Lasagna in the crinkly American styleLasagna Alfredo

SUBMITTED BY: Sybil Gregory

 

"Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish."
Original recipe yield: 8 servings

PREP TIME 

30 Min

COOK TIME 

1 Hr

READY IN 

1 Hr 30 Min

INGREDIENTS

  • 1 (16 ounce) package lasagna sheets/noodles
  • 1 (10 ounce) package frozen chopped spinach
  • 3 cooked, boneless chicken breast halves, diced
  • 2 (16 ounce) jars Alfredo-style pasta sauce
  • 4 cups shredded mozzarella cheese
  • 2 pints ricotta cheese
  • salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
  2. In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
  3. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

Easy Lasagna II

SUBMITTED BY: Joanie Heger

"My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!"
Original recipe yield: 12 servings

INGREDIENTS

·     1 pound lean ground beef

·     1 (32 ounce) jar spaghetti sauce

·     32 ounces cottage cheese

·     3 cups shredded mozzarella cheese

·     2 eggs

·     1/2 cup grated Parmesan cheese

·     2 teaspoons dried parsley

·     salt to taste

·     ground black pepper to taste

·     9 lasagna noodles

·     1/2 cup water

DIRECTIONS

1.  In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.

2.  In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.

3.  To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 water to the edges of the pan. Cover with aluminum foil.

4.  Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.