Seeking Great Lasagna Recipe

My sister doesn't like cottage or ricotta cheese either. She buy the oven ready lasagna noodles. I forget what brand it is. I know they are in a blue box and wal mart has them. then she browns hamburger meat and uses jar speghetti sauce. She mixes the meat and sauce together. then she uses shredded motzarella (sp? sorry). She just layers the noodles, meat sauce and cheese. Then puts in the oven for 30 to 45 minutes til cheese is melted and lasagna is hot. It is quick, easy and delicious. You can also buy different kinds of speghetti sauce to change it up a bit each time. I hope this helps.

1 mom found this helpful

I'm actually about to prepare a lasagna for tonight, so I googled "Lasagna without cottage or ricotta cheese" and got this. Wow! The wonders of the internet...
http://www.cyber-kitchen.com/ubbs/archive/PASTAandPASTASA...
Basically, looks like you just leave it out of the standard recipe and use lots of mozzarella and parmesan.

1 mom found this helpful

When I make lasagna, I simply subsitute an Italian shredded cheese blend for the ricotta or cottage cheese...which my family doesn't like. It works everytime and my husband says it makes it even easier to reheat!

Well then you guys need enchillada lasagna ...

3chicken breast
2 cups rice
2 12 oz cans of fav. enchillada sauce
4 cups (6 if you like it cheesy)"fiesta/mexican style" cheese
about 12 soft taco size flour tortillas
sour cream if you like

bake the chicken on a bed of rice (seasoned with chili powder, salt n pepper) with 2 cups rice and 4 cups water for 30-45 min (until rice is done DONT OPEN THE OVEN UNTIL AT LEAST 30 MIN INTO COOKING)

Then pulse the chicken in the food processor (10 pulses) or blender ... cut into quarters or 3rds before pulsing

You can cut or chop them into peices if you like

Begin to layer starting with a few tablespoons of sauce on the bottom of the baking pan ... and a few shells on top of that ... about 1-3 cups of cheese (depending on how much you like) and layer half the chicken and the rest of the can of sauce ... repeat the layers again leaving about 1-2 cups of cheese to layer on top and bake for about 20 min ... enough to heat everything up and melt the cheese.

Try it with cream cheese,provolone,and mozzarella! :)

Just cook some ground beef ,sauce,and garlic in a pan,boil some lasagna noodles, then spread spagetti sauce in a baking dish and start with a layer of noodles,top with meatsauce and cheese,then repeat.

Exp good for those picky eaters who don't like Ricotta cheese. lol. Tastes yummy and is SUPER easy to make.

1lb ground beef - cook and drain
1 11 1/8 oz can of Italian Tomato Soup (or just season plain tomato soup if you cant find it)
1 cup water
1 10 3/4 oz can of Cream of Mushroom soup
2 cups shredded mozzarella cheese (8 oz)
1/4 cup milk
6 DRY lasagna noodles

Brown meat and spoon off fat. Add tomato soup and water. Heat through stirring occasionaly and then remove from heat.

Mix mushroom soup, milk, and 1/2 cup of the cheese together in a seperate bowl.

In a 2 qt baking dish spoon half the meat mixture. Top with 3 DRY noodles. Sponn the entire mushroom soup mixture over that. Then 3 more noodles. Then top with the rest of the meat mixture. Cover tightly with foil.

Bake at 400 degrees for 40 minutes. Uncover and top with remaining cheese. Bake abt 10 more min until cheese is bubbly. Enjoy! :)

Okay I am liking some of these recipes I am definently making lasagna tomorrow for dinner

If you use the noodles that do not require boiling make sure they do not touch each other or the pan. THey get really dry if they do.

My family loves this recipe, and I love it because it doesn't take me all day to prepare it.

Italian Sausage Lasagna:

1 lb. bulk italian sausage or ground beef
1 med. onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh or 1 tsp dried basil leaves
1 tsp sugar
1 can (14 1/2 oz) whole tomatoes, undrained
1 can (15 oz) tomato sauce
8 uncooked lasanga noodles (fro, 16 oz pkg)
1 container (15 oz) ricotta chees or small curd cottage cheese
1/2 cup grated Parmesan cheese
1 Tablespoon chopped fresh or 1 1/2 tsp dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)

1. Cook sausage, onion and garlic in 10" skillet over med heat, stirring occasionally, until sausage is no longer pink; drain.

2. Stir in 2 Tablespoons of the parsley, the basil, sugar, tomatoes and tomato sause, breaking up tomatoes with a fork or snipping with kitchen shears. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.

3. Heat oven to 350 degrees. Cook and drain noodles as directed on package.

4. While noodles are cooking, mix ricotta cheese, 1/4 cup of the Parmesan cheese, the oregano and remaining 1 Tablespoon parsley.

5. Spread half of the sausage mixture (about 2 cups) in ungreased rectangular baking dish, 13x9x2". Top with 4 noodles. Spread half of the cheese mixture (about 1 cup) over noodles. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers, ending with mozzarella. Sprinkle with remaining 1/4 cup Parmesan cheese.

6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting. Makes 8 servings.