Laura Sommers - Lasagna Cookbook
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- Book:Lasagna Cookbook
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Lasagna is a delicious layered noodle dish that is loved in Itali,America and throughout the world.
Lasagna can contain ground beef, cheese, spinach, eggplant or many other Italian ingrediants.
Lasagna is a great dish to make for pot lucks, family gatherings and lots of other parties.
This cookbook contains a wide variety of lasagna recipes to make, bake and enjoy!
Laura Sommers: author's other books
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Lasagna
Cookbook
Copyright 2019. Laura Sommers.
All rights reserved.
No part of this book may be reproduced in any form or by any electronic or mechanical means without written permission of the author. All text, illustrations and design are the exclusive property of
Laura Sommers
Pizza seems to be more American than apple pie. Every state seems to have their own version of this delicious cheesy treat. Schools have pizza days, socialites have pizza parties and everyone seems to have a preference for their own toppings.
Enjoy a mouthwatering variety every day of the year and you will still not exhaust the endless options available. This cookb
ok will help you find the type that is right for you. From deep dish to thin crust, Chicago style to New York.
There is a pizza recipe for everyone.
Roasted Butternut Squash and Garlic Lasagna
3 lbs. butternut squash, halved and seeded
3 tbsps. vegetable oil
1/2 tsp. salt
1/4 cup unsalted butter
2 tbsps. minced garlic
1/4 cup all-purpose flour1 quart milk
Salt and ground black pepper to taste
1 cup heavy cream9 no-cook lasagna noodles
1 1/3 cups grated Parmesan cheese
- Preheat an oven to 450 degrees F (230 degrees C).
- Grease a baking sheet.
- Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes.
- Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
- Heat the butter in a large skillet over medium-low heat.
- Cook and stir garlic in the butter until softened.
- Stir in flour and cook for 3 minutes.
- Whisk in the milk until smooth.
- Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally.
- Stir in the butternut squash and season with salt and pepper.
- Sauce can be made 3 days ahead and refrigerated.
- Reduce oven temperature to to 375 degrees F (190 degrees C).
- Grease a 9x13 inch baking dish.
- Beat the heavy cream until foamy in a large glass or metal mixing bowl.
- Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly.
- Set aside.
- Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer.
- Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese.
- Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese.
- Place the final layer of noodles on top.
- Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered.
- Sprinkle with the remaining 1/3 cup of Parmesan.
- Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes.
- Allow to rest for 5 minutes before serving.
Spinach Lasagna
20 lasagna noodles
2 tbsps. olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tbsp. minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil leaves
1/2 tsp. ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil.
- Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender.
- Drain excess liquid and cool. Boil spinach for 5 minutes.
- Drain, then squeeze out excess liquid.
- Chop spinach.
- Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl.
- Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish.
- Spread one third of the cheese/spinach mixture over noodles.
- Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top.
- Spread 1 cup pasta sauce over cheese.
- Repeat layering 2 times.
- Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Artichoke Spinach Lasagna
Cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz.) can vegetable broth
1 tbsp. chopped fresh rosemary
1 (14 oz.) can marinated artichoke hearts, drained and chopped
1 (10 oz.) package chopped spinach
1 (28 oz.) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 oz.) package herb and garlic feta, crumbled
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13 inch baking dish with cooking spray.
- 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.
- Spray a large skillet with cooking spray and heat on medium-high.
- Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
- Stir in broth and rosemary; bring to a boil.
- Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
- Stir in pasta sauce.
- Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
- Sprinkle 3/4 cup mozzarella cheese over noodles.
- Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
- Sprinkle crumbled feta on top.
- Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly.
- Let stand 10 minutes before cutting.
Vegetarian Four Cheese Lasagna
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 oz. crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
Salt and pepper to taste
1 (15 oz.) can tomato sauce
Fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes.
- Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
- In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
- Spoon half of the tomato sauce into a 9x13 baking dish.
- Lay two pasta sheets over the sauce.
- Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture.
- Cover with two more pasta sheets.
- Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes.
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