 ts Parsley

---------------------------------CHEESE MIX---------------------------------
2 Eggs, beaten
16 oz Ricotta cheese
8 oz Cottage cheese,
-small-curd
1/2 c Romano cheese, grated

1 tb Parsley flakes
1 ts Salt
1 ts Oregano
Pepper to taste

Brown meat and drain off fat. Heat, but don't brown, onions; stir in
remaining sauce ingredients. Simmer for about 30 minutes.

Fill a very large pot with water. Add about 1 t of salt for each quart of
water in the pot. Add the lasagna noodles. Make sure that you cook enough
noodles to cover a 13x9 baking pan 6 layers deep. Pre-heat oven to 350
degrees F.

Grease the inside of the baking pan with a light vegetable oil. Now make
three filling layers. For each, put down 1/3 of the noodles, in two

layers. Then spread 1/3 of the ricotta mixture on the noodles. Then
sprinkle with 1/3 of the mozzarella cheese. Finally, top with 1/3 of the
sauce. Bake uncovered for 40-45 minutes or until bubbly hot. Let sit for
5-10 minutes before serving.

NOTES:

* A hearty lasagna with lots of meat and cheese -- Carol Angell and Juan

Ochoa are old friends from Tektronix. Her lasagna recipe is one of my
favorites. Yield: Serves 8-12.

: Difficulty: moderate.
: Time: 30 minutes preparation, 45 minutes baking, 10 minutes cooling.
: Precision: Approximate measurement OK.

: Paul Pomes

: Univ of Illinois, CSO, Urbana, IL
: UUCP: {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul
: ARPANET: paul%uxc@a.cs.uiuc.edu CSNET: paul%uxc@uiuc.csnet

: Copyright (C) 1986 USENET Community Trust

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

Title: VEGETABLE LASAGNA

Categories: V, E, G, E
Yield: 6 Servings

4 tb Olive oil
1/4 lb Shallots
10 oz Spinach, frozen
2 c Broccoli floweretts

1 c Carrots sliced
12 oz Lasagna noodles, uncooked
2 c Ricotta Cheese
16 oz Mozzarella Cheese
3 Tomato raw, medium
8 tb Parsley dried

2 lg Eggs
4 tb Butter, unsalted
5 tb All purpose flour
2 c Milk 1%
1 ts Salt
1/4 ts White pepper

1/8 ts Nutmeg
1/2 c Parmesan grated, 1/2 cup

Make the cheese sauce first. In skillet melt the tablespoons of butter over
low heat. Turn heat up to high and add flour blending into a smooth paste.
Add salt, nutmeg, white pepper and blend well. Add milk and parmesan
stirring to blend until the cheese melts smoothly. Remove from heat. Cheese

filling: In another bowl mix ricotta, beaten eggs, grated mozzarella cheese
and dried parsely. Mix well. Vegetables: In a skillet at high heat add some
olive oil and saute' the chopped shallots for a few minutes. Reduce to
medium heat and add the chopped vegetables, except the tomato, stirring
occasionally cook uncovered for about 10 minutes. Cook the lasagna noodles
per directions, rinse and set aside to cool. Grease a deep casserole dish.

Put a little of the cheese sauce on the bottom then layer in three or four
noodles. Next a cheese sauce, then cheese filling then vegetables. Top with
a few slices of raw tomato. Repeat three times you can leave off the top
layer of tomato if you want browner cheese top. Bake in a 350 degree oven
for about 35 minutes.

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

Title: MUSHROOM & SPINACH LASAGNA
Categories: Pasta, Main dish, Veggie, Italian
Yield: 12 Servings

2 md Pepper red
1/2 md Onion

2 md Garlic cloves
4 md Tomato raw
1/8 ts Thyme, ground
1/2 c Vegetable Broth (home made)
1/8 ts Hot Pepper Sauce
1 md Onion

1 ts Balsamic vinegar
3 md Tomato raw
4 md Garlic clove
6 oz Mushrooms
1 c Ricotta Chs skim milk
2 oz Swiss Cheese low fat

1/4 c Basil, fresh
1 lb Spinach fresh
1 tb Parsley fresh
6 oz Lasagna noodles (spinach)
4 oz Parmesan grated

Sauce Use the first 8 ingredients to make the sauce. Roast the red peppers,

and all the onions and garlic. (to roast onion and garlic in a microwave)
place an un pealed onion in microwave for 5 minutes on high. In the last 2
minutes add garlic cloves. Combine peppers, onion, garlic, tomato (peeled,
seeded & diced), thyme and stock in a sauce pan; simmer for 15 minutes.
Transfer to food processor or blender, add pepper sauce and balsamic

vinegar and then puree. Set aside. Lasagna

Cook lasagna noodles per instructions, drain and rinse with cold water.
Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine
onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates,
about 15 minutes. Let cool then add ricotta cheese, swiss cheese, basil,
parsely, salt and pepper. Mix well. In an oiled 9X13 baking dish, put down

a layer of noodles. Top with a layer of spinach, then onion-and-tomato
mixture, then parmesan. Repeat layers until all ingredients are gone. Bake
in a 350 oven for 40 minutes. Serve with tomato-red bell pepper sauce on
top.

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

Title: OLD WORLD LASAGNA

Categories: Italian, Pasta, Veggie, Main dish
Yield: 6 Servings

1 qt Spaghetti sauce
1 tb Olive oil
1/2 lb Lasagna noodles, uncooked
16 oz Mozzarella Cheese, shredded

2 c Ricotta Cheese, cup
16 oz Parmesan grated

Use the spaghetti sauce recipe for sauce. Add oil to 3 quart boiling water.
Add 12 pieces of Lasagna 2 pieces at a time to the boiling water. Cook
uncovered for 15 minutes. Drain and rinse the lasagna in cold water and set
aside. Preheat oven to 350 degrees. Grease a 13x9x2 dish. Put in layers

starting with spaghetti sauce. Use 1/3 sauce, then 1/3 noodles, then 1/3
ricotta, 1/3 mozzarella, and then 1/3 of the parmesan. Repeat twice more
ending up with the parmesan on top. Bake uncovered for 45 minutes. Let
stand 15 minutes before cutting.

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

Title: Polenta Pasticciata - Polenta Lasagne

Categories: Italian, Grains, Main dish
Yield: 6 servings

7 c Polenta; see master recipe
*** beef, tomato, and red wi
1/3 oz Dried porcini or other wild
3 tb Olive oil

3 tb Butter
1 Med onion, minced
3 tb Minced italian parsley
1 Large carrot, minced
1 Large celery stalk, minced
1 lb Lean ground beef or 1/2 beef

3 tb Tomato paste
2/3 c Dry red wine
35 oz Can plum tomatoes, drained/c
Juice
Salt and ground black pepper
2/3 lb Pecorino cheese, grated (2 3

TO PREPARE: Pour polenta on an oiled work surface and spread 1/4" thick.
Let stand until cooled completely and firm, about 15 min. Cut into 3"
squares; set aside. (Can transfer squares to a baking sheet, cover and
refrigerate overnight.)
For the sauce: soak dried mushrooms in 1/3 c warm water until softened,
about 30 min. Strain liquid through a fine sieve; reserve. Chop mushrooms

coarse.
TO COOK: Heat oil and butter in a large skillet. Add onions, parsley,
carrots, and celery; saute' until softened, about 10 min. Add ground meat;
saute' until lightly browned, about 8 min. Stir in mushrooms, reserved
mushroom soaking liquid, tomato paste, and wine; simmer for 5 min. Add
tomatoes and their reserved juice; partially cover and simmer until sauce

thickens slightly, about 30 min. Season this sauce with 1t salt and 1/2 t
pepper or to taste. (Can cool, cover, and refrigerate overnight.)
Heat oven to 450F. Arrange half of the polenta squares in the bottom of
an oiled 13x9" baking pan. Pour half the sauce over the polenta squares;
spread to cover. Sprinkle half the grated cheese over the sauce. Repeat
with another layer of each. Bake until lasagne is heated through and

cheese is golden brown, 15 - 20 min; let stand 10 min, cut into squares and
serve. From Cook's magazine, Nov '89.

