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Lasagna Recipes
RECIPES
Chicken Alfredo Lasagna
Lasagna with Sausage and Radicchio
Lasagna Verde alla Bolognese
Antipasto Lasagna
Chicken Alfredo Lasagna
Lasagna with Sausage and Radicchio
Lasagna Verde alla Bolognese
Antipasto Lasagna
| Chicken Alfredo Lasagna |
Chicken Alfredo Lasagna
(Serves 6)
9 dry whole wheat lasagna noodles
2 cups Alfredo Sauce
2 tablespoons olive oil
1/4 cup chopped onion
1 pound ground chicken
1/4 teaspoon black pepper
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
Pinch of freshly grated nutmeg
1 (10 ounce) pkg fresh spinach
1 cup shredded mozzarella cheese
1/2 cup Panko crumbs
3 tablespoons olive oil
Alfredo Sauce:
1/2 cup unsalted butter
1-1/2 cups Parmesan cheese, grated
1 cup heavy cream
1/4 cup chopped parsley
Cook lasagna noodles in boiling salted water for 7-9 minutes. Drain and rinse.
To prepare the Alfredo Sauce:
In a saucepan, melt the butter.
Gradually, stir in the cheese until smooth.
Add cream.
Continue heating, just to a boil. Remove from heat.
Add parsley.
In a skillet over medium heat, sauté onion in oil for 3-4 minutes.
Add chicken and pepper to skillet and sauté until the chicken is no longer pink.
Add Alfredo Sauce to skillet and cook 2-3 minutes to combine flavors and slightly thickened.
Remove skillet from heat and allow to cool slightly.
In a bowl, combine the ricotta, Parmesan, egg, and nutmeg.
Place half of the spinach in a large dry skillet over medium heat.
Cook until wilted and transfer to a clean towel to cool.
Repeat with remaining spinach.
Preheat oven to 350 degrees F.
Lightly grease a 13 x 9-inch baking dish.
Spread a thin layer of the sauce in the bottom of the dish.
Arrange 3 lasagna noodles lengthwise over the sauce.
Layer one-third each of the cheese mixture, spinach, and sauce over the noodles.
Repeat layers 2 more times.
Sprinkle the top with the mozzarella cheese.
Cover with foil and bake for 35 minutes.
While the lasagna is baking:
Place the Panko crumbs and 3 tablespoons oil in a small skillet.
Stir over medium heat until the crumbs turn golden brown. Remove from heat.
Remove the foil from the lasagna and sprinkle the crumbs over the top.
Bake uncovered for 10 more minutes.
Let stand 10 minutes before serving.
(Serves 6)
9 dry whole wheat lasagna noodles
2 cups Alfredo Sauce
2 tablespoons olive oil
1/4 cup chopped onion
1 pound ground chicken
1/4 teaspoon black pepper
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
Pinch of freshly grated nutmeg
1 (10 ounce) pkg fresh spinach
1 cup shredded mozzarella cheese
1/2 cup Panko crumbs
3 tablespoons olive oil
Alfredo Sauce:
1/2 cup unsalted butter
1-1/2 cups Parmesan cheese, grated
1 cup heavy cream
1/4 cup chopped parsley
Cook lasagna noodles in boiling salted water for 7-9 minutes. Drain and rinse.
To prepare the Alfredo Sauce:
In a saucepan, melt the butter.
Gradually, stir in the cheese until smooth.
Add cream.
Continue heating, just to a boil. Remove from heat.
Add parsley.
In a skillet over medium heat, sauté onion in oil for 3-4 minutes.
Add chicken and pepper to skillet and sauté until the chicken is no longer pink.
Add Alfredo Sauce to skillet and cook 2-3 minutes to combine flavors and slightly thickened.
Remove skillet from heat and allow to cool slightly.
In a bowl, combine the ricotta, Parmesan, egg, and nutmeg.
Place half of the spinach in a large dry skillet over medium heat.
Cook until wilted and transfer to a clean towel to cool.
Repeat with remaining spinach.
Preheat oven to 350 degrees F.
Lightly grease a 13 x 9-inch baking dish.
Spread a thin layer of the sauce in the bottom of the dish.
Arrange 3 lasagna noodles lengthwise over the sauce.
Layer one-third each of the cheese mixture, spinach, and sauce over the noodles.
Repeat layers 2 more times.
Sprinkle the top with the mozzarella cheese.
Cover with foil and bake for 35 minutes.
While the lasagna is baking:
Place the Panko crumbs and 3 tablespoons oil in a small skillet.
Stir over medium heat until the crumbs turn golden brown. Remove from heat.
Remove the foil from the lasagna and sprinkle the crumbs over the top.
Bake uncovered for 10 more minutes.
Let stand 10 minutes before serving.
Lasagna with Sausage and Radicchio
(Serves 8)
9 dry lasagna noodles
1 large head radicchio, shredded
2 cloves garlic, crushed
2 cloves garlic, minced
6 tablespoons olive oil, divided
2 tablespoons chopped red onion
2 tablespoons fresh rosemary, finely chopped
1 pound Italian sausage, removed from casings
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
Salt to taste
1/2 cup chicken broth
1-1/2 cups crushed tomatoes
2-1/2 cups Béchamel sauce
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Cook the lasagna noodles in boiling salted water for 10 minutes. Drain and rinse.
