I just put in two trays.
Sweet thin Italian sausage. Grilled, sliced. Ground turkey breast, flavored with Italian seasonings. Layers of same with sauce, mozzarella, Riccotta and noodles.
Very thinly sliced zuccinnis ( sliced longways ). Mushrooms, sauteed in olive oil with garlic salt and onion flakes, and thyme. Layers of same with sauce, mozzarella, Riccotta and noodles.
What do you put into your lasagne?
::drool:: I am SO inviting myself over for dinner…
My favorite lasagne is lots of fresh basil just picked out of my garden with lots of ricotta, mozzarella and basil marinara sauce. It’s almost sweet enough to be a desert. Haven’t made it in years. Hmmm…maybe tomorrow…
Hot ground italian sausage, ricotta, mozzerella, parmasean cheese, sometimes romano and/r asigo as well, noodles, sauce.
On rare occations, spinich and tofu if I’m feeding the veggie crowd.
Absolutely no hamburger, cottage cheese or vegetables belong in lasagna, unless you have to feed non-meat eaters, in which case all bets are out the window.
EXACTLY!
Bulk Italian sausage, mixed with chopped onion.
Either homemade or Prego sauce, depending on how lazy I am that day. I always add oregano, rosemary, basil and marjoram to the bottled sauces. Lots of garlic.
I mix small curd cottage cheese with the ricotta. Sorry, that’s how I learned to make it in 8th grade Boy’s Home Ec class.
Thin layer of sauce in the bottom of the pan to prevent sticking; Noodles->sauce->meat->noodles->sauce-meat->sauce with Parmesan mixed in->Mozzarella.
Lasagna is the absolute best thing I know how to cook. I have my recipe on my website, and some pretty pictures too. Everyone loves it!
My great grandmother’s red sauce recipe
ground sausage
ground veal (just.leave it. alone.)
sliced mushrooms
black olives, chopped
sweet red peppers
provolone & mozzarella
ricotta in the center.
Heaven. I’ve been told by coworkers “If you don’t show up for the potluck with this, don’t show up.”
I basically go by the recipe on the box, but right before I’m done browning the meat, I add some red wine, maybe 1/2 cup or so.
Went over huge at our Christmas dinner.
Good timing, I just bought ingredients to make a lasagna for my little sister, who’s coming to visit tonight.
Hot italian sausage, ricotta, fresh parmesan, mozzarella, lots and lots and lots of garlic, fresh sweet basil, my own pesto-red sauce (mostly red sauce with blended basil, extra garlic and a bit of parmesan), red wine, and I’m going to add spinach and zucchini, just to get an extra bit of veggies into the meal.
Did I mention the garlic? 
Normally I’d have black olives in there too, but Mr. Armadillo detests the things, so I’m leaving them out. Yum yum yum.
Either mixed wild mushrooms cooked with a sweet red onion, or salmon, with yet another red onion. Beschamel sauce with parmesan. No mozzarella, ever. Even Italians love both of these.
Nonsense!!
Cottage cheese, put through the food processor makes an acceptable substitute to ricotta!! :eek:
philistine!
Cottage cheese and ricotta don’t even taste the same.
Scott Tenerman’s parents.
Venison. Absolutely the best lasagna ever!
–Goes pale. Sits quietly in semi-darkened space until waves of fear pass–
I suppose you also believe that Soylent Green is People???
I’m printing this thread out, we’ve got some wonderful recipes going in here ! Stuff I never thought of trying. For example, what is Beschamel sauce? Venison, hmmmm. I’ve never eaten venison before, might this be a good place to first explore it?
Not lasagne, but does anyone else make ricotta cheesecake? That’s how you know ricotta and cottage cheese are only vaguely related.
Bechamel sauce is a white sauce made with a roux–butter, flower, then milk or cream, sometimes nutmeg, salt, and pepper, sometimes cheese depending on what you’re doing with it. It’s a good base sauce for, say, mac and cheese, or even a quick and dirty curry.
When my inlaws come in from out of town, they always ask for me to make lasagna. They used to think cottage cheese didn’t belong in lasagna, then they tasted mine.
Italian sausage (I prefer hot, but most of the people I cook for don’t like it)
Fresh tomatoes and canned tomatoes (Canned for texture, fresh for flavor)
tomato paste, garlic, fresh basil, fresh oregano, onion and green pepper
To the cottage cheese (you can use ricotta, but it tends to overwhelm the flavor, that’s why I prefer cottage cheese) add one beaten egg, fresh grated parmesan (never shaker), parsley, salt and pepper, layer noodles, cottage cheese, mozerella, and then sauce. (I don’t like the hard baked cheese so I put the cheese inside)
Things that do not belong in lasagna… zuchinni, mushrooms, and certainly no olives. Tomatos, onions and green peppers are enough veggies.
My current favorite is: smoked cheese, pesto, thinly slices garlic-stuffed green olives, fresh basil, sausage, noodles, ricotta and sauce. mmmmmmm
<-------draws line through name on list. Well then.
More for me !!!
The Veggie stuff is to appease those who don’t cotton to turkey and sausage. Me, I love my meat in my lasagne.