Search Results (342 found)
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Lasagna noodle rollups have a filling of grilled chicken breast, sauteed portobello mushrooms, spinach and cheese. They are wonderful with a side salad and hot garlic bread.
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If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does.
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Use a ready-made Alfredo sauce to layer with spinach, egg and ricotta, carrots and mushrooms, mozzarella cheese and uncooked lasagna noodles for a creamy, dreamy baked delight.
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Get Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce Recipe from Food Network
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This soup has all of the flavors of lasagna without the hours in the kitchen. Thanks to the Instant Pot(R), it is made with minimal effort and fairly quickly.
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This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own
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Made with lasagna noodles, this casserole is full of pierogi flavors: bacon, sharp Cheddar cheese, potatoes, and sour cream.
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This cheater's lasagna is genius: You start with simmering marinara in a skillet, add ravioli and cooked sausage, and top it off with cheese for a melty one-pot meal.
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A vegetarian lasagna recipe made with butternut squash, Swiss chard, herbed ricotta, and Gruyère cheese and instead of pasta noodles, it's layered with polenta.
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This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter