[Cover photo by Sheri-BDB.] For other pasta dishes see my cookbooks Pasta From the Pot , Pasta From the Oven , Call It Macaroni , Pasta for Dieters—No, Really! , Passionate Pasta Sauces , Salads: Pass da Pasta Salad Please and Asian Noodles .
I came up with this after trying to duplicate lasagna I fell in love with at a Christmas party. I had some of the details/ingredients, but not the exact recipe. If you don't like ricotta cheese, like a creamy lasagna or just want to try something different, give this a whirl! PLEASE don't substitute anything...it just won't come out the same.
November is a great time to have friends over for a Saturday night dinner party. Our seafood lasagna is low in fat and calories for your guests who are watching their waistlines…or saving room for dessert. Serve with a tossed salad and some good crusty bread. Enjoy!
Clipped from the Star-Telegram newspaper in the 90's, but the recipe originally comes from a Better Homes & Gardens cookbook from 1958. It is so sinfully loaded with everything bad, but I say sometimes you just need to say "What the Heck" and eat this way. It is delicious.
I just love lasagna! This one is great - it's loaded with vegetables... and cheese! I love the spinach in this dish! I adapted this from a recipe from BH&G Biggest Book of Italian Recipes. I made it as directed in the recipe (in a spingform pan - which looks great when you have company over!) but you can bake it in a 13x9 baking dish.
This is soooo good. A friend got this from Giada De Laurentis' show but had to alter abit to accomodate our inability to get items like amaretti cookies (it's the beach!)or fresh basil (it's December!). Her version turned out smooth, rich & utterly decadent. LOL - she wouldn't post this to share but I am!
When I make this, I plan to make squash puree the day before & make sauce while boiling noodles. I think I will not go for totally smooth but have it moderately chunky or stir in a cup or so of diced squzsh after pureeing most. Original recipe called for 3/4 cup fresh basil to be blended into white sauce instead of the italian herb mixture - for those "down under" who can get basil this time of year it would probably be nice. Additionally I am considering blending in a bit of curly parsley (more readily available & more neutral than italian parsley) for the color. Sorry Marianne!
Posting as a request for a strawberry pan dessert.Have had this recipe for awhile, just waiting for strawberry season to try it! Found elsewhere on the internet. Apparently the kirsch can be successfully replaced with apple juice. Cook time listed is for chilling.
This is some lasagna! Rich, with Gouda, Cheddar, cream cheese, and Mozzarella, you won't be disappointed! Posted in response to a request for a good Italian lasagna! You may leave out the meat for vegetarian!
A little different. If you can't get goat cheese curds - and they ARE pretty esoteric - regular cheese curds are fine. Cheese curds are also known as "Squeaky" cheese. If you can't find them, well, diced mild Cheddar will have to do.
This is the best and most economical way to serve seafood to a crowd. It's creamy and delicious and great for potlucks. You can substitute other firm seafood (crab delites, scallops, firm fish such as tilapia or cod) as long as you leave the amounts roughly the same. All you need to serve with it is a great green salad and garlic toast.
This was one of my favorite Weight Watchers recipes and a nice variation on the standard red sauce lasagna. It is creamy and a bit sweet from the squash and raisins and oh so satifying. As presented here, it is a bit higher in points than the original (7 versus 6 points) but I think is a more appealing, creamier dish. Whether you are doing WW or not, you'll enjoy this one. I've also added 1/2 cup of part-skim ricotta (4 points total) to the middle layer at times with good success.
I've made this sausage lasagna a number of times for guests and it was always a hit. I've also made it with just ground beef, but it's better with the beef and sausage mixed. You can also substitute 1-1/2 tsp each oregano and basil for the 1 Tbs basil in the recipe.
This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.
You can use Textured Vegetable Protein (TVP) or Beef for this lasagna. My Italian neighbour has given me this recipe except she used beef. I changed it using TVP (textured vegetable protein) Vege Mince as I don't eat red meat. I often cook this and even die-hard meat eaters enjoy it.