Conference turris::cooks

    The following recipe was used at my mother's Christmas Eve party and
    was a smashing success! Once people got over their reluctance to try
    a yellow lasagna everyone loved it!

    The recipe is attributed to Paul Morin, a culinary arts instructor at
    the Greater Lowell Regional Vocational Technical High School (who cat-
    ered the party).

                            FRENCH LASAGNA


    1 lb cooked lasagna noodles		3 cans undiluted Cream of Mushroom
    1 lb sliced deli ham		       soup
    1 lb sliced Swiss cheese		1 bunch broccoli (frozen OK)
    1 C cheese sauce (recipe below)	1 lb fresh sliced mushrooms
    1/4 C Madeira wine			     (canned not OK)
    1/2 t nutmeg			butter
    1 clove garlic			salt & pepper


    Mix wine, mushroom soup, and nutmeg in bowl and set aside. Saute mush-
    rooms (must be fresh) in butter, salt, pepper, and garlic. Remove mush-
    rooms and reserve; add drippings to soup mixture and blend thoroughly.

    Coat bottom of 9" x 13" pan with 1/4 of the soup mixture. Cover this
    with a first layer of noodles. Cover this layer with the broccoli and
    the cheese sauce. Add another layer of noodles. Lay these noodles at
    right angles to the previous layers of noodles (this will help the
    lasagna stay firm at cutting time). Cover this layer will a layer of
    ham slices and 1/2 the Swiss cheese. Cover with another 1/4 of the soup
    mixture. Add another layer of noodles again changing the direction.
    Spread the sauted mushrooms and top with 1/2 the remaining Swiss cheese.
    Add another layer of noodles (change direction). Top with soup mixture
    (you don't have to use it all) and the remaining Swiss cheese. Dot gen-
    erously with butter. Some may prefer to sprinkle with Parmesan cheese
    before baking (this was not done to the one I had).

    Bake at 350 degrees for 40 to 50 minutes until golden brown (watch it
    carefully towards the end of the cooking time, it turns a lovely golden
    brown but will burn quickly if left in too long).
    
    Allow to stand 30 to 45 minutes before serving. This gives the lasagna
    a chance to firm up and it will still be plenty hot.


                                CHEESE SAUCE


    French Roux (recipe below)
    2 C milk
    1 C grated or shredded white cheese (white Cheddar is best)
    
    Heat milk in a double boiler until it is very hot but do not boil.
    Add roux slowly and stir constantly until thickened to a medium con-
    sistency. It is important to add the roux slowly as the thickening
    action of the roux takes a little time to take effect and so adding
    too much is very easy (and before you know it you have a brick).
    Slowly add the cheese to the sauce and stir until cheese is melted.
    
    Believe it or not this sauce can be frozen with excellent results.
    
    Note: You will not need all the cheese sauce produced by this recipe
          for the French Lasagna recipe.
    
    
                                FRENCH ROUX

    
    equal parts butter and flower
    
    Melt the butter in a sauce pan being careful not to scorch it. Add the
    flour to the butter slowly until a rich consistency is obtained. Blend
    until no lumps are evident.
    
    This is handy to have on hand for thickening sauces, gravies, chowders,
    or anything that does not have to retain clarity.


Enjoy,
-mike

    At a buffet-style party where other hot meals were available (meatballs
    chicken wings etc) This recipe served 30 nicely. As a main dish I
    suspect it would serve 8 to 12 healthy appetites (imagine a 9x13x2
    volume of lasagna cut up into 8 to 12 peices and it is VERY rich). 

    Paul (the caterer, I called him) says it would be OK to freeze but
    recommends doing it up in advance and refrigerating it to bake off
    within the next few days.

-mike

    Lasagna is real easy to make, just takes time.  
    
    For a Large Pan of Lasagana you will need
    
    2 lbs. Lasagna Noodles
    1 Large (3 lbs) container of Riccota cheese
    1 large and one small package of Mozzerella cheese (grated)
    Fresh grated Parmasian or Romano cheese
    Sauce (Recipe following Lasagna)
    
    Cook the Lasagna noodles in a large pot of water with about 1 tbls.
    of oil.  The oil will keep the noodles from sticking together.
    Cook for about 7-8 minutes or until they are ALMOST done.  They
    should be slighty firm.  If they get too done, then the lasagna
    will be mushy and hard to cut.  When they are ready, put them in
    a large bowl with cold water.  Cook the noodles a pound at a time
    so that they don't stick or fall apart.
    
    Spread a layer of sauce in the bottom of the lasagna pan.  Put a
    layer of noodles down, overlapping the curly edges a bit. 
    
    Mix some sauce with the Ricotta cheese.  About enought so the cheese
    has an orange/red color.  This makes the cheese easier to spread.
    Spread a layer of this over the noodles. 
    
    Sprinkle a healthy layer of Mozzerella over the Ricotta.
    
    Continue with Sauce, Noodles,Ricotta, Mozzerella.  End with a layer
    of noodles.
    
    Sprinkle the top with Mozzerella and Romano cheese.
    
    Top pan with tin foil (remove for last 10 minutes) and bake for
    1/2 hour at 350 degrees.
    
    Let the lasagna sit for about 5-10 min. before you serve it to let
    the cheese settle.
    
    Sauce recipe to follow later.
    
    Marianne
    
    
    
    
    
    
    

    You can vary the filling.  My mother always used meatballs and
    mozzarella instead of the riccotta.  Also, some people mix egg with
    the riccotta, which is why we never had it that way (mom's allergic
    to eggs).  Anyhow, if you use the meatball version, make your meatballs
    as usual, and be sure to cook them.  Put them in with the gravy
    while you are cooking it, and then crush the meatballs as you are
    ready to layer them between the lasagna.  Don't just brown the meat
    because that's easier.  The taste is quite different from using
    the meatballs.
    
    Also, you can add cut up sausage or pepperoni to the lasagna.  It
    depends what you like.  And if you like the top crispy, a few minutes
    under the broiler just before it's done will give you a very crispy
    and delicious top layer.
    
    Cathy

    I know what you mean - I'm German and Irish, but love the stuff,
    too!  I thought mine was missing something, too, so now I add a
    piece of Italian sausage (not breakfast-type) if I'm making meat
    sauce.  It usually comes in a coil that I cut into 6 inch pieces
    and freeze, then just use one as needed.  Microwaving it first seems
    to get rid of a lot of the grease.  Or, be sure to add red pepper
    flakes, and experiment with spices (one year for a Christmas gift
    exchange I asked for a basket of weirdo spices I thought I'd never
    buy for myself - it's great - talk about a gift that keeps giving!)
    Anyway, herbs and spices are worth the $, that's where the special
    flavor comes from.

    Care to share the meatball recipe? My just never come out the way
    I want them to and i don't know if its not enough eggs, or filler
    or what! Thanks!
    
    

                                 LASAGNE

   Sauce Ingredients:

   a little olive oil             Salt, pepper, oregano, rosmary, thyme,
   1 lb. ground round             tarragon, parsley, paprika, celery salt,
   2 chopped onions               1 bay leaf, pinch of sugar
   2 chopped garlic cloves                       
   1 can of tomatoes                         
   3 Tblsp. tomato paste               
   1 glass red or white wine
   1/2 glass water
   1 cup milk
   1/2 cup frozen peas (optional)

   Rest Ingredients:

   1/2 lb. Mozzerella cheese        grated parmesan cheese
   Raw Lasagne Nudels               3 hard boiled eggs
   1 cup heavy cream                butter
   1/2 or 1 whole Cabonosse (or other italian) sausage (optional)

1) Sauce

   a) Heat the olive oil in a skillet and brown the meat (don't use too 
      much oil otherwise your sauce will be too oily... just enough for 
      the meat).
   b) Add the chopped onions and garlic. 
   c) After about 5 minutes, add the following:
      tomatoes, tomatoe paste, wine, water, seasoning, bay leaf, and a 
      piece of butter. Let simmer.
   d) After about a half hour add the milk. 
  
      Continue to simmer for AT LEAST 1 1/2 hours. The longer the sauce
      cooks, the better it tastes. If it doesn't look like enough sauce,
      just add more water, wine, milk.

   e) During the last 15 minutes, remove the bay leaf, add a pinch of 
      sugar and the frozen peas.

2) In the meantime:
   a) IF you are adding sausage, cut into thin pieces, fry in a skillet
      and drain on paper towels.
   b) Hard-boil the eggs.
   c) Either grate the cheese or cut into small pieces.
   d) Grease your lasagne dish with butter.
   e) Preheat the oven to 325 degrees.
      (I think that's about right. Here in Europe I bake at 180 centigrades;
       not too hot so it will cook slowly).

3) Prepare for oven:
    a) Put ingredients in baking dish in the following order:
       a layer of RAW noodles, mozzerella cheese, chopped egg, sauce,
       sausage, parmesan cheese. Repeat until you've used everything.
    b) pour the cream over the whole thing
    c) bake in oven for about 1 hour and 15 minutes.

        Keep in mind that you need a A LOT of liquid over the noodles
        to keep them from drying out. Make sure your baking disk has
        room for all the sauce AND the cream. I make my noodles
        myself... but I have used store-bought noodles also. If you
        have leftovers you might want to pour a little milk or cream
        over it before reheating, and cover it with foil.

Janette

    The lasagna I make (recipe from my husbands italian god mother)
    gets raved reviews.  It is similar to .1 the exceptions as follows:
    
    1.  With the ricotta I mix 4-6 eggs (make sure it is well blended
    using an electric mixer) I also include garlic powder, onion powder
    and italian seasoning with the ricotta.  I do not mix in any sauce.
    
    2.  Layer noodles, ricotta, mozzeralla and sauce making sure to
    begin with sauce and then noodles and ending with noodles, sauce
    and mozzeralla.
    
    3.  I do not cover with foil, it tends to make the lasagna a bit
    runny plus we all like the crusty top.
    
    4.  cook at 325 - 350 for 45 minutes and let stand at least 15 minutes
    to firm up the cheese.
    
    I often put in a layer of sliced meatballs somewhere in the middle
    I have also added pepperoni slices for a change of pace.
    
    Judie

    For those who like mushrooms... try adding fresh, sliced mushrooms
    to each layer...  my husband and i love it!
    
    
    Cathy
    

    
    
    
    This is a really quick and easy recipee for when you don't feel
    like cooking after work.  
    
                       LASAGNA TWIRLS
    
    1 C. ricotta cheese
    3/4 C. shredded mozzarella
    1 small carrot, pared and shredded
    1/2 C. chopped fresh parsley (I only use 1/4 C.)
    1/8 t. nutmeg
    6 lasagna noodles, cooked and drained
    1 jar (15 1/2 oz.) spaghetti sauce with meat
    2 T. grated Parmesan cheese
    
    In small bowl combine ricotta cheese, mozzarella, carrot, parsley
    and nutmeg until blended.  Spread 1/4 C. of cheese mixture evenly
    along each lasagna noodle.  Roll up jelly roll fashion; set aside.
    Preheat oven to 375 degrees.  Spoon about 1/2 C. of sauce over
    bottom of 1 1/2 quart baking dish.  Place rolled lasagna noodles
    with the seam down in dish.  Top with remaining sauce.  Sprinke
    with Parmesan cheese.  Bake 25 to 30 minutes.
    
    
    This recipe can be modified to suit your taste.  I usually brown
    some ground beef and mix it in with the cheese mixture.  Last time
    I made it I just sliced up some pepperoni and added that as I was
    rolling up the noodles.  Let know if there's any questions.
    
    Jennifer
    
    

    .1
    
    Put oil in the pan of boiling water before you add the noodles.
    After the noodles are cooked, drain the noodles and cover them 
    with cool tap water.  Remove from pan of water 1 by 1.
    
    Judie
    
    

    Here's a recipe I would never have tried.  We had it at a friend's
    house. Now I make it for us, and my husband says he NEVER wants me to
    go back to the ricotta kind.  Try it, it's wonderful! 
    
