3/4 cup chopped onion
2 cloves garlic, finely chopped
2 tablespoons oil
2 (26 ounce) jars prepared pasta sauce
1 (16 ounce) container ricotta cheese or cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
1 pound shredded Mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 (16 ounce) package lasagna noodles, cooked
Preheat oven to 350 degrees. In large pan, cook onion and garlic in oil. Add prepared pasta sauce. Simmer for 15 minutes. In bowl, mix ricotta cheese, spinach, 1 cup Mozzarella cheese, Parmesan cheese and eggs. In a 15 by 9 inch baking dish, layer 2 cups sauce, one-half of noodles, one-half of remaining sauce, spinach mixture, one-half of remaining Mozzarella cheese, remaining noodles and remaining sauce. Cover; bake for 45 minutes, or until hot. Uncover; top with remaining Mozzarella cheese. Bake for 15 minutes more. Let stand for 15 minutes before serving.
Makes 6 to 8 servings.
12 lasagna noodles
1/4 pound processed cheese or Cheddar cheese, grated
12 to 15 potatoes, boiled and mashed
1 cup sour cream
4 onions, finely chopped
1/2 cup butter or margarine
1/2 pound smoked bacon, fried and crumbled
Salt and pepper to taste
Preheat oven to 350 degrees. Cook noodles according to package directions; drain. Add cheese to mashed potatoes; beat with mixer; add sour cream. Saute onions in butter until soft. Add half of onions and crumbled bacon to potato mixture. Add salt and pepper to taste. Place layer of lasagna noodles in 9 by 13 inch pan, then layer the potato mixture. Repeat, ending with noodles. Frost with the remaining onion and bacon. Cover with foil and bake for 1 hour, or until heated through.
This can be prepared ahead and frozen.
Makes 8 servings.
Quick ‘N’ Easy Meat Free Lasagna
1 (28 ounce) jar spaghetti sauce, your choice of flavors
6 to 7 uncooked lasagna noodles
2 cups shredded Mozzarella cheese, divided
15 ounces ricotta cheese
1/4 cup grated Parmesan cheese
Spread one-fourth of sauce in bottom of 4 quart slow cooker. Lay 2 noodles, broken into 1 inch pieces, over sauce. In a bowl, mix together 1 1/2 cups Mozzarella cheese, the ricotta and Parmesan cheeses. Spoon half of cheese mixture onto noodles and spread out to edges. Spoon in one-third of remaining sauce and then 2 more broken noodles. Spread remaining cheese mixture over top, then one-half of the remaining sauce and all the remaining noodles. Finish with remaining sauce. Cover; cook on low for 3 to 4 hours, or until noodles are tender and cheeses are melted. Add 1/2 cup Mozzarella cheese and cook until cheese melts.
Makes 6 servings.
Convenient Slow Cooker Lasagna
1 pound ground beef
1 (29 ounce) can tomato sauce
1 (8 ounce) package lasagna noodles, uncooked
4 cups shredded Mozzarella cheese
1 1/2 cups cottage cheese
Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef in a large nonstick skillet; drain off drippings. Stir in tomato sauce; mix well. Spread one-fourth of the meat sauce on the bottom of the slow cooker. Arrange one-third of the uncooked noodles over the sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover; cook on low for 4 hours.
* Add 1 chopped onion to the ground beef when browning.
* Add 1 teaspoon salt to the tomato sauce and beef mixture.
* Add 1/2 cup grated Parmesan cheese to the cheese mixture.
* Add 1/2 cup additional shredded Mozzarella cheese to the top of the lasagna 5 minutes before serving.
Makes 6 to 8 servings.