Type what you have

Ingredients

• ✓ lasagna noodle
• cheddar cheese
• ricotta cheese
• egg
• white sugar
• almond extract
• apple pie filling
• all-purpose flour
• brown sugar
• oat
• cinnamon
• nutmeg
• margarine
• sour cream
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
2. 2 In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
3. 3 In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
4. 4 Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.

By Linda Correia

Ingredients

• ✓ lasagna noodle
• spinach
• mozzarella cheese
• cream cheese
• parmesan cheese
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together spinach, 1 cup mozzarella cheese, cream cheese, and Parmesan cheese in a large bowl until well blended; spread onto noodles and roll up tightly. Place rolls, seam-side down, in a 9-inch square baking dish. Top with sauce and remaining 1/4 cup mozzarella.
3. 3 Bake in the preheated oven until heated through, about 30 minutes.

By Philadelphia

Ingredients

• ✓ lasagna noodle
• broccoli
• ricotta cheese
• mozzarella cheese
• green onion
• basil
• nutmeg
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
3. 3 In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
4. 4 Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
5. 5 Bake in preheated oven for 30 minutes.

By Susan Harshbarger

Ingredients

• ✓ lasagna noodle
• spaghetti sauce
• cottage cheese
• mozzarella cheese
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
3. 3 Meanwhile, blend tomato sauce and cottage cheese together in a blender or with an electric mixer until smooth.
4. 4 Spoon a little sauce mixture into the bottom of a 9x13-inch baking dish. Place a layer of cooked noodles over the sauce, then sprinkle a portion of the mozzarella, Cheddar, and Parmesan over top. Repeat layering of sauce, noodles, and cheeses, finishing with a cheese layer.
5. 5 Bake in the preheated oven until cheese is bubbly and golden, 30 to 45 minutes.

By Witched

Ingredients

• ✓ lasagna noodle
• chicken breast
• seasoned salt
• black pepper
• swiss cheese
• broccoli
• cream of chicken soup
• cream of mushroom soup
• chicken broth
• rosemary

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
2. 2 Spray a skillet with cooking spray, and place over medium heat. Sprinkle chicken breasts with seasoned salt and pepper, and place in the skillet. Cover and cook until the meat is barely pink, 5 to 8 minutes, then turn the chicken over and cook, covered, until the chicken is cooked through, an additional 5 to 8 minutes. Remove chicken, and cool in refrigerator about 20 minutes. Cut cooled chicken into bite-size cubes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
4. 4 In a bowl, mix the shredded Swiss cheese, broccoli, and chicken together. In another bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until well combined. Sprinkle the crushed rosemary over the soup mixture.
5. 5 To assemble, spread 1/3 of the soup mixture over the bottom of the prepared baking dish, and lay 4 lasagna noodles over the soup, overlapping the noodles slightly. Top the noodles with half the chicken-broccoli mixture. Spoon 1/3 of the soup mixture over the chicken and broccoli, then top with the remaining lasagna noodles. Finish with a layer of the remaining chicken-broccoli mixture and the remaining 1/3 of the soup mixture. Cover the dish with foil.
6. 6 Bake in the preheated oven until the broccoli is tender and the casserole is bubbling, 50 to 60 minutes. Let rest 10 minutes before serving.

By Melissa

Ingredients

• ✓ lasagna noodle
• chicken
• artichoke
• mozzarella cheese
• parmesan cheese
• sun-dried tomato
• cream cheese
• milk
• basil
• garlic powder
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
3. 3 Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
4. 4 Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9x13-inch casserole dish.
5. 5 Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil.
6. 6 Bake in the preheated oven until golden and bubbling, about 25 minutes.

By jillmo515

Ingredients

• ✓ lasagna noodle
• egg
• ricotta cheese
• cream of mushroom soup
• cheddar cheese
• parmesan cheese
• sour cream
• herb and garlic soup mix
• broccoli
• carrot
• corn kernel

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
4. 4 In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
5. 5 Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.

By Christine Tolisano

Ingredients

• ✓ lasagna noodle
• green bell pepper
• mild sausage
• onion
• tomato sauce
• garlic
• oregano
• ricotta cheese
• egg
• parmesan cheese
• basil
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
3. 3 Bake in the preheated oven until peppers soften, about 20 minutes.
4. 4 While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
5. 5 Remove peppers from oven and pour off any excess liquid. Leave oven on.
6. 6 Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
7. 7 Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.

By Soup Loving Nicole

Ingredients

• ✓ lasagna noodle
• shrimp
• sweet pea
• olive oil
• onion
• red bell pepper
• yellow bell pepper
• garlic
• basil pesto
• kosher salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
2. 2 Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
3. 3 Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.

