Need a Meat Lasagna Recipe, please
WalnutCreek Zone 7b/8a
7 years ago
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favorite lasagna recipe?
Comments (18)I'm sorry I don't remember who gave me the great info & recipe but this was how mine came out and it was a hit at the family dinner along with Joey's Killer Lasagna. This is really a wonderful recipe (it was a winner at the Gilroy Garlic Festival several years ago) and if you wanted to prepare it ahead and heat at the last minute, I guess you could shorten the heating time in the oven and pop it under the broiler. GILROY GARLIC BREAD 3/4 cup (1 1/2 sticks) butter, room temp 3/4 cup freshly grated Parmesan cheese (about 3 ounces) 6 tablespoons mayonnaise 3 large garlic cloves, minced 2 tablespoons chopped fresh parsley 1/4 teaspoon (generous) dried oregano, crumbled 1 1-pound loaf French bread, halved lengthwise Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.) Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread. Preheat broiler. Broil cut side up until golden brown, about 2 minutes....See MoreLOOKING for: Friday Lent No-Meat Recipes
Comments (14)I've had this meatless lasagna in my "want to try" file for a while - it gets excellent reviews at epicurious.com. Becky Lompoc, CA * Exported from MasterCook * BUTTERNUT SQUASH AND HAZELNUT LASAGNE Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 sheets no-boil lasagne (1/2 lb -- (7- by 3 1/2-inch) 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: Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings. Gourmet December 2001 - - - - - - - - - - - - - - - - - - -...See MoreRECIPE: No meat, no wheat, barely no sugar - ideas please!
Comments (7)Lentil Millet Casserole 2 TBLSP butter (or more, can use olive oil or a mix) 1/3 cup raw millet (I guess you could use rice) 2 TBLSP dry lentils, cooked 2/3 cups sliced mushrooms 1 stalk celery, chopped 1 carrot, thinly sliced 1/4 tsp. onion salt (or add 1/2 small onion, diced, to the saute) 1/8 tsp. rosemary 1 tsp. dried parsley (or 1 TBLSP chopped fresh) dash marjoram Saute the raw millet in the butter until each grain is lightly coated. Add 2/3 cup water or broth and bring to a boil. Reduce heat and summer until the millet is tender ` 30 min. Saute veggies, then add cooked lentils and millet. Turn into an oiled casserole. Top with extra mushroom slices if desired, and dabs of butter. Bake, covered, in a 350 degree oven for up to 30 minutes. Makes 2 servings so double the recipe for a family of 4 Lisa's Rice-Stuffed Acorn Squash 1/2 cup sliced mushrooms 1/4 cup coarsley chopped walnuts 1/4 cup raisins 1 - 1 1/2 cups cooked brown rice Olive oil for cooking mushrooms 4 steamed acorn squash halves Fill squash with stuffing and bake for about 30 min. at 350. My optional additions 1 stalk celery, thinly diced 1 scallion Sunflower seeds instead of walnuts Healthy dashes of tamari Kasha-Cheese Skillet 1 lg. onion, chopped (1 cup) 4 TBLSP butter (or use olive oil) 1 egg, slightly beaten 1 cup med. kasha (buckwheat groats) 2 cups water or vegetable broth 1 tsp. salt or to taste 1 cup cottage cheese 1 cup frozen corn 4 oz. cheddar cheese, shredded (1 cup) 2 or 3 tomatoes cut into wedges, or top with diced sundried tomatoes, rehydrated. Saute onion in butter or oil. Stir egg into kasha, add to onion, stirring constantly until each grain separates. Stir in water or broth (and optional salt) and bring to a boil. Lower heat, cover and cook 5 minutes. Remove from heat. Mix in cottage cheese and corn. Sprinkle with cheddar. Broil until cheese melts. Garnish with tomatoes. Note: I use a big saute pan that I can put in the oven. But if you can't start this dish in an ovenproof pan, transfer to an oiled baking dish after you add the cottage cheese and corn. Elegant Lima Beans 4 cups cooked lima beans 1 can (15 oz) tomato sauce 4 oz. shredded swiss cheese, or use greek kasseri cheese if you can get it. 1 cup coarsley chopped walnuts 1/4 tsp. dried basil, crumbled 1 green pepper, diced 3/4 cup water or dry white wine 1/2 tsp. salt (optional) 1/4 tsp. pepper minced parsley for garnish Combine limas, sauce ingredients (tomato sauce, spices, water, green peper). Simmer until thick. Stir in walnuts and cheese. Spoon into 8 cup baking dish. Top with parsley, bake for 30 min at 350 degrees....See MoreYour best tried-and-true lasagna recipe?
Comments (25)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....See MoreGeorgysmom
7 years agoWalnutCreek Zone 7b/8a
7 years agodandyrandylou
7 years agostacey_mb
7 years ago
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rhizo_1 (North AL) zone 7