Recipes for "lasagna"

Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.

Add the beef, pork, and sausage to the soffritto and increase the heat to high. Cook until browned. Sprinkle with the ground clove, cinnamon, and pepper.

Stir in the tomatoes and bring to a simmer. Reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.

Add the milk, season with sea salt, then turn down the heat and let simmer for 2 and 1/2 hours. Stir at least every 20 minutes. Whenever the sauce simmers down to the point that it is sticking to the bottom of the pan, just add 1/4 cup of water and scrape up the browned bits from the bottom and continue to cook.

Heat the milk until almost boiling in a heavy bottomed sauce pan.

In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1 minute and then remove from the heat.

See the recipe for Class Bechamel Sauce for more information on this roux.

Slowly add half the hot milk to your butter and flour mixture. During this process stir constantly.

Return the milk, butter, flour mixture to low heat until the sauce begins to thicken. Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil.

Season with some sea salt, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat.

Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water.

Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole.

Spread a little olive oil around the inside of a 13x9-inch baking pan. Make sure your baking pan is non-reactive - pyrex or stainless steel. Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor.

Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the bechamel sauce.

Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of noodles and sprinkle with grated Parmesan.

Tent the casserole with aluminum foil. Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20 to 30 minutes, until the top begins to get lightly browned.

Remove from oven and let cool for 5 to 10 minutes before serving.

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Preheat the oven to 375 degrees F (190 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil; stir in pasta shells and return to a boil. Cook uncovered, stirring occasionally, until shells are nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.

While shells are cooking, heat a large skillet over medium-high heat; cook and stir beef and onion in the hot skillet until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook sauce for 5 minutes. Spread 1/2 of the sauce into a 9x13-inch baking dish.

Beat eggs in a large bowl until smooth. Stir in cottage cheese, 3/4 of the mozzarella, Parmesan, parsley, salt, and pepper until well combined. Spoon cheese mixture into cooked pasta shells and place into the prepared baking dish. Pour remaining sauce over filled shells and sprinkle with remaining mozzarella cheese.

Bake in the preheated oven until shells are hot in the center and cheese is melted and bubbly, 25 to 30 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.

Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce.

Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese.

Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

1. Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.

2. To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, 1 cup water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.

3. Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.

4. In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1 cup fontina cheese and 1/2 cup provolone cheese.

5. Place the squash in a baking dish and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.

6. Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.

7. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

1. Preheat the oven to 425 degrees F.

2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.

3. Meanwhile, in a medium bowl, mix together the milk, pesto, oregano, spinach, and ricotta cheese. Season with red pepper flakes, salt and pepper. Stir in 1 cup fontina cheese and 1/2 cup provolone cheese.

4. Place the squash in a baking dish and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese in the bottom of each squash, then evenly divide the milk mix among the squash cavities. Top with the remaining provolone cheese. Cover the squash loosely with foil.

5. Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.

6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh oregano.

1. Preheat the oven to 425 degrees F.

2. Heat the olive oil in a large, oven safe skillet. When the oil shimmers, add the ground meat and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, garlic, oregano, thyme, fennel, crushed red pepper flakes, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Reduce the heat to low. Add the tomatoes and simmer 10 minutes or until the sauce thickens slightly.

3. Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and run under cold water to stop the cooking.

4. In a medium bowl, combine the ricotta, fontina, 1/2 cup pesto, and sun-dried tomatoes.

5. To assemble, spoon about 2 tablespoons of the cheese mix down the length of the noodle. Roll into a coil and place each seam-side down in the skillet as you go, snuggling the roll into the sauce. Repeat with remaining noodles. Drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.

6. Transfer the skillet to the oven and bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil and thyme, if desired. Enjoy!

1. Preheat oven to 375 degrees F. Lightly butter a 9×13 inch baking dish.

2. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

3. Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.

4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.

5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used…don't stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!

1.Preheat the oven to 350 degrees F. Grease a 9×13 inch pan.

2. Heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.

3. Add the butter, garlic and oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the Raclette cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

4. In a medium bowl combine the ricotta, spinach, and pesto.

5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the cheese sauce, and half of the mushrooms. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture, another 1/4 of the cheese sauce, and the remaining mushrooms. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.

1. Preheat the oven to 425 degrees F.

2. Heat a large, oven safe skillet over medium high heat. Add the sausage and onion and cook until the sausage is browned all over, about 8 minutes. Stir in the tomatoes and any juices left on the cutting board. Add the cherry tomatoes, thyme, and oregano, season generously with salt and pepper. Pour in the wine and 1 1/2 cups water. Cover and simmer 10 minutes or until the tomatoes are soft and have released their juices. Remove from the heat and stir in the basil.

