From: (Micaela Pantke)

Date: Fri, 13 Aug 93 10:05:16 +0200


From: (Laura Aden)


8 to 10   Lasagna noodles, cooked
2 Cups    cooked diced chicken
2 Tblsp   butter or margarine
1         medium onion, chopped
1/3 lb    mushrooms, sliced
1 can     (16 oz) canned tomatoes
1/2 tsp   basil
1/2 tsp   oregano
1/3 tsp   each salt and pepper
3 Tblsp   butter or margarine
3 Tblsp   all-purpose flour
1 can     (10 oz) chicken broth
1/2 cup   half-and-half
1 cup     shredded mozzarella cheese
1/2 cup   ricotta cheese
parmesan cheese
Tomato Sauce:
1.  Melt butter in skillet.  Saute' onions until transparent.  Add
mushrooms, basil oregano, salt and pepper.  Cook for a few minutes. 

2.  Blend tomatoes in blender or processor.  Add to mushroomes.  Simmer
while making cream sauce, adding more tomatoes if needed.  Stir in

Cream Sauce:
3.  Melt butter in saucepan.  Stir in flour, cooking and stirring for 2
to 3 minutes. 

4.  Add broth, stirring until thickened.  Stir in half&half over low

Lasagna Layering:
5.  Spoon small amount of cream sauce in baking pan.  Place 3 cooked
noodles in baking pan.  Add 1/3 of meat mixture and 1/3 of cream sauce. 
Sprinkle each layer with cheese. 
Repeat with remaining noodles and sauces.  Sprinkle top with parmesan

6.  Bake at 350 F for 20 to 25 minutes. 

From: (Gloria Halfacre)


1 1/2 lb     hamburger or chopped steak
1 large can  whole tomatos
1            large or 2 small cans of tomato sauce
1 box        lasagna noodles (8 oz)
1 pkg        Lawry's Spaghetti Sauce Spices
1            small ball of Mozarella Cheese
1            large container Ricotta cheese
1/2 - 1 Cup  parmesan cheese (grated)

1.  Boil noodles (well done), add 2 tblsp oil so noodles do not stick

2.  Drain and rinse with cold water.  Keep noodles in cold water until
your ready to use them. 

3.  Cut mox cheese into thin strips and refridgerate while you make the

4.  Saute hamberger in frying pan.  Drain. 

5.  Put tomatos in large pot and crush them with your hands.  Add tomato
sauce ad spices. 

6.  Heat sauce slowly (low heat) and stir.  Add hamberger and simmer for
20 minutes, mixing occasionally. 

7.  In your lasagna baking dish, sppon in just enough sauce to cover
dish.  place noodles over sauce (overlapping them)

8.  With a teaspoon - put clumps of ricotta cheese all over.  Sprinkle
moz.  cheese on top. 

9.  Repeat step 7 and 8.  Sprinkle with parmesan cheese and bake for 30
minutes at 375.  Preheat oven for at least 15 minutes. 

Serves 4.  Baking dish 9 x 12.

From: (Janet Beretta) 


3 cloves  garlic, minced
1         large onion, chopped
1 lb      of lean ground beef
1         28-oz. can of tomatoes (I use puree)
1/2 lb    mushrooms, sliced
1/4 cup   of balsamic or wine vinegar
1 tblsp   sugar
assorted herbs; basil, oregano, thyme, marjoram and rosemary
salt and pepper

1    green pepper (or yellow and red too), diced
1    chopped zucchini
1/2  chopped egg plant
(the addition of these ingredients makes your lasagne VERY rich and

Brown the beef while chopping with wooded spoon in pan to ensure it is a
fine texture.  Drain fat and transfer to a large pot.  Sautee the garlic
and onion in 2 tbsp of olive oil until soft.  Add the vegetables (except
tomatoes) and continue to sautee for about 5 minutes.  Drain the liquid
and add the vegies to the beef.  Add the tomatoes and vinegar and herbs
to the pot and simmer on a med-low heat for about 1/2 hour.  This sauce
should be VERY wet (like soup!).  If necessary, add some tomato juice or
red wine if you like. 

