[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 .
This was the first meal I cooked and served to company about 25 years ago. I got the recipe originally from Better Homes & Gardens in 1978 from an article about men who cook. This lasagna intrigued me since it was the first time I had thought about lasagna without a tomato based sauce. This freezes well. I have used both white and orange colored cheddar for this. I don't remember who Al Brown was but thanks Al Brown, where ever you are!
This was an attempt to recreate a yummy pesto lasagna I had in Riomaggiore, Italy on my honeymoon. If, like me, you don't like the tomato sauce and ricotta of traditional lasagna, this is a great alternative! I easily convert this to a vegan dish by using Tofutti Better than Sour Cream and Better than Cream Cheese, with shredded soy cheese.
I developed this recipe for a customer's luncheon at home, who needed something vegetarian for the guests. It is easy to assemble, as no-boil lasagna is used, but will resemble lasagna made with fresh pasta.
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.
This is a very rich, very tasty lasagna for when you're feeling like indulging. An "oh my goodness" with much rolling of eyes and moaning with pleasure kind of lasagna. :) You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that's how it came out - I'm very pleased with it!
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!
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.
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!
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.
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.
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.