3. Break the lasagna noodles in half and press half of them into the tomato sauce. Dollop on the ricotta cheese, then add half the zucchini in an even layer, pressing it into the sauce and submerging it. Add the remaining noodles, submerging them into the sauce. Add half the mozzarella and then arrange the remaining zucchini on top in an even layer. Season with salt and pepper. Top with mozzarella and parmesan.

4. Transfer to the oven and bake for 25-30 minutes or until the cheese is golden and the sauce has thickened slightly. Serve warm topped with fresh basil.

1. Preheat oven to 375 degrees F. Grease a 9x13 inch pan.

Preheat oven to 375 degrees F.

Grease a 9x13 inch pan.

2. On a baking sheet, toss together the butternut squash, olive oil, honey, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

2. On a baking sheet, toss together the butternut squash, olive oil, honey, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

3. Melt the butter in a medium sauce pan. Add the garlic, sage, and basil and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 1 minute. Remove from heat and stir in the fontina cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

Melt the butter in a medium sauce pan. Add the garlic, sage, and basil and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 1 minute. Remove from heat and stir in the fontina cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta, provolone, and sun-dried tomatoes.

5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top, and then top with the remaining butternut squash mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining 1/4 of the cheese sauce over top. Top with the remaining 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with pine nuts and fried sage.

Arrange the oven racks in the upper-middle and lower-middle positions.

Lightly oil a 9x13-inch baking pan or dish and set aside.

In a large sauté pan set over medium-high heat, heat the olive oil. Add the onions and stir until they start to sizzle, then reduce the heat to medium-low. Cook, stirring occasionally, until the onions are soft and lightly golden, about 10 minutes.

Add the sage and stir until fragrant, about 1 minute.

Raise the heat to medium. Add the pumpkin to the onion mixture and stir to mix well, then whisk in the half and half. Stir in 3/4 cup of the parmesan, the salt, and the pepper and bring to a simmer. Remove the pan from the heat.

In a large bowl, mix the ricotta and eggs until smooth.

Simply Recipes / Alexandra Shytsman

Spread 1 cup of the pumpkin sauce into the bottom of the prepared baking pan. Place 3 noodles across the pan; there will be space between them but that’s okay. Dollop half of the ricotta mixture (about 2 cups) over the noodles and spread gently to make an even layer. Sprinkle with 3/4 cup of the Asiago cheese.

Repeat to form another layer with 1 cup pumpkin sauce, 3 noodles, and the remaining ricotta mixture. Cover with the remaining 3 noodles, then spread evenly with the remaining pumpkin sauce and sprinkle with the remaining parmesan and Asiago.

Simply Recipes / Alexandra Shytsman

Simply Recipes / Alexandra Shytsman

Simply Recipes / Alexandra Shytsman

Cover the pan with foil and bake for 30 minutes on the lower-middle rack.

Uncover and move the lasagna to the upper-middle rack. Bake until the cheese is golden, about 15 minutes.

Let the lasagna stand for at least 10 minutes before cutting into squares and serving.

Leftovers can be stored in the dish, covered, or in an airtight container in the refrigerator for up to 4 days.

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1. Preheat the oven to 425° F.

2. Combine the beef, onion, and Italian seasoning in a skillet set over medium heat. Cook for 8-10 minutes until browned. Mix in the marinara sauce, the pesto, sun-dried tomatoes, and chili paste. Simmer for 5 minutes. Season with salt and pepper.

3. In a glass measuring cup, mix the cream cheese with 1/2 cup cream until creamy and combined. Add the remaining cream, thyme, nutmeg, and mozzarella. Season with salt and pepper.

4. Place the squash on a sheet pan or inside a roasting pan. Stuff each with meat sauce, then add the cream sauce. Bake for 20-30 minutes, until the squash is tender. Remove from the oven and top each squash with provolone and parmesan. Arrange 2 tablespoons of cold butter, the garlic cloves, and sage around the squash. Return to the oven and bake 10-15 minutes or until the cheese is golden brown on top.

5. Remove the garlic from the pan. Chop the garlic and mix with 2 tablespoons soft butter and the sage. Spread the butter over the squash, then use a fork to scrape the squash into strands, mixing the cheese in with the squash. Enjoy!

