Saturday, March 14, 2015

Lasagna Overload! Dinner Edition


A couple of weeks back, my mom informed me that we were having lasagna for our family dinner...but not just one kind of lasagna. Oh no, that is not how my mom does it. She told me we would be having three kinds of lasagna for dinner and three kinds of sweet lasagna for dessert. I told her it would probably be a good idea to skip the rolls.

In addition to the two lasagna recipes I am including here, my mom made one of our old favorites, which you can find here.

So, loosen your belts, dig in, and get ready to work off the pounds the next day!

American Lasagna


1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


In a skillet over medium heat, brown ground beef, onion, and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes, and tomato paste. Simmer for 30-45 minutes, stirring occassionally.

Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5-8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese, and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven for 30 minutes. Let stand 10 minutes before serving.

Source:, submitted by ETHELMERTZ. You can find it here.

Notes: This was good. Just your classic lasagna. Tasty stuff.

Creamy White Chicken and Artichoke Lasagna


2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained, chopped
1 pkg. (8 oz) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked


Heat oven to 350 degrees F.

Combine chicken, artichokes, 1 cup mozzarella, Parmesan, and tomatoes. Beat cream cheese, milk, and garlic powder with mixer until blended; stir in 2 tbsp. basil. Reserve half; mix remaining half with the chicken mixture.

Spread half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture, and mozzarella; cover.

Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

Source: Kraft recipes. You can find it here.

1 comment:

  1. All three lasagnas went over really big. The classic is just a good recipe to have around. The sauce made the difference. Really good flavors.