Easy and Delicious Lasagna Recipes

Lasagna is one of those memorable pasta dishes. Not only does does it traverse generational lines within families, but it's is one of those meals with many levels and tastes. There's the spice and sweetness of the meat sauce, the creaminess of the ricotta, and the saltiness of the mozzarella.

Those levels and tastes can combine in a watery goop. However, by combining the right ingredients and carefully following the recipe, the result will taste wonderful right out of the oven as well as days later as leftovers.

Classic Lasagna Recipe

SERVES 8

Ingredients:

1 package pre-cooked lasagna noodles
1 pound ground meat
1 jar (28 ounces) tomato sauce
1 can (16 ounces) tomato sauce (optional)
15 ounces whole milk ricotta cheese
1 teaspoon oregano
16 ounces whole milk mozzarella cheese
1/4 cup Parmesan cheese

Directions:

Preheat the oven to 350 degrees Fahrenheit
In a large skillet, brown the meat and drain the excess juices. Add in the tomato sauce and stir. Cover and simmer on low heat for 10 minutes.
Combine the ricotta and oregano into a medium-sized bowl.
Pour 3/4 cup of the meat sauce into the bottom of a 13X9 inch pan, either metal or glass. Arrange four pieces of the pre-cooked lasagna noodles lengthwise over the sauce with edges overlapping.
Pour 2/3 cup of the ricotta-oregano mix over the noodles and spread evenly with a spatula or finger. Cover with 3/4 cup of meat sauce and 1 cup of the mozzarella.
Repeat the layers of lasagna, ricotta, sauce and mozzarella twice more, ending with a final layer of noodles and sauce. Spread remaining mozzarella cheese on top. Finish off with the Parmesan cheese.
Cover the pan with foil and bake at 30 minutes or until hot and bubbly.
Remove the foil and bake for another 10 minutes or until lightly browned. Let stand 10 minutes before cutting.

Notes:
- Definitely try to use pre-cooked lasagna noodles for this recipe. Boiling noodles and setting them out to dry on wax paper produces results that do not bake well.
- While pre-packaged, shredded mozzarella will work for this recipe, freshly-shredded mozzarella works better with its lighter consistency and texture.
- Avoid part-skim or skim cheeses in the lasagna; they don't have the heft needed to keep the meal together. Whole milk products work best in this recipe.
- Do not cut the lasagna just as it gets out of the oven. If this is done the result will be lasagna soup. Give it the 10 minutes mentioned in the directions to cool and allow the ingredients to solidify.

Easiest-Ever Lasagna

For busy cooks, this dish is a perfect weeknight dinner. Just serve it with a salad and some fresh crusty bread for a meal your family will enjoy. Ground chicken makes this lasagna a healthier choice, too. To increase the health factor, substitute low-fat ricotta cheese and skim milk Mozzarella cheese. This serves 4 to 6, depending on appetite, especially if children are part of the family meal. This dish also makes an easy casual weekend dish to serve to guests.

Ingredients:

1 pound lean ground chicken
2 large cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon freshly ground pepper
2 cups tomato sauce
1 package (375 g) no-cook lasagna noodles
2 eggs
1 container (475 g) ricotta cheese
1-1/2 cups shredded Mozzarella cheese
1/3 cup freshly grated Parmesan cheese
2 tablespoons water

Directions:

In a large heavy saucepan, brown ground chicken with garlic, oregano and pepper. Stir in tomato sauce and reduce heat to medium low. Cook gently, stirring occasionally for 15 to 20 minutes.
Meanwhile, in medium bowl, whisk eggs and fold in ricotta cheese. Mix well.
Spray ovenproof 9 x 13-inch baking dish with cooking spray.
Spoon chicken-tomato sauce to cover bottom of baking dish, about 1/3 of mixture.
Place single layer of lasagna noodles on top.
Spoon ½ the ricotta cheese over noodles.
Top with 1/3 of Mozzarella cheese.
Repeat layers, ending with remaining meat sauce and Mozzarella.
Sprinkle top with Parmesan cheese.
Just before baking, sprinkle 2 tablespoons of water evenly over top.
Bake at 375 degrees for 35 minutes or until bubbly.
Let stand for 5 minutes to let lasagna set before cutting into squares and serving.