1. Heat the olive oil in a large dutch oven over high heat. Add the onion, celery, and red pepper, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute.

2. Add the meat and sausage. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper. Cook 10-20 minutes until thickened slightly.

3. Stir in the milk and cook until warmed through, 10 minutes.

4. Meanwhile, boil the noodles until al dente. Drain and add back to the pot with the cheeses. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!

Set a pot of water over high heat and let it come to a boil while you start the sauce. When the sauce is ready to simmer, the pasta water should be boiling and ready to cook the lasagna noodles.

Place mushrooms in a large (6 to 8 quart) sauté pan on high or medium-high heat. Stir them with a wooden spoon or shake the pan from time to time. You may hear them squeak.

Sprinkle salt over the mushrooms. The mushrooms will sizzle and then start to release water. (Note that you are not adding fat at this point to the pan; this method of cooking mushrooms in their own moisture is called "dry sautéing".)

Once the mushrooms start to release water into the pan, stir in the chopped onions. Cook until the mushrooms are no longer releasing moisture and the mushroom water has boiled away, about 5 minutes more.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add the olive oil to the mushrooms and stir to coat. Sauté the mushrooms and onions for about a minute. Add the garlic and cook for another minute.

Stir in the tomato paste, cook for a minute longer. Reserve 1 cup of the tomato sauce (it will go in the bottom of the casserole dish), and put the remaining cup of tomato sauce into the pot with the mushrooms. Add the large can of crushed tomatoes and one cup of water.

Stir in the thyme, sugar, and red pepper flakes. (If you are using dried basil instead of fresh, add it now.) Bring to a simmer, then lower the heat and simmer on a low simmer, for 20 minutes.

Simply Recipes / Annika Panikker

Preheat the oven to 350°F.

Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10- x 15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)

Once the sauce is simmering, salt the boiling pasta water, and add the dry lasagna noodles to the boiling water. (The water should be at a vigorous, rolling boil.) Stir gently, making sure that the noodles are not sticking to each other. Set the timer for 8 minutes, or however long is indicated on the package of the noodles. Cook uncovered on a high boil.

When the noodles are ready (al dente, cooked through but still firm to the bite), drain the noodles in a colander, and rinse them to cool them with cold water. As you rinse them, gently separate them with your fingers so they don't stick to each other.

Many of our readers have made this lasagna using no-bake noodles and reported success.

Simply Recipes / Annika Panikker

Prepare a couple large cookie sheets or baking sheets by spreading a tablespoon of olive oil over the baking sheets.

Place the lasagna noodles on the sheets, gently coating them with a bit of that olive oil, and spreading them out. This will help keep them from sticking to each other while you finish the sauce and prepare the layered casserole.

Simply Recipes / Annika Panikker

Turn off the heat on the stovetop for the sauce.

Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping. (For our 10x15-inch dish, we ultimately fit 3 layers of 6 noodles each, with 2 extra noodles on which to nosh.)

Dollop half of the ricotta cheese over the noodles, and half of the defrosted, drained, and squeezed out spinach over the ricotta.

Sprinkle half of the mozzarella cheese over the spinach, and just a quarter of the pecorino cheese.

Then spoon 1/3 of your mushroom sauce over the mozzarella. Sprinkle half of the fresh basil over the sauce.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Repeat the layering process. Place a second layer of noodles over the sauce. Spread the remaining ricotta, spinach, and mozzarella over the noodles. Sprinkle another quarter of the pecorino along with the mozzarella. Top with another third of the mushroom sauce and the remaining fresh basil.

Layer your final layer of lasagna noodles over the sauce. Spread the remaining sauce over the lasagna noodles, and sprinkle with the remaining pecorino or parmesan cheese.

Simply Recipes / Annika Panikker

Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges.

Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes. The cheese should be melted and the sauce bubbling around the edges of the pan.

Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.

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Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Prep The Crockpot: Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.

Layer Ingredients: Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, pesto, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.

Cook: Cover and cook on high for 3 hours or on low for 5-6 hours.

Rest: Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

1. Preheat oven to 375°F.

2. In an 11 to 12-inch oven-safe skillet, melt the butter/oil over medium-high heat. Add the onions and peppers, season with salt and pepper. Cook until the onions are tender and softened, about 5 minutes. Remove from the heat.

3. In bowl, mix the cream cheese and yogurt. Add the onions/peppers, the chili powder, paprika, cumin, salt, and pepper. Mix to combine, then stir in 1 1/2 cups salsa and the chicken.