Further Ingredients:
1 lb   of fresh lasagne noodles OR 1 pkg of no-cook dry lasagne pasta
1 lb   of mozzarella cheese
1 lb   of romano cheese
1      egg
1 pkg  of frozen spinach
1 tsp  oregano (dried)

Mix together in a small bowl, romano cheese, egg, oregano and spinach
until well blended.

Bechamel Sauce:
2 tbsp       of butter
1-3 tbsp     of flour
1/2-3/4 cup  of chicken broth (I use this for less calories than cream; 
	     ya right; like it matters for this recipe!)

Melt butter in a small sauce pan.  Stir in enough flour that the mixture
starts to form a ball.  Gradually stir in broth until you get a sauce
that is thickened but pourable. 

Assembling the Lasagna:
Take a LARGE casserole dish (11 x 14) and put 1 ladleful of tomato sauce
on the bottom of the dish to cover it.  Place a layer of noodles on the
bottom, cutting or cracking them if necessary to fit.  Another layer of
tomato sauce.  Be generous.  Another layer of noodles.  Spread entire
cheese and spinach mixture evenly over the noodles.  Another layer of
noodles.  A generous layer of sauce.  Pour bechamel sauce over the
sauce.  Top with a layer of thick slices of mozzerella.  Cover with foil
and refrigerate until 1 hour before.  Bake covered at 350 degrees.  It
doesn't hurt to place on a cookie sheet so if it overflows your oven
won't be too messy.  After 45 minutes, remove the foil and bake for
another 15-25 minutes.  Put a knife in the middle and feel the knife to
ensure the lasagne is hot in the middle.  It should be bubbling.  Remove
and let stand for 5 minutes at least.  This will serve up in perfectly
uniform pieces, even with all that sauce!  The noodles absorb the
liquid, that's why you need a runny sauce.  Sprinkle individual pieces
with parmesan cheese (lots). 

Substitute chicken for beef and leave out the spinach. YUM!

From: (Micaela "Stayka" Pantke)

(Serves 4)

12       lasagna noodles, cooked
1-2 pkg  cheese slices (e.g. the ones from Kraft)
Sauce Bolognese (see below)
Bechamel Sauce (see below)
Butter to oil the souffle form(s)

Sauce Bolognese:
500g    minced beef (no pork!)
1 can   (400g) tomatoes 
1       small onion, finely minced
Spices: salt, pepper, thyme, oregano (to taste)

Fry minced beef in pan until well done. Add tomatoes and onion, then add
spices to taste.
Bechamel Sauce:
4 tblsp  butter
6 tblsp  flour
enough   water and milk 
Spices:  salt, pepper to taste

Attention: as neither my Mom nor I do measure when preparing Bechamel
Sauce, the above amounts are *rough* approximations!  Just be sure you
have *enough* of the sauce when you do it the way you like it best. 
'Enough' means about one litre of it, else the lasagna would come out
too dry. 

Melt butter over low heat, then add flour, salt and pepper.  You have to
stir it until well blended, then remove the pan from heat.  Now stir in
milk and water (in small amounts) and return to heat.  Cook while
stirring constantly, until the sauce is considerably thick and smooth. 

To prepare the Lasagna:
We have four small souffle forms, so we prepare four small Lasagna
pieces. If you only have only one big souffle form you have to lay the
noodles, sauces and cheese in the one form. It doesn't matter if you
have three of four layers of the stuff, just be sure that you distribute
everything evenly. The below instruction is for four small forms.

First, oil souffle forms.  The first layer should be a little bechamel
sauce on which the first lasagna noodle is placed.  Cover this with
Sauce Bolognese, which should be topped with cheese slices and further
Bechamel Sauce.  On this the next Lasagna noodle is placed. 

Repeat procedure until you used up all noodles, sauces and cheese. 

Be sure to have a layer of Bechamel sauce on the top!

When ready, put the forms into the oven and bake 25-30 minutes at 180
degrees Celsius (356 degrees Fahrenheit). 