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

Title: Lasagna 45
Categories: Pasta
Yield: 1 Servings

1 lb Ground beef
1/2 c Chopped onion
1 Clove garlic, minced
1 16-oz can tomatoes, cut up
8 oz Can tomato sauce
6 oz Can tomato paste

2 ts Dried basil, crushed
1 ts Salt
8 oz Lasagna noodles
1 tb Cooking oil
2 1/2 c Ricotta or cream style
Cottage cheese

3/4 c Parmesan or Romano cheese
2 tb Dried parsley flakes
1 lb Mozzarella cheese, thinly
Sliced

Cook meat, onion & garlic till meat is browned. Drain off fat. Stir in

undrained tomatoes & next 4 ingredients. Cover; simmer 15 minutes, stirring
often. Meanwhile, cook noodles till tender in boiling salted water with
cooking oil added. Drain; rinse noodles. Beat eggs; add ricotta, 1/2 cup of
the Parmesan or Romano, the parsley, 1 tsp. salt & 1/2 tsp. pepper. Layer
half of the noodles in a 13*9*2 pan; spread with half of the ricotta

filling. Add half of the mozzarella cheese & half of the meat sauce. Repeat
layers. Sprinkle remaining Parmesan cheese atop. Bake in a 375 oven for
30-35 minutes or till heated through. ( Or assemble early & refrigerate;
bake 45 minutes or till hot.) Let stand for 10 minutes. Makes 10 servings.

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

Title: Green & Red Lasagna
Categories: Pasta
Yield: 1 Servings

1 lb Red tomatoes
1 lb Green tomatoes

2 tb Olive oil, divided
2 Minced garlic cloves
2 tb Dry bread crumbs
1/4 ts Salt
1/2 c Shredded fresh basil leaves
9 Lasagna noodles

1 Container (15oz) light
Ricotta cheese
2/3 c Freshly grated Parmesan
Cheese
Black pepper

Dip red tomatoes in boiling water for 30 seconds, then slip off peels. Chop

both red & green tomatoes into 1/2" pieces. Heat 1 1/2 Tbls. oil into heavy
pan. Add garlic & saute' until fragrant, then stir in tomatoes. Cook,
partially covered, over medium heat for 15-20 minutes, until tomatoes have
begun to soften. Remove from heat & stir in bread crumbs, salt & basil. Set

aside. Cook lasagna noodles in boiling water for about 10 minutes.
Meanwhile, mix ricotta with all but 3 Tbls. of the Parmesan & set aside.
Drain noodles, then place in a large bowl of cold water to which 1/2 Tbls.
oil has been added. Smear a little of the tomato sauce on the bottom of a
13*9" pan that has been coated with vegetable oil spray. Lay 3 lasagna

noodles, side by side, atop the sauce. Spread half of the cheese mixture
over noodles, then top with a third of the sauce. Sprinkle with black
pepper. Repeat layer once. Top with remaining noodles & remaining sauce.
Sprinkle reserved Parmesan cheese over top. Bake in 375 oven for about 20
minutes or until golden brown.

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

Title: Chocolate Nut Lasagne
Categories: Desserts
Yield: 1 Servings

6 oz Plain flour (all purpose
Flour)

1 oz Cocoa
1 oz Caster sugar
2 Eggs
1 pn Salt
1 ts Olive oil
Custard:

1 1/4 pt Semi-skimmed milk (1.5 pints
U S.)
1 Vanilla pod, split
1 Egg + 2 egg yolks
1 tb Cornflour (1.25 Tbls.
Cornstarch U.S.)

2 oz Caster sugar
Filling:
6 oz Jar pitted morello cherries
4 oz Raisins
2 oz Hazelnuts, toasted and
Roughly chopped

2 oz Pine nuts, toasted
4 oz Dark chocolate, grated

Pasta: Sift flour and cocoa, stir in sugar. Make a well in the middle, stir
oil, eggs and salt and mix to a smooth dough. Knead abou 5 minutes on a
lightly floured surface until smooth. Roll out on a floured surface until
3mm(1/8 inch) thich, and cut into 10x30cm/4x12inch rectangles (or pass thru

rollers of a pasta machine). Leave to rest for an hour while preparing
custard.

Custard: Heat milk with the vanilla pod until just boiling. In a bowl, beat
egg, egg yolks, cornflour and sugar until smooth. Pour over the boiling
milk, beating constantly. Strain back into the pan, bring to the boil and
simmer 3 mins until thickened.

Assemble the lasagne: In a 30x20cm/12x8 inch baking dish, start with 4tbsp
of custart spread over the base. Top this with a layer of nuts, cherries,
raisins and chocolate, then a layer of pasta. Repeat until the ingredients
are used up, ending with a layer of custard and a sprinkling of nuts.

Bake covered at 200C/400F/Gas 6 for 20 minutes, then uncovered for a
further 10 minutes. Serve hot with cream or ice cream.

Note: If you don't like pine nuts, this is equally as good (if not better)
if you use extra hazelnuts, or UNSALTED pistachios instead!!!

Pasta:

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

Title: Classic Lasagna
Categories: Casseroles, Pasta

Yield: 8 Servings

----------------------------PREPARATION: (45 MIN----------------------------

------------------------------COOKING: (30 MIN------------------------------
1 pk Lasagna (500g)
1 lb Lean ground beef
1 Onion, finely chopped
1 Clove of garlic, minced

1 cn Sliced mushrooms(10 oz/284ml
1 cn Tomato spaghetti sauce(14oz)
1 cn Tomato paste(5-1/2oz/156ml)
1 ts Salt
1 ts Dried oregano
1 Egg, beaten

1 c Creamed cottage cheese
1/3 c Grated parmesan cheese
1 pk Sliced mozzarella cheese
1 pk Spinach, thawed,chopped

Cook lasagna in a large quantity of boiling water until just barely tender;
drain off most of water; add ice cubes to stop cooking. (Allow lasagna to

stand in cold water to prevent pasta sticking together.) In a saucepan,
brown meat with onion and garlic; drain off fat. Cook over low heat,
covered, for about 5 min. Stir in mushrooms with liquid, tomato sauce,
tomato paste, salt and oregano. Simmer 15 mins. Combine egg with spinach,
cottage and parmesan cheeses. Spread 1/3 of meat sauce in 13x9 in. baking
dish. Cover 1/4 of lasagna (about 5 overlapping strips.) Alternate another

1/3 of sauce and 1/4 of lasagna. Spread spinach mixture over pasta and
cover with 1/4 lasagna strips. Top with remaining sauce and pasta. Arange
mozzarella cheese on top. Bake at 350F for 30 mins. Let stand 10 mins.
before serving.

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

Title: Lasagna 51

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.

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

Title: Lasagna 4
Categories: Pasta, Main dish
Yield: 1 Servings

See below

Cook 4-oz lasagna or wide noodles as directed. Drain. Mix 1/2 cup sour

cream and 1/2 cup creamed cottage cheese with noodles. Brown 1/2 pound
ground beef and 1/4 cup chopped onions. Add: 1 cup tomato sauce, 1/2 tsp.
garlic salt, 1/4 tsp. oregano, dash of pepper. Simmer 5 minutes. In a
casserole, arrange alternate layers of the two mixtures beginning with the
noodles. Top with 1/3 cup shredded cheese. Set oven to 350 degrees and bake
45 minutes.

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

Title: Cheddar Vegetable Lasagna
Categories: None
Yield: 1 Servings

1/2 lb Mushrooms, sliced
1/4 c Margarine, divided

4 c Shredded carrots
1/2 c Chopped onion
1/4 c Flour
2 1/2 c Milk
1/2 ts Salt
ds Pepper

9 Lasagna noodles, cooked,
-drained
12 oz Shredded sharp cheddar
-cheese
16 oz Cream-style cottage cheese
10 oz Frozen chopped spinach,

-thawed, well drained
1 oz Grated parmesan cheese
1/2 c Chopped fresh parsley

Preheat oven to 375 degrees.

Saute mushrooms in 1 Tbsp margarine until tender; remove from skillet.

Saute carrots and onions in remaining 3 Tbsp margarine 5 minutes or until

carrots are tender. Reduce heat to medium.

Blend in flour. Gradually add milk; cook, stirring constantly, until
thickened. Stir in mushrooms.

For first layer, arrange 3 noodles in bottom of greased 13x9" baking dish.
Top with half the cheddar cheese and half the vegetable mixture.

Cover vegetable mixture with 3 noodles and combined cottage cheese and

spinach.

Repeat first layer. Sprinkle with parmesan cheese.

Bake 30 minutes; sprinkle with parsley. Let stand 10 minutes.

*NOTES: This is a *big* hit with my family! I always use ricotta
instead of cottage cheese -- works just great.