    				Lasagna Verdi
    
    First off, make your spinach noodles.  I make mine thin-as-can-be. 
    It's recommended that store-bought noodles not be used with this
    recipe, as it is very delicate and needs a thinner noodle than what
    you get at the grocery store.

    Next, make the tomato sauce.  Use your favorite recipe.  I use the same
    sauce for lasagna that I use for spaghetti -- just make it a little
    thicker and leave out the mushrooms. 

    Now, grate up a triangle of parmesan cheese in the blender.  I DO NOT
    like the Kraft stuff that comes in a can and resembles sand. 

    And, finally, make up a batch of bechamel sauce, as follows: 

    Melt 4-6 tbsp. butter in a saucepan (not margarine).  Add about 6 tbsp.
    flour and stir till it's a smooth paste.  Very gradually, add 2 cups
    scalded (and still very hot) milk.  Each time you add a little milk,
    stir till the mixture is completely smooth.  What you will end up with
    is a fairly thick white sauce. 
    
    I use about equal amounts of tomato and bechamel sauces -- well,
    maybe just a little more tomato.

    Now assemble the lasagna: 

    Put a little tomato sauce in the bottom of the pan.  Then a layer of
    noodles, tomato sauce, bechamel sauce, and a sprinkling of parmesan
    cheese.  Use the sauces very sparingly to avoid overpowering the thin,
    delicate noodles.  Repeat layers, till ingredients are used up, ending
    with a layer of noodles with a VERY SPARSE amount of tomato sauce on
    top and a healthy sprinkling of parmesan.  You should end up with
    4 - 6 layers in all.

    Bake just till hot through and top noodles are a little crispy. 
    
    						Pat Resende

re:                             -< Meatless Lasagna >-


There is probably a full recipe in here somewhere, but I'll assume that you
have already made a lasagna with meat before. Use the same amount of noodles
and a tomato or marinara  sauce, and for a 9x13 pan you'll probably need at
least 3 lbs (uncooked weight) of spinach, lightly steamed or microwaved. It
will look like a lot before its cooked but will cook down considerably. For
the cheese part, the traditional mixture is a combination of part-skim
ricotta, lowfat cottage cheese and 1 or 2 eggs (2 1/2 to 3 tubs or lbs of the
cheese). To make a non-dairy version, blend or mash 3 lbs firm tofu with 1/2
cup lemon juice, 1 tablespoon honey, a tablespoon or more of basil, a garlic
clove or 2, and a tablespoon of oregano.  To put the lasagna together, spread
some sauce on the bottom of the pan, cover with a single layer of noodles, 1/3
of the spinach, 1/3 of the cheese, more sauce, and repeat 2 more times, ending
with a layer of noodles. Spread sauce ALL OVER the top (so none of the noodles
show). If you do not completely cover the noodles the part that is exposed
dries out and is almost inedible. Decorate the top with black olives or grated
cheese, or a little of the reserved cheese filling.

I hope this helps!

Eryn Utz

    I made this just the other night.
    
    Lasagna noodles 
    tomato sauce (homemade, canned, or jarred)
    riccota cheese
    shredded mozarella
    shredded provolone
    grated parmesan
    1/2 pound ground beef
                         
    Cook lasagna noodles according to box.  While they are cooking,
    in a mixing bowl, mix all the cheese together.  Also in a large
    skillet, brown the ground beef, add sauce, and season to taste.
    When the noodles are done, drain, but keep them in cold water, 
    instead of rinsing. (so they are easier to use)
    
    Essembly:
    Lay out a towel to dry the noodles one at a time.  As you dry them,
    one at a time, take cheese mixture and spread a 1/4th inch layer
    on the noodle, leaving 1 inch at the end of the noodle without cheese.
    Roll the noodle firmly towards the end with the 1 inch space.  
    Place these one a plate, end-side-down.
    Repeat this until you either run out of noodles or cheese.
    Taking one roll, put alone on plate, and micro-wave for three minutes.
    Remove from micro, top with meat-sauce, and microwave for one more
    minute.
    
    That's it!
    
    If individually wrapped in saran wrap, they can be frozen for the
    future, with just about the same cooking time.
    

VEGETABLE LASAGNA from Cooking Light Magazine.  I like to add more spinach,
cheese and tomato sauce than the recipe calls for.  If you don't want
to refrigerate this for 8 hours, you can cook the noodles and zucchini
before using.  I've made this a few times.  It gets rave reviews,
especially from the health conscious crowd.

1 (10 oz) package frozen chopped spinach, thawed and drained
1 (12 oz) carton 1% low-fat cottage cheese
1 egg, beaten
vegetable cooking spray
2 teaspoons olive oil
3/4 cup minced onion
1 cup sliced mushrooms
2 cloves garlic, minced
2 (14-1/2 oz) cans tomatoes, drained and chopped
1/4 cup minced fresh parsley
1/4 cup Burgundy or other dry red wine
1/4 cup tomato paste
2 teaspoons dried whole basil
1-1/2 teaspoons dried whole oregano
1 teaspoon dark brown sugar
1/2 teaspoon pepper
1/4 teaspoon salt
6 lasagna noodles, uncooked and divided
5 cups thinly sliced zucchini, divided (about 1-1/4 lbs.)
1-1/4 cups (5 oz) finely shredded part-skim mozzarella cheese, divided
2 tablespoons Parmesan cheese

Press spinach between paper towels.  Combine spinach, cottage cheese, and
egg in a medium bowl; stir well and set aside. 

Coat a large, nonaluminum saucepan with cooking spray; add oil, and place
over medium-high heat until hot.  Add onion, and saute 3 minutes or until
tender.  Add mushrooms and garlic; saute 2 minutes or until mushrooms are 
tender.  Add tomatoes and next 8 ingredients; stir well.  Reduce heat, and 
simmer, uncovered, 20 minutes.  Remove tomato mixture from heat; set aside. 
 
Coat a 12 x 8 x 2" baking dish with cooking spray.  Spoon one-third of 
tomato mixture into baking dish.  Arrange 3 noodles lengthwise in a single 
layer over tomato mixture; top with 1-1/4 cups spinach mixture. Layer 2-1/2
cups zucchini over spinach, and sprinkle with 1/2 cup mozzarella cheese.  
Repeat layers; top with remaining tomato mixture.  Cover and refrigerate 8 
hours.  Bake, covered, at 350 for 1 hour 30 minutes.  Uncover and sprinkle 
with remaining 1/4 cup mozzarella cheese and Parmesan cheese.  Let stand 5 
minutes before serving.  Yield: 6 servings (about 283 calories per serving)

    

    I tried the recipe in the basenote yesterday, and we had it for
    dinner last night while we watched the Super Bowl.  I didn't follow
    the recipe exactly, but the result was *really* good.
    
    First variation was that I made homemade pasta.  I made up a double
    recipe: 1-1/3 cup flour and two eggs, rolled it out paper thin (7 on an
    Atlas pasta machine) and let it dry for the afternoon.  I then cooked
    the noodles just about 1 - 2 minutes -- NOT till done. Tomato sauce was
    as specified 'cept I used lots more onions and three times the garlic
    called for in the recipe.  I layered as follows:  a little tomato sauce
    in the bottom, then 3 repetitions of {noodles, spinach mixture,
    zucchini, tomato sauce, mozzerella}, then topped the whole thing with
    noodles.  NOTE:  this variation does *not* fit into the pan size
    specified in the recipe!  I covered it, and baked 75 minutes at 350
    degrees, served with freshly shredded Parmesan, and it was wonderful!
    Putting those thin noodles on top gives it a thin, slightly crispy
    crust that's delicious. 
    
    I didn't refrigerate it at all; just made it up and immediately baked
    it.  And I didn't cook the zucchini first.  In fact, I think that's one
    reason it was so good.  Veggie lasagna I've had before always featured
    zucchini that was the consistency of very overdone noodles.  My
    zucchini wasn't crisp-tender by any means, but it did hold its shape
    and still had some texture to it. 
    
    My husband, who hates zucchini and swore he'd never like lasagna
    without meat in it, went back for seconds!  I highly recommend this
    lasagna!
    
    							Pat

    I just could not decide whether to put this under a chicken note
    or a lasagne note or, ...
    
    I have made this 3 times.  Usually for company.  The last time
    I tried to reduce the eggs but (novice that I am) I did not know
    that that's what makes the custard stiffen.  It turns out that
    most folks won't notice because you end up puring the custard over
    everything anyway.
    
    I usually make extra custard because that seems to run out before
    I get done hte last layer.  (That's why I tried to skimp on the
    eggs.)
    
    It's another non-traditional lasagne -- some folks just never
    saw a lasagne that wasn't red.
    
    It must seem to some that I only eat lasagne.
    
    Enjoy,
    ed

    -------------------------------
    
    CHICKEN AND BROCCOLI LASAGNE IN PARMESAN CUSTARD

Parmesan Custard
4 TBS butter			3 eggs
4 TBS flour			1/2 cup grated Parmesan cheese
2 cups milk			1/2 tsp salt , or to taste
1 cup chicken broth or stock	Pinch of ground red peper
				  and ground nutmeg
		------------------------

9 plain lasagne noodles		1/2 cup shredded carrot
2 TBS butter			1/4 cup chopped Italian flat-leaf
1 cup chopped onion					parsley
1 clove garlic, minced		salt and peper to taste
2 whole skinless and boneless	1 lb mozzarella cheese cut
  chicken breasts (1 1/4 lbs),    into thin slices
  cut into 1/4 inch strips	1/4 cup grated Parmesan cheese
1 bag (1 1/4 lbs) frozen broccoli
  cuts or chopped broccoli

To make the Parmesan custard, melt the butter in a medium saucepan; stir in
the flour, over low heat, until smooth and golden, about 3 minutes. Stir in
the milk; whisk over medium heat until smooth, about 5 minutes.  Stir in
chicken broth, about 10 minutes. Beat the eggs in a separate bowl;
gradually whisk sauce into the eggs; return to saucepan and let stand off
heat.  Stir in cheese; season with salt, red pepper, and nutmeg.

Cook the lasagne noodles in plenty of boiling water until al dente, or firm
to the bite, about 12 minutes; drain.  Let noodles stand in a bowl of cool
water until ready to use.

Melt the 2 TBS of butter in a large skillet.  When foam subsides, add the
onion; saut� until golden, about 5 minutes.  Stir in the garlic; saut� 1
minute.  Add the chicken strips and saut� over medium heat until cooked
through, turning as needed.  Stir in the broccoli and carrot; cook
covered, over medium heat just until vegetables are tender, about 5
minutes.  Add parsley and season with salt and pepper.

Heat oven to 350�F.  Select a 9x13" shallow baking dish.  Spoon about 1/2
cup of the Parmesan custard into the bottom of the dish.  Lift the noodles
from the water individually and blot dry on paper toweling.  Arrange 3
noodles on the bottom of the dish.

Arrange half the chicken and broccoli mixture over the noodles.  Drizzle
with 1/2 cup of the Parmesan custard.  Add a layer of one-third of the
mozzarella slices.  Sprinkle with 1 TBS of the Parmesan.  Arrange a second
layer of 3 slightly overlapping lasagne noodles on top.  Add the remaining
chicken and broccoli mixture, half of the remaining mozzarella, 1 TBS of
the grated Parmesan, and 1/2 cup of the Parmesan custard.

Top with the remaining lasagne noodles.  Arrange the remaining mozzarella
slices on top and crefuilly pour the remaining Parmesan custard over the
top, pulling away the noodles along the sides of the dish so the sauce can
seep down.  Sprinkle with the remaining grated Parmesan.

Bake until the top is browned and bubbly, about 50 minutes.  Let stand at
least 15 minutes before serving.
    