Makes 4 to 6 servings.

Make-Ahead Tip:

For later meals to have on hand for family meals, prepare lasagna ahead of time and double-wrap tightly in plastic, then foil wrap. Freeze for up to four weeks. It is best to thaw in the refrigerator before baking. Sprinkle with 2 tablespoons of water before baking for 35 minutes. The water adds more liquid to the dish, so that the noodles cook until tender.

This dish can also be baked frozen, but count on baking the lasagna for 60 minutes or until bubbly and golden brown. (Don't forget to sprinkle with water.)Test doneness with a knife in the centre of the dish. If the mixture comes out hot and bubbly, the lasagna is done. Let stand for 5 minutes before cutting so the lasagna has a chance to set nicely into squares.

Easy and Delicious Cheese and Spinach Lasagna

Cheese and spinach lasagna is a quick and easy dish to prepare and is great for company, especially if you are unsure if your guests eat meat. This makes an elegant meal when served with garlic bread, salad and a good Chianti. This lasagna also freezes particularly well, so cut leftovers into individual serving sizes and put in freezer-proof containers or you can double the recipe and freeze the whole pan.

Ingredients:

6 ounce package fresh spinach
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
15 ounces fresh ricotta
16 ounces part skim mozzarella, grated
½ cup parmesan, grated
Salt & pepper to taste
2 ½ cups pasta sauce
1 package lasagna noodles (if you prefer you can use no boil)

Directions:

Preheat the oven to 350°
Prepare the noodles according to directions on the package. Drain and run cold water over the noodles to separate.
While the noodles are cooking heat the olive oil in a large sauté pan over medium heat. Sauté the onion and garlic for 2-3 minutes. Add the spinach and sauté until wilted, about 4 minutes. Season with salt and pepper and set aside.
In a bowl mix the ricotta, 1 cup of the mozzarella and ¼ cup parmesan. Add salt and pepper to taste. Add the spinach mixture and adjust seasonings if necessary.
Spread a thin layer of pasta sauce in a 9x13 pan to prevent the noodles from sticking. Top with a layer of noodles, a third of the sauce, ½ of the cheese/spinach mixture and 1/3 of the remaining grated mozzarella. Repeat. To finish add another layer of noodles on top of the cheese. Spread the rest of the sauce on top of the noodles and cover with the remaining mozzarella and ¼ cup parmesan. Cook for 35 minutes or until the top begins to brown and the sauce bubbles.

Tip: You can easily adjust the amount of sauce depending on your preferences. This is a basic but delicious recipe and can easily be altered by adding other vegetables or meat if you don't want the dish to be vegetarian.

Variation: This recipe is also great for making stuffed shells. Follow the instructions above (cooking large shells instead of lasagna noodles) until it is time to assemble. Spread a thin layer of pasta sauce in a 9x13 pan. Stuff the shells with the cheese/spinach mixture and place in the pan. Pour pasta sauce (approximately 1 ½ cups) over the shells. Top with 1 cup mozzarella, and ¼ cup parmesan. Cook for 35 minutes or until the top begins to brown and the sauce bubbles.

Easy and Delicious Lasagna Casserole With Spinach

Lasagna noodles are layered into a baking dish with an assortment of ingredients to make the dish which is also known as lasagna. These long, wide noodles – flat in Italy but with feathered edges in America to help hold the sauces - are alternated with meats, cheeses, tomato sauce, and sometimes vegetables such as spinach or eggplant to make an easy dish suitable to serving large numbers of people, whether family gatherings, potluck dinners, or parties.

