Here are three tried and true recipes from this forum. A meat lasagnas, a chicken lasagna and a veggie lasagna. All three are delish! Save yourself the headache of cooking the noodles and buy a good quality "no cook" noodle. A 9 X 13 will give you 9 3" X 4" squares. If you make different kinds you can cut the squares smaller and people will try some of each. Regardless I think you need at least two 9 X 13 pans for 15 people.....me, being me, would do 3! Leftovers are a good thing, running short is a nightmare! LOL Joey's Killer Lasagna 1 medium onion -- chopped 3 Tbl olive oil 1/2 Lb ground beef 1/2 Lb Italian sausage -- casings removed and broken up 1/2 Lb ground veal 2 Clove garlic -- minced 4 ounces mushrooms -- chopped 15 ounces tomato sauce 12 ounces tomato paste 1/2 Cup dry red wine 1/2 Cup water 1 Tsp oregano -- leaves 1 Tsp basil crushed 1 Tsp salt 1/2 Tsp pepper 1/2 Tsp sugar 8 ounces mozzarella cheese -- thinly sliced 1 Lb Ricotta cheese 1/2 Cup Parmesan cheese 12 ounces lasagna noodles Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.~ Add the garlic and mushrooms. Cook. Drain. Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours. Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again. Butter a 9 x 13-inch baking dish.~ Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese. Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly. ALasagna Veggie - Ohiomom 16 Ozpackage of lasagna 2 Tblolive oil 1 medium onion chopped 3 large Roma tomatoes seeded and chopped 2 Cup fresh spinach 2 1/2 Cup portabello mushrooms sliced 4 Tbl butter 2 garlic cloves finely chopped 3 Cup white sauce 1 Cupgrated monterey jack cheese 1 Cup grated cheddar cheese Salt & Pepper White Sauce: 3 Cup of milk heated 4 Tbl butter 4 Tbl all purpose flour 1/2 Cup grated parmesan cheese Salt & Pepper Melt butter in saucepan over medium heat. Stir in flour, stirring until blended, about one minute. Gradually add milk, stirring constantly with whisk. Continue to whisk over low heat until sauce is smooth and slightly thick. Add parmesan cheese, salt & pepper to taste, stir for two minutes more. Set aside. Heat 2 Tbsp. olive oil in skillet and saute onion. Add chopped tomatoes and cook for about 6 minutes, stirring often. Season with salt & pepper. Set aside. Cook spinach in 1 cup of boiling water until wilted. Pour into strainer, press gently with wooden spoon to remove liquid. Stir spinach into tomato mixture.~ Heat 4 Tbsp. butter in skillet and add mushrooms. Cook until mushrooms start to exude their juice, add garlic. Cook the mushroom mixture until all the liquids evaporate and mushrooms start to brown. Set aside. Mix the cheddar and monterey jack cheeses together.~ In a large pot of boiling salted water, cook lasagna noodles for about 6 minutes. Drain and rinse with cold water. Lightly butter the bottom of shallow baking dish.~ Pour about 1/2 cup of white sauce in bottom and arrange a layer of pasta.Cover with half mushroom mixture. Drizzle with white sauce. Sprinkle with a little cheese.~ Make another layer of pasta, spread with half of the tomato mixture. Drizzle with white sauce. Sprinkle with a little cheese. Repeat layers in same order. Top with a layer of pasta, remainder of white sauce and cheese. Chicken Lasagne (Scott) 9 Lasagna Noodles 1/4 Cup butter/margarine 8 Oz cups sliced fresh mushrooms 2 garlic cloves minced 1/2 Tsp salt 1 Tsp lemon juice 1/4 Cup flour 2 Cup milk 2 whole chicken breasts or equivalent poached and cubed 1 Cup of the liquid you cooked the chicken in 1/2 Cup chopped fresh parsley 15 Oz carton ricotta cheese 2 eggs 3 Cup chopped fresh broccoli 8 Oz cups shredded mozzarella cheese 1/2 Cup grated Parmesan cheese. Cook lasagne noodles, drain and rinse in hot water.~ In large saucepan, melt butter, add mushrooms, garlic salt and lemon juice. Saute mushrooms unitl tender, about 5 minutes. Add flour; blend well. Add milk and chicken juice; cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.~ Heat oven to 325. Mix Ricotta and parmesan cheese with beaten eggs. Layer 1/3 each noodles, ricotta mixture, mozzarella, sauce and broccoli (for the top layer I do the broccoli then the mozzarella on top). Sprinkle with remaining parsley. Bake for 45 minutes or until bubbly. Let stand 10-15 minutes before serving.~