    Here's another Vegetable Lasagna recipe that I've been making for
    quite awhile now.  Even if you are not a cabbage-lover (which I
    am not), I urge you to try it anyway, as it is very, very good!
    
    
    1 medium-sized head green cabbage (about 2 1/2 lbs.)
    2 small yellow straightneck squash (I used 1 yellow squash and 1
      zucchini squash), about 6 oz. each
    1 small pkg. mushrooms, sliced
    1/3 cup salad oil
    1 15-oz. can tomato sauce
    1 6-oz. can tomato paste
    1/2 cup water
    1 1/2 tsp. sugar
    1/2 tsp. dried basil
    3/4 tsp. salt
    1/4 tsp. pepper
    2 medium-sized tomatoes, chopped
    1 15- to 16-oz. container ricotta cheese
    1 lb. Monterey Jack cheese, shredded (about 4 cups)
    2 eggs
    2/3 16-oz. pkg. lasagna noodles (about 12 noodles)
    1 6-oz. pkg. sliced mozzarella cheese (see Note at bottom of page)
    
    
    1.  Remove core from cabbage; separate cabbage leaves; cut out and
        discard tough ribs from leaves.  Thinly slice cabbage leaves.
        Slice squash.
    
    2.  In 12-inch skillet over medium heat, in hot salad oil, cook
        cabbage 10 minutes or until tender-crisp.  Add squash and cook
        10 minutes longer or until cabbage and squash are tender.  Remove
        skillet from heat.
        
    3.  Prepare sauce:  In 2-qt. saucepan over high heat, heat tomato
        sauce and next 7 ingredients to boiling.  Add sliced mushrooms,
        reduce heat to medium; cook sauce 15 minutes, stirring
        occasionally.
      
    4.  Meanwhile, in medium-sized bowl, mix ricotta cheese, Monterey
        Jack cheese and eggs; set aside.    
        
    5.  In saucepot, prepare lasagna noodles as label directs; drain.
    
    6.  Preheat oven to 375 degrees.  Into 13" x 9" baking dish or
        deep-dish lasagna pan, evenly spoon 1 1/3 cups sauce.  Arrange
        half of lasagna noodles over sauce, overlapping to fit.  Spoon
        half of ricotta cheese mixture over noodles in baking dish;
        top with cabbage mixture.  Spoon half of remaining sauce over
        cabbage misture; top with remaining noodles and remaining ricotta
        mixture, then remaining sauce.  
    
    7.  Bake lasagna 45 minutes or until heated through.  Remove lasagna
        from oven and let stand 10 minutes for easier serving.
    
    
    NOTE:  The original recipe did not call for mozzarella cheese;
           however, I added a 6-oz. pkg. of sliced mozzarella to the
           top of the casserole before baking.  I would advise covering
           the lasagna dish loosely with foil to prevent the cheese
           on top from turning brown, or adding the mozzarella to the
           lasagna after the first 20 minutes of baking.
         
    

    I have a broccoli disaffecionado in the house too.  If the problem
    is specifically broccoli, you could try using cauliflower.  Moving
    even further away, how about chopped cabbage?  If the problem is
    a dislike or inability to digest cole family vegetables, sometimes
    pak choi is a good substitute.  Although similar, pak choi is
    from the mustard family and does not have the same makeup as the
    cole crops.  If that's a no-go, try spinach.  It will shrink up
    more than the others, so you'll have to use more.  If it's fresh,
    make sure you WASH and WASH and WASH.  If that's not good, try using
    more of the carrot/onion and filling in with chopped celery.  It
    won't be as good with parmesan cheese, but it'll do.  And it does
    not shrink up as much as spinach.
    
    --Louise
    
    

    
    I came across this recipe recently, but have not tried it yet. 
    If anyone tries it, please let us know!
    
    4 cloves garlic, finely chopped	1 1/2 tsp. dried basil
    1/4 cup scallions, minced		1 lb. medium shrimp, peeled,
    1/4 cup olive oil			  deveined, and halved
    2 TBS butter			3/4 lb. bay scallops
    1/3 cup dry white wine		3 6 1/2 oz. cans chopped clams
    1 tsp. Dijon mustard		  (drain 2 cans; retain liquid
    1 1/2 TBS lemon juice		  from 1)     
    8 oz. fresh mushrooms, sliced	2 cups grated Parmesan cheese
    1/2 tsp. dried oregano		10-14 lasagna noodles
    15 oz. ricotta cheese		2 1/2 cups grated mozzarella
    					  cheese

                                          
    In large skillet, saute garlic and scallions in olive oil until
    garlic is golden.  Add butter, white wine, Dijon mustard, and lemon
    juice, stirring until mustard is dissolved.  Add mushrooms and cook
    lightly until mushrooms are tender.  Add oregano and basil, then
    shrimp and scallops, cooking until shrimp become pink.  Add clams
    and reserved juice.  Add 1/2 cup of the Parmesan cheese, stir, and
    heat until bubbly.  Set sauce aside.  Preheat oven to 350 degrees.
    Cook lasagna noodles al dente.  Drain and chill until cool enough
    to handle.  In a 13" x 9" baking pan, cover bottom with seafood
    sauce, add a layer of noodles, ricotta cheese, seafood sauce,
    mozzarella, remaining Parmesan, and then noodles again.  Repeat
    layers until ingredients are used up.  Be sure to save enough sauce
    and cheeses to cover top layer of noodles.  Cook for 40 minutes
    covered and then 10 minutes uncovered, until cheese on top becomes
    golden brown.  Remove from oven.  Let stand for 15 minutes before
    serving.  Serves 6.

I made this for dinner last Monday, and it is WONDERFUL!  

The 'sauce' was a surprise since it is more like a big pile of seafood
dripping in clam juice, not what I had expected from the name -- I guess
it is what I should have expected after reading the instuctions!

The flavors blended together very well and it was a rich, creamy-tasting
lasagna.  Certainly a make-again!!

We found that it makes enough for 8 servings so it isn't as expensive
as it first looks, it's quite filling.

Thanks for the new recipe, this one will be great for entertaining --
it can all be assembled ahead of time and is a real taste treat for
impressing your guests.


Jan

    From March, 1989 issue of Bon Appetit
    
    We had this for dinner last night, and it's a winner!  The only
    variation I made was to use homemade pasta instead of box noodles, and
    to cook it in an 8x12 pan instead of 8x8 as the recipe specifies. I
    made everything up the night before, so all I had to do last night
    after work was assemble and cook.  It's time-consuming, but if you're
    like me and the kitchen is your idea of heaven on earth, it's well
    worth the effort. 
    
    		LASAGNE WITH ROASTED RED AND GREEN BELL PEPPERS
    
    The only clue that this rich and hearty pasta dish is low in calories
    is the calorie count itself, which includes the cream sauce.  Layers
    of red and green peppers and lasagne noodles are slathered with
    a creamy Parmesan-flavored white sauce and an herbed tomato sauce.
    
    4 servings; about 326 calories per serving
    
    1 pound red bell peppers
    1 pound green bell peppers
    
    1 teaspoon olive oil
    1 medium onion, chopped
    1 garlic clove, minced
    1 16-ounce can Italian plum tomatoes, chopped (juices reserved)
    1/3 cup dry white wine
    2 tablespoons tomato paste
    1 teaspoon dried basil, crumbled
    1 teaspoon dried oregano, crumbled
    1/2 teaspoon fennel seeds
    1/2 teaspoon dried rosemary, crumbled
    1/2 teaspoon salt
    1/4 teaspoon freshly ground pepper
    
    6 ruffled lasagne noodles
    
    Parmesan Bechamel Sauce (see recipe)
    
    1/4 cup freshly grated Parmesan
    
    Fresh herb sprigs
    
    Char peppers over gas flame or in broiler until blackened on all
    sides.  Wrap in paper bag and let stand 10 minutes to steam.  Peel
    and seed peppers.  Cut into 2-inch pieces, separating red peppers
    from green peppers.
    
    Heat oil in heavy medium saucepan over medium heat.  Add onion and
    saute until softened, about 5 minutes.  Add garlic and stir 30 seconds.
    Add tomatoes with reserved juices, wine, tomato paste, basil, oregano,
    fennel, rosemary, salt and pepper and bring to boil.  Reduce heat
    and simmer sauce until reduced to 1-1/2 cups, stirring occasionally,
    about 30 minutes.  (Can be prepared one day ahead.  Cover and
    refrigerate bell peppers and sauce separately.)
    
    Cook pasta in large pot of boiling salted water until just tender
    but still firm to bite, stirring occasionally to prevent sticking.
     Drain well.  Arrange on kitchen towels; pat dry.  Trim noodles
    to 8-inch lengths; reserve trimmings.
    
    Position rack in top third of oven and preheat to 400 degrees F. Spread
    1/4 cup tomato sauce in 8-inch square baking dish with 2-inch high
    sides.  Arrange two 8-inch noodles and 2 trimmed ends in pan, covering
    sauce completely. Spread 1/4 cup tomato sauce over.  Spoon 3
    tablespoons bechamel sauce over.  Top with red bell peppers. Spread 1/4
    cup tomato sauce over.  Spoon 3 tablespoons bechamel sauce over.
    Arrange two 8-inch noodles and 2 trimmed ends in pan, covering sauce
    completely. Spread 1/4 cup tomato sauce over.  Spoon 3 tablespoons
    bechamel sauce over.  Top with green bell peppers. Spread 1/4 cup
    tomato sauce over.  Top with remaining two 8-inch noodles and 2 trimmed
    ends, covering completely.  Spoon remaining bechamel and tomato sauces
    over.  Sprinkle with cheese.  (Lasagne can be prepared up to 8 hours
    ahead.  Cover and refrigerate). 
    
    Bake lasagne until bubbling, about 30 minutes.  Cool 15 minutes. cut
    into squares.  Transfer to plates.  Garnish with herb sprigs and serve.
        
			    PARMESAN BECHAMEL SAUCE
    
    This variation on a classic white sauce is made without any butter.
    
    Makes about 1-1/4 cups; about 16 calories per tablespoon.
    
    3 tablespoons all purpose flour
    1-1/4 cups whole milk
    1 garlic clove, minced
    1/2 teaspoon salt
    1/4 teaspoon freshly grated nutmeg
    1/4 teaspoon freshly ground pepper
    1/2 cup freshly grated Parmesan
    
    Mix flour and 2 tablespoons milk in heavy medium saucepan until
    paste forms.  Gradually add remaining milk and whisk until smooth.
     Add garlic, salt, nutmeg, and pepper and boil 2 minutes, whisking
    constantly.  Reduce heat and simmer 3 minutes, stirring constantly.
     Mix in Parmesan.  (Can be prepared 1 day ahead.  Cool.  Cover and
    refrigerate.  Stir over low heat to rewarm.)

    This is a good recipe if you're dieting!  
    
    1 lb. lean ground beef or veal
    1/4 cup minced onion
      1 (8 oz.) can tomato sauce
      1 tsp. basil
      1 tsp. chopped parsley
    1/4 tsp. oregano
        Dash garlic salt
        Dash peper
      1 (4 oz.) can mushrooms, drained or 1/2 cup fresh sliced thin
      1 (10 oz) pkg. frozen chopped spinach, thawed and well drained
      8 oz. low-fat cottage cheese
      4 oz. skimmed milk mozzarella cheese, grated
    
    Preheat oven to 375 degrees.  In medium-size non-stick skilled,
    saute ground meat and onion until browned.  Drain any excess fat.
    
    Add tomato sauce, basil, parsley, oregano, garlic salt, pepper and
    mushrooms to ground beef mixture.
    
    Combine well-drained spinach with cottage cheese.
    
    In 8-inch square baking dish, arrange in layers the spinach mixture,
    then the meat mixture, then some grated mozzarella cheese.  Repeat
    layers, ending with mozzarella cheese.  Bake in preheated oven
    for 15 to 20 minutes or until hot and bubbly.  Serves four.
    