Anne Callery

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

Title: Easy Classic Lasagna
Categories: Pasta, Italian
Yield: 15 Servings

1 pk Creamette Lasagna, uncooked
1 cn Ricotta cheese

1/2 c Grated Parmesan cheese
2 Eggs
1 lb Bulk Italian sausage, cooked
-and drained
2 cn Classico Di Napoli (Tomato
-& Basil) Pasta Sauce

4 c Shredded mozzarella cheese
Chopped parsley

Preheat oven to 350'F. Cook lasagna noodles as package directs. In bowl,
combine ricotta, Parmesan cheese and eggs; mix well. On bottom of 15x9"
greased baking dish, spread 1/2 cup pasta sauce. Top with half each of the
lasagna noodles, ricotta cheese mixture, sausage, pasta sauce and

mozzarella. Repeat layering. Top with parsley. Cover; bake 1 hour or until
hot and bubbly. Uncover; let stand 15 minutes before serving. Refrigerate
leftovers.

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

Title: Eggplant Lasagna
Categories: Vegetarian, Main dish

Yield: 6 Servings

6 tb Olive oil
3 ts Finely chopped fresh oregano
1 1/2 ts Finely chopped fresh basil
Salt
Freshly ground pepper

1 Eggplant, (12-oz)
-sliced 1/2-in thick
1 Zucchini, (8-oz)
- sliced 1/2-in thick
8 oz Mozzarella cheese, sliced
1 c Ricotta cheese, drained

2 c Spaghetti sauce
2 tb Fennel seed; crushed
1 c Freshly grated Parmesan
- (imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper. Brush it onto both
sides of the eggplant and zucchini. Lay the eggplant and zucchini in single

layers on baking sheets. Broil them 2 inches from the heat for 4-or-5
minutes or until cooked. Turn, brush the other side with the oil, and broil
until the second side is done. Remove. Preheat oven to 350F. Place half the
eggplant slices in a wide, shallow 2-or-3-quart baking dish. Add half the
zucchini, then layer in half of the mozzarella, ricotta, spaghetti sauce,
fennel seed and Parmesan. Repeat the layering with the second half of the

ingredients. Cover and bake 20-to-25 minutes or until hot and bubbly. May
be made ahead several days, or frozen, defrosted and reheated.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

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

Title: Eggplant Lasagne

Categories: Main dish, Pasta, Vegetarian, Vegan
Yield: 6 Servings

1 md Eggplant
1/2 Lemon; juiced
Salt
1/4 c Unbleached flour

1/4 c Cornmeal
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
2 tb Oil

---------------------------RICOTTA-STYLE FILLING---------------------------

1 1/2 lb Firm tofu
1/4 c Lemon juice
2 ts Dried basil; -=OR=-
2 tb -Fresh chopped basil
2 ts Honey
1 ts Salt

1 Garlic clove
1 1/2 c Tomato sauce

Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on racks
or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10
min then wipe off with paper towels. While eggplant is standing, mix flour,
cornmeal, oregano, garlic powder and black pepper together in a bowl.

Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on
cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side
or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare the
tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic
in food processor to a fine grainy texture like ricotta cheese.

Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven
fried eggplant slices to cover the bottom of the pan. Then spread the tofu
filling over, reserving 1/2 cup for the top. Next, cover the tofu filling
with the rest of the eggplant slices, and pour the remaining tomato sauce
over the top. Arrange reserved tofu mix in small dollops over the top. Bake
about 45 min or until dollops are slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs
36 g.

FROM: MADELINE HIMY (NFBH49A)

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

Title: Extra-Easy Lasagna
Categories: Pasta, Main dish

Yield: 8 Servings

3/4 lb Ground beef
3 c Prego Traditional Spaghetti
-Sauce
15 oz Ricotta cheese
8 oz Shredded mozzarella cheese

6 Uncooked lasagna noodles
1/4 c Water

In 10 inch skillet over medium high heat, cook beef until browned, stirring
to separate meat. Spoon off fat. Add spaghetti sauce, heat through,
stirring occasionally.

In 2 quart oblong baking dish, spread 1-1/2 cups meat mixture. Top with 3

uncooked lasagna noodles, half of the ricotta cheese and half of the
mozzarella cheese. Repeat layers. Top with remaining meat mixture.

Slowly pour water around inside edges of baking dish. Cover tightly with
foil.

Bake at 375 degrees (f) for 45 minutes. Uncover; bake 10 minutes more. Let
stand 10 minutes before serving.

~ Makes 8 main dish servings.

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

Title: Fresh Spinach Lasagna
Categories: Vegetarian, Vegan, Main dish, Pasta
Yield: 8 Servings

1 lb Italian lasagna pasta

------------------------------FOR THE FILLING------------------------------
3 bn Fresh spinach
3 pk Silken firm Mori-Nu tofu
1/2 c Green onions; chopped
2 tb Olive oil
2 tb Parsley; chopped

1/2 ts Salt
2 ts Miso
1/8 ts Nutmeg
1/8 ts Black pepper

-------------------------------FOR THE SAUCE-------------------------------
Bottled tomato sauce

2 c Mushrooms; sliced, sauteed
-in:
3 tb Olive oil

Bring 4 quarts of water to a boil in a large pot.
Blanch washed spinach for one minute and let drain in a colander. Stir 1/2
tsp salt and 1 tb olive oil into the water. Carefully add each sheet of

pasta to the water and boil for 10 -12 minutes. Rinse pasta in cold water
and lay each sheet flat on a cutting board or counter covered with plastic
wrap or wax paper.

Saute green onions in 2 tb olive oil for 1 minutes.
Chop spinach and add to the onions. combine with all remaining ingredients
and set aside.

Preheat the oven to 350 . Lightly oil a baking dish and spread one third
of the sauce over the bottom. Put together several strips of the pasta so
that they cover the bottom and hang over the sides of the baking dish.
Later they will fold over the top to seal in the fillings.

Cover with one-half of the spinach filling and then add another layer of
the pasta. Continue to add pasta, sauce and filling, ending with pasta and

covering with sauce. Nutritional yeast "parmesan" or chopped fresh basil
leaves may be lightly sprinkled on top.

Cover with foil and bake 20 minutes. Remove foil and bake another 15
minutes. Let the lasagna rest 15 minutes and thencut into pieces and serve.
Serves 8.

From DEEANNE's recipe files

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

Title: Jason's Broccoli Lasagne
Categories: Main dish, Pasta
Yield: 8 Servings

2 cn (10oz) Broccoli soup
1 pk (10oz) Frozen chopped broc

4 tb Cooking oil
3 Carrots, thinly sliced
1 Large onion, diced
3/4 lb Mushrooms, sliced
12 Lasagne noodles
1 lb Mozzarella, grated

15 oz Ricotta
2 Eggs
1/2 c Parmesan cheese

Heat soup with broccoli until broccoli is thawed. Cook carrots and onions
in 1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water
and cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3

Tbsp oil, cook mushrooms until moisture is gone. Stir in carrot mixture.
Mix cheeses and eggs. Set oven to 375F. Place 1 cup sauce in pan. Layer
with 1/2 of noodles, 1/2 of cheese mixture, all of carrot mixture, 1/2
remaining sauce, remaining noodles, cheese and sauce. Cook for 45 minutes.
Submitted By JMCDONALD@NETRA.VOYAGEUR.CA (JASON MCDONALD) On THU, 9 NOV
1995

180559 GMT

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

Title: Lasagna Deliciousa
Categories: Italian, Meats, Main dish
Yield: 10 Servings

1/2 lb Uncooked Creamette Lasagna

1 lb Bulk italian sausage
1/2 lb Ground beef
1 c Chopped onion
2 Cloves garlic, minced
1 c (28 ounces) tomatoes,
Cut up, undrained

2 c Tomato paste
2 ts Sugar
2 1/2 ts Salt, divided
1 1/2 ts Dried basil, crushed
1/2 ts Fennel seeds
1/4 ts Pepper

15 oz Ricotta cheese
1 Egg, beaten
1 tb Parsley flakes
1 c Sliced pitted ripe olives
4 c Shredded mozzarella cheese
3/4 c Grated Parmesan cheese

Prepare lasagna according to package directions; drain. Cook sausage,
ground, beef, onion and garlic in large skillet over medium-high heat until
sausage is no longer pink and onion is tender.

Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil,
fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to
low. Simmer, uncovered, for about 20 minutes.

In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of
salt. Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish. Layer 1/3
each of the lasagna, remaining meat sauce, ricotta mixture, olives,
mozzarella and Parmesan cheese into dish.

Repeat layers. COver with foil. Bake at 375 F for 25 minutes. Uncover.
Bake about 20 minutes more or until heated through. Let stand 10 minutes

before cutting.

Makes about 8 to 10 servings.... Submitted By ERIC HUNT
On SAT, 27 MAY 1995 100200 -0500

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

Title: Lasagna of Greens & Lemon

Categories: Italian
Yield: 6 Servings

1 bn Swiss chard, rinsed,
-trimmed and chopped
1 bn Mustard greens, rinsed,
-thick stems trimmed and

-chopped
1 bn Kale, rinsed, trimmed and
-chopped
2 Garlic cloves, minced
Juice of 1 lemon
Salt

Freshly ground pepper
1/2 lb Brown mushrooms, rinsed,
-trimmed and quartered
1 lb Ricotta cheese
1/2 c Fresh goat cheese
Zest of 1 lemon

Fresh Pasta
1 1/2 c Tomato puree
1/2 lb Mozzarella, shredded

In large saute pan or wok, stir-fry chard, mustard greens and kale just
with water clinging to leaves after rinsing. After green have cooked 3-5
minutes, add garlic and cook until all greens are tender, about 10 minutes,

stirring frequently to keep from scorching. Add 1/2 of lemon juice and stir
until all moisture is re-absorbed. Season to taste with salt and pepper.

Heat non-stick saute pan over high heat. When very hot, add mushrooms and
cook, tossing and stirring constantly, until browned. Add to greens and
allow to cool completely. Mixture should be completely dry.

In large mixing bowl, combine ricotta, goat cheese and lemon zest. Add

remaining 1/2 of lemon juice and stir to combine. When greens are
completely cool, add to cheese mixture and stir well. Season to taste with
salt.

After Fresh Pasta has been made, assemble lasagna. Spread bottom and sides
of glass baking pan with 3/4 cup of tomato puree. Cook pasta in pot of
boiling water. Drain. Then lay 1 sheet of pasta in bottom of pan. It should

cover bottom completely. Spread 1/2 of cheese mixture over pasta sheet.
Sprinkle 1/3 of mozzarella over top.

Repeat layering once more, finishing with third sheet of pasta. Spread
remaining tomato puree over top and sprinkle with remaining mozzarella.
Bake at 300'F. 30-45 minutes, until heated through.

Each serving contains about: 364 calories; 294 milligrams sodium; 110

milligrams cholesterol; 15 grams fat; 41 grams carbohydrates; 21 grams
protein; 2.18 grams fiber.

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

Title: Lasagna with Artichoke Hearts & Chick Peas
Categories: None

Yield: 4 Servings

2 Onions, large
4 Cloves, garlic
Olive oil
16 oz Cottage cheese
15 oz Riccata cheese

Lasagne noodles
32 oz Spaghetti sauce, garlic/herb
16 oz Zucchini, can in tomato saue
15 oz Can, chick peas
15 oz Artichoke hearts, can
Pepper

In skillet add oil, diced onion and fresh garlic. Cook until brown. Add
Zucchini can, cook until dry. Add chick peas (can) w/1/3 liquid, cook until
dry. Add fresh pepper.

Start pasta, do not overcook!

Blend large curd cottage cheese and riccata cheese. Spray Lasagna pan
W/Pam. Add thin layer of spaghetti sauce. Add layer of Lasagna noodles.

Next add blended cheeses and material blended in skillet. Next layer add
another layer of pasta noodles. On top of noodles add artichoke hearts
(can) and surround with remaining cheeses.

Cook on slow temp. for 1.5 hours.

Source: Israel Forum 5/3/95

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

Title: Lasagna1 From Loren Martin
Categories: Italian
Yield: 8 Servings

2 Pounds sausage
2 Pounds ground beef

1 c Onion, chopped
1/2 c Chopped celery
1/2 c Chopped carrots
4 6-oz cans tomato paste
1 16-oz can whole tomatoes,
Undrained & chopped coarsel

2 15-oz cans tomato sauce
1 16-oz can stewed tomatoes
1 10 3/4 oz can tomato puree
2 tb Worcestershire sauce
1 ts Each: tarragon, dill,
Chili powder & mrs. dash

2 Cloves, minced
(continued on lasagna2)

Combine ground meats with chopped onions, celery and carrots. Cook until
meat is browned, stirring to crumble meat; drain well and stir in all
spices and tomato products. Bring to boil, reduce heat, and simmer for 2 or
3 hours, stirring occasionally. Cook lasagna noodles according to package

directions, and drain. Combine ricotta cheese, eggs, Parmesan cheese and
parsley; mix well. Spread about 1/2 cup of meat sauce in greased 13x9x2
inch baking dish. Layer half each of noodles, ricotta mixture, meat sauce
and mozzarella cheese. Repeat layers, except for mozzarella cheese. Cover
and bake at 375 degrees F for 25-30 minutes. Remove cover; sprinkle with
remaining mozzarella cheese and bake an additional 5-10 minutes. Let stand

at least 10 minutes before serving. (Please note recipe continued as
LASAGNA2)

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

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

Title: Lasagna2 From Loren Martin
Categories: Italian

Yield: 8 Servings

1 ts Beau monde
1 ts Whole oregano
2 8-oz pkgs lasagna noodles
6 c Ricotta cheese
4 Eggs, beaten

1 c Grated parmesan cheese
4 tb Chopped fresh parsley
8 c (32 oz) shredded
Mozzarella cheese

All instructions are included under LASAGNA1. Typed for you by: Loren
Martin, Cyberealm BBS Watertown NY 315-786-1120

-----

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

Title: Light & Easy Lasagna
Categories: None
Yield: 12 Servings

3 md Onions, chopped

3 Garlic cloves, finely
-chopped
56 oz Italian-style plum tomatoes,
-undrained
24 oz Italian tomato paste
1 c Chopped fresh parsley

2 ts Dried leaf oregano, crushed
1/2 ts Dried leaf thyme, crushed
1/2 ts Dried marjoram, crushed
1/2 ts Freshly ground pepper
1/2 lb Lasagna noodles
1 lb Part-skim ricotta cheese

1/2 lb Part-skim mozzarella cheese
2 oz Imported Parmesan cheese,
-grated

1. Put onions and garlic in large saucepan. Cook, covered, over low heat
until tender, adding a little water if necessary to prevent scorching. Add
tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper.

Simmer, covered, stirring occasionally, about 2 hours.

2. Cook lasagna noodles in boiling water until al dente, about 12 minutes.
Drain in colander; rinse with cold water. Drain well.

3. Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch
baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with
1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of

the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more
times. Sprinkle remaining Parmesan cheese on top.

4. Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let
stand 10 minutes before serving.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking

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

Title: Low-Calorie Turkey-Spinach Lasagna
Categories: Poultry, Main dish, Diabetic, Cheese, Low-fat
Yield: 8 Servings

30 oz Frozen chopped spinach (3box
16 oz Lowfat ricotta cheese

2 c Chopped cooked turkey
2 c Or 15 oz jar spaghetti sauce
8 oz Lowfat mozzarella cheese, sl
1/4 c Grated Parmesan cheese

Thaw the spinach and squeeze out any liquid. Put about 1/3 of the spinach
in the bottom of a lightly oiled casserole. Spread half of the ricotta

over the spinach. Sprinkle on half of the turkey. spoon on half of the
spaghetti sauce. Top with half of the mozzarella slices.

Repeat the layering process - 1/3 spinach, rest of ricotta, turkey,
spaghetti sauce, mozzarella. Finish with the final third of spinach.
Sprinkle on the parmesan cheese. Bake in 350 F oven for 45 to 50 minutes
or until browned.

1/8 recipe - 260 calories, 3 lean meat, 2 vegetable, 1 fat exchange 9 grams
carbohydrate, 23 grams protein, 15 grams fat, 590 mg sodium, 502 mg
potassium, 62 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared
but not tested by Elizabeth Rodier, Nov 93

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

Title: Mediterranean Lasagna Rolls
Categories: Vegetarian, Vegan, Main dish, Pasta
Yield: 6 Servings

8 oz Lasagna noodles, eggless;
-uncooked

-----------------------------------SAUCE-----------------------------------
1 lb Kidney beans, canned; rinsed
-and drained
16 oz Tomato sauce, canned; salt-
-free or regular
1 lb Tomatoes, canned; chopped,

-undrained
1 ts Basil
1/4 ts Garlic powder

----------------------------------FILLING----------------------------------
1 tb Olive oil or veg stock
2 Garlic cloves; finely

-chopped
2 c Eggplant; peeled, cut into
-1/4" pieces
1 c Onions; chopped
1 ts Basil
1 c Tofu ricotta

To prepare sauce:

Place kidney beans in a large bowl. Mash with a fork or potato masher. Add
remaining sauce ingredients and mix well. Set aside.

