7 Layer Lasagna Recipe

Ingredients:

CREAM SAUCE:
1/4 Cup. Butter
1/4 cup. Flour
2 cup. Milk

CHEESE FILLING:

1/4 cup. Sun-dried tomatoes — oil Packed — minced
1 tablespoon Fresh garlic — minced
3 1/2 cup. Ricotta cheese
3 Eggs
1 cup. Grated Parmesan cheese
1/2 cup. Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper

OTHER:

4 cup. Mozzarella cheese — shredded
1 cup. Spinach lasagna noodles or Regular if unavailable
Marinara sauce — as desired
Extra Parmesan cheese
Freshly grated

Preparation:

To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.

Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9×13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.

Alaska Salmon and Grilled Vegetable Lasagne Recipe

Ingredients:

1 can (14 3/4 ounce size) Alaska salmon — drained and flaked
1 pound lasagne noodles — cooked
2 jars (26 ounce size) marinara sauce
1/2 teaspoon garlic — minced
2 teaspoons fennel seed — slightly crushed
2 tablespoons fresh basil — chopped
1 eggplant — sliced lengthwise
1 zucchini — sliced
1 red bell pepper — sliced
1/2 red onion — sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination — grated
Olive oil
Salt and pepper — to taste

Preparation:

Preheat oven to 350 F. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.

Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.

Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce.

Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagne can be placed in either the refrigerator or freezer for later use.

Place the lasagne in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagne is completely heated through. Remove from oven, let stand 10 to 15 minutes.

Frozen lasagne should be cooked at 325 F for 60 to 90 minutes.

Per serving: 791 Calories (kcal); 7g Total Fat; (7% calories from fat); 36g Protein; 144g Carbohydrate; 31mg Cholesterol; 332mg Sodium Food Exchanges: 9 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Asparagus Lasagna Recipe

Ingredients:

3 pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter or margarine
1/2 cup all-purpose flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
5 cups milk
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese

Preparation:

In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour, salt and pepper until smooth.

Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, peel and nutmeg until cheese is melted.

Spread about 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Asian Crispy Wonton Lasagna Recipe

Ingredients:
Wontons
Peanut oil, for frying
12 wonton wrappers
Salt

Vegetable Layer

4 teaspoons vegetable or peanut oil
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons minced green onions
1/2 cup shredded carrots
1/4 cup diced red bell peppers
2 cups thinly sliced Napa cabbage
1/3 cup water
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 tablespoon diced green onion
1 1/2 teaspoon chopped fresh cilantro leaves

Meat Layer

2 teaspoons vegetable oil
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green onion
1/2 cup ground pork
1/2 pound shrimp, cut into 1/2-inch dice
1 tablespoon hoisin sauce
1 tablespoon soy sauce PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
1/4 cup soy sauce, divided
2 tablespoons sugar, divided
1 teaspoon cornstarch, dissolved in
2 teaspoons water
1 tablespoon chopped fresh cilantro leaves
1/4 cup mirin
2 large shrimp, split in 1/2 lengthwise
Whole cilantro leaves, for garnish

Directions:

For the wontons: In a large 1-gallon pot, heat 2 inches of peanut oil to 350 degrees. Fry the wontons in batches until golden and crispy, about 90 seconds. Remove from the oil and drain on a paper-lined plate. Season with salt and reserve until ready to assemble the lasagnas.

To prepare the vegetable layer: Place a 12-inch saute pan over medium-high heat and add the oils. Once the oils are hot, add the garlic, ginger, and green onions, and stir with a rubber spatula for 30 seconds, to keep from burning. Add the carrots and peppers to the pan and saute, while stirring for 2 minutes. Add the cabbage to the pan and continue to cook for 3 minutes.

Pour the water into the pan and continue to cook until all of the water is dissolved, about 3 minutes longer. Season the cabbage with the hoisin, salt, and pepper. Garnish with the green onions and cilantro and toss to blend.

Place 1 wonton skin on the base of each serving plate. Divide the vegetables among the plates, and top each with another wonton skin. Continue by adding the meat mixture onto the second wonton.

To prepare the meat layer: Place a 10-inch saute pan over a medium-high heat and add the oils. When the oil is hot, add the garlic, ginger, and green onions to the pan. Saute for 30 seconds, and add the pork. Cook the pork, stirring occasionally, until most of the fat has rendered out and there is very little pink to be seen, about 3 minutes.

Add the diced shrimp to the pan and continue to cook, stirring, for another 2 minutes. Add the hoisin, soy sauce, and 1 tablespoon sugar to the pan, and cook, stirring, until the liquid is reduced slightly, about 1 minute. Add the cornstarch slurry to the pan and cook, stirring for 1 minute longer. Sprinkle the fresh cilantro over the pan and toss to blend.

Layer the second wonton skin with the meat mixture and top with the third and final wonton skin. In the same pan that you cooked the pork and shrimp in, add the remainder of the soy sauce (1/4 cup), remaining 1 tablespoon of sugar, the mirin, and the shrimp halves. Place this over a high heat, and cook, until the shrimp are cooked and the liquid has reduced to a glaze, about 3 minutes.

Place a shrimp half on top of each wonton, and garnish with the cilantro. Drizzle the glaze around the lasagna on the plate and serve immediately.