  >>Re: Noodles not high in calories... 
    
 >>I'm not sure of that, but I do know that they are NOT recommended
 >>because of the cholesterol... 
    
    The dried noodles that you buy in the grocery store are usually made
    from nothing but semolina flour and water.  Where does the cholesterol
    come from? 
    
    Homemade noodles contain egg, but I think you can use the egg
    substitutes just as easily as whole egg in homemade pasta.
    
    Noodles aren't all *that* low in calories, but they are extremely
    low in fat and high in the complex carbohydrates that health experts
    so highly recommend these days.  We usually (well, actually always)
    make our own at home, just 'cause they're *so* good we can enjoy them
    with far less sauce than we want on the store-bought ones.

    
    This is my first entry into this notesfile. My Lasagna recipe
    is a spin off of the recipe from Carbone's Restaraunt in 
    Hopkinton, where I was a cook for 3 years, about 100 years
    ago.
    

	Ingredients


	3   lbs Lasagna Noodles
	1.5 lbs Scrambled Hamburg
	1.5 lbs Italian Hot Sausage (dice after cooking)
	4   lbs Ricotta Cheese
	8   Eggs
	2-3 lbs Shredded Mazoralla Cheese (depends on how much you like)
	    Spag. Sauce (Make your own or use the commercial stuff.)
	    Salt, Pepper, Garlic to taste
	1 good size deep pan (I buy a package of 2 alluminum ones that are
			      2 inched deep)

	Boil the noodles in lots'a water with a 1/4 cup of oil. About 12 mins.
	Stir occasionally, be careful not to break the noodles. Drain and then
	seperate the noodles (I layer them on a tray-just makes it easier to
	put it all together).

	Mix the Ricotta Cheese, salt, pepper, garlic and eggs with a beater
	until thoroughly mixed (you'll never get it smooth-Ricotta tends to
	be lumpy). Taste it. Be careful with the Garlic, once it's in, it's in.

	Cook the hamburger, season to taste with some garlic, onion
        and maybe a little oregano and Sausage. Let it sit for awhile. 
    	It should be cool before putting it all together.

	Start the layering process by coating the bottom and sides of the 
	pan with a little oil.

	Put a healthy layer of noodles on the bottom, a layer of Ricotta,
	sprinle some meat and sprinkle with Shredded Cheese. Add another
	layer of noodles, Ricotta, meat and a thin layer of Sauce this time.

	Rotate the layers. Finish with a top layer of lots'a sauce and
	Mazzorala.

	Bake at 300 for about 40-50 mins. Let it stand for a day if possible.

	Bake at 350 for about 1 hour (give it the ol' finger test)

	If your going to eat it after you prepare it, let it heat until
	it passes the finger test.

	Manga !
                                   
    The next time I make Lasagna, I'ma gonna take some of the sauce
    recipes from this file and maybe make some noodles. I could never
    make a real good sauce...
    
    Jim
    

    Just an update on this one - the spinach works in place of the
    broccoli - I think I used 2 10ounce boxes of frozen, thawed and
    squeezed.  I increased the grated carrot, and celery, too.  One
    note to this - when layering I add a splash of the custard; just
    letting it seep down the sides seemed to leave the inside dry. 
    But maybe the substitution of ingredients is causing that.
    
    Anyway, it's yummy - thanks for posting!
     

 2 T oil
 3 small zucchini, sliced and quartered
 3 large carrots, sliced in rounds
 2 medium red sweet peppers, sliced
 4 green onions
15 uncooked lasagna noodles
 1 28-oz can Italian-style tomatoes, quartered
 1 28-oz can tomato puree
 1 lb skimmed ricotta cheese
 1 C grated Parmesan cheese
 1 lb part-skim mozzarella cheese
   salt and pepper to taste
 2 C cold water

Heat oil in frying pan.  When hot, add vegetables and stir-fry 5 minutes.  
Remove from heat.  Coat a 10-1/2 x 15-inch baking dish with non-stick spray.
Arrange the noodles in the pan.  Add half of the vegetables, tomato pieces,
puree, ricotta, Parmesan and mozzarella.  Add another layer of noodles and the 
rest of the ingrediants.  Add salt and pepper to taste.  Add the two cups of 
water.  Cover pan with foil coated with non-stick spray.  Bake in a preheated
350 degree oven for 1-1/2 hours.  Let stand 1/2 hour before cutting.  
Excellent when served the next day.  Serves 6 to 8.

Baked Lasagne
-------------

14 ounces fresh lasagne			1/2 cup chopped ham or bacon
salt and pepper				4 tablespoons tomato paste
1 onion, peeled and chopped		  diluted in 4 tablespoons
1 carrot, scraped and chopped		  boiling water
1 stick celery, chopped			2 cups bechamel sauce (recipe below)
1 clove garlic, peeled and chopped	1/2 cup grated parmesan cheese
4 tablespoons olive oil			1/3 cup butter
1/2 pound ground meat

Cook the lasagne four at a time in boiling salted water and lay them 
side by side on a wet cloth to drain so they don't stick together.

Fry the onion, carrot, celery and garlic in olive oil until the onion
is transparent.  Add the ground meat and brown gently for 10 minutes.
Add the ham or bacon and simmer again.  Finally add the tomato paste
and allow it all to cook gently for about 30 minutes.  Season with 
salt and pepper and remove from the heat.

Warm the bechamel through with half the grated cheese.

Butter an ovenproof dish and cover the bottom with lasagne.  Spread a
few spoonfuls of each sauce on it and then cover with more lasagne.
Sprinkle parmesan and dot butter between each layer as you go.  Fill
the dish in this way until you use up all the ingredients, finishing 
with bechamel.  Dot butter on top and sprinkle on a little parmesan.

Bake in a pre-heated 425�F oven for 20 minutes, or until the top is
well browned and crispy.  Remove from the oven and allow to rest for
about 5 minutes before serving.


Bechamel Sauce
--------------

1/4 cup butter				salt and white pepper
1/2 cup flour				pinch of grated nutmeg
2 cups milk, cold

Melt butter in a saucepan until it foams, then add flour.  You *must*
wait until the butter is really foaming!  Mix together briskly off the
heat until you have a really smooth paste, then return to the heat and
wait for it to begin bubbling again.  Pour in the milk and remove from
the heat again.  Whisk until all ingredients are blended and there are
no lumps.  Add a small pinch of salt, a little white pepper, and the
nutmeg.  Stir carefully and bring back to boil.

Simmer gently for 15-20 minutes, adding more milk if necessary.  Taste
the sauce before you remove it from the heat at the end; if you can
still taste flour it means the sauce is not cooked -- it will thicken
some more and taste much nicer if you let it cook properly.  Makes two
cups.

    This dish is neither Mexican, nor lasagna, but it's stolen from both
    styles of food.                   
                          
    Slice a half of a skinless, boneless breast of turkey (3/4"-1" thick)
    and poach in chicken broth with a clove or two of garlic and a small
    sliced onion for about 30 minutes.  Let cool in the liquid.  Drain,
    reserving the liquid.  Shred the turkey and season liberally with chili
    powder, oregano and garlic powder.  Add the juice of 2 limes, and
    marinate while preparing the rest.
    
    Warm 2 cans of refried beans, or make up a home made batch with 1/2 lbs
    dried beans.  Add a bit of the reserved poaching liquid to thin the
    beans enough to allow spreading them.
    
    Dice and sautee 2 green peppers, 1 large yellow onion, and 2-3 jalapenos
    (seeds optional).  Add 1 tsp cayenne and 1 tsp cumin.  When soft, add
    the garlic and onions from the poaching liquid, and 2 large diced
    tomatoes.  Let the mix cool.
    
    In your favorite lasagna pan, or an 8x13 baking pan, pour enough salsa
    to coat the bottom (4-5 tbsp).  If you don't start with salsa, the
    tortillas will bond to the dish, even a glass one!  Place 2 flour
    tortillas on top (like a figure 8).  Spread refrieds on the tortillas
    (sometimes it's easier to do this before you put the tortillas in the
    dish).  Sprinkle some turkey in a layer.  Sprinkle some veggies in a
    layer.  Sprinkle a layer of cheese (I use equal parts grated orange
    cheddar and monterey jack). Then repeat starting with some salsa,
    filling the dish, and ending with cheese.  
    
    On alternate layers, I cut one tortilla in half, placing the round on
    in the middle, and the halves on each end with the cut side out.  This
    eliminates getting some spots with no tortilla all the way thru.
    
    Bake this at 350 for about 10 minutes until the cheese melts and starts
    to bubble.  It also microwaves well.  Serve with extra salsa.  This
    dish keeps and reheats very well.  It also solidifies when cold to
    facilitate including it in care packages, and lunches.
    
    It's great with just a salad and a beer, too!

    We use this, along with homemade noodles and a Bolognese sauce, and
    it's quite good.
    
    From Cooking Light magazine a year or so ago:
    
                         Parmesan Bechamel Sauce
    
    3 Tbsp all-purpose flour
    1-1/4 cups skim milk
    1 garlic clove, minced
    1/2 tsp. salt
    1/4 tsp. nutmeg
    1/4 tsp. freshly ground pepper
    1/2 cup freshly grated Parmesan cheese
    
    Mix flour and 2 Tbsp milk in a heavy medium saucepan until a paste
    forms.  Gradually add remaining milk and whisk until smooth.  Add
    garlic, salt, nutmeg, and pepper, and boil 2 minutes, whisking
    constantly.  Reduce heat and simmer 3 minutes, stirring constantly. 
    Stir in Parmesan.
    
    Yield:  1-1/4 cups (enough to make a whole pan of lasagna)
    
    16 calories per tablespoon

    I don't like the taste of Ricotta cheese so I've always used
    Cottage Cheese.  I've never whipped it either.  I usually just
    mix it with an egg and with a little sauce.  
    
    I have a great recipe for lasagna but it calls for crumbled
    sausage and you said you wanted low fat.  I like low-carb food
    so I use Fresh spinach instead of Lasagne noodles and I don't have
    a problem with cholesterol so the sausage & hamburg is great.
    
    I use one large bag of shredded mozzarella and 16 oz. of cottage cheese.
    This recipe is for 1 1/2 times the normal size of a lasagne dish.
    
    If anyone is interested, I'll post the recipe....
    
    Kristen

    There are low-fat part skim milk ricottas - you don't have to use
    the extra creamy kind.  Also, you can use sausage if you buy turkey
    sausage.  I've gotten both the links and the 1 lb bulk "roll" of
    turkey sausage, and they are very good.  I've fried up the bulk
    sausage and nearly no fat comes off it.
    
    You could also use ground turkey, or 1/2 turkey and 1/2 beef, instead
    of all ground beef.  This will reduce the fat even more.  Another
    hint, regarding using ground beef:  put the beef, broken up a bit,
    into a plastic colendar/strainer with a dish under it (at least 1 inch
    deep) and microwave it.  The fat will drain out as the meat cooks.
    This is much easier than trying to drain the fat out of a hot frying
    pan of beef without dumping the beef or burning yourself, and
    you will get more of the fat out.  This method is wonderful for making
    moussaka, by the way, since lamb is sooooo fatty otherwise.
    
    --Louise

    I use half tofu and half lowfat cottage cheese as the filling.  I
    crumble the tofu, stir it in with the cottage cheese, and add a couple
    of tablespoons of parmesean cheese, and a little pepper.  I've also 
    put in an egg, but it's not necessary.  
    
    I also found out that you don't have to cook the noodles first, which
    saves a lot of trouble.  I put a layer of red sauce on the bottom, put
    the uncooked noodles in it, put the tofu-cheese mixture over that, more
    sauce, more noodles, etc, until the top layer, which is noodles covered
    with sauce.  I bake it for an hour at 350 degrees F, or until bubbly.
    
    This is about as low-fat as you can get, and it tastes fine to me. 
    When I reheat it, I usually put more sauce on it.  
    