To prepare filling:

Heat oil or vegetable stock in a large nonstick skillet over medium heat.
Add garlic, eggplant, onions, and basil. Cook, stirring frequently, 10

minutes. Remove from heat and let cool for 10 minutes.
Spoon into a large bowl and add tofu ricotta. Mix well.

Cook lasagna noodles, according topackage directions.
Drain. Place noodles, in a single layer, on a sheet of waxed paper. (This
will keep them from sticking together.)

Preheat oven to 375 deg.

Lightly oil a 7 x 11-inch baking pan or spray with a nonstick cooking
spray.

From the files of DEEANNE

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

Title: Mexi-Corn Lasagna *
Categories: Meats, Cheese, Casseroles

Yield: 8 Servings

------------------------------PATTI - VDRJ67A------------------------------
1 lb Ground beef
17 oz Whole kernel corn; drain
15 oz Tomato sauce
1 c Picante sauce

1 tb Chili powder
1 1/2 ts Cumin
16 oz Cottage cheese sm curd
2 Eggs; slight beaten
1/4 c Parmesan cheese; grated
1 ts Oregano

1/2 ts Garlic powder
12 Corn tortillas
1 c Cheddar cheese; shredded

Preheat oven to 375~. Brown meat; drain. Add corn, tomato sauce, picante
sauce, chili powder and cumin. Simmer, stirring frequently for 5 minutes.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder;

mix well. Arrange 6 tortillas on bottom and up sides of lightly greased
9x13" pan, overlapping as needed. Top with half of the meat mixture. Spoon
cheese mixture over the meat. Arrange remaining tortillas over the cheese,
overlapping as needed. Top with the remaining meat mixture. Bake in
preheated oven at 375~ about 30 minutes or until hot and bubbly. Remove
from oven; sprinkle with the cheddar cheese. Let stand 10 minutes before

serving (with additional picante sauce if desired.)

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

Title: Mexican Lasagna Rbtn28a
Categories: Main dish, Meats
Yield: 4 Servings

1 lb Hamburger

1 Medium onion, chopped
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 cn Enchilada sauce
1 c Milk
12 Flour tortillas,broken up

2 c Grated cheese

Brown hamburger and onion together. Drain and add mushroom soup, chicken
soup, enchilada sauce and milk. Bring to a boil, then simmer 20 minutes.
Pour 1/2 of meat mixture into a 9x13-inch buttered pan. Place 1/2 of broken
tortillas on top of meat mixture. Place 1/2 of cheese next. Repeat with
remaining meat mixture, broken tortillas and cheese. Bake at 350F for 30

minutes. Submitted By COOK4U@AOL.COM On MON, 21 AUG 1995 061309 -0400

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

Title: No Boil Lasagna
Categories: None
Yield: 1 Servings

1 lb Ground beef

1/2 lb Sweet Italian sausage,
-removed from its casing and
-broken into small chunks
5 c Basic tomato sauce
12 oz Frozen chopped spinach
24 oz Ricotta cheese

2 lg Eggs
1/2 c Grated Parmesian
1 tb Salt
Olive oil, or butter, for
-greasing the baking pan
1 lb Lasagna noodles

1 lb Mozzarella, thinly sliced
-or grated

EQUIPMENT

large frying pan - colander - medium saucepan - 9" x 13" baking pan -
2 large bowls - aluminum foil

METHOD

Preheat oven to 350 F.

Place large frying pan on high heat and let it get very hot, about 45
seconds. Add ground beef and sausage and brown, stirring frequently, until
meat is cooked through. Transfer meat to a colander and let fat drain.
Then transfer to a large bowl, add the tomato sauce and stir to combine. In
a medium saucepan over medium-high heat, cook the spinach in enough boiling

water to cover, until cooked through about 5 minutes. (The spinach can also
be cooked in the microwave.) Transfer to a colander and rinse with cold
water. Squeeze small clumps of spinach between your hands until the water
is thoroughly extracted. Transfer spinach to large bowl. Add ricotta, eggs,
1/4 cup parmesian, and mix well. Lightly oil or butter baking pan. Spoon in
just enough meat sauce to cover the bottom. Cover sauce with a layer of

pasta, laying strips lengthwise, side by side, and up to edges of pan.
Cover pasta with 1/4 of remaining sauce and top with 1/2 the mozzarella.
Cover mozarella with second layer of pasta and coat pasta with 1/3 of
remaining sauce. Spread on all of ricotta-spinach mixture in a even layer
and cover it with a third layer of pasta. Spread on 1/2 of the remaining
sauce and top with the remaining mozzarella. Arrange fourth layer of pasta

and cover with final layer of sauce. Sprinkle on remaining 1/4 cup
Parmesian. Cover pan securely with foil and bake until cheese melts and
noodles are cooked through, about 50 minutes. Remove lasagna from oven and
let rest for
5 minutes before serving.

(Taken from Our Home's Newsletter, any typos would, of course, be mine.)

Using my husband's account,

Sarah

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

Title: Pumpkin & Mozarella Lasagne
Categories: None

Yield: 4 Servings

1 md Onion
1 Clove of garlic, crushed
30 g Margarine, or oil
1 kg Pumpkin
2 tb Freshly chopped sage

Cracked black pepper
Lasagne sheets, instant
300 g Grated mozzarella cheese
40 g Grated parmesan cheese
300 ml Sour cream
2 tb Freshly chopped chives

2 tb Roasted flaked almonds

1/ Fry the thinly sliced onion and garlic in the margarine until golden
brown. Peel the pumpkin and cook until tender, drain well, then mash.

2/ Mix together the pumpkin, onion mixture and sage. Add salt and pepper
to taste. Grease a 30cm * 20cm lasagne dish. Place a layer of lasagne
sheets in base of dish, top with a third of the pumpkin mixture then a

third of the combined cheeses. Repeat with the remaining lasagne sheets,
pumpkin and cheese.

3/ Mix the sour cream with the chives, spread cream over the top of the
dish.

4/ Bake in moderate oven for 35-40 minutes until lightly browned and cooked
through. Sprinkle with the almonds.

Enjoy!

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

Title: Rice Lasagna
Categories: Italian, Grains
Yield: 12 Servings

1 1/2 c Rice,long-grain

1 lb Ground beef
1 Onion,medium-size,chopped
1/4 c Green pepper,sweet,chopped
1 cn Spaghetti sauce(32oz)
1 Egg
1 pk Cottage cheese,low-fat(16oz)

1 pk Mozzarella cheese,shredded
1/4 c Parmesan cheese,grated

1. Cook rice following package directions, salt optional. Reserve. 2. Coat
13x9x2" baking dish with nonstick vegetable-oil cooking spray. 3. Brown
beef in large skillet over medium-high heat, breaking up clumps. Carefully
pour off excess fat. Add onion and green pepper; cook, stirring, 2 minutes.

Add spaghetti sauce. 4. Beat egg slightly in medium-size bowl. Stir in
cottage cheese and mozzarella cheese. 5. Spread half the meat sauce over
bottom of prepared baking dish. Spoon half the rice evenly over sauce; top
with half the cheese mixture. Repeat layers. Sprinkle top with Parmesan
cheese. 6. Bake in preheated moderate oven (350'F) for 50 minutes. Let
stand 10 minutes before serving. (Lisa Matthews, Jamestown TN)

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

Title: Seafood Lasagne
Categories: Pasta, Fish, Main dish
Yield: 6 Servings

8 oz Smoked Haddock Fillet
8 oz Cod fillet

30 fl Milk
1 Bay leaf
3 oz Butter or margarine
3 oz Plain Flour
6 oz Cheddar Cheese, Grated
4 tb Chopped Fresh Parsley

pn Cayenne Pepper
Salt and Pepper
4 oz Peeled Prawns
2 Eggs, Hard-boiled, shelled
-and chopped
7 oz Can Sweetcorn niblets

6 oz (Dry Weight) Lasagne Verde
Salad to serve

Place haddock and cod fillets in a pan. Pour over 20 fluid ounces of the
milk and add bay leaf. Slowly bring liquid to the boil, then simmer for 3
to 5 minutes until fish is cooked. Remove fish and strain liquid, then make
it up to 30 fluid ounces with the remaining

10 fluid ounces of milk.

