Lasanga

Hello Its Me again wanting a Recipe lol I am wondering how everyone is making Lasanga The Lasanga i make always taste very Blah well maybe it is because i never had a recipe i just Made it the Way it look on the Box of Lasanga Nuddles lol So Step Right up folks and Share your Lasanga Recipes

Sorry...It "lasagna" or "lasanga"? I heard about an Italian traditional dish named Lasagna ...If it is this dish who you wants to prepare, I could try to get a recipe just for you. There are lots of different types of lasagnas and all of them tasted as heaven!

Vanesa.

it's Lasagna is what he means.

We have to get Larry's wife to post a recipe. She's Italian and I hear she makes great lasagna. One of my preschool students always pretends to make lasagna in class, so I always leave craving lasagna. His mom must make it a lot.

It's kind of ironic that Jacob is posting this....I made a new recipe a couple weeks ago and it really wasn't anything to write home about. I just can't find a 'great' lasagna recipe, so if Larry's wife could post hers, that would be awesome!

My recipe is in my head......and I have to say....I get all kinds of compliments......I don't use the traditional ingredients......but it tastes pretty good......my empty dish at the end of the meal proves that......

I use ground beef, onions, bell peppers, mozzarella cheese, cottage cheese, tomato paste, Italian seasoning, onion powder, garlic powder, salt, pepper and of course the noodles.......

I LOVE lasagna!!! I personally think it is the greatest food out there. I have hardly had any that I didn't like.

Anyway, I don't do anything fancy with mine at all. I just make it the way that my mother always has. First I fry the beef. Then I mix it in with a jar of spaghetti sauce. Meat flavored sauce is what was generally used, but since the 4 cheese sauce was used once, I discovered that I like that best. All that happens is as simple as can be. We don't cook the pasta before we make the lasagna either (I just discovered that people cook it beforehand the other day!). It goes into the oven as-is. A layer of the meat/sauce goes onto the bottom of the pan. Then lay pieces of the noodle on top of that. Cover that with the sauce. Then add mozzarella cheese. Then keep going with that process until the pan is full. Put it in the oven and bake it. And that is it! And I think it is better than any "fancy" lasagna.

Not that I don't like other kinds, too, but mom's way is always the best.

The good thing of Lasagna , is that you could put almost everything you want inside it. It's like an Italian pasta sandwich. I like it with lots of Mozzarella and tomato sauce, but you can add whatever (or almost ) you want to cook it.

Vanesa.

Mum makes ones with pumpkin and pine nuts. YUM!

MissOleson wrote:

We don't cook the pasta before we make the lasagna either (I just discovered that people cook it beforehand the other day!). It goes into the oven as-is.

See, that's what this recipe called for (uncooked noodles) which was as simple as could be, but I couldn't get them tender enough! I had to keep baking it longer and longer, and then everything was dried out!

alexczarn wrote:

Mum makes ones with pumpkin and pine nuts. YUM!

Wow, that sounds interesting! I LOVE pine nuts....I wish they weren't so darned expensive!!


Rhonda, thanks for your 'recipe'! I like the idea of adding the bell peppers too.

yep, I use the oven ready noodles too. It sure cuts down a step! I put cottage cheese , ricotta cheese, and two eggs in the filling. Sometimes I use a bit of sausage with ground beef. YUMMY! Making some this week in fact!

Amy wrote:

MissOleson wrote:

We don't cook the pasta before we make the lasagna either (I just discovered that people cook it beforehand the other day!). It goes into the oven as-is.

See, that's what this recipe called for (uncooked noodles) which was as simple as could be, but I couldn't get them tender enough! I had to keep baking it longer and longer, and then everything was dried out!

alexczarn wrote:

Mum makes ones with pumpkin and pine nuts. YUM!

Wow, that sounds interesting! I LOVE pine nuts....I wish they weren't so darned expensive!!


Rhonda, thanks for your 'recipe'! I like the idea of adding the bell peppers too.

Amy, I used to cook the noodles ahead of time, but found I could skip that part and cut down on prep time......If you make it up the night before, cover it and put in the fridge overnight.....the noodles soak up sauce and get a bit tender on their own....then put in oven to bake the next day and you won't be dried out......

Amy wrote:

See, that's what this recipe called for (uncooked noodles) which was as simple as could be, but I couldn't get them tender enough! I had to keep baking it longer and longer, and then everything was dried out!

We have never had that problem. I guess I should explain what I do better. The sauce will always go in a bowl with about half a jar of water added to it. Just don't thin it out too much. Cover the entire layer of the bottom of the pan with the sauce. Then put the noodles on top of that. After that has been done, that is when I add the beef to the sauce (I never have the sauce with the beef on the bottom of the pan, of course). Then I just go through the process of layering it. Then I cover the pan with foil as tight as possible. I bake it for about 45 mintues to an hour. My noodles have always been tender and I don't recall my mother ever having a problem with it either. So, I guess that is worth a try. If you do try it, let me know how it goes!

Gin wrote:

yep, I use the oven ready noodles too. It sure cuts down a step! I put cottage cheese , ricotta cheese, and two eggs in the filling. Sometimes I use a bit of sausage with ground beef. YUMMY! Making some this week in fact!

When I saw the oven ready noodles in the store, that was when I discovered that people cook their noodles first! I have never tried cottage cheese in it (I've had that in restaurants, of course - I don't mind it - I don't know if anyone else will eat it, though), but I have been considering adding ricotta to it (hopefully people won't complain about that! - you can never please everyone! ).

Everyone sure is making me hungry for lasagna! I usually like to keep it simple & just add seasoned ground beef (seasoned with salt, pepper, Italian seasoning, & garlic while browning) to my favorite store-bought sauce. If you prefer homemade sauce I have a simple recipe my cousin gave me that is really yummy.

You just use 1 large can of tomato puree' (crushed tomatoes), 1 clove of minced garlic, 1 bay leaf, & sugar, salt & pepper, to taste. Bring ingredients to a low boil & simmer for at least 45 min. Add meat if you like. The best lasagna I ever had was from an Italian restaurant & had Italian sausage in it. It gave it such a nice flavor.

My cheese filling is ricotta cheese mixed with an egg and a small amount of parmesan & mozzarella cheese.

It's interesting to see how everyone cooks their noodles differently. I've tried not cooking them, cooking them all the way, & then I found I prefer just partially cooking them (allowing them to boil just a few minutes) because they come out just right for me, not too soft, not too dry.

I then do layers of noodles, cheese & sauce. For my last layer of noodles, I just cover it with a layer of sauce, then I sprinkle mozzarella & parmesan cheese over the top & bake for about 30 min.