Ingredients

• 1/3 pound ground beef
• salt and pepper
• 24 wonton wrappers
• 1 3/4 cups grated Parmesan cheese
• 1 3/4 cups shredded mozzarella cheese
• 3/4 cup ricotta cheese
• 1 cup pasta sauce
• garnish
• basil for (optional)

Directions

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2. Brown beef, and season with salt and pepper. Drain.

3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.

5. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.

6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

7. Garnish with basil and serve.

Ingredients

• 10 ea lasagna noodles -- cooked and drained
• 16 ozs fresh spinach -- cooked as directed
• 5 cloves garlic -- minced
• 3 c fresh mushrooms -- sliced
• 1 1/2 c carrot -- grated
• 1 c onion -- chopped
• 1 tsp oregano
• 1 1/2 tsps basil
• 3 tbsps parsley -- chopped
• 14 ozs crushed tomatoes
• 1/2 c pitted black olives -- sliced
• 15 ozs tomato puree
• 6 ozs tomato paste
• 12 ozs lowfat cottage cheese
• 12 ozs fat-free ricotta cheese
• 1 tsp grated lemon rind
• 1/4 c Egg Beaters¨ 99% egg substitute
• 8 ozs fat-free mozzarella cheese -- grated
• 8 ozs LF Monterey jack cheese -- grated
• Parmesan cheese -- grated
• 1/4 c tomato sauce

Directions

1. Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet with small amount of water until wilted (2-3 min.); set aside. In large sauté pan, sauté onion and garlic in small amount of broth or water until translucent. 
2. Add carrots, mushrooms, basil, oregano and parsley; cook until tender. 
3. Add olives and tomato ingredients, and cook over low heat until heated through. 
4. In a bowl, combine cottage cheese, ricotta, optional egg, and lemon peel. Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree. 
5. Layer half each in the following order: noodles, ricotta mixture, spinach, grated mozzarella and jack cheese, and sauce mixture; repeat for second layer. 
6. Top with grated parmesan. 
7. Bake 30-40 minutes, let stand 10 minutes before serving. 

Ingredients

• 43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)
• 3 garlic cloves, finely chopped
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 large egg yolk
• 1 1/2 cups part-skim ricotta cheese, room temperature
• 1 box (12 ounces) no-boil lasagna noodles
• 1/2 pound fresh mozzarella, shredded
• 1/4 cup grated pecorino or Parmesan cheese

Directions

• Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
• Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
• Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
• Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

Ingredients

• 2 pounds of dried lasagna noodles
• Extra-virgin olive oil
• 2 pounds of ground beef
• 2 pounds of ground Italian sausage
• 1 onion, chopped
• 2 cloves garlic, sliced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 2 tablespoons of chopped fresh basil
• 1/4 cup of finely chopped Italian flat-leaf parsley
• 1 tablespoon of chopped oregano leaves
• 2 tablespoons of all-purpose flour
• 2 cups of red wine
• 2 (28-ounce) cans of tomatoes (recommended: San Marzano)
• 3 tablespoons of heavy cream
• 1 teaspoon ground cinnamon
• 2 quarts ricotta cheese, (2 containers)
• 2 eggs, lightly beaten
• 1/2 cup of grated Parmesan
• Salt and freshly ground black pepper
• 1 pound of mozzarella cheese, shredded
• Grated Parmesan and mozzarella, for topping

Directions

1. Preheat oven to 350 degrees F.
2. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
3. Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
4. In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
5. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

When Jordon was attending the University of Saskatchewan, he had a great apartment in City Park which was across the street from the legendary restaurant, Seafood Sam’s (now closed).  We used to head over there on Saskatchewan Roughrider game days and Sam would ask as we came in, “Are you watching the game or just eating?”  If you were there to watch the game, you were sent into the lounge and watched the game with a very intense Sam.  It was a great experience and Jordon always used to order a seafood lasagna.  So in honour of Rider games of the past and Seafood Sam’s, here is a great seafood lasagna recipe.

Ingredients

• 250 g instant lasagna sheets
• 125 g scallops
• 500 g raw prawns (shrimp)
• 125 g butter
• 85 g plain flour
• 500 ml milk
• 500 ml dry white wine
• 125 g cheddar cheese, grated
• 125 ml cream
• 60 g parmesan cheese, grated
• 2 tablespoons chopped flat-leaf (Italian) parsley

Directions

1. Preheat the oven to 180 degrees Celsius.  Line a greased shallow oven proof dish (one about 12 inches square) with the lasagna sheets, gently breaking them to fill any gaps, set aside.
2. Slice or pull of any vein, membrane or hard white muscle from the scallops, leaving any roe attached.
3. Peel the prawns and gently pull out the dark vein from each prawn back, starting from the head end.  Chop the seafood and the fish into even-sized pieces.
4. Melt the butter in a large saucepan over low heat, add the leek and cook, stirring, over medium heat for one minute, or until starting to soften.  Stir in the flour and cook for one minute, or until pale and foaming.  Remove from the heat and gradually stir in the combined milk and wine.  Return to the heat and stir constantly over medium heat until the sauce boils and thickens.  Reduce the heat and simmer for 2 minutes.  Add the seafood and simmer for one minute.  Remove from the heat, stir in the cheese, then season.
5. Spoon half the seafood mixture over the lasagna sheets in the dish, then top with another layer of lasagna sheets.  Spoon the remaining mixture over the lasagna sheets and then cover with another layer of lasagna sheets.
6. Pour the cream over the top, then sprinkle with the combined parmesan and parsley.  Bake, bake uncovered for 30 minutes, or until bubbling and golden brown.

