Lasagna for a crowd--Post your favorites!

[Chef]

Sauce:

1-28oz can each, sauce, diced and puree

1-6 oz can paste

1-Medium/Lg diced sweet onion

¼ c. good quality Olive Oil

1-lb sweet Italian sausage

2-lbs fresh ground chuck or any burger meat

10 crushed garlic cloves (to taste)

2-3-tbsps Italian seasoning, plus 1-tbsp. dried oregano

1/2lb. fresh mushrooms, sliced and sautéed

Procedure:

Brown meats together in a large sauté pan, drain excess fat and juices. While meat is browning, In a 5-6 qt. pot, sauté diced onion until translucent, add garlic, stirring while cooking another minute, turn heat down to low, add herbs, tomato paste, sauces and mushrooms. Let simmer as long as you can stand it.

Yields 2 ½ to 3 qts. of sauce—you can cut recipe in half if you like.

Lasagna ingredients

1-lb dry lasagna noodles

10-12 oz. large curd Cottage Cheese, or Ricotta

¾-lb provolone cheese shredded or sliced

¾-lb firm Mozzerella, shredded or sliced

1-C grated parmesan

Fresh red sauce you just made from above recipe

Procedure:

Boil Lasagna noodles 2-3 minutes, drain and rinse in cold water, keep them all separated or they’ll stick together

Sprinkle olive oil on the bottom of a 13x9 deep baking dish, begin layering:

Noodles

Sauce

Cottage or ricotto

Either cheese, provolone or mozzie

Noodes

Sauce

Parmesan

Cheese

You get the drill 

Top layer is noodles with sauce, parmesan and any leftover cheeses

Bake in the middle rack at 375 degrees for 35-45 minutes, I cover the pan with tin foil for the first 25 minutes, remove foil for last half of cooking time, remove from oven and let stand for 10 minutes before serving.

Enjoy!

[Big Dave2]

Chef, I'm sure that your lasagna is a whole lot bettr than mine but mine is simpler.

I use the no cook lasagna noodles or if I do use regular lasagna noodles I still don't cook them ahead of time. I put the dry noodles right in the pan and let them cook in the oven.

I use Ragu sauce, I prefer original.

I use 1 lb of hamburger and 1 lb of italian pork sausage.

For sheese I use the shredded italian blend in a bag.

I do not use cottage or riccota cheese at all.

I just layer up noodles then sauce and meat mixture then cheese then another layer of all of those things.

Bake it just like Chef describes above. Very good and very quick and easy to make.

[Leaky]

Chef - That looks really good. I like the sauce, diced and puree as your base. Mushrooms are a nice twist as well. I'm a cottage vs ricotta cheese guy.

I posted this on another thread, but it was good enough to repeat here:

Barbecue Lasagna

1 (16 ounce) package lasagna noodles

2 lbs pulled pork in barbecue sauce (I used ken Davis Original)

1 (16 ounce) package shredded mozzarella cheese

1 (16 ounce) package Cheddar cheese, shredded

1 (16 ounce) container cottage cheese

1 egg, beaten

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

1.Preheat an oven to 350 degrees F (175 degrees C).

2.Bring a large pot of lightly salted water to a boil; cook the lasagna noodles in the boiling water until cooked through but still firm to the bite, about 10 minutes. Drain.

3.Bring the pork in barbecue sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.

4.Toss the mozzarella cheese and Cheddar cheese together in a bowl. Beat the ricotta cheese, egg, salt, and pepper together in a separate bowl until smooth.

5.Spread a layer of the barbecue sauce into the bottom of a large, deep baking dish. Lay enough lasagna noodles over the sauce to cover the bottom of the dish. Spread an even layer of the pulled pork in barbeque sauce over the noodles; top with a layer of the cottage cheese mixture and the mozzarella and Cheddar cheese mixture. Repeat layering. Finish the assembly by topping with a layer of the cottage cheese mixture, a thin layer of the pork, and a light sprinkling of the cheese mixture. Reserve a small portion of the cheese mixture for later.

6.Cover & Bake in the preheated oven for 30 minutes. Top the lasagna with the reserved cheese mixture and return to oven uncovered until the cheese is bubbly, about 5-10 minutes. Remove from oven and allow to rest for 15 minutes before serving.

[Chef]

Great recipes BD2 and Leaky--Mine is a little more labor-intensive for sure....the results are good.

[reinhard1]

Seafood Lasagne

this lasagne is much lighter and a little less rich than the typical lasagne.

2 tbls olive oil

1 medium leek, white part only, rinsed well and finely chopped

1 can 28oz italian-style plum tomatoes with juices

1 tbls tomato paste

salt and pepper

8 oz shrimp, shelled, deveined, and coarsely chopped

8 oz medium-size sea scallops, sliced thin

1 pound boneless and skinless fish fillet [i used pike, but the reciepe calls forhaddock, sole, or snapper, cut into 1 inch pieces]

12 fresh basil leaves, torn in half

15 spinach and/or plain lasagne noodles

1 1/2 pounds mozzarella cheese, coarsely shredded or sliced thin

heat the oil in a medium skillet, add the leek, saute until tender, about 10 min. stir in the tomatoes and paste. cook, stirring and breaking tomatoes with the side of a spoon, until mixture boils. simmer, uncovered, until the sauce is slightly thickened, about 20 min. season with salt and pepper.

stir in the shrimp, scallops, and fish fillet, andd a few pieces of the torn basil leaves. cover and cook over low heat 10 minutes. do not boil or over cook.

meanwhile, cook the lasagne noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes, drain. place noodles in a large bowl of cool water until ready to use.

heat oven to 350 deg. select a 9 by 13 inch shallow baking dish. spoon 1/2 cup of the sauce into the bottom of the dish. lift the lasagne noodles individually from the water and blot dry on paper toweling. arrange a single layer of 5 overlapping noodles on the bottom of the dish.

spoon a third of the sauce and seafood over the noodles. sprinkle with a third of the basil and top with a third of the mozzarella. repeat with the next two layers.

bake until the cheese is bubbly and edges browned, about 50 minutes. let stand 15 min. before cutting and serving. good luck.