Lasagna Recipes from GourmetFoodPlaza.com

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Lasagna Recipes

A pan of hot, bubbly lasagna has timeless appeal. Here are recipes for every appetite, from a robust beef and sausage version to tempting cheese filled lasagna rolls. Because lasagna freezes beautifully, it's a perfect make ahead meal.

Three Cheese Lasagna Rolls
Makes 6 main dish servings

16 oz
29 oz
8 oz
6 oz
15 oz
3 tbsp
1/2 tsp
4 tbsp
2 tsp
1
1
1
1 tbsp

curly lasagna noodles (9 noodles)
stewed tomatoes
tomato sauce
part skim mozzarella cheese, shredded
part skim ricotta cheese
freshly grated Parmesan cheese
coarsely ground black pepper
chopped fresh basil
olive oil
small onion, chopped
small zucchini (4 oz), chopped
small tomato, diced
capers, drained and chopped

1) Prepare lasagna noodles as label directs. Drain and rinse with cold running water. Return noodles to saucepot with cold water to cover. Meanwhile, in 3 quart ceramic or glass baking dish, combine stewed tomatoes and tomato sauce; break up tomatoes with back of spoon. Prepare filling: In large bowl, mix all cheeses, pepper, and 3 tbsp. Chopped basil.	2) Preheat oven to 375 F. drain lasagna noodles on clean kitchen towels. Spread rounded 14 cup filling on each lasagna noodle and roll up jelly roll fashion. Slice each rolled noodle crosswise in half.


3) Arrange lasagna rolls, cut-side down, in sauce in baking dish; cover loosely with foil. Bake 35 - 40 minutes, until hot.	4) Meanwhile, prepare topping: In nonstick 10 inch skillet, heat oil over medium heat. Add onion; cook until tender and browned. Stir in zucchini; cook until tender.	5) Stir in diced tomato, capers, and remaining 1 tbsp basil; heat through. To serve, place sauce and lasagna rolls on 6 plates; spoon topping over lasagna rolls.

Beef and Sausage Lasagna
Makes 10 main dish servings

16 oz
1/2 lb
1/2 lb
1
28 oz
2 tbsp
1 tsp
1 tsp
3/4 tsp
15 oz
1
1/4 cup
8 oz

lasagna noodles (about 12 noodles)
hot Italian sausage links, casings removed
ground beef
medium onion, diced
Italian plum tomatoes
tomato paste
salt
sugar
dried Italian seasoning
part skim ricotta cheese
large egg
chopped fresh parsley
part skim mozzarella cheese, shredded

Prepare lasagna noodles as label directs but do not add salt to water; drain and rinse with cold running water. Return to saucepot with cold water to cover. Set aside.

Meanwhile, prepare meat sauce: In 4 quart saucepan, cook sausage, ground beef, and onion over high heat, stirring often to break up sausage, until meat is well browned. Spoon off and discard fat. Add tomatoes with their juice and next 4 ingredients. Heat to boiling, breaking up tomatoes with back of spoon. Reduce heat to low; cover and simmer, stirring occasionally, 30 minutes. Set aside.

Preheat oven to 375 F. In medium bowl, mix ricotta, egg, and parsley. Drain noodles on clean kitchen towels.

In 13" by 9" glass breaking dish, arrange half of lasagna noodles, overlapping slightly; top with ricotta mixture. Layer with remaining noodles and meat sauce; top with remaining mozzarella. Cover with foil; bake 30 minutes.

Uncover and bake 15 minutes longer, or until sauce is bubbly and top is lightly browned. Let stand 15 minutes for easier serving.

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