Cooking Lasagna Recipes

View All | View Summaries
Mushroom Lasagna Recipe Recipe

Mushroom Lasagna Recipe

09.24.12 by Jackie

I just found out September was National Mushroom Month, so to celebrate the occasion, I made one of our family's favorites: vegetarian mushroom lasagna. I used cremini mushrooms, which have the right size and texture for lasagna. Onions and tomato sauce also play an important role in the dish, as of course does the cheesy white sauce. I included soy chorizo to provide some protein and a little kick to the meal. If you’re not a vegetarian, you could of course substitute ground meat in its place.

The layers of the lasagna can be a little soft, so I topped it with a Parmesan and bread mixture. I find this dish to be comfort food at its best: rich, flavorful and bold while still being familiar. Definitely worth the effort!

 


Full Recipe...
Beet Lasagna Recipe Recipe

Beet Lasagna Recipe

07.11.12 by Jackie

If you've been following the meals I've been cooking for my family recently, you've probably noticed the abundance of beets in the dishes. I try my best to make a wide variety of dishes, even though they all revolve around the same ingredient. So this recipe is made with --you guessed it-- beets and beet greens! I sautéed the greens with onions, fresh thyme, tomato paste and a bit of vegetable broth. The taste is very similar to collard greens. Of course, you could always replace the beet greens with collard greens or kale.

To ensure the beet greens were well appreciated, I utilized them in layers of lasagna. The key is to add generous amounts of béchamel sauce and cheese. Prepared this way, all the beet greens and beets were used up and I bet no one even really noticed I had served such large portions of greens!


Full Recipe...
Onion Masala Manicotti Pasta Recipe (+Giveaway) Recipe

I came up with this new dish after I received masala marinara pasta sauce from our friend Dave of DavesGourmet.com. This special sauce was the winner of the Sofi Award for outstanding pasta sauce in 2010. The sauce is very creative and definitely has a South Asian flair with hints of ginger, coconut and kaffir lime leaves. It's a must try.

Since the sauce itself is a fusion of cultures, I thought it would be fun to continue the theme and make an Italian pasta dish with Indian flavors. I made Indian-style pearl onions cooked in onion masala sauce, called dopiaza. I used that mixture to flavor manicotti stuffed with ricotta cheese and a generous helping of French triple cream cheese. If that sounds a bit decadent to you, well, it is!

If you're itching to try the sauce I used in this dish, Dave's Gourmet kindly agreed to be a part of our 25 days of giveaways. For a chance at winning, just go to our 25 Days of Giveaways page and enter. We'll announce the winner tomorrow!

Make sure you're a fan of PhamFatale Facebook fan page and Dave's Gourmet or follow @Phamfatalecom and tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "Dave's Gourmet Pasta Sauce #HolidayGiveaway from @Phamfatalecom and @DavesGourmet: http://bit.ly/vVk4L8".


Full Recipe...
Butternut Squash Lasagna Recipe Recipe

Butternut Squash Lasagna Recipe

10.25.10 by Jackie

Lasagna is one of the ultimate comfort foods our family enjoys. It's butternut squash season, so I've been cooking with it a lot lately, and I thought it would be fun to use it in a lasagna dish.

To start, I roasted butternut squash pieces in the oven with herbs and honey, then blended it into a smooth purée. I then stacked layers of pasta sheets in between creamy, cheesy white sauce and butternut squash purée. It’s a perfect combination of sweet and savory, and it really enhances the natural sweetness of the ricotta.

The lasagna dish can be prepared in advance (the day before) and kept it in the refrigerator overnight. It might not be the healthiest but it will definitely satisfy your appetite on cold days.


Full Recipe...
Vegetarian Palak Paneer Lasagna Recipe

Vegetarian Palak Paneer Lasagna

05.25.10 by Jackie

Palak paneer lasagna is the result of my desire to not waste food. We had some leftover palak paneer from our dinner party, and I thought it would be fun to experiment. I made an Indian-spiced béchamel sauce and combined it with the spinach. The mixture was then sandwiched between layers of pasta sheets. I decided not to add additional cheese since there was already cubes of paneer in the dish. Instead, I crushed herb crackers on top to create a crust.

I’ve found that the most unusual dishes are created when your desire to create something new is constrained by the realities of what you have in your pantry or fridge. This dish is a great example. The marriage of Indian ingredients with the pasta really worked well.


Full Recipe...