Try not to gorge the stuff when you pull it out of the oven, you only
get blisters in the mouth. (I speak of experience - it's just too

From: (Cameron Kelly Brown) 


12  spinach lasagna noodles (I made my own)
grated or diced mozzarella
grated or diced sharp cheddar (white or yellow)
grated parmesan
any other cheese that you like
1 red pepper
1 green pepper

Primavera Sauce:
1         small onion, sliced
4 cloves  garlic, minced
olive oil
1/2 cup   sliced or eighthed mushrooms
1         medium eggplant
2 cups    diced tomatoes (fresh is best, but canned okay)
2 cups    tomato sauce (again fresh is best, but canned okay)
1 cup     tomato paste (or 6 oz. if canned)
crushed red pepper
bay leaf

White Sauce:
2 cups  Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt)
1       egg

In a large sauce pan, saute the garlic and onions in olive oil over
medium heat until the onions become clear and tender.  Add in the
mushrooms and continue to saute until tender.  When the vegetables are
tender, reduce heat and add in the diced tomatoes and a tablespoon
water.  Simmer for two minutes and add in the tomato sauce, paste and
spices.  Mix well with a fork until all of the tomato paste has been
absorbed.  Cover and simmer 30 minutes.  Remove bay leaf before using. 

Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg,
set aside in fridge.  Preheat the oven to 375 F.  Prepare the lasagna
noodles as directed and drain. 

When the sauce has simmered, remove from heat and start the lasagna. 
First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon
1/2 of the ricotta mixture on top and spread evenly.  Next spoon 1/2
primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp
cheddar on that.  Repeat this same layer process once.  Put on one more
layer of noodles and top with remaining mozzarella and cheddar, sprinkle
with ample parmesan.  Bake 45 minutes.  Let cool ten minutes before
serving, enjoy. 

From: (Lydia M. Uribe)

Source: Knudsen's "Cooking for Complements"


One         11x7x2-inch baking dish
4 oz        lasagne noodles (8 noodles)
1/2 lb      ground beef
1 1/2 cups  thick spaghetti sauce
2           eggs
1 cup       cottage cheese
3 tbsp      minced green onion
1 tbsp      minced parsley
3/4 tsp     salt
1/2 lb      Mozzarella cheese, thinly sliced
1/4 cup     shredded Parmesan cheese

1.  Cook noodles according to package directions adding 1 tbsp butter or
oil to water; drain. 

2.  Brown beef, breaking into pieces; drain excess fat. 

3.  Cover bottom of baking dish with thin layer of sauce; add beef to
remaining sauce. 

4.  Beat eggs in medium bowl; blend in cottage cheese, green onion,
parsley and salt. 

5.  In baking dish, layer in order half the following: noodles, cottage
cheese mixture, Mozzarella slices and sauce.  Repeat with remaining
ingredients.  Top with Parmesan cheese.  At this point, lasagne may be
baked or it may be covered and refrigerated for one or two days. 

6.  Bake at 350 degrees 30 to 35 minutes (slightly longer if
refrigerated) or until bubbly.  Let stand 10 minutes before serving. 

Spaghetti Sauce:
3 cloves  garlic, minced
3 tblsp   olive oil
1         29oz can tomato puree
1         12oz can tomato paste
36 oz     water (3 tomato paste canfuls)
1 tsp     salt
1 tsp     brown sugar
1 tsp     basil
1/2 tsp   oregano
1/4 tsp   tarragon

1.  Saute garlic in olive oil.

2.  Add remaining ingredients and simmer, uncovered, 1 1/2 hours, stirring
every 30 minutes. 

Makes about 6 cups.

My husband and I like a wet lasagne, so I double the amount of sauce
called for in the recipe; I also double the cottage cheese mixture and
the mozzarella cheese, and put it all in a 13x9x2-inch pan. 

From: (Jan)


1 pound  pinto beans
1 dozen  corn tortillas
1        container non fat ricotta cheese 
1        16 ounce container salsa
non fat yogurt - optional
Seasonings: garlic, cumin, chili powder

Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic,
cumin and chili powder . 

Spray casserole lightly with cooking spray.

Casserole size depends upon your appetite.

- a little salsa on the bottom of a casserole
- a layer of corn tortillas
- a layer of homecooked pinto beans, mashed with potato masher
- a layer of salsa
- a layer of corn tortillas
- a layer of fatfree ricotta cheese
- a layer of salsa
- a layer of tortillas, beans, a sprinkling of cumin
- spread non fat yogurt over all, more salsa

Bake uncovered at 350 F for 30 to 45 minutes or so.  Let stand for 15
minutes, serve.  Good with mexican rice and/or a big salad. 