    P.

VEGETABLE LASAGNE    (source: Jane Brody's Good Food Book)
----------------- 

1.5 cups chopped onion 
  2 large cloves garlic, finely minced (2 teaspoons)
  6 ounces mushrooms, coarsely chopped
  3 tablespoons sherry
  1 tablespoon butter or margarine
  2 large stalks broccoli (stems & flowerets),
    chopped (about 4 cups)
1/2 pound spinach, washed well and chopped
    (about 2 cups, packed)
1/2 teaspoon herb mix (I use Mrs. Dash)
 16 ounces (2 cups) low-fat cottage cheese
  4 ounces part-skim mozzarella, shredded (about 
    1 cup)
  3 tablespoons grated Parmesan
1/4 cup chopped parsley or 1 tablespoon
    dried parsley flakes
  2 eggs
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, if desired
  3 cups tomato sauce (homemade or canned)
  8 ounces lasagne noodles, cooked al dente and
    spread on foil or wax paper

1. In a large skillet, saute the onion, garlic, and mushrooms in sherry and
   butter until the vegetables are soft.
2. Add the chopped broccoli, spinach, and herb mix.  Stir to combine the
   ingredients, reduce the heat, cover the skillet, and simmer the mixture 
   for about 5 minutes or until the broccoli is tender-crisp.
3. In medium bowl, combine the cottage cheese, mozzarella, Parmesan,
   parsley, eggs, pepper, and salt.
4. In a baking pan approximately 13X9X2 inches, spread 1/2 cup tomato sauce
   on bottom.  Layer the lasagne ingredients as follows: Arrange 3 strips of
   lasagne noodles on the bottom.  Spread half of the cheese mixture on
   noodles, then half the vegetable mixture, and 1 cup of the tomato sauce.
   Repeat, starting from the noodles.  End with a layer of noodles topped
   with the remaining 1/2 cup of tomato sauce.  Sprinkle the top of the
   lasagne with additional Parmesan, if desired.
5. Bake the lasagne at 375 degrees for 25 minutes.  Let it stand for about
   10 minutes before serving it.

my notes:  I use 4 lasagne noodles per layer, a 32 ounce jar of spaghetti
           sauce and frozen spinach.  Also you could use egg beaters 
           instead of eggs.

			LASAGNE         
                                from Mom who got it from 
                                Marlene Connors, 1960


	Brown 1 1/2 labs ground meat with chopped onion, a
	chopped clove of garlic, salt and pepper.

	After this is browned well, add:

	1  large can tomato Puree
	3  small cans tomato sauce
	Rinse out cans with ~ 1 small can of water

	Simmer about 2 hours.

	Cook 1 box lasagne noodles following recipe on box.

	Put in oblong (9 X 13) baking pan in layers in the following
	order:  
		layer of sauce on bottom
		layer of noodles
		layer of cheeses (12 oz to 1 lb. provolone) 
		plus grated Parmesan cheese
		
	Finish with sauce and be sure to tuck in all the
	noodles, so they won't be hard and dry.

	Bake at 350 degrees for about 40 minutes.			




	** Please note the recipe calls for onion, but I rarely 
	   use it!! **

     	***  I frequently use 2  - 8 or 9" cake pans instead of the one 
	     oblong pan.  ***

    Here's my recipe from .4.  I think it is the best Lasagne
    I've ever had...enjoy!  This is for a regular lasagne pan (very full)
    
    Ingredients:
    
    * Raw spinach (about 3/4 produce bag)	2 lbs. ground beef
    **1 lb. Italian sausage (crumbled)		10 oz. cottage cheese
    10-16 oz. mozzarella cheese, shredded	1 egg
    1 lg. onion chopped				3 8 oz. cans tomato sauce
    1 6 oz. can tomato paste + 1 can water	1 Tbl. parsley
    1 Tbl. basil				1 8 oz. can mushrooms
    1 green pepper chopped			garlic powder, salt &
    1 4 oz can sliced black olives (optional)	Pepper to taste
    1 Tsp. Italian Seasoning
    * can substitute 9 lasagne noodles
    ** if you can't find sausage for crumbling, just remove the
       skin on links.  I use Sweet (mild) Italian sausage.
    
    
    Brown ground beef, sausage, onion and green pepper together.  
    Drain greese.  
    
    Add tomato sauce, paste, water, parsley, basil, oregano,
    mushrooms and olives.  Add Garlic, salt and pepper.
    Simmer for 1-2 hrs stirring occasionally.
    
    Note:  Sometimes I make this a day ahead and let it sit
           in the frig over night and put it together the next day.
    	   It's still good if you don't.
    
    Mix cottage cheese and egg together.  Line bottom of a 13 x 9
    baking pan with spinach (uncooked).  Be sure to cover bottom.
    Spinach will be bunched up.  (If using noodles, put
    the noodles down with a little sauce on the bottom of pan to
    help prevent sticking.)  Spread 1/2 of meat mixture and then
    1/2 cottage cheese.  Blend the cottage cheese in somewhat to
    make it even.  Do another layer and add 1/2 of Mozzarella on top.
    Do one more layer with spinach, meat and mozzarella on top.
    
    Bake uncovered at 350 for 40-50 minutes 'til cheese starts to
    brown.  Let set for 10 minutes before serving.
    
    Note:
    I increase the amounts by and make a 1 1/2 times size of
    lasagne.  I cut it into pieces and freeze.  It is great
    reheated in the microwave.
    

     You can use the super lean ground beef as the meat to avoid fat.And I
    use lowfat cottage cheese instead of the ricotta cheese. Most of the
    time I use boiled eggs sliced instead of the traditional ingredients.I
    just make it for family getogether,nothing fancy but it is a good meal.
    Also, I used the No-boil lasagna noodles ( Golden Grain brand noodles - 
    extra wide) You can use them as it is.It will be cooked when baking the
    whole recipe in the oven. I have tried several times.It is worth the time
    instead of boiling it first.There is a tendency for the noodles to
    break as you fix the layers together.I used the Prego sauce in the
    bottle when I want a quick dinner.If you have the time,make your own sauce.
                

    Lasagne            (for microwave starting with uncooked noodles)
    
    
    1/2 lb. ground beef or italian sausage
    1 jar (32 oz.) spaghetti sauce (or use your own)
    1/2 cup water
    1 1/2 cups ricotta or cottage cheese
    1 egg
    1/2 tsp. pepper
    8 lasagne noodles (uncooked)
    1/2 lb. mozzarella cheese, thinly sliced
    1/2 cup grated parmesan cheese
    
    
    In large glass bowl, crumble ground beef.  Heat 2 to 3 minutes on HIGH
    until meat is browned, stirring once.  Drain.  Stir in spaghetti sauce
    and water.  Meanwhile, combine ricotta cheese, egg and pepper.  In
    oblong glass baking dish, spoon 1/2 cup sauce.  Alternately layer
    noodles, egg mixture, mozzarella cheese, and sauce, forming 2 layers.
    Heat, covered, 8 minutes on HIGH.  Continue cooking on MEDIUM an 
    additional 30-32 minutes until noodles are tender.  Top with parmesan
    cheese.  Let stand covered, 15 minutes before serving.
    
    
    TIPS:
    Use fresh ground pepper.
    Use Hot Italian sausage instead of ground beef (I haven't tried turkey
    sausage in this yet).
    
    The cooking times vary depending on your microwave.  I don't usually
    cook on MEDIUM the full 30-32 minutes in my microwave.  I usually cook
    for about 28 minutes.  So the first time you cook this, I'd keep an eye
    on it to make sure it doesn't overcook or undercook.
    
    This is so easy to make!
    
                                                      

    
    
                                   LASAGNA
    
    
    1 Box Lasagna Noodles
    1 Large Container Ricotta
    2 eggs
    1/2 Cup Grated Romano Cheese
    1/2 Cup Italian Flavored Breadcrumbs
    1 Clove Garlic Minced
    1/2 teaspoon Sweet Basil
    1/2 teaspoon Majoram
    1/2 teaspoon Oregano
    1/2 teaspoon Black Pepper
    Dash Salt
    Package Mozzarella Cheese
    Plenty of Spaghetti Sauce
    
    In a large bowl combine ricotta cheese and eggs, I use a wire wisk.  Mix 
    thoroughly.  Add herbs, grated cheese and breadcrumbs until it is a fairly
    thick consistency.  Add more breadcrumbs if too thin.  Refrigerate for 
    about 2-3 hours.
    
    Line a 9 x 13 pan with aluminum foil.  On the bottom of the foiled pan put 
    a layer of sauce and then arrange UNCOOKED lasagna noodles over the
    sauce.  Spoon in all of the ricotta mixure and cover with another layer of
    uncooked noodles.  Cover with a lot of sauce...as the noodles will
    require a lot of liquid while they are cooking.
    
    Cover with aluminum foil and bake at 350 for 1 hour.  Take out of oven
    and remove aluminum foil cover and sprinkle on Mozzarella cheese. 
    Return to oven (do not cover) for 15 minutes - or until cheese is bubbly.
    Remove from oven and let stand/cool for 15 minutes to set.
    
    If I have meat meatballs and sausages, I arrange them on the top before
    cooking - or you can heat them up separately in a pot on the stove.
    
    
    Marilyn
    

    Your recipe for lasagna sounds great.  How do the "uncooked noodles"
    cooking in all the other ingredients affect the taste/texture.  
    Obviously you like it better. And the bread crumbs sound interesting. 
    In the past, I have had some trouble with "moisture".  Too much of. 
    Does adding these help??   Just real curious before I make it!
    
    Sharon  

    Sharon:
    
    When I first started cooking - I followed the directions on the package
    by cooking the noodles first.  It was like handling seaweed...kept 
    slipping out of my hand and very messy.  I also didn't like the texture
    of the noodles after the lasagna was finished as I felt they were too
    mushy.
    
    I was in a hurry one day and said 'the heck with it' and just put the
    noodles in uncooked.  Too dry - didn't put enough sauce in.  So, you
    will notice that I said put a lot of sauce on top...(as well as a
    generous amount on the bottom - under the noodles) and covering the
    dish during the cooking process will keep moisture in.
    
    It's the only way I serve it now and people don't complain.  Also, I
    stuff my manicotti the same way - raw.  I will say, however, that when
    I stuff shells, I do parboil them for about 5 minutes - because they
    are SO stiff and I need them to be a little more pliable for the
    stuffing.  Besides, some of them were closed shut - and by parboiling
    them, they would open enough for me to get the ricotta mixture in
    there.  
    
    I use the ricotta mixture recipe for my manicotti, stuffed shells and
    lasagna.  I'll be posting my bake stuffed zucchini recipe in here
    sometime today.
    
    Marilyn
    
    P.S.  How was the Angel - Strawberry cake?
    
    

    I've always used Progresso Italian Seasoned bread crumbs in my lasagne
    and manicotti recipes, with tons of freshly grated pecorino romano
    cheese (by the handfuls : ).  I mix the ricotta with the crumbs and
    cheese until it tastes sharp, then mix in a couple of eggs to help bind
    (I never taste it after the eggs are added).  Alwasy comes out
    perfectly. Never tried it without boiling the noodles, but definitely
    will next time!  Has anybody tried the no-boil noodles yet? I used them
    once, but I wasn't impressed with the price (too high)
    

    I use the Progresso Italian Bread crumbs in my ricotta mixture, as well
    as in my bake stuffed zucchini (with ricotta) and my stuffed mushrooms
    recipe.  
    
    I only use Romano Cheese, Pecorino, and try to use only fresh herbs.
    But, sometimes that is next to impossible.  I am going to dry some this
    summer/fall - I have chives, parsley, sage and basil growing right now.
    
    Marilyn
    

    Forgot one ingredient in the lasagna recipe:
    
    For the ricotta mixure - add 2 cloves minced garlic.
    