Place the radicchio in a baking dish with 1 cup water, 2 crushed garlic cloves, and 1 tablespoon oil.
Bake the radicchio for 10-12 minutes until the leaves are wilted.
Remove the radicchio from the dish and set aside. Discard the garlic and water.
In a large saucepan over medium heat, place 4 tablespoons olive oil.
Add the minced garlic, onion, and rosemary.
Saute about 5 minutes or until the garlic is lightly browned.
Add the sausage and break it up in the pan.
Add the pepper, red pepper flakes, and salt to taste. Cook 10 minutes.
Add the chicken broth and cook 3-5 minutes to evaporate the broth.
Add the crushed tomatoes and cook 15 additional minutes.
Grease a 9 x 11-inch baking dish.
Spread a thin layer of sauce in the bottom of the dish.
Lay 3 lasagna noodles lengthwise over the sauce.
Add one-third each of the meat sauce, radicchio, béchamel sauce, and Parmesan.
Repeat the layers 2 more times.
Cover with foil and bake for 20 minutes.
Remove the foil and bake an additional 20 minutes or until top is golden.
Let stand 10 minutes before serving.
(Serves 8)
9 dry lasagna noodles
1 large head radicchio, shredded
2 cloves garlic, crushed
2 cloves garlic, minced
6 tablespoons olive oil, divided
2 tablespoons chopped red onion
2 tablespoons fresh rosemary, finely chopped
1 pound Italian sausage, removed from casings
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
Salt to taste
1/2 cup chicken broth
1-1/2 cups crushed tomatoes
2-1/2 cups Béchamel sauce
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Cook the lasagna noodles in boiling salted water for 10 minutes. Drain and rinse.
Place the radicchio in a baking dish with 1 cup water, 2 crushed garlic cloves, and 1 tablespoon oil.
Bake the radicchio for 10-12 minutes until the leaves are wilted.
Remove the radicchio from the dish and set aside. Discard the garlic and water.
In a large saucepan over medium heat, place 4 tablespoons olive oil.
Add the minced garlic, onion, and rosemary.
Saute about 5 minutes or until the garlic is lightly browned.
Add the sausage and break it up in the pan.
Add the pepper, red pepper flakes, and salt to taste. Cook 10 minutes.
Add the chicken broth and cook 3-5 minutes to evaporate the broth.
Add the crushed tomatoes and cook 15 additional minutes.
Grease a 9 x 11-inch baking dish.
Spread a thin layer of sauce in the bottom of the dish.
Lay 3 lasagna noodles lengthwise over the sauce.
Add one-third each of the meat sauce, radicchio, béchamel sauce, and Parmesan.
Repeat the layers 2 more times.
Cover with foil and bake for 20 minutes.
Remove the foil and bake an additional 20 minutes or until top is golden.
Let stand 10 minutes before serving.
Lasagna Verde alla Bolognese
(Serves 12)
Bolognese Sauce:
2 tablespoons olive oil
1/2 cup minced pancetta
1/3 cup minced onion
2 tablespoons minced celery
2 tablespoons minced carrot
1-1/2 pounds ground beef
Salt and pepper
Pinch nutmeg
1/4 cup dry white wine
4 tablespoons tomato paste
2-1/2 cups water
Lasagna Verdi:
3-1/2 cups all purpose flour
1/4 cup water
2 tablespoons olive oil
2 eggs
1/3 cup chopped spinach, cooked and squeezed dry
Bechamel Sauce:
6 tablespoons unsalted butter
1 cup all-purpose flour
4 cups milk, heated to a simmer
Pinch of salt
Pinch of nutmeg
1 cup grated Parmesan cheese
For Bolognese Sauce:
Heat oil in a large saucepan over medium heat.
Add pancetta and cook until browned.
Add onion, celery, carrots and continue cooking about 5 minutes.
Add beef, salt, pepper, and nutmeg. Cook until meat loses its pink color.
Add wine and cook until all the wine has evaporated. Blend in tomato paste.
Add water and bring to a boil.
Reduce to a simmer and cook uncovered for 30 minutes. Remove from heat.
For Lasagna Verdi:
Combine all ingredients and knead until smooth.
Roll out on a lightly floured surface to 1/8-inch thickness.
Cut into 6-inch squares. Re-rolling scraps to get additional squares.
For Bechamel Sauce:
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 3-4 minutes until lightly golden.
Slowly whisk in hot milk, blending until smooth.
Add salt and nutmeg. Reduce heat to low and cook 10 minutes.
Remove from heat.
Cook lasagna squares in salted boiling water for 1 minute.
Drain and rinse. Lay on dish towels.
Preheat oven to 350 degrees F.
Butter a 9 x1 3-inch baking dish.
Arrange a layer of pasta in dish.