the infamous butternut squash lasagne... Not really "different" but still, different... Butternut Squash Lasagna From epicurious.com For squash filling 1 large onion, chopped 3 tablespoons unsalted butter 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces 1 teaspoon minced garlic 1 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons chopped fresh flat-leaf parsley 4 teaspoons chopped fresh sage 1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped For sauce 1 teaspoon minced garlic 3 tablespoons unsalted butter 5 tablespoons all-purpose flour 5 cups milk 1 bay leaf (not California) 1 teaspoon salt 1/8 teaspoon white pepper For assembling lasagne 1/2 lb fresh mozzarella, coarsely grated (2 cups) 1 cup finely grated Parmigiano-Reggiano (3 oz) 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb) preparation Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling. Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.) Assemble lasagne: Preheat oven to 425°F. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving. Cooks' note (not Bizzo's)  Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings

Here are a few zucchini recipes that are very good... Gratin of Zucchini & Tomatoes Contributed By: EatingWell Two of summer's stellar vegetables are layered here, along with a few other choice ingredients, to make a delicious baked gratin. As soon as it's pulled from the oven, fresh Parmesan cheese is sprinkled over the top. 3 cloves Garlic, crushed 2/3 cup Fresh basil leaves 1 tsp Fresh thyme leaves 2 cups Fresh whole-wheat breadcrumbs, divided 1/2 cup Finely chopped sweet onion, such as Vidalia 3 Large ripe tomatoes, diced 1 tbsp Red-wine vinegar 1/4 tsp Salt, divided 3 tbsp Extra-virgin olive oil, divided 3 Medium zucchini (about 1 3/4 pounds total), sliced on the bias about 1/4 inch thick Freshly ground pepper to taste 3/4 cup Freshly grated Parmesan cheese Preheat oven to 400 degree F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray. 2. Put garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt. 3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saute, not stew, so do not crowd it. Saute, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin. 4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan. Note: I didn't have fresh thyme so I just used a couple of pinches of dried, it was still very good! posted Annie ----------------------------------------- Zucchini and Country Bread Lasagna From Lidia's Family Table by Lidia Mattichio Bastianich Another wonderful way to use bread--something that we always have in abundance in our house, fresh, day-old, and dried--is an element of many savory dishes. It is used in appetizer gratinate, soups, and salads, and day-old bread is great in desserts. Here bread slices are the base and substance of a summertime vegetable lasagna, in place of pasta. I give you two versions, one with raw zucchini, one with briefly sautéed eggplant slices. Assembly and baking are the same for both. You could multiply the recipe and make this as a big party or picnic dish. It's wonderful warm or at room temperature as a hearty side dish. To vary: use egg-battered zucchini strips (page 21) for scrumptious lasagna: or roast the eggplant instead of frying it: or combine; or combine zucchini and eggplant (sauté zucchini slices first, though.) The good flavor comes from Summer Tomato Sauce. The recipe on page 256 will give you enough for a big casserole and for several pasta dishes too. But you could use other sauces, such as a marinara or a plain tomato sauce. FOR THE ZUCCHINI: 2 pounds firm, unblemished zucchini (6 small or 4 medium) 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil FOR ASSEMBLING THE LASAGNA: 12 or so day-old slices of country bread (from a 1 1/2-pound loaf) 2 tablespoons soft butter, for the baking pan 6 cups Summer Tomato Sauce (page 256) or Anytime Primavera Sauce (page 125) or marinara sauce (page 130) 2 cups grated Parmigiano-Reggiano or Grana Padano, or more to taste RECOMMENDED EQUIPMENT: A 9 by-13-inch Pyrex baking pan or a similar shallow casserole with 3-quart capacity Wide, heavy-duty aluminum foil Rinse and dry the zucchini, slice off the stems, and trim the blossom ends. With a sharp long-bladed knife (or a mandoline if you have one) cut very thin lengthwise slices, about 1/8 inch thick. Put them in a large bowl, sprinkle the 1/2 teaspoon of salt over them and the 2 tablespoons of oil, and toss to coat the slices with the seasonings. ASSEMBLING THE LASAGNA: Arrange a rack in the center of the oven and preheat to 400°. Cut the crusts off the bread