Main Meal Recipes
Main Meal Recipes, Dinner Recipes, Lunch Recipes, Breakfast Recipes, Desserts, Cakes, and a whole lot more...
Over 300,000 FREE Recipes..... Find the BEST Recipes.... Find the recipe you are looking for, NOW!!!!!

Lasagna Recipes

Secret Restaurant Recipes

Find a Recipe

Selected Lasagna Recipes


Vegetarian Lasagna
Yield: 8

8 x Lasagna Noodles 10 oz Pk frozen chopped Broccoli
14 1/2 oz Can Tomatoes 15 oz Can Tomato Sauce
1 c Chopped Celery 1 c Chopped Onion
1 c Chopped Grn/Sweet Red Pepper 1 1/2 ts Dried Basil, crushed *
2 x Bay leaves Clove garlic, minnced
Beaten Egg 2 c Lo-fat Ricotta or Cottage Ch
1/4 c Grated Parmesan Cheese 1 c Shredded Mozzarella Cheese

* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil

Cook noodles and broccoli separately according to their package
directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil,
bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover,
20-25 minutes or till sauce is thick, stirring occasionally. Remove bay
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese,
and 1/4 t pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half
the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with
Mozzarella. Bake 5 minutes more or till heated through. Let stand 10
minutes before serving.
********************************************************** Per serving: 282
calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol,
646 mg sodium, 620 mg potassium.


461679 -- LASAGNA
Yield: 1 Servings

1 c Chopped onions
1 c Sliced mushrooms
1/2 c Diced green peppers
1 tb Parsley flakes
1/2 ts Each basil, oregano, chili
5 oz Mozzarella cheese
1 Garlic clove, minced
1 c Chopped carrots
3 c Tomatoes
1/4 ts Dried rosemary
3 oz Grated Romano cheese
1 1/3 c Cottage cheese

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add
tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper.
Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce,
layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch
casserole. Bake at 375 degrees for 30 minutes. Serves 4.


Yield: 4 Servings

1 lb Ziti
1 lb Chopped meat
3/4 lb Feta cheese, crumbled
2 ts Grated Parmesan cheese
6 Eggs, beaten
1 1/2 Sticks butter or margarine
2 Heaping tbsp. cream cheese
2 tb Tomato paste
1/2 ts Salt
1/4 ts Pepper

Par-boil ziti then drain. Meanwhile, brown chopped meat with 1/2
stick butter and tomato paste. Add salt and pepper. Add remaining
ingredients (except eggs) and let mixture cool completely. Then add
eggs. Grease a 13x9 inch pan and pour mixture (with ziti) into pan.
Bake at 350 degrees for 60 minutes or until lightly browned.


Yield: 8 Servings

1 c Green lentils, washed
2 tb Olive oil
1 lg Onion, diced
1 md Carrot, thinly sliced
1 1/2 c Mushrooms, sliced
2 ea Garlic cloves, chopped
2 c Tomatoes, diced
2 tb Tomato paste
1 tb Parsley
1 ts Oregano
1 ts Marjoram
1 ts Soy sauce
Salt & pepper to taste

Lasagna strips, enough for
-- 3 layers

3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 ea Bay leaf
1 ds Nutmeg

1/4 c Vegetable oil
1/2 c All-purpose flour

1 1/2 c Mozzarella style soy cheese
-- OR Italian style almond
-- cheese (optional)

Rinse lentils & cook for about 25 minutes until soft. Drain,
reserving the stock.

Heat oil in a large skillet & saute onions for 3 minutes. Add carrots,
garlic & mushrooms & continue to saute for 10 minutes, stirring
occasionally to prevent burning. Add cooked lentils, tomatoes, tomato
paste, herbs & soy sauce. Add a little of the reserved stock if
mixture is too dry. Cover & cook for 20 minutes to ensure that the
flavours are well blended.

Meanwhile cook enough lasagna strips to make 3 layers. Cook only till
al dente.

BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in
the blender & blend till smooth. Make the roux by heating the oil in
a pot & stirring in the flour when hot. Slowly add the cashew milk,
add the bay leaf & bring to a gentle boil, stirring constantly. When
boiling, reduce heat to very low & simmer for about 1 minute or until
the sauce starts to thicken. Set aside. Remove bay leaf before

Oil a casserole dish. Put a layer of lasagna in the bottom & layer
with the lentil mixture followed by the bechamel sauce. Repeat,
ending with a layer of bechamel. Top with shredded soy cheese if
desired. Bake at 350F for 35 minutes. Let stand for 10 minutes
before serving.


Yield: 6 Servings

1 qt Spaghetti sauce
1 tb Olive oil
1/2 lb Lasagna noodles, uncooked
16 oz Mozzarella Cheese, shredded
2 c Ricotta Cheese, cup
16 oz Parmesan grated

Use the spaghetti sauce recipe for sauce. Add oil to 3 quart boiling
water. Add 12 pieces of Lasagna 2 pieces at a time to the boiling
water. Cook uncovered for 15 minutes. Drain and rinse the lasagna in
cold water and set aside. Preheat oven to 350 degrees. Grease a
13x9x2 dish. Put in layers starting with spaghetti sauce. Use 1/3
sauce, then 1/3 noodles, then 1/3 ricotta, 1/3 mozzarella, and then
1/3 of the parmesan. Repeat twice more ending up with the parmesan on
top. Bake uncovered for 45 minutes. Let stand 15 minutes before


Find a Recipe