    I am typing these from memory and it wasn't until I was putting in the 
    recipe for the Bake Stuffed Zucchini that I realized I forgot to mention 
    it in the Lasagna recipe.
    
    Sorry about that!
    
    Marilyn
    

    
    	Wow! What a truly novel idea:
    
    	If I were pressed to make this dish I would integrate two 
    	favored dishes, White Pasta Sauce and Chicken Marsala into 
    	a lasagne.
    
    	Sauce:  2 - clove garlic
    		2 - tbsp  Olive oil
    		2 or 3 	  Bay Leaves		
    		1 - pint  Heavy Cream
    		1/4 lb.	  Gorgonzola Cheese
    		1 - cup   Chopped Black Olives
    		10 small  Cherry tomatoes (cut in half) 
	
    	Fine chop the garlic and saute in the olive oil til translucent
    	in medium size sauce pan.  Add cream and Bay Leaves, bring to a 
    	slow boil, then add gorgonzola broken into pieces to facilitate 
    	the melting process.  Stir until completed blended in then add 
    	chopped black olives, and cherry tomatoes simmer until tomatoes 
    	begin to blanch.  
    
    	Chicken: 2+ - Lbs. Boneless Chicken Breast
    			   Olive Oil
    			   Flour
    
    	Simply Pound the chicken between sheets of wax paper.  then dust
    	with flour and brown in olive oil in a skillet.  In thinking about
    	this lasagne, marsala would be a questionable ingredient I would 
    	tend to leave it out (but its optional, my wife loves marsala
    	chicken, if so desired, return all browned chicken to pan and add 
    	a cup of marsala and simmer til marsala/gravy thickens).
    
    	The sauce is not a thick sauce as most tomatoe sauces are.  In
    	assembling the lasagne I would make several thin layers like this:
    
    		layer 1 - Noodles,Chicken,Sauce
    		layer 2 - Noodles,Ricotta Cheese
    		Layer 3 - Noodles,Chicken,Sauce
    		layer 4 - Noodles,Ricotta Cheese		
    		Layer 5 - Noodles,Chicken,Sauce
    		Layer 6 - Noodles,Sauce,Mozzarella Cheese.
    
    	Assuming a standard 10 x 14 lasagne tray, and making sure to pound
    	the chicken thin, it is perfectly OK to disperse the chicken and 
    	leave gaps between pieces on each layer. Following layers will 
    	ensure that each bite has a little of each ingredient. Allowing the 
    	sauce thicken so that you can spoon it onto the chicken and let it 
    	act as a binder between layers of noodles.  Spread the ricotta over
    	the noodles 1/4" thin as well, it will be tight getting 6 layers in.
    	However, if you run out of room delete a layer of Ricotta, just make 
    	sure to utilize all the chicken, and sauce.  Bake it at 350 degrees
    	for 45-60 minutes, or until mozzarella is browned
    	
    						TC
    	This is a dish I will definitely make.  I am always looking for 
    	challenges to make new exciting things. Instead of boring standard	
    	items.

	Hi,

	I have the following recipe for lasagna and I think it is wrong.
	The person who made the lasagna at a party gave me the recipe
	from memory and I think that some of the quantities are wrong.
	I plan to make this lasagna for a party this week and want to
	make sure I do it right.  I cannot talk to the person who gave
	me the recipe so I'm relying on you.

	Specifically, I think that the amount of lasagna noodles is half
	what it should be.  I would also double the mozzarella.  Please
	tell me if you think I am right on this.  This lasagna was
	really saucy and loaded with meat but I think that I would have
	lasagna soup if I used so few lasagna noodles.

	Karen



12-14 lasagna noodles, cooked 
1 onion, chopped 
2 peppers, chopped 
1 lb hamburger 
1 lb Italian sausage 
2 32 oz cans Prego spaghetti sauce with mushrooms
1/2 tsp salt 
2 cloves garlic - optional 
3 lbs ricotta cheese
1 C Parmesan cheese
2 eggs
2-3 T parsley flakes
8 oz mozzarella cheese

Saute onions and peppers and garlic in butter or oil. Add hamburger, sausage and
salt, cook till browned. Drain fat, add sauce and simmer 5 to 10 minutes.
Meanwhile, mix ricotta, Parmesan, eggs, parsley. When sauce is through
simmering, layer <math>(1<over>(3)) sauce, <math>(1<over>(2)) noodles, <math>(1<over>(2)) ricotta, <math>(1<over>(2)) mozzarella, <math>(1<over>(3))
sauce, <math>(1<over>(2)) noodles, <math>(1<over>(2)) ricotta, <math>(1<over>(3)) sauce, <math>(1<over>(2)) mozzarella. Cover pan with tin
foil (remove for last 10 minutes) and bake for <math>(1<over>(2)) hour at 350 degrees. Let
the lasagna sit for about 5-10 minutes before serving. 

    Sorry, but a lot of these lasagna recipe's sound way greesey to me,
    butter and oil to cook meat in?  Geez, I can feel my arteries becoming
    blocked just by reading this note!  Here's a recipe that's not only
    GREAT (I've only been told it's wonderful, even by those who don't care
    for "healthy" types of foods), but it's VERY VERY good for you and low
    in fat.
                            LOW FAT BASIL LASAGNE
    Sauce:
    
    1 lb ground turkey or chicken
    2 Regular size (Kinda large) cans of stewed tomatoes (Qualye style)
    1 16 oz can of tomato past
    2 tbls sweet basil
    1 clove garlic
    1 pinch of red pepper (chayenne)
    
    Brown turkey/chicken (NO BUTTER OR OIL) in a teflon pan.  While turkey/
    chicken is cooking sprinkle with a little chayenne pepper (makes it
    taste a bit like Italian sausage.  Spoon out all
    fat and then pat remaining greese off with paper towel.  In sause pan
    mix stewed tomatos (add all juice in can), paste, basil, chopped up
    clove of garlic, and meat.  Simmer on Low for 45 minutes to an
    hour stirring a lot.  Cool sauce.
    
    Cheese filling:
    
    1 pint NON-FAT Cottage Cheese
    3-4 Egg Whites
    2 tbls parsley flakes
    1/2 cup grated parmesan cheese
    
    Mix all ingredients together in bowl and set in frig 'till ready to
    use.
    
    Cut up 1 lbs skim motzerella (the round ball kind bought in stores) in
    slices about 1/3 inch thick.  (I use non-fat at home, but when I make
    it for others I just stick to the skim)
    
    Boil 1 1/2 boxes wide (NOT EXTRA WIDE) lasagne noodles for about 10
    minutes.  Drain and rinse in strainer.
    
    Now to make the lasagne ----
    
    Spread a couple of spoonfuls of sauce to bottom of GLASS lasagne dish.
    Layer with 6 noodles (usually fits four on the bottom with a couple
    lying on top of them for extra support.  Spread 1/2 of cottage cheese
    mixtured evenly over the noodles (not the easiest thing to do until you
    get the hang of it).  Put round slices of motzerella in two rows over
    cottage cheese mixture.  Make sure that there are no big spaces left
    without cheese (the slices should touch each other).  Spread half
    cooled sauce mixture on top.  Repeat this process one more time. 
    
    Bake at 375 for 45 minutes.  Let stand 10 minutes, and serve.
                                       
    If you want to freeze this, DO NOT BAKE.  Let lasagne sit in frig over-
    night, cut into squares of desired size, wrap in plastic wrap and then
    in foil and freeze.  Thaw completely before baking and bake in a tight
    fitting glass dish.
    
    It's truly a wonderful recipe and all that eat it will be delighted and
    feel GREAT!  
    
    Kelly
    
    p.s.  If anyone knows of a sutable non-fat substitute for the parmesan 
          I'd love to hear about it.  I've yet to find one that still makes
          the filling taste good.
    
    

    If I'm making lasagna, and I'm not making the noodles from scratch, I
    	make the sauce, similar to the last note, cheese mixture too, but
    	I don't pre cook the store bought noodles.  I put the uncooked 
    	noodles in the pan, arrange the whole dish as usual and bake for 45 
    	minutes to 1-hour.  The noodles are just fine, not too firm!  I
    	also put cooked/thinly sliced Italian sausage as a single layer in
    	my lasagna recipe.  This adds a nice spicy taste to it.

    re .48
    If you're not using "skin free" ground turkey/chicken, you'r not
    cutting many fat calories.  :^(
    
    mj
    

    How can you tell whether it's skinless?  I've never seen any brand
    advertised as skinless, but I know Purdue has fwer calories than, say,
    Carolina Farms.
    
    Diana

The key is what they don't say.  If they don't say "ground turkey breast meat", 
it means they can use anything that comes from a turkey except bones, including
thigh meat, fat, skin, gizzard, heart, etc.  And since the parts you were hoping
they didn't use are cheaper, chances are they use them a lot.  One other thing
they can add is water, in the form of crushed ice.  It is done to make a leaner
mix juicier.

When I really want lean ground turkey, I buy the breast and grind it myself.  
You could ask to have it ground, but most big stores will refuse.  They do not
do any butchering of poultry any more, and don't like to do the cleaning it 
requires.

							-JP

    Check the label.  Most of them do list fat content (or % lean).  Just
    as with hamburger, some are leaner than others.

    Does anyone have experience making dairy-free lasagne?  I'm now lactose
    intolerant and miss what was one of my favorite foods.
    
    I'm quite willing to use tofu (maybe use mashed or blended soft tofu
    instead of ricotta).  I'm just looking for a voice of experience before
    I expend time and ingredients on an experiment.  If I use tofu in place
    of cheese, how is the flavor.
    
    I could use a little cheese for flavor if necessary.  A small amount is
    ok.
    
    Wouldn't wish this food intolerance on anybody.
    
    L
    

    I would make it the French way using layers of white sauce between your
    pasta, meat (if using), vegetable and tomato sauce layers.. 

    You can make a very tasty white sauce using soy milk, a bay leaf,
    pepper corns and a pinch of salt.. steep the bay and pepper corns in
    the soy milk for 15 mins on the lowest possible heat.. strain them out
    and proceed to make a white sauce using your favorite recipe.

    You might try using a *very* small amount of freshly grated Parmesan
    cheese just on the top layer after the white sauce.  Freshly grated has
    a ton of flavour and you can get away with a very tiny amount.  Failing
    that there is a soy Parmesan substitute (here in the UK anyway)
    available in health food shops that is not too bad.. I've tried other
    so called soya cheeses and they all get the thumbs down in my book!

    I've made many a dairy free lasagna using the above approach for my
    Vegan friends and it is always a hit.. just remember to use plenty of
    flavor filled ingredients and some fresh herbs if you can get them..
    you won't miss the cheese!

    gailann

    Oh thank you Gailann.  This is a good idea.
    
    I assume you thicken the white sauce with flour?  How thick do you make
    the sauce?  I assume you want it very thick, but not pudding
    consistency.  Do you recall how many spoons of flour/cup of soy milk?
    
    What kind of vegetables have you used successfully? It sounds like
    sauteed zucchini or carrot would be good.  You'd want to cook out the
    zucchini's water first...
    
    Oh boy, am I getting psyched!
    
    L
    

    How about the recipe for the white sauce/ with variants or a pointer to
    it.
    
    Thanks

Last weekend, I was grilling a pork roast on the Weber, and when it was done, I
tossed on LOTS of marinated veggies, and added a handful of hickory chips to the
coals.  I was still cooking on indirect heat, so the veggies did not get real
dark, but just slightly softened, smoky, and hot.  By the way, I covered the 
entire grill with veggies, and then used them for a dinner for 4... I used all 
the leftovers in this recipe.

The marinade was olive oil, fresh basil, crushed garlic, and balsamic vinegar.
The veggies I used were small zucchini, small (Italian?) eggplants, carrots,
plum tomatoes, and vidalia onions.  The zukes, carrots and tomatoes were halved
lengthwise.  The eggplants were quartered lengthwise.  The vidalias were halved
crosswise.