By Pam Lolley

Ingredients

• ✓ lasagna noodle
• chicken breast
• mozzarella cheese
• cream cheese
• water
• chicken bouillon
• spaghetti sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and set aside.
3. 3 Meanwhile, place chicken in a saucepan with enough water to cover; bring to a boil. Cook until chicken is no longer pink and the juices run clear, about 20 minutes. Remove chicken from the saucepan and shred.
4. 4 Combine shredded chicken, 1 cup mozzarella cheese, and cream cheese in a large bowl. Dissolve hot water and bouillon in a liquid measure; pour over chicken mixture and stir until well combined.
5. 5 Spread 1/3 of the spaghetti sauce in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the chicken mixture and top with 3 lasagna noodles; repeat. Top with remaining sauce and sprinkle with remaining 1 cup mozzarella cheese.
6. 6 Bake in the preheated oven for 45 minutes.
7. 7 Serve and enjoy!

By Caroline

Ingredients

• ✓ lasagna noodle
• chicken breast
• butter
• onion
• garlic
• spaghetti sauce
• ricotta cheese
• parmesan cheese
• italian seasoning
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
3. 3 While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
4. 4 Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
5. 5 Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
6. 6 Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
7. 7 Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

By Carol Prather

Ingredients

• ✓ lasagna noodle
• mozzarella cheese
• ricotta cheese
• firm tofu
• spinach
• parmesan cheese
• pasta sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. 2 In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
3. 3 Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
4. 4 Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

By BETTIE

Ingredients

• ✓ lasagna noodle
• pork sausage
• spaghetti sauce
• ricotta cheese
• parmesan cheese
• mozzarella cheese
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, then lay noodles on a paper towel.
2. 2 While the noodles are cooking, cook sausage in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
3. 3 Mix 2 jars spaghetti sauce and ricotta together in a large bowl. Mix Parmesan and mozzarella together in a medium bowl.
4. 4 Add sausage and spinach to ricotta mixture. Stir in all but 1 cup Parmesan-mozzarella mixture until combined.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Coat the bottom of a 9x13-inch baking dish with a thin layer of spaghetti sauce from the remaining jar. Place 3 to 4 noodles lengthwise and side-by-side onto sauce; place 3 to 4 more noodles on top, overlapping and in a staggered pattern. Add a generous layer of sausage-ricotta mixture.
7. 7 Repeat layers twice more. Layer remaining noodles on top of the lasagna, pour over remaining spaghetti sauce, and cover with reserved 1 cup Parmesan-mozzarella mixture.
8. 8 Bake in the preheated oven until golden brown, about 45 minutes.

By Paul Kahl

Ingredients

• ✓ lasagna noodle
• butter
• milk
• pimento pepper
• basil
• chicken
• parmesan cheese
• green bell pepper
• onion
• cream of chicken soup
• mushroom
• cottage cheese
• processed cheese

Instructions

1. 1 Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
2. 2 In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
3. 3 Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 minutes.

By Sarah Young

Ingredients

• ✓ lasagna noodle
• olive oil
• oregano
• basil
• chicken breast
• tomato
• alfredo sauce
• ricotta cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil, oregano, and basil in a skillet over medium-high heat; saute chicken in hot oil until cooked through, about 10 minutes.
3. 3 Mix tomatoes and Alfredo sauce together in a bowl.
4. 4 Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish; add 1/3 of the lasagna noodles. Spread 1/3 of the ricotta cheese over noodles and top with 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Repeat 1 more layer of 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/3 of the Parmesan cheese. Spread chicken mixture over cheese layer and top with remaining 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/4 of the Parmesan cheese. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and sprinkle remaining 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Continue baking until cheeses are melted and lightly browned, about 15 minutes more.

By ambernina92

Ingredients

• ✓ lasagna noodle
• cream cheese
• egg
• provolone cheese
• cottage cheese
• bacon
• garlic powder
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
4. 4 In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
5. 5 Cover and bake in a preheated oven for 30 minutes or until heated through.

By WIKSCOGG

Ingredients

• ✓ lasagna noodle
• spaghetti sauce
• meat
• cottage cheese
• mozzarella cheese
• cheddar cheese
• american cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and boil, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
3. 3 Layer 1/4 of the noodles over the bottom of a 9x13 inch casserole dish, then spread 1/4 of the spaghetti sauce over top. Continue layers as follows: 1/3 of the remaining noodles; 1/2 each of the cottage cheese, mozzarella, Cheddar, and American; 1/3 of the remaining sauce; 1/2 of the remaining noodles; all of the remaining cottage cheese, mozzarella, Cheddar, and American; 1/2 of the remaining sauce; all of the remaining noodles; and all of the remaining sauce. Sprinkle Parmesan over top.
4. 4 Bake in the preheated oven until cheeses are melted and filling is heated through, 20 to 25 minutes.

By MSPRSS55

Ingredients

• ✓ lasagna noodle
• ricotta cheese
• mozzarella cheese
• egg
• parmesan cheese
• traditional sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ricotta, 1 cup mozzarella cheese, eggs, and 1/4 cup Parmesan cheese in a large bowl; mix well and set aside.
3. 3 Spread 1 cup sauce in a 9x13-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce. Cover the dish tightly with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Remove the foil and sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By RAG

Ingredients

• ✓ lasagna noodle
• salsa
• ground beef
• taco seasoning mix
• cottage cheese
• parmesan cheese
• salsa con queso sauce
• mexican cheese blend

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
3. 3 Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
4. 4 Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.