From: (Brenda Romans)


The White Sauce:
Make up a cheese sauce using 

1/2 pt         soya milk, 
2 level tblsp  cornflour
3oz            strongly flavoured cheese 
               OR cream cheese, this gives a very interesting flavour 
lots           of grated nutmeg

For a vegan dish you can make your favorite white sauce.

The Lentil Filling:
Boil 4 oz lentils in water until soft (as a rough guide, cover them and
add the same amount of water again).

Fry a chopped onion and some garlic in the oil of your choice.  Add a
finely grated carrot and fry that too for a while.  Add a can of chopped
tomatoes.  Add some (tablespoon or so) of tomato paste.  Add some
oregano or sweet mixed herbs.  Add the lentils *and* the water they were
cooked in.  Add a spoon of yeast extract.  Season with salt and pepper. 

The TVP Filling:
While you are frying the rest of the stuff above put around 2/3 oz of
TVP mince in a bowl with plenty of boiling water and some concentrated
veg stock (vecon or stock cubes or yeast extract).  When the other stuff
is ready add the TVP mix instead of the lentils and adjust the

Put it together
Just like any other lasagne.  If you use the no pre-cook pasta make sure
that the filling is sloppy so there's plenty of liquid to cook it. 
Stick it in the oven at gas 4 (electric 350) (fan 160) for about half an

The lentil version is particularly nice and freezes well.  However it is
very dry if you eat it the next day (or out of the freezer) and you will
need a wet sauce to go with it.  I prefer it dry. 

From: (Radha Venkat) 

Source: Taken (with modifications by me) from the Moosewood Cookbook.


1        large jar good pasta sauce
1 lb     either mushrooms, sliced, or spinach, cleaned and chopped
12       lasagne noodles, half-cooked
2 cup    Ricotta cheese
1 cup    mozarella
2 tsp    wheat germ
2        eggs
salt,    pepper
1/4 cup  parmesan cheese, grated fine

Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large bowl. 
(Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper to
taste.  (I use non-fat egg product and low fat ricotta.)

Jazz up pasta sauce, if desired.  (I usually throw in some extra
oregano, basil and onions, and let the whole thing cook for about a half

In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on
the bottom, spreading it evenly. 

Put a layer of noodles in the pan.  (You may have to trim one of the
noodles to fit along the bottom of the pan, like such:

	-----------| |
	-----------| |
	-----------| |
	-----------| |

Cover this layer with 1/2 the ricotta filling. 
Cover the ricotta with roughly 1/4 the pasta sauce. 
Then, some mozarella, about half of it.
Next, another layer of noodles, trimming as necessary.
Repeat ricotta, sauce and mozarella, using up the two cheeses.
Layer on the final few noodles.
Put some sauce on top, enough to cover liberally.
Cover this with the 1/4 c parmesan cheese.

Cover the dish with foil, and bake in a 375 degree oven for 1 hr,
uncovered for the last 10 minutes. 

Let the lasagne cool for 15-20 minutes, to allow the cheese to set a
little before serving. 

This lasagne is wonderful with a good, crusty garlic bread and a mixed
greens salad with oil and vinegar dressing. 

From: avi@rix.Eng.Sun.COM (Ann Adamcik)


3 cloves  garlic
1/2       white onion
2         15oz. cans tomato puree
fresh basil, oregano, italian parsley
salt, pepper

Mince garlic and onion and sautee in olive oil.  Pour in tomato puree.
Add herbs, salt and pepper to taste.  Simmer while preparing remainder.

1/2    red bell pepper
2      carrots
1      broccoli flowerette
1      medium zucchini
3-4    large mushrooms
8 oz   ricotta cheese
12 oz  mozzarella, shredded
1 lb   lasagna noodles

Chop vegetables and sautee in olive oil.  Drop pasta in boiling water
and simmer for 8-10 minutes, rinse and drain.  Spread a thin layer of
sauce in a 9x13" baking dish.  Layer 1/3 of the noodles, 1/2 of the
vegetables and ricotta, and a bit less than 1/2 of the mozzarella and
sauce.  Repeat for second layer.  Top with remaining noodles, sauce, and
cheese.  Cover tightly with foil and bake at 375 degrees for 30 minutes. 
Uncover and sprinkle with parmesan, bake for 10 more minutes.  Let stand
for 10 minutes before slicing. 



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