[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.
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.
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.
This is a traditional lasagna with tons of flavor -- not bland. I've stayed with this one for quite a long time and it seems to have universal appeal for all ages. I have also used as many as 8 minced garlic cloves to bump it up even further on the flavor scale with great results.
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.
This is pretty much how lasagna gets made in Australia, usually no cottage cheese or ricotta. I have been making it this way for over 30 years, but can't find a similar recipe on here yet. I find it easier to make the beef sauce the day before, and reheat it a little, but I like to use the cheese sauce hot and freshly made. This mix fills a tray 12x8x3 for me, and I find it easier to cut through the top layer with kitchen scissors before taking to it with a knife to cut into serving portions.
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.
I love spanakopita, but need about four pairs of hands to make it by my favorite recipe and it's pricey for a small square of it at my favorite restaurant. When I want the flavors without so much hassle, I make this lasagna instead.
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.