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Heat oven to 400 degrees. Lightly grease a pie plate (10" x 1 1/2"). Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, oregano, basil, tomato paste and 1/2 cup of the Mozzarella; spoon evenly over top. Beat milk, baking mix, eggs, salt and pepper until smooth; 15 seconds

3 lb Butternut squash; quartered, - seeded, peeled, cut 1/2" dice - (abt - 9 1/2 3 tb Vegetable oil 4 c Milk 2 tb Dried rosemary; crumbled 1 tb Minced garlic 1/2 stick Unsalted butter - (1/4 - cup) 4 tb All-purpose flour Salt; to taste Freshly-ground black pepper; - to taste 9 Dry no-boil

Method for "Buffalo Chicken Lasagna" Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine ricotta cheese and egg substitute.

Method for "Squash Lasagna" Slice squash into 1/2-inch-thick pieces; sprinkle with salt and pepper. Saute squash in butter in a skillet over medium heat; drain and set aside. Add sausage to skillet; cook until browned, stirring until crumbly. Drain of excess fat. Add spaghetti sauce to

FOR THE CHARDS: In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon

Ingredients For béchamel sauce 3 tablespoons unsalted butter 2 1/2 tablespoons all-purpose flour 3 cups whole milk, heated 1 garlic clove, smashed 3/4 teaspoon salt 1/8 teaspoon black pepper For mushroom tomato sauce 2 cups boiling-hot water 1 oz dried porcini mushrooms (1 cup) 1 cup chopped
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How Do I Cook Lasagne