While noodles made from Durum wheat are considered the best due to their hardness and ability to stand up to boiling and baking while still remaining chewy, many options are available to the home cook, including plain, spinach, wheat, and even no-boil noodles, which allow cooks to layer them right into the baking dish without precooking them. They will become tender during the cooking process due to the moisture present in the ingredients and everything will finish simultaneously.

The ability of the dish to be frozen in an uncooked state also makes it a very convenient dish. Prepare it at leisure and freeze it, or prepare two and freeze one. This can be important in the operations of a busy household, with a beautiful lasagna simply waiting in the freezer to be placed into the oven.

This delicious lasagna recipe is made with spinach, which technically makes it a Lasagna verdi, but creative home cooks learn to make additions to their liking. Some will use only the freshest ingredients while others might increase the amount of cheeses added. Still others will be very creative, adding vegetables more to their liking. In any case, this recipe makes a lovely dish, and a perfect springboard to exotic lasagnas of your own creation.

Ingredients:

1 lb. Italian Sausage or Ground Beef
1 clove garlic, minced
3 Tbsp. Parsley flakes
1 Tbsp. Basil
2 tsp. Salt (or to taste)
1 one-pound can (2 cups) Tomatoes
2 six-ounce cans Tomato Paste
10 ounce package Lasagna Noodles (wide)
3 cups Ricotta Cheese
2 Eggs, beaten
½ tsp. Pepper
½ cup grated Parmesan cheese
1 pound Mozzarella cheese, sliced thin
1 pkg. frozen chopped Spinach, cooked

Directions:

Brown meat slowly. Spoon off excess fat.
Add Garlic, 1 tsp. Parsley flakes, 1 Tbsp. Basil, 1 tsp. Salt, Tomatoes, and Tomato Paste. Simmer uncovered until sauce is thickened (about 45 minutes to 1 hour) stirring occasionally.
Meanwhile, cook noodles in salted water until tender. Drain and rinse in cold water.
Cook Spinach and set aside.
Combine ricotta with eggs, 1 tsp. Salt, 2 Tbsp. Parsley flakes, and ½ cup Parmesan.
Place a layer of half of the noodles in a casserole dish (13 x 9 x 2). Add a layer of Ricotta Cheese mixture, a layer of Mozzarella cheese, a layer of meat sauce, and a layer of spinach. Repeat layers.
Bake at 375 degrees for 30 minutes.
Let stand for 15 minutes and serve.

Serving Suggestions: Add ½ cup Port Wine to beef sauce during cooking process. Serve with a green vegetable, Italian bread, and a bottle of Italian wine.

Easy Chicken Lasagna with Spinach and Eggplant

You can spend hours making delicious lasagna with meats, vegetables, and sauces that cook separately before coming together in various layers between the noodles. The taste will tell you it was worth it.

But that’s not the only way to make fantastic lasagna with authentic Italian flavors. This recipe calls for cooking the vegetables, chicken, and tomato sauce in one skillet and simply dividing the mixture in half to make two layers for the lasagna. Make it even faster by cooking and cubing the chicken breasts the night before and adding them to the skillet at the end.

Cheeses for Lasagna

This recipe uses three cheeses with distinct flavors that marry well when baked together. Tangy asiago is a sharp complement to rich and creamy fresh mozzarella, and salty Parmigiano Reggiano is a perfect finish—and an Italian classic. If you have other favorite Italian cheeses, substitute those you prefer. Be sure to use two or three with varying flavors and textures that play well together.

Ingredients:

12 lasagna noodles, boiled 9 minutes, drained, and rinsed under cold water
2 tbsp olive oil, plus more for oiling
1 medium eggplant, peeled, cut into small cubes
2 garlic cloves, minced
1 bunch fresh spinach, thick stems removed, large leaves torn in half
1/4 cup dry white wine
2 1/2 cups crushed tomatoes, divided (from a 28-oz. can)
sea salt
freshly ground black pepper
1 lb cooked boneless, skinless chicken breast, cut into small cubes
2 fresh mozzarella balls, thinly sliced
1 1/3 cups shredded or grated asiago cheese, divided
Parmigiano Reggiano, for grating