After reading about Grappa's veggie lasagna in EATS, I decided to try it using 
the large quantity of leftover veggies I had.

I picked up some low fat/low sodium ricotta, and mixed in 1 tablespoon dried 
oregano, and 1/2 teaspoon garlic powder, and let it sit.  I diced the tomatoes
and sliced the rest of the veggies.  For the sauce, I used Classico tomato and
basil (2 jars).  I also used a bag of reduced calorie mozzarella, and a box of 
no-boil lasagna noodles.

I layered all the stuff in a 9x13 pyrex baking dish, starting with sauce, then 
2 layeres of (noodle, ricotta, veggies, sauce, mozzarella), then topped with a 
layer of noodle, sauce, mozarella, and a sprinking of oregano.  This took me 
about 20 minutes.

I covered the whole thing with plastic wrap, let it sit for a half an hour, then
microwaved it for about 15 minutes. 

It was WONDERFUL!  From now on, whenever I fire up the Weber, I will always be 
sure to make too many grilled veggies.  ((For those of you who are not familiar,
a Weber is a brand of charcoal kettle barbeque grills.))

				-JP

    For my vegetable layer I use courgettes (zucchini), aubergine
    (eggplant),  plum tomatoes, roasted and peeled bell peppers of assorted
    colours and mushrooms.. a combination so oyster, brown cap and white.

    I saute these all up in olive oil with a pinch of nutmeg, oregano, some
    fresh basil leaves and salt.  I then use this as my vegetable layer.

    I sort of "throw" white sauce together.. I start with a heaping TBS of 
    marg. or butter.. I add an equal amount of flour and cook until it 
    bubbles.. I then add my flavoured milk and whisk.. I add about 1 1/2 cups 
    usually. A pinch of freshly grated nutmeg makes any white sauce a 
    gourmet treat.

    You can whisk cooled white sauce with a beaten egg before adding to
    your lasagna if you so desire.. it will make the white sauce "set" a
    little.

    gailann

    Oh great Gailann, this is sounding better and better.
    
    I just appended your last reply to my lasagne recipe file, and am
    printing it now.
    
    I assume you do the typical layering in a shallow baking pan 
    (from the bottom up):
    
    red sauce
    noodles
    vegetables
    white sauce
    noodes
    vegetables
    white sauce 
    noodes  
    red sauce
    dry bread crumbs mixed with parsley
    sprinkles of Parmesan
    
    At least that seems about right.  Please let me know if you do it
    differently.  I assume you bake it as usual, until it bubbles.
    
    Thanks,
    L

    sounds good to me!  

    I personally always end with noodles, veg, red sauce, white sauce and
    then you can add the cheese and breadcrumbs.. this way the top bubbles
    and browns.

    Spinach is another very nice addition.. if you like 'greens' they also
    add a nice touch (turnip tops or dandelion)

    I'd like to try making eggplant lasagna.  I have a recipe for spinach
    lasagna I like, and I was thinking of doing this: peeling the eggplant
    and slicing in to 1/2 inch slices; baking the slices until tender; make
    the regular recipe replacing the middle layer of spinach with eggplant
    and bake as usual.
    
    Think this would work?  Will the eggplant be overdone cooking it twice? 
    I'm afraid if I don't bake it it won't get cooked enough and it will be
    chewy - I love the smooth creamy feel of well-cooked eggplant.  I'm
    also worried that it will be too watery, as eggplants have a lot of
    water.
    
    Thanks in advance for the tips...
    
    D!

    
    
    I just saw an eggplant recipe recently where you were supposed to cut
    the eggplant 1/2 inch thick or so, place on a cutting board, then place
    another cutting board on top of the slices, put something heavy on top,
    and tip at a slight angle into the sink.  Helps to get the extra bitter
    fluid out of the eggplant...now, I haven't tried this, but it might
    help cut down on the water problem...
    
    Terri

    My mother always cut her eggplant slices early and let them dry out on
    a cutting board before dipping them in the egg-bread crumb-cheese and
    frying.  She'd make the best eggplant parm!  Unfortunately, she doesn't
    make it anymore now that we're all grown and out of the house 'cos she
    declares that she never liked it!!!

    Cara

    I've been cooking Moussaka recently as Egg plants are dead cheap right
    now. The 'traditional' recipe I've been using called for three layers
    of meat sauce and Egg plant, all topped by a creamy mild cheese
    flavoured sauce. At the end of the day, I reckon that moussaka is
    lasagna but with the lasagna sheets replaced by Egg Plant. My wife
    agrees; she's the lasagna expert.
    
    Anyway to answer your question. Slice the Egg Plant into 1/2" slices.
    Sprinkle salt on both sides of the slices and leave for half an hour.
    The salt draws out water from the Egg plant and reduces the bitterness.
    After half an hour, rinse the Egg Plants under water and pat dry with a
    kitchen towel.
    
    Next I grill/broil the Egg plant. Most recipes call for the egg plant
    to be fried, but I don't like this as Egg Plant seems to absorb so much
    oil. When I broil the Egg Plant, I don't put any oil on the slices
    i.e. I don't spray Pam or brush on Olive Oil. I just whack the slices
    about 2-3" under the fiercest heat setting my broiler has. It only
    takes about 5 minutes per side for the slices to get browned.
    
    Broiling partially cooks the Egg plant and draws out alot of moisture
    as they sure do shrink alot; so much so I tend to cut my Egg Plant
    slices a generous 3/4" thick. I then form the moussaka and cook in the
    oven for 35 to 45 minutes. It tends to be nearer 45 minutes as all
    you're really doing is getting the sauce to thicken. I think
    the cooking time and temperature setting is about the same for lasagna.
    This should mean your Egg plant lasagna shouldn't come out too watery
    and the Egg Plant shouldn't come out over cooked.
    
    If you're still wary about the length of time to cook the lasagna you
    could always pre cook the lasagna sheets. My wife has been using
    lasagna sheets which, supposedly, you don't have to pre-boil. Ha! Was
    that ever economical with the truth or what? She still uses the sheets,
    but she gives them a quick boil before forming the lasagna. This means
    the oven cooking time can be cut down and the lasagna sheets still come
    out soft.
    
    Angus
                    

    Re: -1
    
    If you don't mind I think you should put your moussaka recipe
    in here.  I'm more interested in making moussaka than in making lasagna.
    
    
    Thanks

    try note 2512 "Moussaka Recipe".
    
    D!

	Hello D!!,

	This looks like just what you are looking for. I've made it 
	many times to rave reviews, and if you don't tell them, most 
	people will never guess that this recipe is meatless. It does, 
	however take a while to prepare (about 2-3 hours, including bak-
	ing time), but I usually get around this by preparing the dish 
	in two segments. On, say, Friday evening I'll make the sauce, 
	and on Saturday will assemble everything and bake it.

 
	(taken without permission from "Vegetarian Cooking", Sunset
         publications)



				 Vegetable Lasagne
                            

	1/3   cup olive oil or salad oil
	
	1     large onion, chopped

	2     cloves garlic, minced or pressed

	1     medium sized eggplant (about 1 lb.), diced 
	      (I make 1/4-inch cubes)
	
	1/4   pound mushrooms, sliced

	1     can (about 1 pound), Italian-style tomatoes

	1     can, (8-ounce) tomatoe sauce

	1/2   cup dry red wine

	1     medium-size carrot, shredded

	1/4   cup parsley, chopped

	2     teaspoons oregano leaves

	1     teaspoon each, dry basil and salt

	1/2   teaspoon fresh ground pepper

	16    packaged lasagne noodles

	2     cups (1 lb.) ricotta cheese (I substitute 
	      cottage cheese)

	2     cups (8-oz.) shredded cheese such as mozerella

	1 1/2 cups (4-5 oz.) grated Parmesan cheese
 


	1. Heat oil in a wide frying pan over medium heat. Add onion,
	   garlic, eggplant and mushrooms and cook, stirring fre-
	   quently for 15 minutes. 

	2. Add broken-up tomatoes with their liquid, tomatoe sauce, 
	   wine, carrot, oregano, parsley, basil, salt, and pepper. 
	   Bring to a boil, reduce heat and simmer, covered for 30 
	   minutes. Uncover, and continue cooling until sauce is
	   thick. You should have about 5 cups. Set aside (or
	   put it in the fridge, sit down with a glass of wine
	   and worry about the rest tommorow)

	3. Cook the noodles, as per the package instructions.

	4. Butter a 9 X 13 inch baking dish. Spread 1/4 of the sauce 
	   in dish. Arrange 1/3 of the noodles on top, then 1/3 of 
	   the ricotta, 1/3 of the mozarella and 1/4 of the Parmesan 
	   cheese. Repeat this layering two more times. Spread the
	   remaining sauce over the top and sprinkle the rest of
	   the Parmesan. (You could also cover and refrigerate at
	   this point.)

	5. Bake in a 350-degree oven for 40 to 50 minutes.


	   Serves about 6 as a main course. Figure about 650 cal-
	   ories per serving.

    

    Thanks - wish I had had the recipe last night when I made my lasagna!
    :-)  What I ended up making sounds very similar to yours, though, but I
    didn't make my own sauce.  (I'm way too lazy for that.)  I don't know
    how it is, as I promptly put all six servings in the freezer, so I'll
    find out sometime later...
    
    The other thing I did was leave out the mushrooms (accidentally - I had
    even bought some to put in!) and broiled the eggplant instead of frying
    it to cut back on oil.
    
    D!

Just to stir up interest in an old note...

I made the "Seaside Lasagna" in note .26 and it was truly excellent!  I
recommend that all seafood lovers try it!  Delicious, and elegant.

--Sharon

    I just had a great pesto lasagna for lunch .. didn't seem to have much
    other than pesto.. but couldn't tell.. any suggestions?
    

This is just terrific, Bob.

This is taken from Guiliano Bugialli's "Classic Techniques of Italian Cooking"
(but not word for word).

		Lasagne al Pesto
		----------------

 Note - There are three parts to this recipe - the pasta, the pesto, and
 the balsamella sauce.  The book, of course, wants you to make your own
 pasta.  Maybe you're into it, but I go to the fresh pasta shop down
 the street.  I get about 36 6" square (or 5"x6" rectangular) pieces of
 pasta, precook them for 1-2 minutes, lay them out between damp dish towels,
 and I'm all set.  If you want to make your own, the recipe calls for
 4 cups flour, 4 extra large eggs, and 4 tsp. oil, just to give you some
 idea of the quantity.  But, I'll just proceed with the pesto and white
 sauce recipes.

	Pesto
	-----
	1 and 1/2 cups olive oil
	12 whole walnuts, shelled
	2 T pignolia (pine nuts)
	4 oz. pancetta, or 2 oz. boiled ham and 2 oz. salt pork, finely cubed
	3 cups fresh basil
	3 heaping T boiled and chopped fresh or frozen spinach
	3-4 large cloves garlic, peeled
	4 oz. freshly grated Parmigiano
	4 oz. freshly grated Romano or Sardo, or additional Parmigiano
	Salt and freshly ground pepper to taste

	Place 1/2 cup oil and the remaining ingredients in a blender or
	food processor and grind very fine.  Add remaining oil and blend
	until smooth.

	Balsamella
	----------
	8 T butter
	1/2 cup flour
	3 and 1/2 cups milk
	Salt to taste (app. 1/4 tsp.)

	Melt the butter in a heavy saucepan over low heat.  When it reaches
	the frothing point, add the flour all at once and mix very well
	with a wooden spoon.  Cook for 1 minute, breaking up any lumps that
	form, until the flour is completely incorporated.  Remove from heat
	and let stand 10-15 minutes to eliminate the uncooked flour taste.
	While it's standing, heat the milk in another pan until almost
	boiling.  Return the pan containing the roux to low heat and add
	all the hot milk.  Stir until smooth.  When sauce reaches the boiling
	point, add the salt and continue to stir gently while the sauce
	cooks slowly for about 10 minutes longer.  Remove from heat, transfer 
	the sauce to a glass bowl, and press a piece of buttered wax paper
	onto the surface to prevent a skin from forming.  Let cool completely.

