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  <title>Latest Lasagna Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/lasagna-recipes/56/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
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  <item>
   <title><![CDATA[Recipe: Vegetarian Lasagne]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/vegetarian-lasagne/567/index.html</link>
   <pubDate>Mon, 1 Feb 2010 15:28:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/vegetarian-lasagne/567/index.html</guid>
   <description><![CDATA[ Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper to taste. (I use non-fat egg product and low fat ricotta.) Jazz up pasta sauce, if desired. (I usually throw in some extra oregano, basil and onions, and let the whole thing cook for about a half hour.)

In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on the bottom, spreading it evenly. Put a layer of noodles in the pan. (You may have to trim one of the noodles to fit along the bottom of the pan). Cover this layer with 1/2 the ricotta filling. Cover the ricotta with roughly 1/4 the pasta sauce. Then, some mozarella, about half of it. Next, another layer of noodles, trimming as necessary. Repeat ricotta, sauce and mozarella, using up the two cheeses. Layer on the final few noodles.

Put some sauce on top, enough to cover liberally. Cover this with the 1/4 c parmesan cheese. Cover the dish with foil, and bake in a 375 degree oven for 1 hr, uncovered for the last 10 minutes. Let the lasagne cool for 15-20 minutes, to allow the cheese to set a little before serving.

This lasagne is wonderful with a good, crusty garlic bread and a mixed greens salad with oil and vinegar dressing.

]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Chicken Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/chicken-lasagna/490/index.html</link>
   <pubDate>Wed, 4 Nov 2009 13:51:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/chicken-lasagna/490/index.html</guid>
   <description><![CDATA[ Tomato Sauce:
-------------
1. Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes.
2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.

Cream Sauce:
------------
3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes.
4. Add broth, stirring until thickened. Stir in half&half over low heat.

Lasagna Layering:
-----------------
5. Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese.
6. Bake at 350 F for 20 to 25 minutes.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Lasagna Primavera]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/lasagna-primavera/489/index.html</link>
   <pubDate>Wed, 4 Nov 2009 13:40:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/lasagna-primavera/489/index.html</guid>
   <description><![CDATA[ In a large sauce pan, saute the garlic and onions in olive oil over medium heat until the onions become clear and tender. Add in the
mushrooms and continue to saute until tender. When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water. Simmer for two minutes and add in the tomato sauce, paste and spices. Mix well with a fork until all of the tomato paste has been absorbed. Cover and simmer 30 minutes. Remove bay leaf before using.

Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg,set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna noodles as directed and drain.

When the sauce has simmered, remove from heat and start the lasagna. First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2 primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp cheddar on that. Repeat this same layer process once. Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan. 

Bake 45 minutes. Let cool ten minutes before serving.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Tofu Vegetarian Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/tofu-vegetarian-lasagna/481/index.html</link>
   <pubDate>Mon, 2 Nov 2009 15:30:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/tofu-vegetarian-lasagna/481/index.html</guid>
   <description><![CDATA[ 1.	Preheat oven to 190 deg C, (375 deg F),
2.	Boil lasagna sheets, don’t overcook,
3.	Heat oil in a large pot and sauté onion and tofu until onion is soft,
4.	Add carrot, green pepper, zucchini and mushrooms and cook for 5 more minutes,
5.	Add pasta sauce, stewed tomatoes, salt, pepper, sugar and bring to a boil and then simmer for 10 minutes,
6.	Spread about 250 ml (1 cup) of mixture to bottom of baking dish,
7.	Add layer of lasagna, then 500 ml of sauce, cheeses; repeat lasagna, sauce, cheeses and so on until the ingredients are used up,
8.	Top layer is of lasagna only, but sprinkled with cheeses,
9.	Bake for at least 30 minutes uncovered and top cheeses start to turn brown,
10.	Remove from oven and let cool for 15 + minutes and serve.

Makes about 10 good-sized portions because it’s a deep dish.

A nice crisp salad and a good full-bodied red wine will round out the dinner.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Skillet Lasagna Bolognese]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/skillet-lasagna-bolognese/392/index.html</link>
   <pubDate>Sun, 25 Oct 2009 11:49:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/skillet-lasagna-bolognese/392/index.html</guid>
   <description><![CDATA[ Pour tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.