Preparation:

Preheat the oven to 350 degrees.
Heat a large skillet over medium heat and add the olive oil. Add the eggplant and garlic and cook 5 minutes until the eggplant has softened and most of the oil is absorbed.
Add the spinach and white wine and cook 3 minutes until the spinach is wilted.
Add 2 cups crushed tomatoes and cooked chicken. Season with salt and pepper and cook 3-4 minutes, stirring often until the tomatoes have thickened a bit.
Lightly oil a 13 X 10-inch baking dish and lay 4 lasagna noodles in it, slightly overlapping.
Scatter 1/3 cup asiago over the noodles, then spread 1/2 the chicken mixture over the cheese. Top the chicken mixture with the slices of 1 mozzarella ball. Repeat the layer.
Top the second layer with the remaining 4 lasagna noodles and spread 1/2 cup crushed tomatoes over them. Sprinkle with remaining 2/3 cup asiago and top with grated Parmigiano Reggiano.
Bake uncovered 40-45 minutes, until center is bubbly and the cheese on top begins to brown. Let cool 10 minutes before slicing.

Easy Low Calorie Diet Lasagna Recipes

Almost everyone loves lasagna, but the reality is that this popular dish is loaded with calories, making it forbidden fare for weight watchers. In fact, the average serving of lasagna typically contains around 1,000 calories, sometimes more, and that’s over half the daily calorie allowance for most dieters. It’s entirely possible, however, for weight watchers to enjoy lasagna without experience an ounce of guilt, or sabotaging their diets, that is, if they prepare it according to one of the following delicious low-calorie recipes.

Recipe for Basic Low Calorie Cheese Lasagna

This is a recipe for basic lasagna, without all the bells and whistles, so to speak, but the results will please the palates of not only dieters but also their family members and dinner guests. Please note, however, that the recipe calls for “light” mushroom soup and “light” cottage cheese, so using regular products will naturally increase the caloric content of each serving.

Ingredients:

1 can light mushroom soup
1/4 pound thinly sliced Swiss cheese
1 cup light cottage cheese
1/4 teaspoon curry powder
1/4 cup bread crumbs
2 tablespoons grated Parmesan cheese
Lasagna noodles
1 and 1/2 quart casserole dish

Preparation:

Preheat oven to 375 degrees.
Mix cottage cheese, curry powder, sliced cheese, and soup.
Layer mixture with lasagna noodles in casserole dish.
Combine crumbs and Parmesan cheese.
Sprinkle crumb and Parmesan mixture over top.
Bake for 20 to 30 minutes (check for doneness).

Yield: 6 servings
Calories: 185 per serving

Three-Cheese Lasagna Recipe for Weight Watchers

This recipe is a bit higher in calories than the preceding recipe, but at 480 calories per serving, the finished product contains less than half the calories in a traditional lasagna dish.

Ingredients:

1/2 pound lean ground chuck or beef
2/3 cup light cottage cheese
1 cup skim milk
1/4 cup flour
12 tablespoons grated mozzarella cheese
1/2 teaspoon basil
1 teaspoon oregano
8 ounces tomato paste
2 teaspoons baking powder
2 eggs
1/4 cup Parmesan cheese
1/4 teaspoon black pepper
Nonstick cooking spray

Preparation:

Preheat oven to 400 degrees.
Brown ground chuck or beef and drain well.
Add oregano, basil, 1/2 the grated mozzarella cheese (6 tablespoons), tomato paste, and mix well.
Coat 8-inch baking pan or dish with nonstick spray.
Layer beef mixture, cottage cheese, and Parmesan cheese in 8-inch pan.
Combine milk, flour, eggs, baking powder, and pepper then mix well.
Pour milk and flour mixture over layered beef mixture.
Sprinkle with remaining mozzarella cheese.
Bake for 30 to 35 minute or until golden brown.

Yield: 4 servings
Calories: 480 per serving

Recipe for Easy Low Calorie Noodle-Free Lasagna

Although this lasagna does not contain noodles, it’s high in flavor and nutrition and low in calories, making it the perfect main course for people who are serious about losing or maintaining their weight.

Ingredients:

1/2 pound lean ground chuck or beef
1 15-ounce tomato sauce
4 medium zucchini squash, sliced lengthwise in strips (about 1/4 inch thick)
1 8-ounce carton of light cottage cheese
1 egg
2 tablespoons flour
1/2 cup onion, chopped
1’2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded low-fat mozzarella cheese

Preparation:

Preheat oven to 375 degrees.
Brown beef with onion, drain, and return to skillet.
Add tomato sauce, spices, salt, and pepper.
Simmer for 5 minutes.
Combine cottage cheese and egg in a bowl, mixing well.
Place layer of sliced zucchini in 8 x 12 baking dish.
Top with 1 tablespoon flour, all the cottage cheese mixture, and half the ground beef mixture.
Place second layer of zucchini in dish.
Top with remaining flour, mozzarella cheese, and remaining ground beef mixture.
Bake for approximately 40 minutes or until golden.

Yield: 6 servings
Calories; 245 per serving

Fast & Easy Healthy Lasagna Recipe

Making a delicious, classic Italian lasagna doesn't have to be an all-day chore or a strain on your healthy eating routine. This fast, easy, lower fat, and healthy version tastes just as good as if you spent hours slaving over a hot stove, and you can eat it without any guilt.

Serves 6-8.

Ingredients

No boil lasagna noodles (like Barilla brand)
Jarred pasta sauce
16 ounce tub of low fat ricotta cheese
1 egg
1 lb. ground beef (5% fat) or ground turkey breast
1 package sliced mushrooms
1 package frozen, chopped spinach
2 small zucchini or summer squash
1 package shredded mozzarella cheese
1 tsp. garlic powder
Salt and pepper
Tools and Implements
9x12 glass baking dish
Medium mixing bowl
Fork
Cutting board
Knife
Wooden spoon or spatula
Non-stick cooking spray
Strainer (optional)
Oven

Directions:

Preheat oven to 350 degrees.
Open package of spinach and pour the spinach into a medium sized, microwave-safe mixing bowl. Microwave for two to four minutes until completely thawed and heated through. Pour spinach into a strainer, place strainer in the sink and press all liquid out of the spinach. Set aside to drain.
Slice zucchini or squash into thin slices and set aside.
Spray a large frying pan with cooking spray and brown ground beef (or turkey) over medium high heat until cooked through. Season to taste with salt and pepper.
Carefully drain any fat from the meat, then add sliced mushrooms and cook until mushrooms shrink and all moisture is removed.
Add sliced zucchini and squash to meat and mushrooms and cook thoroughly until all moisture is removed.
Add garlic powder and combine.
Spray the bottom and sides of a 9x12 glass baking dish with cooking spray. Pour 1/2 cup of jarred pasta sauce over bottom of dish to coat.
Layer four, no-boil lasagna noodles in the glass baking dish to cover the sauce. Next, pour the meat and vegetable mixture over the noodles and spread evenly to the sides.
In a large mixing bowl, combine drained spinach, ricotta cheese and egg, then mix thoroughly with a fork.
Pour the ricotta cheese mixture over the meat and spread evenly to the sides of the dish.
Layer six to eight, no-boil lasagna noodles over the top of the cheese mixture. Pour the remaining pasta sauce over the noodles and spread evenly to cover.
Sprinkle the top with enough mozzarella cheese to cover the pasta sauce.
Bake at 350 degrees for 30-40 minutes or until cheese is melted and you can see the lasagna boiling inside (look through the sides of the baking dish).
Remove lasagna from the oven, and let rest for 10 minutes before serving.

Fast & Easy Healthy Lasagna Recipe

Make this fast, easy, low fat lasagna recipe for a delicious and healthy take on a classic Italian dish.

Making a delicious, classic Italian lasagna doesn't have to be an all-day chore or a strain on your healthy eating routine. This fast, easy, lower fat, and healthy version tastes just as good as if you spent hours slaving over a hot stove, and you can eat it without any guilt.

Serves 6-8.

Ingredients:

No boil lasagna noodles (like Barilla brand)
Jarred pasta sauce
16 ounce tub of low fat ricotta cheese
1 egg
1 lb. ground beef (5% fat) or ground turkey breast
1 package sliced mushrooms
1 package frozen, chopped spinach
2 small zucchini or summer squash
1 package shredded mozzarella cheese
1 tsp. garlic powder
Salt and pepper
Tools and Implements
9x12 glass baking dish
Medium mixing bowl
Fork
Cutting board
Knife
Wooden spoon or spatula
Non-stick cooking spray
Strainer (optional)
Oven

Directions:

Preheat oven to 350 degrees.
Open package of spinach and pour the spinach into a medium sized, microwave-safe mixing bowl. Microwave for two to four minutes until completely thawed and heated through. Pour spinach into a strainer, place strainer in the sink and press all liquid out of the spinach. Set aside to drain.
Slice zucchini or squash into thin slices and set aside.
Spray a large frying pan with cooking spray and brown ground beef (or turkey) over medium high heat until cooked through. Season to taste with salt and pepper.
Carefully drain any fat from the meat, then add sliced mushrooms and cook until mushrooms shrink and all moisture is removed.
Add sliced zucchini and squash to meat and mushrooms and cook thoroughly until all moisture is removed.
Add garlic powder and combine.
Spray the bottom and sides of a 9x12 glass baking dish with cooking spray. Pour 1/2 cup of jarred pasta sauce over bottom of dish to coat.
Layer four, no-boil lasagna noodles in the glass baking dish to cover the sauce. Next, pour the meat and vegetable mixture over the noodles and spread evenly to the sides.
In a large mixing bowl, combine drained spinach, ricotta cheese and egg, then mix thoroughly with a fork.
Pour the ricotta cheese mixture over the meat and spread evenly to the sides of the dish.
Layer six to eight, no-boil lasagna noodles over the top of the cheese mixture. Pour the remaining pasta sauce over the noodles and spread evenly to cover.
Sprinkle the top with enough mozzarella cheese to cover the pasta sauce.
Bake at 350 degrees for 30-40 minutes or until cheese is melted and you can see the lasagna boiling inside (look through the sides of the baking dish).
Remove lasagna from the oven, and let rest for 10 minutes before serving.

Baked Chicken Lasagna

Chicken lasagna is a tasty and healthful switch from the ground beef or sausage variety. Also, it is a great meal for chicken left overs. Many Americans are cautious about beef because of the high amount of fat, cholesterol and hormones added to beef. As early as 1989, a New York Tines article by Gina Kolata, titled Hormone-Treated Beef Termed Generally Safe acknowledged that the European community banned imports of beef treated with growth stimulating hormones.

Is Chicken Any Better Than Beef?

According to Eric Schlosser, author of Fast Food Nation, there is a dark side to the all American cheeseburger meal.

Synthetic estrogens were used for chicken and cattle as early as 1930.Growth hormones make animals gain weight faster. According to the Sprecher Institute for Comparative Cancer Research, such hormones are also linked to cancer in humans and to early puberty in girls.

Six different kinds of steroid hormones are approved by FDA in the United States. Yet it is possible to purchase hormone-free chicken. Tyson Foods sells chicken raised without antibiotics and marketed as “100% All Natural.”

Baked Chicken Lasagna Recipe

If you are trying to cut down on beef, give the chicken lasagna recipe a try. It is easier to prepare than the beef variety, because the chicken is already cooked and the baking time in shorter.

Preheat: Conventional oven to 375 degrees F.
Use: 13 x 9 inch baking dish.