	Assembling and cooking this baby
	--------------------------------

	Preheat oven to 375.  Heavily butter a 13"x9" glass baking dish.

	Put enough squares of the precooked pasta in the dish to cover the
	bottom and sides and to hang out over the edge all around about an
	inch.  (I used 9 squares, overlapped, to do this).  Spread 1/3 of the
	balsamella on this layer.  Top with 4 squares of pasta.  Dot with
	4 rounded T pesto.  Proceed with the layering as follows: 4 squares
	pasta, 4 T pesto, 4 squares pasta, 1/3 balsamella, 4 squares
	pasta, 4 T pesto, 4 squares pasta, 4 T pesto, 4 squares pasta,
	remaining 1/3 balsamella.  Top this last layer of white sauce
	with 3 squares of pasta and fold the overhanging pasta over it
	all around.  Bake 25 minutes, until slightly golden and crispy
	on top.  Remove from oven and let stand 15 minutes before
	serving.  It is recommended that you remove it from the pan in
	portions with a spatula (rather than using a large spoon).


	He points out that the 4 T pesto doesn't seem like much in
	each layer, but it's so intense that you don't need much.  You
        don't need to spread it too evenly, just make sure it's fairly
	evenly distributed through the layers.

	Good luck and enjoy.

    I couldn't find anything like it in the listing, so here goes.
    
    My girlfriend like making Chili Con Carne (sp?) I suggested, after the
    3rd weekend running that she did something differentwith the leftovers,
    and made a lasagne with it, and it worked. It actually tasted better
    than any other lasagne I have ever had. Just replace the meat sauce
    with the Chili and it makes the world of difference.
    
    Rich.

    Experimented last week with pesto lasagna... came out very tasty and
    easy... I don't measure so let the adventure begin.  I think this is a
    fairly healthy version (I don't measure fats but go on instinct)
    
    1 small container (� pint ish) pesto ... bought at Monty's in
    		Leominster (can't make my own this time of year)
    1 low fat cottage cheese
    1 part skim ricotta cheese
    1 pkg tofu (silky)
    lasagna noodles
    wee bit of parm cheese
    some skim mozzarella cheese
    
    I had a little left over spaghetti sauce that I used as a base layer
    for color.
    
    In lasagna dish..(optional) base red layer.
    Layer of noodles (dry)
    In food processor mix tofu and ricotta (no one will know) and put down
     a layer.
    More noodles.(dry)
    In food processor mix cottage cheese and pesto (spreads easier)
    More noodles.. some where give a sprinkle of parm cheese.
    Repeat above until you run out of stuff
    add � cup of water or so..(slide down the side)
    top with Moz cheese and bake @350 45 - 60 min. top is lightly browned.
    
	This freezes well so when I drag my tired bones home its ready to
    nuke.
                                                                   

    I've often seen jars in Sainsbury's etc but have never been sure, can
    someone please explain what Pesto is!
    
    Thanks
    Sharon

    When I make it I use bunches of basil, olive oil, parm cheese and
    walnuts... make into mayo consistancy in food processor.. there are
    other notes on this.
    
    Bob

re: .76

>    When I make it I use bunches of basil, olive oil, parm cheese and
>    walnuts... make into mayo consistancy in food processor.. there are
>    other notes on this.
    
What!  No garlic? !!!!

    Oooooops .... lotsa garlic!  Peel it, smush it with the butcher knife
    and toss it in. Whack Whack Whack ... etc.

	This recipe is from Cooking Light Magazine, not sure what issue.
	I made this one week and had it every day for lunch at work and
	a couple of times for dinner and I actually lost 2 pounds!  Here 
	it is!

Four-Cheese Vegetable Lasagna

1 (10 oz) package frozen chopped spinach, thawed and drained well
Vegetable cooking spray
2 tsp cooking oil
2 C chopped fresh broccoli
1-1/2 C shredded carrots
1 C sliced green onions 
1/2 C chopped red bell pepper
3 cloves garlic, crushed
1/2 C all-purpose flour
3 C 1% low-fat milk
1/2 C Parmesan cheese, divided
1/4 tsp salt
1/4 tsp pepper
1-1/2 C 1% low-fat cottage cheese
1 C (4 oz) shredded part-skim mozzarella
1/2 C (2 oz) shredded swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)

Coat a dutch oven with cooking spray; add oil and place over medium heat 
until hot.  Add brocolli and next 4 ingredients; saute 7 minutes.  Set aside.

Place flour in a medium saucepan.  Gradually add milk, stirring with a wire
whisk until blended.  Bring to a boil over medium heat, stirring constantly. 
Add 1/4 C Parmesan cheese, salt, and pepper;  cook an additional 1 minute, 
stirring constantly.  Remove from heat; stir in spinach.  Reserve 1/2 C and
set aside.

Combine cottage cheese, mozzarella, and Swiss cheese; stir well.  Spread
1/2 C spinach mixture in bottom of a 13x9x2 inch baking dish coated with cooking
spray.  Arrange 4 lasagna noodles over spinach mixture; top with half of cottage
cheese mixture, half of vegetable mixture, and half of spinach mixture.  Repeat
layers; ending with noodles.  Spread reserved 1/2 C spinach mixture over 
noodles, and sprinkle with remaining 1/4 C Parmesan cheese.  Cover and bake 
at 375 for 35 minutes.  Let stand 5 minutes before serving.  Yield: 9 servings
(3x4 inch piece), 8.4 g fat.

    I have made many variaties of lasagna but I belive that I have found
    the ultimate recipie, this is from the Good Housekeeping Italian
    cookery course.
    
    I can remember the exact recipie but it was some thing like this:
    
    Bechamel Sauce 
    with lots and lots of fresh parmesan
    
    Meat Sauce
    Mince meat
    Carrots
    Onions
    garlic
    mushrooms
    oregano
    chicken livers
    chicken stock
    white wine (not red)
    parsley
    porcini mushrooms (These are dried italian mushrooms, soak for 30
    minutes in half milk and half hot water, add the stock as well as the
    mushrooms)
    Double cream
    tomato paste - do not add tins of tomatoes just a few table spoons of
    tomato paste.
    
    Throw the whole thing together with sheets of egg lasagne making sure
    that there is lots of white sause on top then cook for 1 and a half
    hours on Gas mark 3, after the first half an hour (or until browned 
    sufficiently) cover the lasagne with foil to prevent it from burning.
    prevent the top from burning.
    
    I am just doing this from memory so if any one wants the exact recipie
    please let me know.
    
    
    Happy Eating
    
    Jane 

    I have a recipe for a lasagne that calls for a 2-qt square baking dish
    -- is this the equivalent of 8x8 or 9x9?  [i call this my small brownie
    pan...] It calls for 6 of the no-boil noodles, enough for 3 even
    layers, so I'm assuming it's not the 9x13 dish.
    
    Thanks, and apologies if this isn't the right note.  [When I have time
    i'll enter the recipe -- it's for Lasagna with zucchini and walnuts and
    was in Better Homes and Gardens April 1996, along with lots of other
    low-fat pasta dishes.]
    
    thanks.
    
    sandy

    Hi,
    I've used the no-boil noodles in a square pan -- the smaller 8x8
    requires that you trim the noodles so that 3 of them sit side by
    side (if you really care) rather than overlap.  The no-boil noodles
    I've used do require soaking. 
                                                             
    Would love the recipe.
    Carel

    If you mean an 8x8 baking pan that's only 2 inches high, then I don't
    think that it wil be high enough for three layers.  I use my
    Corningware caserole that is, I think, 9x9 but 3 or 4 inches deep, and
    that's "pushing" it.  I use no-boil lasagna (Del Fino? red box) have to 
    break off the corners slightly, since the Corningware has rounded
    corners.
    
    
    Susan

>    I have a recipe for a lasagne that calls for a 2-qt square baking dish
>    -- is this the equivalent of 8x8 or 9x9? 

Did you try either pouring a measured amount of water into the dish or
filling the dish with water and measuring the amount you can pour out?

    Tried this over the weekend -- it's delicious!  Watch it if you have a
    problem with salt, tho -- my husband found it to be very salty.
    
    
    >>	Lasagna with zucchini and walnuts (MAKES 6 MAIN-DISH SERVINGS) <<
    			[from Better Homes and Gardens Magazine, 4/96)
    
    	2 medium zucchini *
    	4 t. olive oil
    	2 large carrots, finely chopped
    	2 large onions, finely chopped **
    	4 cloves garlic, finely minced [=1/4t. ground]
    	2 c. purchased marinara sauce
    	1 T snipped fresh basil or 1 t. dried  basil, crushed
    	1/8 t. pepper
    	1 1/2 c. shredded mozzarella cheese (6 oz)
    	1/2 c. grated Parmesan cheese
    	6 no-boil lasagna noodles [see NOTE]	
    	1/2 c. chopped walnuts
    
    Trim ends off zucchini. Thinly slice zucchini lengthwise. (You should
    have 9 slices total, about 1/8 inch thick). Place in a single layer on
    a lightly greased baking sheet; brush lightly with 1 t. olive oil.
    Broil 3-4 inches from heat for 5 minutes or until crisp-tender, turning
    once. Let cool before handling.
    
    In a large saucepan heat the remaining oil over medium-high heat. Add 	
    carrot, onion, garlic. Cook and stir about 5 minutes or till tender. 
    Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. 
    Cover and simmer for 10 minutes, stirring occasionally.  In a small
    mixing bowl toss together the mozzarella cheese and Parmesan cheese;
    set aside.
    
    In a greased 2-qt square [8x8/9x9] baking dish, arrange 2 noodles. 
    Spread with a third of the sauce.  Sprinkle with a third of the nuts.
    Top with a third of the zucchini, sprinkle with a thid rof the cheese
    mixture.  Repeat layering, alternating direction of the zucchini in
    each layer and finishing with the zucchini; set remaining cheese aside.
    
    Bake, covered, in a 375 degree oven for 20 minutes.  Unocver and
    sprinkle with remaining chesee mixture. Bake, uncovered, about 20
    minutes more or until lasagne is heated through.  Let stand for 15
    minutes before serving for easier cutting.
    
    	* it didn't say if you should peel the zucchini first; I took most
    of the peel off.
    	** I used one large onion -- it was plenty.
    NOTE:  Use enough noodles to have 3 even single layers.
    
    Make-ahead directions: Prepare as directed but don't bake. Wrap, label
    and freeze. Freeze cheese for topping separately.  Toserve, thaw in
    refrigerator overnight. Bake, covered, in 350 degree oven 1 hour. 
    SPrinke with reserved cheese. Bake, uncovered, for 15 min. more or
    until cheese is golden and lasagna is heated through.  LEt stand about
    15 min. before serving.
    
    
    
    Nutrition facts per serving: 358 cal., 19 g. total fat (6g. sat. fat.),
    23 mg chol., 839 sodium, 33 g carb, 3g fiber and 17 g. pro.
    
    

    re.84 -- i figured out that this is the 8x8 or 9x9 pan, I made the recipe
    this weekend (and entered it a few minutes ago) and that's what fit
    the noodles! I forgot to measure mine, it's the square Pyrex dish,
    great for making asingle batch of brownies....
    
    sandy

    <<< Note 1228.81 by RDVAX::HABER "supercalifragilisticexpialidocious" >>>
                          -< dish size for lasagne? >-
>    i'll enter the recipe -- it's for Lasagna with zucchini and walnuts and
>    was in Better Homes and Gardens April 1996, along with lots of other
>    low-fat pasta dishes.]

How many walnuts?  Seems they would cause a recipe to not qualify for low-fat?

--Roger

Ooo, conflicting time slices.....

--Roger