In a separate pan, melt butter or margarine. Remove pan from heat. Stir in
flour and gradually blend in milk. Return pan to heat, stirring constantly.
When liquid is smooth, bring sauce to the boil to thicken. Add half the
cheese and parsley, with cayenne pepper. Season to taste.

Skin and flake fish, and place in a bowl with prawns, eggs and sweetcorn

(plus liquid from can). Stir in two-thirds of the sauce (reserve
remainder), then spoon half the mixture over the base of a 4 pint / 2.25
litre shallow ovenproof dish. Cover with a layer of lasagne, repeat layers.

Preheat oven to 180C/350F/Gas Mark 4. Spoon reserved sauce over lasagne.
Mix together remaining cheese and parsley. Sprinkle over lasagne. Bake in
preheated oven for 1 hour, until golden brown. Serve with salad.

Source: CHAT Magazine

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

Title: Spinach & Mushroom Lasagna Ii
Categories: Main dish, Cheese, Vegetarian
Yield: 4 Servings

8 Lasagna strips
1 3/4 lb Spinach
1 ts Margarine
1 ts Marjoram
12 oz Ricotta cheese
Salt & pepper

6 oz Mushrooms
1 oz Margarine
1/4 pt Vegetable stock
1 ts Soy sauce
3 oz Cheddar, grated

Preheat oven to 400F. Cook lasagna in plenty of boiling water for 8 to 10

minutes. Drain & rinse in cold water.

Prepare the spinach by washing it in several changes of cold water. Place
in a heavy bottomed pot & cook gently without adding more water, for 6 to 8
minutes. When cooked, strain off excess water & chop finely. Return to the

pot & season well. Put pan on a gentle heat, add margarine & marjoram,
stir & then remove from heat. When the spinach has cooled, mix in the
ricotta. Check the seasoning.

Now prepare the sauce. Saute the sliced mushrooms in margarine, reduce

heat & continue to cook for 10 minutes in a covered pot so that plenty of
juice is extracted. Add the stock & simmer for another 5 minutes. Puree in
a blender for a few seconds. Add soy sauce & season to taste.

Lightly oil a square 3 pint dish, spoon in some of the spinach, cover with

2 or 3 pieces of lasagna & then a coat of the mushroom sauce. Repeat,
ending with the mushroom sauce. Sprinkle with the grated cheese. Bake for
35 to 40 minutes. Serve immediately.

Sarah Brown "Vegetarian Kitchen"

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

Title: Spinach Cheese & Tomato Lasagna
Categories: Vegetarian, Pasta, Main dish
Yield: 10 Servings

---------------------------------EGG PASTA---------------------------------
2 c Unbleached all-purpose flour
2 pn Salt

2 lg Eggs
2 ts Olive oil

----------------------------------LASAGNE----------------------------------
8 oz Mozzarella cheese, fresh
2 1/2 lb Tomatoes, fresh or canned
-peeled, seeded, chopped

3 tb Virgin olive oil
1 sm Onion, finely diced
2 Garlic cloves; minced
1 1/2 ts Fresh marjoram or oregano
-=OR=-
1/2 ts -Dried marjoram or oregano

1/2 c Red wine
Sugar; if needed
Red wine vinegar

---------------------------SPINACH-CHEESE FILLING---------------------------
3 sm Bunches spinach
2 tb Olive oil

1 sm Onion; finely diced
2 Garlic cloves; minced
Salt, pepper and nutmeg
2 c Ricotta
2 Eggs
1 c Parmesan, freshly grated

3 tb Parsley; chopped
1 ts Lemon peel, minced or grated

----------------------------------BECHAMEL----------------------------------
1 tb Butter
1 tb Flour
1 c Milk

Salt, pepper and nutmeg

EGG PASTA: Combine the flour and the salt in a bowl, make a well in the
middle, add the egg and the olive oil. Using your fingers, lightly and
gradually work the egg into the flour so that it is completely distributed
throughout. When it is well combined, press the mixture together to form a
dough. Turn it out onto a counter and begin to work it together. If it is

too dry, add drops of water, a few at a time, to moisten the dough and help
it come together. Knead the dough for about 10 minutes, until it feels
smooth and supple. Put it in a plastic bag or wrap it in plastic, and set
it aside to rest at least half an hour, preferably an hour before rolling
it out.

LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or slice

the cheese; then prepare the tomato sauce and spinach-cheese filling. Heat
the oil in a wide skillet, add the onion, garlic and marjoram or oregano
and saute until the onion is transparent and soft. Season with salt; then
add the tomatoes and wine. Cook slowly until the sauce is thickened. If the
tomatoes are overly tart, correct the acidity by adding a pinch or two of
sugar. Once they are cooked, pass them through a food mill; then season to

taste with a few drops of vinegar, freshly ground black pepper and more
salt if needed.

SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any
bruised or yellow leaves. Wash the spinach well in 2 changes of water.
Roughly chop the leaves into small pieces about an inch square. In a wide
pan, heat the oil and saute the onion for several minutes; then add half

the garlic, the spinach leaves and a sprinkling of salt. Cook until the
spinach is wilted; then remove it to a bowl and combine it with the
ricotta, eggs, Parmesan, the remaining garlic and the parsley and lemon
peel. Season to taste with salt, freshly ground pepper and a scraping or
two of nutmeg.

BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over low

flame for 2-to-3 minutes, stirring continuously. Scald the milk in a
separate pan, then pour it into the flour-butter mixture, whisking as you
do so. Season with salt, pepper and a scraping of nutmeg and continue to
cook the sauce for 15 minutes over low heat, giving an occasional stir.
Roll the dough thin, and cut the final strips into pieces that will fit
your baking pan. Bring a pot of water to a boil and add salt. Have ready a

large bowl of cold water. Cook several pieces of dough at a time. Remove
them when they rise to the surface, and put them in the cold water to cool;
spread on a kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch
baking dish and spread half the bechamel over the bottom. Piece together
several strips of the pasta so that they cover the bottom and hang over the
edges of the baking dish. (Later they will be folded over the top,

effectively sealing in the fillings.) Spread 1/2 the tomato sauce over this
first layer of pasta and cover with 1/2 the mozzarella. Put down another
layer of pasta and cover this with 1/2 the spinach-cheese filling. Continue
with more pasta, tomato and mozzarella, pasta and spinach-cheese filling.
Finish by laying 1-or-2 strips of pasta down the center and folding the
overhanging edges over the top. Cover with the remaining bechamel sauce.

Cover the lasagna with foil and bake for 20 minutes. Remove the foil and
continue baking for another 15 minutes, or until the top is puffed and
browned. Let the lasagne rest for a few minutes; then cut it into pieces
and serve.

NOTE: Lasagne can also be made by using commercial fresh pasta sheets,
which will be thicker than those you make at home. These commercial pasta

sheets often come in pieces about 9-by-13-inches, each weighing about 4
ounces; 1 1/2 pound should be more than enough. Use 4-or-5 sheets and do
not try to overlap the bottom layer as in the basic recipe. Though fresh
pasta makers often say the lasagne sheets need not be precooked, the
lasagna will be moister and lighter if they are.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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

Title: Spinach Lasagna (Lappe)
Categories: Main dish
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"

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

Title: Summer Lasagna
Categories: Italian, Cheese, Microwave
Yield: 6 Servings

8 oz Can Tomato Sauce
1/4 ts Basil leaves
1/8 ts Fresh Ground Pepper
1 c Ricotta cheese
1 ts Parsley
1 lg Tomato

1 md Onion, chopped
1/4 ts Salt, optional
1/4 ts Oregano leaves
1/2 c Shredded Mozzarella Cheese
3 md Zucchini, about 9-in.long
2 tb Grated Parmesan Cheese

1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small
mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and
parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini
lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with
wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender,

rearranging after half the time. Drain liquid; place zucchini on towels to
absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the
bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta
mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato
sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce
over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium).

Microwave uncovered 20 to 25 minutes or until zucchini is tender and
mixture is hot in center. Let stand 5 minutes before serving. Submitted By
ERIC HUNT On SAT,
27 MAY 1995 100200 -0500

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

Title: Tofu Lasagna Filling (Ricotta Substitute)
Categories: Vegetarian
Yield: 1 Servings

1 lb Tofu
1 tb Garlic powder
1 ts Oregano

1 ts Basil
1 ts Lemon juice
1 tb Olive oil

Blend all the ingredients well.

From: tunender@unlinfo.unl.edu (heather c. tunender). rfvc Digest V94
Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,

TXFT40A@Prodigy.com using MMCONV.