slices. If they are soft and fresh, you can dry the slices briefly in the oven, but don't let them get crisp or brown. Butter the bottom and sides of the baking pan generously. Spread a cup of the tomato sauce in a thin layer in the bottom of the pan. Cover the bottom with a single layer of bread slices. Trim the slices and cut them in pieces so they fit close together and lie flat (but you don't have to fill every small crack or hole). Spoon about 2 cups of sauce onto the bread and spread it evenly. Make a layer of zucchini (or sautéed eggplant), using half the slices. You can lay them crosswise or lengthwise in the pan, whichever way fits best. Overlap the slices as necessary to make an even layer that completely covers the sauce. Press down gently to condense the lasagna and make more room in the pan, then sprinkle 1 cup of grated cheese evenly over the top. Now repeat the layering: Arrange another layer of bread slices and trimmed pieces. Cover the bread with 2 more cups of sauce, spread evenly. Lay out the rest of the zucchini (or eggplant) slices in an overlapping layer. Spread the remaining tomato sauce, about a cup, in a thin layer, Sprinkle another cup of cheese (or more!) in a generous layer over the top of the lasagna. BAKING THE LASAGNA: Cut a sheet of aluminum foil about 2 feet long-preferably from a wide roll of heavy-duty foil. Press the foil so it hugs the sides of the pan and bend it to make a "tent" over the lasagna that doesn't touch the surface anywhere. Bake the lasagna covered for about 45 minutes, giving the zucchini plenty of time to cook. Remove the pan from the oven; carefully unfold the foil from the sides of the pan and lift it off completely. Don't get burned by the pan or the steam that is released -- keep your face and hands out of the way. And don't let the foil mess up the cheesy topping! (In a glass casserole you should be able to see the sauce bubbling up around the sides of the pan.) Return the lasagna to the oven and bake for another 15 to 20 minutes, or until the top is deep golden-brown. Let the casserole settle for a few minutes before serving (it will stay hot for some time.) Cut in squares or rectangles of whatever size you like, and lift out individual pieces with an angled spatula. THE BEST BREAD FOR COUNTRY BREAD LASAGNA A hearty European-style chewy wheat bread, made with all-white or white and whole-grain flour, is best for these savory lasagne; Cut the slices yourself and let them dry a bit. Day-old (or briefly oven-dried) 1/2-inch slices will soak up lots of the vegetable juices and give the lasagna a marvelous texture. Don't get a skinny or a low loaf with lots of crust, though - like a baguette or ciabatta - since the crust is trimmed away. Instead get a lofty bread - a large round or oval loaf for big slices with lots of "insides." -------------------------------------------------- Skillet Gratinate of Zucchini and Chicken from Lidia's Family Table 2 pounds skinless, boneless chicken breasts or chicken tenders* 3 small or 2 medium zucchini (1 pound, or slightly more) 3 tablespoons extra-virgin olive oil or more if needed 1 cup or more flour, for dredging 1/2 teaspoon salt, or more to taste For the Sauce: 3 tablespoons soft butter 1 cup marinara sauce 1/4 teaspoon red pepper flakes 1 cup white wine 12 small fresh mint leaves 3/4 cup grated Grana Padano or Parmigiano-Reggiano 1 cup vegetable stock, if needed *3 small whole chicken breasts, or 6 breast halves, weighing 2 pounds. If you have only larger breasts halves (some are 8 to 10 ounces), you can slice each in 2, on the bias, to make 2 portions. Recommended equipment: A 14-inch heavy-bottomed, ovenproof skillet or sauté pan for 6 portions; or a 12-inch pan for 4 portions. Preparing the Chicken and Zucchini Place rack in the center or upper third of the oven and preheat to 425º. If the chicken breasts are whole, cut them in half. Trim off any bits of fat, skin, or tendon. Flatten each breast half with a mallet (or the flat bottom of a heavy pan) to an even thickness, about 3/4 inch. Trim the stem and blossom ends of the zucchini and wash well. Slice across the squash on a sharp angle, creating long ovals, 1/4 inch thick. You should have about twenty pieces at least 3 inches long, and a few shorter pieces from the ends. Place 3 tablespoons of the olive oil in the skillet, tilt to coat the bottom, and set it over medium heat. Toss about half the zucchini pieces in flour to