Ingredients:

½ box lasagna noodles
1 pound chopped cooked chicken
2 jars of tomato sauce
1 can of tomato paste
one green pepper cut into strips
15 ounces, ricotta cheese
4 cups grated mozzarella cheese
two beaten eggs
1 tablespoon crushed oregano and garlic.

Cooking Instructions:

Cook lasagna noodles according to package instructions
Drain and separate.
In a large saucepan, combine tomato sauce, chopped chicken, and green pepper strips.
Simmer for five minutes.
In a large bowl, combine ricotta cheese, beaten eggs, spices and half of the grated mozzarella cheese.
Place three noodle lengthwise on the bottom of the baking dish.
Spread half of the tomato mixture over the noodles.
Sprinkle with mozzarella cheese.
Repeat layers.
Sprinkle remaining mozzarella cheese on top of the lasagna.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes.
Let Baked Chicken Lasagna stand for another 20 minutes before serving.
Serves 12.

Serving Baked Chicken Lasagna:
Serve with a green carrot salad (no need to overdo the tomatoes) and a glass of merlot. This recipe is great for holiday parties and informal get togethers.

Bacon and Mushroom Lasagne Recipe

This recipe is so quick and easy it will soon become a firm favourite. The meal can be served with potatoes and salad or seasonal fresh vegetables of your choice.

Ingredients:

225g (8 ounces) of chopped, smoked lean bacon
150mls (quarter of a pint) of passata
4 tablespoons of chopped parsley
3 tablespoons of oil
1 bunch of spring onions, trimmed and cut into thin strips
Approximately 12 chestnut mushrooms, washed and chopped
8 sheets of lasagne
450g (1 lb) of chopped tomatoes
Black pepper
150g packet of sliced mozzarella.
125g (4 ounces) freshly grated parmesan cheese

To make:

Heat half of the oil in a large frying pan and gently saute the garlic and half of the spring onions for 4 minutes.
Then, add the bacon and cook for a further 4 minutes.
Add the chopped mushrooms and cook for a further 4 minutes. Season with black pepper, add the ketchup and parsley.
Allow to simmer for 3 minutes.
Bring a large saucepan of water to the boil and boil the lasagne sheets for 1 minute each and then set aside.
Meanwhile, with the remaining oil, saute the rest of the spring onions until soft, then add tomatoes and passata. Allow to come to the boil and then reduce the heat and simmer gently for 15 minutes until the sauce has reduced slightly and thickened.
Then, layer the lasagne in a large shallow oven-proof dish, as follows: one layer of mushroom and bacon, one layer of lasagne sheets (you may have to cut or break the sheets to fully cover the area) and, finally, a top layer of tomato sauce. Repeat once more.
To finish, sprinkle the top with the cheeses.
Bake in a pre-heated oven at 180 degrees centigrade (gas mark 5) for about 30 minutes and a further 10 minutes on 200 degrees centigrade (gas mark 6) to brown the top.
Garnish with the chopped parsley.
Serve with new potatoes or some home-made garlic bread. Adding seasonal vegetables of your choice will make this a healthy main meal for 4 people.

This recipe can be adapted to suit your family. Try cooking it with some diced butternut squash or mixed pulses. Similarly, it can be made with sausages instead of bacon. There are so many options that will make this recipe an extremely versatile family favourite.

To freeze: Cover the uncooked lasagne (in a shallow dish) with cellophane and freeze for up to three months.

To cook: Defrost at room temperature for at least 6 hours and bake as above. Ensure it is piping hot before serving.

Gluten Free Chicken and Spinach Lasagna Recipe

Store bought gluten free lasagna is often over priced and served in such small portions that feeding the whole family becomes impossible. All too often, they are also light on toppings and not as satisfying as they should be.

Gluten Free Chicken and Spinach Lasagna with Parmesan Cream Sauce is not your typical gluten free diet food. It’s creamy layers are full of texture and flavor that will leave you wanting more.

This lasagna recipe used Deboles Rice Lasagna, which requires no pre-boiling. They maintain their texture well and make assembling this gluten free meal very easy.