By Cassy Gartman

Ingredients

• ✓ lasagna noodle
• olive oil
• mozzarella cheese
• ricotta cheese
• parmesan cheese
• silken tofu
• egg
• carrot
• zucchini
• yellow onion
• red bell pepper
• portobello mushroom
• pasta sauce
• spinach

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.
3. 3 Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.
4. 4 While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.
5. 5 Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.
6. 6 Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.

By Kristin

Ingredients

• ✓ lasagna noodle
• olive oil
• onion
• garlic
• butternut squash
• crushed tomato
• tomato sauce
• basil
• rosemary
• balsamic vinegar
• sugar
• ricotta cheese
• egg
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain.
2. 2 Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
3. 3 Add squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar and sugar. Bring to a boil; reduce heat. Simmer 12 minutes or until squash is tender.
4. 4 Remove from heat. Lightly mash squash with a potato masher.
5. 5 Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.
6. 6 Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.
7. 7 Repeat 2 more times ending with ricotta and mozzarella.
8. 8 Cover with foil. Bake 45 minutes. Remove foil. Sprinkle with remaining 2 Tbsp. Parmesan cheese. Bake, uncovered, 10 minutes or until cheese is lightly browned.
9. 9 Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.

By Contadina

Ingredients

• ✓ lasagna noodle
• ground beef
• onion
• salt
• garlic salt
• spaghetti sauce
• cottage cheese
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
2. 2 In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
4. 4 Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
5. 5 Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

By Bob

Ingredients

• ✓ lasagna noodle
• spinach
• chicken breast
• alfredo pasta sauce
• ricotta cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Place frozen spinach and 1/2 cup water in a 2-quart nonstick saucepan; bring to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, until spinach is tender, 6 to 7 minutes. Drain and squeeze out any excess water.
4. 4 Stir together chicken and 1 jar Alfredo sauce in a medium bowl until well combined.
5. 5 Mix together ricotta and spinach in a second medium bowl until well combined.
6. 6 Arrange a single layer of lasagna noodles in a 9x13-inch baking dish, edges overlapping. Pour chicken-Alfredo mixture over noodles and spread evenly. Sprinkle with 1 cup mozzarella. Cover with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of the remaining jar of Alfredo sauce over spinach mixture and spread evenly. Sprinkle with 1 cup mozzarella. Lay on a final noodle layer and top with remaining 1/2 jar Alfredo sauce and 2 cups mozzarella. Season with salt and pepper.
7. 7 Bake in the preheated oven until the top is brown and bubbly, 50 to 60 minutes.

By Sybil Gregory

Ingredients

• ✓ lasagna noodle
• ground beef
• refried bean
• oregano
• cumin
• garlic powder
• water
• salsa
• sour cream
• green onion
• black olive
• pepper jack cheese

Instructions

1. 1 In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
2. 2 Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
3. 3 Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
4. 4 In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.

By POPCKLGAL

Ingredients

• ✓ lasagna noodle
• ricotta cheese
• pecorino romano cheese
• mozzarella cheese
• black pepper
• olive oil
• black pepper
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
4. 4 Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
5. 5 Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

By Peggy Oliver

Ingredients

• ✓ lasagna noodle
• margarine
• all-purpose flour
• salt
• black pepper
• milk
• vegetable broth
• white wine
• parmesan cheese
• ricotta cheese
• egg
• egg white
• olive oil
• carrot
• zucchini
• spinach
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
4. 4 Whisk ricotta cheese, egg, and egg white together in a bowl.
5. 5 Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
6. 6 Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
7. 7 Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

By Debbie

Ingredients

• ✓ lasagna noodle
• margarine
• garlic
• all-purpose flour
• milk
• thyme
• asparagus
• ham
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Cut noodles in half crosswise.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.
3. 3 Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.
4. 4 Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

By Wendy Hansen

Ingredients

• ✓ lasagna noodle
• butter
• onion
• cream cheese
• cottage cheese
• egg
• basil
• salt
• black pepper
• cream of mushroom soup
• milk
• white wine
• crabmeat
• shrimp
• parmesan cheese
• cheddar cheese
• mushroom

Instructions

1. 1 Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
2. 2 Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
3. 3 In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
4. 4 Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
5. 5 Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

By Lucille

Ingredients

• ✓ lasagna noodle
• ground beef
• water
• hot taco seasoning mix
• mexican cheese blend
• black olive
• spaghetti sauce
• taco sauce
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles.
5. 5 Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil.
6. 6 Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.

By Hawn

Ingredients

• ✓ lasagna noodle
• olive oil
• garlic
• spinach
• ricotta cheese
• mozzarella cheese
• salt
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; lay noodles flat onto a flat surface.
3. 3 Heat olive oil in a small skillet over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Transfer garlic to a large bowl. Add spinach, ricotta cheese, mozzarella cheese, and salt to the bowl; stir until evenly combined.
4. 4 Spread a heaping 1/4 cup spinach mixture into middle of each lasagna noodle. Roll noodles firmly around filling; arrange in a baking dish. Pour spaghetti sauce over rolls. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; continue baking 5 minutes more. Sprinkle Parmesan cheese over rolls to serve.

By Chickentarian