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

Title: Vegan Lasagna
Categories: Vegetarian, Vegan, Main dish
Yield: 8 Servings

----------------------------------NOODLES----------------------------------

10 oz Noodles, lasagna; artichoke
1 ts Olive oil

--------------------------------TOFU RICOTTA--------------------------------
1 lb Tofu, firm
2 tb Oil, olive, extra virgin
Ground rock salt to taste

1/4 ts Nutmeg; freshly grated OR
1/2 ts Nutmeg, ground

-----------------------------VEGETABLE FILLING-----------------------------
2 Garlic cloves; crushed in
--4 T olive oil
1 lg Zucchini; cut in 1/8-inch

--thick lengthwise slices
--(app. 3 cups)
1 1/2 ts Basil, dried
1 1/2 Oregano, dried
1/2 ts Paprika, sweet Hungarian
Ground rock salt

Freshly ground pepper
3 c Mushrooms; stems removed;
--caps thinly sliced
10 oz Spinach, frozen; chopped
32 oz Spaghetti sauce, vegetarian

Prepare lasagna noodles. Bring water to boil in a large pot and add pasta

and olive oil. Return to a boil and simmer, stirring once or twice to
prevent sticking. Cook for time indicated on package for al dente
consistency. Drain, rinse thoroughly under cold water, and lay out on clean
towels. Cover with a towel to prevent drying.

Prepare ricotta. Crumble three-fourths of the tofu (12 oz) in a food
processor or blender. Add oil, salt and nutmet. Process only until mixture

is slightly lumpy. Finely crumble remaining tofu into mixture and set
aside.

Using 1 tablespoon of the garlic oil for each batch, cook zucchini in a
single layer in several batches, in a large skillet. Sprinkle each batch of
zucchini generously with basil, oregano, paprika, salt and pepper. If the
slices are thin enough, you will not need to turn them. Saute until bright

green and tender-crisp. Remove from skillet and set aside.

Add remaining 1 tablespoon garlic oil to skillet. Toss in mushrooms and
saute until tender and slightly brown on edges. Remove from skillet and set
aside.

Steam spinach until defrosted. Squeeze to remove excess water and set
aside.

Preheat oven to 350. Lightly brush a shallow 9 x 13-inch baking dish with
olive oil. Place a scant ladle of spaghetti sauce in dish and spread over
bottom. Put a layer of 3 noodles on top of the sauce. Cover with a thick
masking or ricotta. Top with layers of zucchini, mushrooms, spinach and
salt and pepper to taste. Repeat layers of spaghetti sauce, pasta, ricotta,
zucchini, mushrooms, spinach and seasonings twice more, reserving 3 lasagna

noodles, 1/2 to 3/4 cup ricotta, and 2 tablespoons spaghetti sauce for
final layer.

End with a final pasta layer, a masking of ricotta, and a thin brushing of
spaghetti sauce. Dust with basil, oregano and paprika. Cover with foil.
Bake 45 minutes, then cool a few minutes before cutting. Serve hot.

From files of Dianne Smith. Formatted by Dianne Smith/DEEANNE

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

Title: Vegetable Lasagne (Mcdermott)
Categories: Main dish, Vegetarian, Vegan
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: World's Best Low-Fat Low-Cal Lasagna
Categories: Italian
Yield: 20 Servings

-----------------------------FROM LINDA FIELDS-----------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------
1 pk Uncooked lasagna noodles
Water to cook noodles
1 ts Salt for water
4 c Shredded mozzarella cheese
-low cal, low fat

3 Jars pasta sauce of your
-choice (or 8 cups)
2 lb Low-fat ricotta cheese
1 tb Sugar
1/2 c Low-fat parmesan cheese
3 tb Parsley flakes

1 tb Italian seasoning
2 lb Turkey italian sausage
1 ts Honey
1 ts Salt
Pepper to taste
4 Eggs (or egg substitute to

-equal 4 eggs)
Parmesan cheese to taste

1. Heat sufficient water in a large sauce pan to cook the lasagna noodles.
Add the salt to the water to speed cooking. Add the uncooked noodles to the
boiling water, and boil about 10 minutes or until flexi- ble but not fully
cooked. Drain on aluminum foil or waxed paper and cool completely.

2. In a large saute pan, saute turkey italian sausage until completely
cooked. Crumble. Drain and set aside.

3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one
at a time to blend well. Add parmesan cheese, mozarella cheese, parsley,
sugar, honey, salt, italian seasoning, pepper, and mix well.

4. In a very large (roasting pan size) baking pan, add 1/2 cup of the sauce

to the bottom. Line the bottom with lasagna noodles; add 1/2 of the cheese
mixture, and then add 1/2 of the sausage on top of the cheese. Add 1 to 1
1/2 cups of sauce over this layer, top with noodles and repeat process.
When the final layer of noodles is added, top with sauce and additional
mozarella cheese and parmesan cheese, if desired.

5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and bake

for an additional 30 minutes or until cheese is bubbly (and the pan is
sufficiently dripping to make a mess ;). Serve in 4 x 3 squares.

From the warped and strange mind of Linda Fields Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-785-8098

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

Title: Zucchini Lasagna

Categories: Vegetables, Pasta
Yield: 1 Batch

3 md Zucchini; sliced
1 lb Ground beef
1/2 ts Salt
1/3 c Onion; chopped

15 oz Tomato sauce
1/2 ts Oregano
1/8 ts Pepper
1/4 ts Basil
1 c Cottage cheese, small curd
1 Egg

2 tb Flour
1/4 lb Mozzarella cheese

Slice zucchini in thin slices with the rind on. Brown ground beef with
onion and spices; add tomato sauce. Combine egg with cottage cheese then
layer meat mixture, cottage cheese mixture and zucchini slices in a 12 x 8
inch baking dish. Sprinkle flour on each zucchini layer, then repeat

layers. Top with cheese and bake in 375 degree oven 40 minutes. Let stand
for 10 minutes.

From The Budget: 18th September 1991 Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 25 JUL 1995
075518 ~0600

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

Title: Live-Well: Brunch Lasagna
Categories: Pastanoodle
Yield: 6 Servings

1 ts Canola or Vegetable oil
3 c Mushrooms, sliced

1 sm Onion, chopped
1 Garlic clove, minced
1 Sweet red or green pepper,
-chopped
2 tb All-purpose flour
1 ts Dried basil or oregano

1/2 ts Salt
1/2 ts Pepper
1 1/2 c 1% milk
20 oz Frozen broccoli, thawed
- [2x10oz pkgs]
1/4 c Fresh parsley, chopped

4 Lasagna noodles
1 Egg
1 1/2 c Low-fat cottage cheese, or
-ricotta cheese
1 c Mozzarella, shredded,
-part-skim

2 tb Parmesan, freshly grated
2 tb Fresh bread crumbs

In large nonstick skillet, heat oil over medium heat; cook mushrooms,
onion, garlic and sweet pepper, stirring often, for about 5 minutes or
until softened.

Sprinkle flour over top of vegetables; stir to coat well. Stir in basil,

salt and pepper. Grandually stir in 3/4 gup of the milk; cook, stirring
often, for about 10 minutes or until sauce is smooth and thickened. Stir in
broccoli and parsley; set aside. Halve lasagna noodles; set aside.

In food processor or blender, blend together egg, cottage cheese and
remaining milk until smooth. Spread on-third into lightly greased 8-inch
square glass baking dish. Spread with half of the broccoli mixture, cover

with 4 noodle halves. spread with half of the remaining cottage cheese
mixture, then half of the moxxarella; cover with remaining noodles. Spread
with remaining cottage cheese mixture, then mozzarella. Top with remaining
broccoli mixture.

Cover and refrigerate for at least 8 hours or for up to 16 hours. Combine
Parmesan cheese and bread crumbs; sprinkle over top of broccoli mixture.

Bake, uncovered, in 375F 190C oven for 10 minutes before serving. Per
Serving: about 275 calories, 23 g protein, 8 g fat, 30 g carbohydrate high
source fibre, excellent source calcium

Source: Canadian Living magazine [Jan 96] Presented in an article by Carol
Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"

On FRI, 19 JAN 1996 234226 -0400

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

Title: Fast&fit: Quick Skillet Lasagna
Categories: Pastanoodle, Meats
Yield: 6 Servings

4 c Rotini pasta [=12 oz]
1 ts Vegetable oil
2 Zucchini, cubed
1 Onion, chopped
1/2 Sweet red/green pepper, dice
4 c Mushrooms, sliced

1 1/2 c Cooked ham, diced
1 ts Dried oregano
1/4 ts Pepper
12 oz Jar spaghetti sauce [375g]
15 oz Tub ricotta cheese [475g]
2 c Mozzarella, part-skim,

-shredded

A recipe for left-over Easter Ham.

In pot of boiling salted water, cook rotini until tender but firm, about 6
minutes. Drain in colander; set aside.

Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat;
cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8

minutes or until tender, tossing often.

Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in
pasta. Spread ricotta evenly over top; sprinkle with mozzarella. Broil for
5 minutes or until golden brown.

Per serving: about 565 calories, 36 g Protein, 18 g fat, 64 g carbohydrate

Menu suggestion: Quick Skillet Lasagna Crusty Whole Wheat Baguette Tossed

Greens Fresh Fruit

Source: Canadian Living magazine Apr 95 Presented in article by Elizabeth
Baird "Fast & Fit: Play It Again Ham"

[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
On FRI, 2 FEB 1996 171853 -0400

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

Title: Spinach and Mushroom Lasagna
Categories: Cheese/eggs, Reclassify, Main dish, Vegetarian
Yield: 4 Servings

8 Lasagna strips
1 3/4 lb Spinach

1 ts Margarine
1 ts Marjoram
12 oz Ricotta cheese
Salt and pepper; to taste
6 oz Mushrooms
1 oz Margarine

1/4 pt Vegetable stock
1 ts Soy sauce
3 oz Grated Cheddar cheese

Cook lasagna in plenty of boiling water for 8 to 10 minutes. Drain and
rinse in cold water.

Prepare the spinach by washing it in several changes of cold water. Place

in a heavy bottomed pot and cook gently without adding more water, for 6 to
8 minutes. When cooked, strain off excess water and chop finely. Return to
the pot and season well. Put pan on a gentle heat, add margarine &
marjoram, stir and then remove from heat. When the spinach has cooled, mix
in the ricotta. Check the seasoning.

To prepare sauce, saute the sliced mushrooms in margarine, reduce heat and

continue to cook for 10 minutes in a covered pot so that plenty of juice is
extracted. Add the stock and simmer another 5 minutes. Puree in a blender
for a few seconds. Add soy sauce and season to taste.

Lightly oil a square 3 pint dish, spoon in some of the spinach, cover with
2 or 3 pieces of lasagna and then a coat of the mushroom sauce. Repeat,
ending with the mushroom sauce. Sprinkle with grated cheese. Bake at 400

F. for 35 to 40 minutes. Serve immediately.

From WWiVNet. Electronic format by Cathy Harned.

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

Title: Anne's Lasagna
Categories: Pasta
Yield: 8 Servings

1 lb Ground turkey or hamburger
1 lb Italian sausage
1 Clove garlic; minced
1 tb Parsley flakes
1 tb Dried basil
1 ts Dried oregano

1 ds Onion powder
2 cn (6-oz) tomato paste
1 Jar (16-oz) pizza sauce
1 cn (8-oz) tomato sauce
9 Lasagna noodles
1 ct (16-oz) cottage cheese (I

-use small curd)
2 Eggs
1/2 ts Black pepper
2 tb Parsley flakes
1/2 c Grated Parmesan cheese
1 1/2 lb Mozzarella cheese (I use

-shredded)

From: Julie Sterchi

Date: Thu, 1 Aug 1996 08:47:18 -0700 In large skillet, brown meats. Add
garlic, 2 tblesp. parsley flakes, basil, oregano, onion powder, and sauces.
Simmer while lasagna noodles cook according to package directions. Combine
cottage cheese, eggs, pepper, 2 tblesp. parsley flakes, and Parmesan

cheese. In 9 x 13 in. pan, layer: 1) noodles, 2) meat sauce, 3) cottage
cheese mixture, 4) mozzarella cheese. Use 1/3 each time to make 3 layers.
Bake at 375 degrees for 30 minutes. Let stand about 15 minutes before
cutting and serving.

Add garlic bread and a green salad, and you've got a feast fit for even
Garfield!

EAT-L Digest 31 July 96

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

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

Title: Apple Cream Lasagne
Categories: 8, Desserts, Fruits, Italian

Yield: 8 Servings

9 Oven ready lasagne noodles
1/3 c Butter
6 Granny Smith apples-
Peeled,cored and sliced.
1/3 c Packed brown sugar

1/2 c Toasted, chopped pecans
2 ts Ground cinnamon
1 pk Light cream cheese,softened
1 Egg
1 ts Vanilla
1 c Whipping cream, whipped

1/2 c Fresh breadcrumbs
1/4 c Granulated sugar

Place noodles in a 11 x 7 inch baking dish, cover with warm water and soak
20 minutes. Drain and set aside. Meanwhile, in saucepan, melt 1/4 cup
butter over medium heat. Add apples, cover and cook 10 minutes, or until
tender, stirring occasionally. Remove from heat and stir in 3 tbsp. brown

sugar, pecans and cinnamon; set aside. Place cream cheese and remaining
brown sugar in large bowl. Beat 3 minutes or until light and fluffy. Beat
in egg and vanilla. Fold whipped cream into cream cheese mixture in thirds
and set aside. Melt remaining butter. In small bowl, combine breadcrumbs,
sugar and melted butter. Spread half of the apple mixture in bottom of same
baking dish. Layer with 3 noodles. Spread with half of cream cheese

mixture, and layer with 3 more noodles. Spread with remaining apple mixture
and layer with last three noodles. Top with remaining cream mixture and
sprinkle with breadcrumb mixture. Bake at 305=F8F for 30 minutes. Let stand
20 minutes before serving. Makes 8 servings. Source: Primo Family
Favourites ch. Posted to MM-Recipes Digest V3 #282

Date: Mon, 14 Oct 1996 22:46:41 -0400

From: Cindy J Hartlin

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

Title: Artichoke Lasagna
Categories: None
Yield: 8 Servings

9 Lasagna noodles

2 ts Olive oil
1 md Onion; chopped
3 Garlic cloves; minced
1 c Low-sodium vegetable stock
1/4 c Chopped fresh basil
2 Boxes (9 ounces each) frozen

-artichoke hearts, partially
-thawed
1 Box (10 ounces) frozen
-chopped spinach, partially
-thawed
1 c Chopped roasted sweet red

-peppers
1 ts Margarine
1 1/2 ts Unbleached flour
1 cn (12 ounces) evaporated skim
-milk
1 1/2 tb Grated Parmesan cheese

1/8 ts Grated nutmeg
3 tb Seasoned dry bread crumbs

by Prevention Magazine, http://www.healthyideas.com

A good dish for a large crowd. Just add a simple tossed salad and some
crusty garlic bread for a quick party meal. Don't use a metal pan for this
dish because the artichokes will become discolored from it.

You may assemble the lasagna ahead of time and bake it later. Cover it well
and refrigerate for up to one day or freeze for up to a month. We cut the
fat and calories in this recipe by:

* eliminating the 2 cups of butter * replacing 2 cups of olive oil with 2
teaspoons * reducing the Parmesan cheese from 3 cups to 1 1/2 tablespoons

Before After Calories 534 235 Fat (g.) 36.2 3.3 % Calories from Fat 60% 10%

Cholesterol (mg.) 79 3

In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or
until just tender. Drain and rinse with cold water. Set aside. Meanwhile,
in a large nonstick frying pan over medium heat, warm the oil. Add the
onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until
tender. Stir in the stock and basil; bring to a boil. Add the artichokes,

spinach and peppers; cover and cook for 5 minutes. Remove the lid and cook
until all the liquid has evaporated. Set aside. In a 1-quart saucepan over
medium heat, melt the margarine. Whisk in the flour; cook for 1 minute.
Slowly whisk in the milk, Parmesan and nutmeg; cook, stirring constantly,
for 5 to 7 minutes, or until the sauce boils and thickens. Preheat the oven
to 350 degrees. Coat a 9-by-13-inch glass or ceramic baking dish with

nonstick spray. To assemble the lasagna, spread 1/3 cup of the sauce in the
bottom of the prepared baking dish. Top with 3 of the noodles; spread with
half of the artichoke mixture. Spoon 1/3 cup of the sauce over the
artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
Repeat the procedure. Top with the remaining 3 noodles. Spread with the
remaining sauce and sprinkle with the remaining 1 tablespoon bread crumbs.

Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15
minutes, or until bubbly. Let stand for 10 minutes before serving.

Makes 8 servings.

Posted to Digest eat-lf.v097.n184 by "Tina D. Bell"