coat well (set flour aside to use for chicken), pat off any excess, and lay them in the pan. Keep the heat moderate, and let the pieces caramelize slowly for about 4 minutes. Turn when the edges are nicely browned on the underside; fry for about 2 minutes on the second side. With a slotted spatual, lift the pieces to a plate or tray (no paper towels are needed here) and salt lightly. Fry the remaining zucchini ovals in the same way and salt them. While frying, monitor the heat, keeping it high enough to brown the zucchini but not let them burn. When the zucchini are done, turn off the heat but leave all the oil in the skillet. Starting on the Stovetop Have all of your gratinate and sauce ingredients handy to the stove. You should have at least 2 tablespoons of live oil in the skillet (add a bit if needed). Add 1 tablespoon of the butter and set the pan over medium-low heat. Salt the chicken pieces lightly, flop them in the dredging flour to coast on both sides, and pat off excess. When the butter is just beginning to sizzle, arrange all six cutlets in the pan. Cook them gently for 1 1/2 minutes, then turn them over; they should be very lightly colored, with no browning. Maintain the gentle cooking whiles you assemble the gratinate. Sprinkle the chicken again with salt (using 1/2 teaspoon total for the dish). Spread a heaping tablespoon of tomato sauce on top of each cutlet. Arrange the zucchini slices on top of the sauced chicken, overlapping the ovals so each portion is neatly covered. Use all the zuchinni. Now raise the heat a bit and begin to develop the sauce: Sprinkle the red pepper flakes on an open "hot spot" in the skillet where it will sizzle and toast briefly. Drop the remaining butter, in small pieces, in between the layered cutlets. After a few seconds, pour in 2/3 cup of the wine around the cutlets and let it heat briefly, 10-20 seconds. Spoon the rest of the cup of tomato sauce into the pan (not on the chicken). Bring to a simmer, then drop the mint into the sauce all around the pan. Give the pan a gentle shake or two, to mix and emulsify the sauce ingredients. Finally, sprinkle 2 tablespoons of grated cheese evenly over each zucchini-topped mount. At this point, the sauce should be about 1/3 inch deep in your pan or even higher, coming well up the sides of the chicken cutlet. If not, pour in the rest of the wine and as much hot vegetable broth or stock as necessary. Raise the heat again to bring the pan sauce to an active simmer. Finishing in the Oven When the sauce is simmering, place the skillet in the oven. (Put the handle in front and the food in the back.) Bake for about 10 minutes--and have thick pot holders or dry towels in hand before you touch the handle or the skillet!--then open the oven and check the pan. Right on the rack, give the skillet another gentle shake. There should still be plenty of sauce, and the cheese should be lightly colored. If the sauce appears syrupy, or close to evaporating, add more vegetable broth, stock, tomato sauce, or wine to raise the level. Bake for another 8 to 10 mintues, until the chicken is fully cooked and tender and the gratinate top is deeply and evenly browned. If the cheese layer still appears too light, raise the heat in the oven as high as possible (turn on the broiler if it is top-mounted) and bake briefly until it is as dark and crispy as you like. Carefully remove the skillet from the oven, handling it with plenty of thick cloths. I carry it right to the dining table, where it makes a beautiful presentation. While it is on the table, leave the cloths overing the hot handle. With a large, angled spatula, lift one portion of chicken-and-zucchini gratinate onto a dinner plate, then spoon over it some of the sauce.

This is going to sound weird but it's a big crowd pleaser. Make your lasagna your favorite classic layered way but on the middle layer instead of ricotta use cheese slicer depth slices of velvetta (not too thick or thin). Don't use the "lite" or the pre-sliced velvetta packets. Use the original style block that melts down throughout the sauce and noodles (yum). The lite doesn't melt right. I use sauce recipes similar to some of the above but add a rounded teaspoon of fennel seeds and simmer for several hours to allow the seeds to become soft and unnoticeable This is more of a International Lasagna. If you have several men you might want to make a BIG lasagna because they go back for 2nds and 3rds.