Source: Kitchen Library: Mains by Jane Price

Ingredients

• 3 tablespoons butter
• 1 red bell pepper, seeded, chopped
• 1 onion, chopped
• 1 (8 ounce) package of cream cheese, softened
• 1 (16 ounce) carton small curd cottage cheese
• 1 egg, beaten
• 2 teaspoons dried basil
• 2 teaspoons Creole seasoning
• 1 (10 ounce) can cream of shrimp soup
• 1 (10 ounce) can cream of celery soup
• 2 tablespoons dried basil
• 1/2 cup white wine
• 3/4 cup milk
• 2 (8 ounce) packages of imitation crab meat
• 2 (6 ounce) packages small shrimp, rinsed, drained
• 9 lasagna noodles, cooked, drained
• 1 (3 ounce) package grated parmesan cheese
• 1 cup shredded white cheddar cheese

Directions

1. Preheat oven to 350 degrees (175 degrees Celsius)
2. Heat butter in a skillet and sauté bell paper and onion.
3. Remove from heat and add cottage cheese, egg, basil, 1/2 teaspoon pepper and Creole seasoning and set aside.
4. Combine both soups, basil, white wine, crabmeat and shrimp in bowl and mix well.
5. Arrange 3 noodles in sprayed 9 x 13 inch baking dish.  Spread with one third of cottage cheese mixture and one third seafood mixture.  Repeat layers twice.
6. Sprinkle with parmesan cheese.  Cover and bake for about 40 minutes.
7. Uncover and sprinkle with white cheddar cheese and bake for additional ten minutes or until casserole bubbles.  Let stand for about 15 minutes before serving.

In case you are wondering what the world’s best lasagna is, All Recipes has it and over 2100 people agree.

INGREDIENTS:

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

DIRECTIONS:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

• 32 oz Jar spaghetti sauce
• 9 Lasagna noodles, UNCOOKED
• 12 oz Dry curd cottage cheese
• 1 Egg
• 8 oz Cheese, Mozzarella; shredded
• 1/4 Cheese, parmesan, grated
• 1 lb Beef, ground, or turkey
• 1 tb -Italian spices to taste

1. Preheat oven to 350 degrees
2. Brown ground beef and drain
3. Mix together ground beef and spaghetti sauce (add spices}
4. In Medium bowl, mix cottage cheese, mozzarella cheese and egg until well blended.
5. Spread 1/4 sauce on bottom of pan (approximately 7 x 11 x 3)
6. Place one noodle layer 3 across bottom of pan
7. Place 1/2 cottage cheese mixture on top of noodle, then layer 1/3 of sauce then the second layer of noodle.
8. Repeat, ending with top layer of noodle, and then top with sauce.
9. Sprinkle with parmesan cheese.
10. Cover tightly with foil
11. Cook 1 hour covered. Uncover and cook 15 min more
12. Let cool 10 minutes before cutting into serving pieces.

MICROWAVE VERSION USE 8 X 8 glass dish. follow above directions except cover loosely with wax paper. Microwave on high 18 min, turn dish and continue another 18 min. Let stand 5 min before serving. (Test for doneness - zap longer if necessary )

Technorati Tags : lasagna, pasta, recipe

• 2 lb Ground Beef
• 1 1/2 ts Ground Cumin
• 1 tb Chili Powder
• 1 cn (16 Oz) Tomatoes, chopped
• 2 c Small Curd Cottage Cheese
• 1 Egg
• 2 c Lettuce, shredded
• 10 Corn Tortillas
• 1/4 ts Garlic Powder
• 1/4 ts Red Pepper
• 1/2 ts Black Pepper
• 1/2 c Cheddar Cheese, grated
• 1/2 c Tomatoes, chopped
• 1/4 c Black Olives, sliced
• 3 Green Onions, chopped

Brown ground beef and drain. Add cumin, chili powder, garlic powder, red pepper, pepper, and tomatoes. Heat through. Cover bottom and sides of 9 x 13 inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over beef mixture. Combine cottage cheese, cheddar, and egg. Pour over tortillas. Bake at 350 degrees F for 30 minutes. remove from oven and sprinkle with lettuce, tomatoes, green onion, and olives in diagonal rows over the top.

Technorati Tags : mexican, lasagna, pasta, recipe

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Technorati Tags : pasta, lasangna, beef, recipe

• Cooking with Amy has a curry deviled eggs recipe.  I know it is late for Easter but since I love curry I thought I would link to it here.
• Over at 101 Cookbooks, they have "the only lasanga worth making", the Thousand Layer Lasagna.

• Lasagna noodles (12-16)
• 1 large onion chopped
• 1 bunch broccoli buds
• 1/2 pound mushrooms sliced
• 1/2 Cup butter
• 1 8 oz cream cheese
• 1 1/2 cup cottage cheese
• 1 egg beaten
• 2 teaspoons basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 10 oz cream mushroom soup
• 1/3 cup milk
• 1/3 dry white wine
• 1/2 pound shrimp
• 1/2 pound crab
• 1/2 c grated Parmesan
• 1/2 c cheddar cheese

1. Cook noodles as directed on packaged.  Arrange to cover the bottom of a 9x13 well greased pan.
2. Cook onion, mushrooms, broccoli in butter till tender.  Blend in cream cheese.  Stir in cottage cheese, egg, basil, salt, and pepper; spread 1/4 atop the noodles.
3. Combine soup, milk, and wine.  Stir in shrimp and crab; spread 1/4 atop the cheese layer.
4. Repeat layer of noodles, cheese, and fish.  Ending with fish layer.  Sprinkle with Parmesan cheese.
5. Bake uncovered at 350 degrees for 45 minutes.  Top with shredded cheese.  Bake until cheese melts.  Let stand 15 minutes before serving.

Technorati Tags : seafood, pasta, recipe