Classic Lasagna Plus 2

Servings 6 to 8
Submitted by: Jo Yarish Lot # 43
Ingredients
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Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
Servings:
Units:
Servings 6 to 8
Instructions
  1. In large heavy pan, lightly brown beef and onions in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper and oregano. Simmer uncovered about 30 minutes. Mean while cook lasagna noodles as directed. In 9 1/2" X 13" baking pan spread about 1 cup of sauce, then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs and zucchini ending with sauce, mozzarella and Parmesan. Bake at 350 degrees for 40 - 50 minutes or until slightly browned and bubbling.

Creamy White Chicken and Artichoke Lasagna

Servings 8
Cook Time 50minutes
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
Ingredients
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Servings 8
Cook Time 50minutes
Instructions
  1. Heat oven to 350 degrees.
  2. In skillet, sauté onion and garlic over medium-low heat for 5 minutes; add artichokes and roasted red peppers, sauté for 5 more minutes
  3. In a medium size bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Then stir in basil and Parmesan cheese. Split mixture in half, reserving half for later. Combine half the creamy mixture with the artichoke mixture, the chicken and half the mozzarella cheese.
  4. Spread half of the reserved creamy mixture in bottom of 13X9 baking dish. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining creamy mixture and remaining cheese.
  5. Bake 25 minutes or until heated through; let stand 5 minutes before serving. Enjoy!
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Roaming Shores, OH
May 24, 2019, 10:02 am
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