Do You Love Lasagna?

Lasagna is made of pasta layered with a sauce, cheese, vegetables, and usually some type of meat. It's a perfect make-ahead recipe and can easily feed a crowd. Lasagna also freezes very well, so when you're making a recipe, double it!

It's almost impossible to ruin lasagna. The noodles are now no-boil, so you can just layer the food and bake it. Pasta sauces come in all flavors, and cheeses are pre-grated and so easy to use.

Lasagna doesn't have to be made in a casserole; recipes for skillet lasagna provide the same flavors and textures with less work. And you can even make lasagna in the crockpot! So it's up to you; a layered dish you can make ahead, a lasagna that cooks all day, or a skillet creation that's last minute. Let's cook! Hmmmmm so yummy and its perfect for holiday to prepare!

Chicken Lasagna

Prep Time: 26 minutes

Cook Time: 45 minutes

Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
1 red bell pepper, chopped
3 cups cubed, cooked chicken
1 (8-ounce) package cream cheese, cubed
1 (16-ounce) jar Alfredo sauce
1/2 cup milk12 no-boil lasagna noodles
1 cup shredded Havarti cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preparation:
Preheat oven to 350 degrees F. Spray a 13" x 9" glass baking dish with nonstick cooking spray and set aside.

In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add mushrooms and red bell pepper; cook and stir for 4 minutes longer. Add chicken and remove from heat.

In medium saucepan, combine cream cheese, Alfredo sauce, and milk. Cook and stir over low heat until cheese melts and sauce is smooth. Stir into chicken mixture.

Meanwhile, soak the no-boil noodles in cold water for 10 minutes. Drain, but do not pat dry. In small bowl, combine Havarti and mozzarella cheeses.

Place 1/2 cup of the chicken sauce in the bottom of prepared baking dish. Top with one-third of noodles, one-third of the chicken mixture, then one-third of the mixed cheeses. Repeat layers, ending with cheeses. Sprinkle with Parmesan cheese.

At this point you can cover the casserole and refrigerate for up to 24 hours.

Bake for 45-55 minutes or until casserole is bubbly and cheeses are melted and starting to brown. If refrigerated, add another 10-15 minutes to baking time. Serves 10

Easy Lasagna

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:
1 lb. Italian sausage
2 cups shredded mozzarella cheese, divided
1-1/2 cups ricotta cheese
28-oz. jar chunky pasta sauce with vegetables
9 no-boil lasagna noodles

Preparation:
Preheat oven to 350 degrees F. Cook Italian sausage in a heavy skillet over medium heat, stirring to break up meat, until no longer pink, about 8 minutes. Drain well. Mix cooked sausage, 1-1/2 cups mozzarella cheese and ricotta cheese in medium bowl.

Place about 1/2 cup spaghetti sauce in 9" square baking dish. Top with three lasagna noodles, then with 1/3 of sausage filling. Repeat layers, ending with spaghetti sauce. Cover with foil and bake at 350 degrees for 35-40 minutes until hot and bubbly. Sprinkle with remaining 1/2 cup mozzarella cheese and return to oven. Bake 5-10 minutes longer until cheese is melted and browned. 6 servings

You can add 1 cup frozen spinach, thawed and drained, to the sausage mixture if you like - this adds nutrition and color, but of course that makes six ingredients!

Cheesy Skillet Lasagna

Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:
1 lb. lean ground beef
1 onion, chopped2 cloves garlic, minced
3 cups uncooked mafalda (mini lasagna noodles)
28 oz. jar spaghetti sauce
1-1/2 cups water
1 cup small curd cottage cheese
8 oz. pkg. cream cheese, softened
1/2 cup grated Parmesan cheese2
Tbsp. chopped fresh parsley
1/2 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1/2 cup grated Parmean cheese
1 cup shredded Mozzarella cheese

Preparation:
In heavy skillet, brown ground beef with onions and garlic. Drain thoroughly. Add uncooked noodles, spaghetti sauce and water to meat in skillet. Mix well and bring to a boil, then cover skillet, reduce heat and cook 15-17 minutes until noodles are tender, stirring frequently.

Meanwhile, combine cottage cheese, cream cheese, Parmesan cheese, parsley, basil, and oregano in a small bowl until blended.

Spoon the cottage cheese mixture evenly over cooked mixture in skillet. Sprinkle with mozzarella cheese. Cover and cook 5 to 7 minutes until cheese is melted and mixture is hot. Remove from heat and uncover. Let stand 5 minutes before serving. 6 servings