Spread 1/3 each of Béchamel sauce, Bolognese sauce and Parmesan on top.
Repeat layers 2 more times. Dot top with butter.
Bake until hot and bubbly, about 40 minutes.
Remove from oven and allow to stand 10 minutes before serving
(Serves 12)
Bolognese Sauce:
2 tablespoons olive oil
1/2 cup minced pancetta
1/3 cup minced onion
2 tablespoons minced celery
2 tablespoons minced carrot
1-1/2 pounds ground beef
Salt and pepper
Pinch nutmeg
1/4 cup dry white wine
4 tablespoons tomato paste
2-1/2 cups water
Lasagna Verdi:
3-1/2 cups all purpose flour
1/4 cup water
2 tablespoons olive oil
2 eggs
1/3 cup chopped spinach, cooked and squeezed dry
Bechamel Sauce:
6 tablespoons unsalted butter
1 cup all-purpose flour
4 cups milk, heated to a simmer
Pinch of salt
Pinch of nutmeg
1 cup grated Parmesan cheese
For Bolognese Sauce:
Heat oil in a large saucepan over medium heat.
Add pancetta and cook until browned.
Add onion, celery, carrots and continue cooking about 5 minutes.
Add beef, salt, pepper, and nutmeg. Cook until meat loses its pink color.
Add wine and cook until all the wine has evaporated. Blend in tomato paste.
Add water and bring to a boil.
Reduce to a simmer and cook uncovered for 30 minutes. Remove from heat.
For Lasagna Verdi:
Combine all ingredients and knead until smooth.
Roll out on a lightly floured surface to 1/8-inch thickness.
Cut into 6-inch squares. Re-rolling scraps to get additional squares.
For Bechamel Sauce:
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 3-4 minutes until lightly golden.
Slowly whisk in hot milk, blending until smooth.
Add salt and nutmeg. Reduce heat to low and cook 10 minutes.
Remove from heat.
Cook lasagna squares in salted boiling water for 1 minute.
Drain and rinse. Lay on dish towels.
Preheat oven to 350 degrees F.
Butter a 9 x1 3-inch baking dish.
Arrange a layer of pasta in dish.
Spread 1/3 each of Béchamel sauce, Bolognese sauce and Parmesan on top.
Repeat layers 2 more times. Dot top with butter.
Bake until hot and bubbly, about 40 minutes.
Remove from oven and allow to stand 10 minutes before serving
Antipasto Lasagna
(Serves 4)
2 cups Traditional Tomato Sauce
9 dry lasagna noodles
1 (15 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1/2 cup chopped salami
1/2 cup chopped smoked ham
1/3 cup black olives, chopped
8 ounces fresh mozzarella, sliced
4 ounces sliced provolone
1 teaspoon dried oregano
1/4 cup grated Parmesan cheese
Prepare Traditional Tomato Sauce.
Cook lasagna noodles in boiling salted water for 10 minutes. Drain and rinse.
Preheat oven to 400 degrees F.
Grease a 9 x 11-inch baking dish.
Spread a thin layer of the tomato sauce in the bottom of the baking dish.
Arrange 3 lasagna noodles lengthwise on top of the sauce.
Layer one-third each of the artichokes, peppers, salami, ham, olives, provolone, and oregano on top of the noodles.
Repeat layers 2 more times.
Sprinkle top with Parmesan cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10 minutes.
Let stand 10 minutes before serving.
(Serves 4)
2 cups Traditional Tomato Sauce
9 dry lasagna noodles
1 (15 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1/2 cup chopped salami
1/2 cup chopped smoked ham
1/3 cup black olives, chopped
8 ounces fresh mozzarella, sliced
4 ounces sliced provolone
1 teaspoon dried oregano
1/4 cup grated Parmesan cheese
Prepare Traditional Tomato Sauce.
Cook lasagna noodles in boiling salted water for 10 minutes. Drain and rinse.
Preheat oven to 400 degrees F.
Grease a 9 x 11-inch baking dish.
Spread a thin layer of the tomato sauce in the bottom of the baking dish.
Arrange 3 lasagna noodles lengthwise on top of the sauce.
Layer one-third each of the artichokes, peppers, salami, ham, olives, provolone, and oregano on top of the noodles.
Repeat layers 2 more times.
Sprinkle top with Parmesan cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10 minutes.
Let stand 10 minutes before serving.
MORE LASAGNA RECIPES
Traditional Meat Lasagna
Lasagna with Mushrooms and Prosciutto
Pesto Lasagna
Garden Lasagna
Seafood Lasagna
Traditional Meat Lasagna
Lasagna with Mushrooms and Prosciutto
Pesto Lasagna
Garden Lasagna
Seafood Lasagna
MORE LASAGNA RECIPES
Artichoke Lasagna
Asparagus Lasagna
Grilled Vegetable Lasagna
Eggplant Lasagna
Butternut Squash and Mushroom Lasagna
Artichoke Lasagna
Asparagus Lasagna
Grilled Vegetable Lasagna
Eggplant Lasagna
Butternut Squash and Mushroom Lasagna
