The amounts listed are only a guideline you may adjust all amounts to taste, fresh lemon juice only please, use fresh cooked crab meat or imitation, whatever you prefer to use, if using previously frozen then thawed shrimp hand squeeze out all excess moisture from the shrimp before using in the salad, plan ahead there is a chilling time before serving.
A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good!
I make this often it's easy and a great way to use up leftover cooked spaghetti, after you chop the garlic and green onions this takes only about 5 minutes to make, the amounts listed are really only a guideline you may use any amount of spaghetti and adjust all other ingredients to suit your taste --- I have left the chili flakes as optional you may omit or adjust to heat level, we like spicy so I always use lots! --- make certain to use only cold spaghetti for this, you may use cooked Chinese soba noodles if desired in place of the spaghetti, I like to add in a few teaspoons sesame oil also while cooking, prep time does not include cooking the spaghetti
if you enjoyed my recipe#159894 then you will like this recipe, you will need the amount of oil and butter stated to coat the pasta, adjust the chili flakes to suit heat level --- all beef salami works the best for this, purchase a whole small chub then chop, all amounts may be adjusted to taste.
I have listed the water as optional if you are using a thick rich prepared pasta sauce then add it in, adjust the chili flakes to suit heat level, for ease --- for ease I have canned mushrooms listed you may of coarse use fresh sauteed if desired.
This lasagna is easier than most as there is no pre-cooking the noodles, do not use the no-boil noodles for this just regular lasagna noodles, the no-boil with become too soft with the addition of the water --- this was tested using Classico Tomato and Basil Pasta Sauce, any meatless Classico pasta sauce will do fine or you could use your own favorite brand --- I suggest to prepare the meat sauce up to 2 days ahead this will not only save you time but the flavors will ripen and intensify for a better tasting sauce --- cooking time does not include the meat sauce.
If you are not a garlic-lover then you may omit, I like to add in a pinch or so of cayenne pepper also, for best flavor use a sharp cheddar cheese for this such as Kraft Cracker Barrel Sharp Cheddar Cheese and for a main meal add in 2 cups chopped cooked ham or cooked chicken.
Although it is not listed in the cheese mixture ingredients you may also add in one slightly beaten egg if desired --- to save some time and to further increase the flavor I strongly suggest to prepare the sauce up to 1-3 days ahead, just warm before using in the recipe, preparing ahead will allow the flavors to "ripen" and intensify you will really notice a difference in flavor if made ahead.
Since there is no pre-cooking the noodles first, this takes minutes to make, it's light fluffy and melt-in-your-mouth delicious, serve warm, cold or at room temperature, you may need to adjust the sugar amount to desired taste.
The filling amount should be plenty to stuff 14 shells with maybe a small amount left over --- to remove the bitterness from the spinach, cook firstly according to package directions --- to save time you may cook the ground beef/spinach mixture up to step #4 and refrigerate for up to 2 days. For easier stuffing, warm the mixture in the microwave to just room temperature before adding in the mozzarella cheese and eggs, then proceed with recipe as stated --- ground beef or bulk Italian sausage may be used successfully. This recipe was developed and tested using both on different occasions. I prefer the Italian sausage meat, you could use half of each if desired --- also see my recipe #72308.
You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will *not* fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly
This is a delicious rich soup that will need a longer cooking time then most soups and tastes even better the next day it's really a meal in itself, I serve it with garlic bread on the side --- to save some time prepare the meatballs up to a day ahead, the meatball mixture may be doubled if desired, if you don't use all the meatballs then freeze for another time and just drop them into the soup frozen -- 1/4 to 1/3 cup dry red wine may be added to the soup :)