Ingredients:

2 c. cooked chicken, sliced or shredded
1 1/2 c. frozen spinach, thawed and well drained
1 c. Cheddar cheese, divided
1 c. Mozzarella cheese, divided
8 oz. Ricotta cheese
1 c. shredded carrot
3/4 c. chopped red bell pepper
1/4 c. finely chopped onion
1 pkg. Deboles Rice Lasagna
1 prepared Parmesan Cream Sauce Recipe (below)

Directions:

Heat oven to 350 degrees.
In a large mixing bowl, combine chicken, spinach, 1/2 cup Cheddar cheese, 1/2 cup Mozzarella cheese, Ricotta cheese, carrot, red bell pepper and onion.
Spread a layer of Parmesan Cream Sauce in an ungreased 9x13 baking dish.
Top with a layer of DeBoles Rice Lasagna.
Spread a thick layer of chicken and spinach mixture on top of noodles, making sure to cover completely.
Continue layering in this fashion until the noodles are gone.
Top the last layer of noodles with a thick coating of Parmesan Cream Sauce, making sure they are completely covered.
Spread the remaining 1/2 cup of Cheddar cheese and 1/2 cup of Mozzarella cheese on top of the sauce.
Cover and bake for one hour.
Uncover and bake for another 10-15 minutes to allow cheese to brown.
Let stand 10 minutes before serving.

Parmesan Cream Sauce

3 c. whole milk or half and half
3 Tbs. cornstarch
1/4 c. unsalted (sweet cream) butter
1 clove minced garlic
1/2 tsp. ground pepper
1 c. grated Parmesan Cheese
garlic salt to taste

Directions:

In a large bowl, whisk together milk and cornstarch.
Melt butter in a saucepan over medium heat.
Add garlic to melted butter and cook for 1-2 minutes. Do not allow to brown or garlic will become bitter.
Slowly whisk milk and cornstarch into butter and garlic.
Add ground pepper.
Cook mixture over medium heat, stirring constantly, until sauce bubbles and thickens (about 10 minutes)
Remove pan from heat and slowly stir in Parmesan cheese. Add a little at a time, allowing cheese to melt complete between each addition.
Season as needed with garlic salt and serve or use for Gluten Free Chicken and Spinach Lasagna.

Grandma's Best Vegetarian Lasagna Recipe

The following recipe is so easy, it can be executed by anyone, including first time cooks! This recipe uses few ingredients to make a spectacular dish. It is versatile, too and one can add any meat or vegetable to the recipe to make it even more substantial. This is the perfect dinner recipe to pull out and make for dinner on a casual special occasion. This recipe comfortably serves 8 individuals. Grandma’s Best Vegetarian Lasagna recipe yields delicious results every time and is extremely easy and fun to cook.

Grandma’s Best Vegetarian Lasagna

Difficulty: Easy
Prep Time: About one hour plus between 15 to 30 minutes in the oven
Serves: 8

Ingredients:

6 cups of spaghetti sauce (home made or store bought)
One package of lasagna noodles
16 oz cottage cheese
2 cups mozzarella cheese
3 cups parmesan cheese
Additional cheddar cheese (optional)

Execution:

Preheat oven to 350 degrees
Cook lasagna noodles in boiling water until tender, using a large sauce pan and plenty of water. Add salt to the boiling water to give noodles a boost of flavor.
Grate all of the cheeses: mozzarella, parmesan and optional cheddar.
In a glass casserole dish layer: lasagna noodles, cottage cheese, spaghetti sauce and parmesan cheese. Layer until about ¼ of an inch from the rim of the casserole dish. Top with mozzarella and optional cheddar.
Bake in a preheated 350 degree oven for 15 to 30 minutes. When the lasagna has finished baking, the cheese on top will be melted, slightly browned and bubbling with flavor.
Lasagna may be refrigerated before or after baking. If refrigerated, allow 1 hour of baking time.