Coat the bottom of a 12-inch skillet with approximately 1 tablespoon of olive oil. Put onion, celery and carrot in cold pan and set to medium-high heat. Season with salt, pepper and cook for approximately 5 minutes until the oil is no longer cloudy and the water has been released from the vegetables. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until no longer pink and olive oil is clear. Add milk or half &amp; half and cook until absorbed.
Season with salt &amp; pepper between each ingredient layer to build flavor

Scatter pasta over the meat but do not stir. Pour diced tomatoes with their juices and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
If you are not using a non-stick skillet, watch for the noodles sticking to the pan
last
Remove  the skillet from the heat and stir in the parmesan and basil. Season with salt &amp; pepper to taste. Stir and serve.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Mexican Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/mexican-lasagna/387/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:22:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/mexican-lasagna/387/index.html</guid>
   <description><![CDATA[ Brown ground beef and drain.  Add cumin, chili powder, garlic powder, red pepper, pepper, and tomatoes.  Heat through.  Cover bottom and sides of 9 x 13 inch baking dish with tortillas.  Pour beef mixture over tortillas. Place a layer of tortillas over beef mixture.  Combine cottage cheese, cheddar, and egg. Pour over tortillas.  

Bake at 350 degrees F for 30 minutes.  remove from oven and sprinkle with lettuce, tomatoes, green onion, and olives in diagonal rows over the top.]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Ricotta and Basil Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/ricotta-and-basil-lasagna/350/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:12:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/ricotta-and-basil-lasagna/350/index.html</guid>
   <description><![CDATA[ Cook the lasagna sheets in boiling salted water, a few at a time, until al dente.  Remove carefully and drain between dish towels.

Melt butter in a saucepan and stir in flour.  Add a little salt, pepper and nutmeg and cook over a gentle heat until flour begins to change color. 

Slowly whisk in warm milk until sauce is smooth and thickened.  Remove from heat and stir in 1 tablespoon basil, the ricotta and half the 
Parmesan.  Check seasonings.

Preheat oven to 400 degrees F.

In a greased baking dish, or lasagna pan, place a sheet of pasta, followed by a thin layer of ricotta mixture.  Sprinkle this with some Parmesan and extra basil.  Continue to layer in this order, finishing with the last of the sauce and Parmesan.

Bake for just 20 minutes and serve hot.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Extra Easy Lasagna ]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/extra-easy-lasagna-/293/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:37:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/extra-easy-lasagna-/293/index.html</guid>
   <description><![CDATA[ In 10 inch skillet over medium high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Add spaghetti sauce, heat through, stirring occasionally. 

In 2 quart oblong baking dish, spread 1-1/2 cups meat mixture. Top with 3 uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella cheese. Repeat layers. Top with remaining meat mixture. 

Slowly pour water around inside edges of baking dish. Cover tightly with foil. 
Bake at 375 degrees (f) for 45 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving. 

Makes 8 main dish servings. 
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Lasagna]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/lasagna/87/index.html</link>
   <pubDate>Sat, 12 Sep 2009 17:02:58 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/lasagna/87/index.html</guid>
   <description><![CDATA[ Boil lasagna noodles, drain, and rinse with cold water.  Lay flat
right away in a 9" x 13" pan.  

Separate noodles with parchment paper so
they keep their shape and do not stick.  Brown ground beef and drain
fat in a colander.  Combine all other ingredients except cheeses for
the sauce mix.  Bring to a boil and then simmer for 1/2 hour.  

Add the meat, bring to a boil again, and simmer for another 1/2 hour.  In an
ungreased pan, cut noodles to size of pan.  Line bottom with 3 to 4
noodles; cover with meat sauce, Parmesan cheese, Romano cheese, and
Mozzarella.  

Continue layering in this order until you are out of ingredients, but always reserving a thick coat of Mozzarella cheese for
the very top layer.  

Bake at 350 for approximately 40 minutes.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Light And Easy Lasagna ]]></title>
   <link>http://freerecipes.eu/free-recipe/lasagna-recipes/light-and-easy-lasagna-/57/index.html</link>
   <pubDate>Sat, 12 Sep 2009 09:24:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lasagna-recipes/light-and-easy-lasagna-/57/index.html</guid>
   <description><![CDATA[ Put onions and garlic in large saucepan. Cook, covered, over low heat until tender, adding a little water if necessary to prevent scorching. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, stirring occasionally, about 2 hours. 

Cook lasagna noodles in boiling water until al dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well. 

Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top. 

Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 minutes before serving. 
]]></description>
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