4. Working in the same skillet used to cook the onions, add a spoonful of the chicken mix, then layer with cheese and chips. Add another layer of chicken, then cheese and chips. Repeat to create 3 layers, ending with the chicken, and saving a handful of cheese for topping. Add the remaining salsa verde, then a final layer of cheese. Bake for 25-30 minutes, until the cheese has melted.

5. Serve immediately, topped as desired!

1. Set your crockpot to high. Melt the butter and flour together, cook 5 minutes. Add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper.

2. Cover and cook on low for 6-8 hours or on high for 4-5. Shred the chicken.

3. During the last 15 minutes of cooking, crank the heat to high. Stir in the noodles, spinach, and cream. Let cook on high until the noodles are soft. Alternately, you can cook the noodles in boiling water, then stir them into the soup.

4. Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.

5. Meanwhile, Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp.

6. Serve the soup topped with the prosciutto.

1. Melt the butter and flour together in a large pot. Cook 1-2 minutes, then add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper.

2. Cover and cook over medium heat for 20-25 minutes, until the chicken is cooked. Shred the chicken.

3. Bring the soup to a boil over high heat. Stir in the noodles, spinach, and cream. Let cook on high until the noodles are soft, about 8 minutes. Alternately, you can cook the noodles in boiling water, then stir them into the soup.

4. Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.

5. Meanwhile, Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp.

6. Serve the soup topped with the prosciutto.

1. Set the instant pot to sauté. Melt the butter and flour together. Cook 1-2 minutes, then add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper.

2. Cover and cook on high pressure for 8 minutes. Shred the chicken.

3. Switch the instant pot to sauté. Stir in the noodles, spinach, and cream. Let cook on high until the noodles are soft, about 8 minutes. Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.

4. Meanwhile, Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp.

5. Serve the soup topped with the prosciutto.

Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it.

Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 tablespoons of olive oil.

Do not stir the meat unnecessarily. Allow the meat to brown on one side, and then stir it so the other side can be browned.

As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the pan.

Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.

Add another tablespoon of olive oil to the empty pan used to cook the meat and set over medium heat.

Add the onions and chopped bell peppers. Cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute.

Add the diced tomatoes, green chiles and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas.

While the sauce is simmering, soften the tortillas by frying them in a little oil. In a 9-inch skillet, heat 1/2 cup olive oil on medium high heat until it is sizzling hot, but not smoking.

Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don't get crisp.

Remove the tortillas with a metal spatula or tongs and place on a plate lined with paper towels to soak up the excess oil.

Lightly oil a 9x13-inch glass or ceramic baking dish.

In baking dish, arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely).

(If you don't have time to pre-soften the tortillas, coat the bottom of the pan with some olive oil and spread a little sauce over the bottom before adding the tortillas.)

Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.

Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas.

Bake casserole on the middle rack in the oven at 350°F for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling.

Let the casserole stand for 10 to 15 minutes before serving.

Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

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Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9×13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

Melt the butter over medium high heat. Stir in the flour and cook for 2-3 minutes. Add the milk, a little bit at a time, until the mixture is smooth and creamy. Whisk in the cream cheese, Parmesan, and Caesar dressing until smooth and creamy. Taste and adjust as necessary.

Cook the lasagna noodles according to package directions. Add the chicken to the sauce mixture and keep over medium low heat.

Grease a 9×13 pan and preheat the oven to 375 degrees. Cover with 3 lasagna noodles. Top with 1/2 the chicken mixture, 1 1/2 cups kale, 1/4 cup sundried tomatoes, and 1 cup mozzarella. Cover with 3 more noodles. Repeat layers, ending with another layer of noodles and the remaining 1 cup cheese.

Bake for 30 minutes covered with greased foil. Remove the foil and bake for another 5-10 minutes to brown the cheese. Let stand for 10 minutes before cutting.

Put a large pot of salted water (1 tablespoon of salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.

In a large skillet, heat 2 teaspoons of olive oil on medium-high heat. Add the ground beef and cook until it is lightly browned on all sides.

Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.

Add the diced bell pepper and onions to the skillet (in the photo, we are using yellow bell pepper and red onions).

Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.

Return the browned ground beef to the pan. Stir to combine, reduce the heat to low, and cook for another 5 minutes.

Transfer the beef mixture to a medium-sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.

Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.

Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition. (The amount of sugar needed will vary, depending on how acidic your tomatoes are.)

Add salt to taste. Remember that you will later be adding parmesan, which is salty.

Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often. Scrape the bottom of the pot occasionally, making sure nothing sticks to the bottom and scorches.

Remove from heat.

By now, the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook them to al dente, per package directions. (Note: noodles may be cooked in advance.)

Stir the water often to prevent sticking. Make sure that the water remains at a full rolling boil during the entire cooking process, in order to prevent noodles from sticking.

When the noodles are done, drain them in a colander and rinse with cool water, gently separating any noodles that may be sticking together.

Spread a little olive oil on a large, rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them once so that all sides get coated with some of the olive oil. This will prevent them from sticking together.

In a 9x13-inch casserole or lasagna dish, ladle a cup of sauce over the bottom of the dish and spread it evenly. Arrange one layer of lasagna noodles lengthwise over the sauce (about 3 long noodles; the edges may overlap, depending on your pan). Ladle a third of the remaining sauce over the noodles.

Sprinkle a third of the grated mozzarella on top of the lasagna sauce. Add half of the ricotta cheese by placing cheese dollops every two inches. Sprinkle half of the grated parmesan cheese evenly over the top of the ricotta cheese.

Apply the second layer of noodles. Top it with half of the remaining sauce. Add half of the remaining mozzarella, the rest of the ricotta cheese, and the rest of the parmesan cheese.

Finish with a final layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining mozzarella cheese.

Cover the lasagna pan with aluminum foil, tenting the foil slightly so it doesn't touch the noodles or sauce. Bake at 375°F for 45 minutes. If you'd like more of a crusty top or edges, uncover the lasagna in the last 10 minutes.

Allow the lasagna to cool for at least 15 minutes before serving. Leftovers will keep for about 5 days. You can reheat lasagna in a conventional oven or microwave. While storing, leave the aluminum tent on. (Try to keep the aluminum foil from touching the sauce.)

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Lightly coat a 9x13-inch baking dish with oil. Line 2 baking sheets with parchment paper.

Bring a large pot of salted water to a boil over high heat. Once boiling, add the lasagna noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain, rinse, and arrange noodles in a single layer on the prepared baking sheets. Set aside to cool.

Meanwhile, heat the oil and onions in a large skillet over medium-high heat. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes.

Add the ground beef and cook, stirring and breaking up the beef into small pieces, until browned, about 5 minutes.

Stir in the garlic, pepper, 1 teaspoon of the Italian seasoning, and 1 teaspoon of the salt and cook until fragrant, about 30 seconds. Stir in 2 1/2 cups of the marinara sauce and simmer, undisturbed, until thickened, about 5 minutes. Remove from the heat.

In a large bowl, stir together the ricotta, Parmesan, egg, 1 cup of the mozzarella, the remaining 2 teaspoons Italian seasoning, and the remaining 1/2 teaspoon salt until well combined.

Spread about 3/4 cup of the marinara sauce in the bottom of the greased baking dish. Spread 2 heaping tablespoons of the cheese filling and 1/3 cup of the meat sauce evenly over each of 12 of the lasagna noodles. (If any break, use the extra 4 noodles to replace them.)

Gently roll each noodle up and transfer it to the baking dish, seam-side down. Spoon the remaining marinara sauce (about 3/4 cup) over the lasagna roll-ups and sprinkle with the remaining 1 cup mozzarella.

Lightly coat a sheet of aluminum foil with oil (this prevents the cheese from stocking) and tightly cover the baking dish with the foil, greased-side down.

Bake the roll-ups until the cheese is melted, about 30 minutes.

Without removing the dish from the oven, carefully remove and discard the foil and set the oven to broil. Broil until the cheese is browned in spots, 3 to 5 minutes.

Garnish with extra Parmesan and the fresh basil leaves, if desired, and serve.

Leftovers can be stored in airtight containers in the refrigerator for up to 5 days.

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In a large saucepan, place the chicken breasts. They should fit snugly in the pan. Add 1 teaspoon salt, plus the sliced onion and bay leaf, and enough water to cover by 1/2 inch. Bring to a boil over medium-high heat, turn off the heat, cover the pot, and let stand for 25 to 30 minutes, or until an instant read thermometer registers 160 degrees in the center of a breast.

Transfer the chicken to a plate and let cool. Remove the skin and bones and shred the chicken. You should have 2 1/2 to 3 cups.

Simply Recipes / Sally Vargas

In a large skillet, toss the spinach with 2 tablespoons of water and sprinkle with 1/4 teaspoon salt. Set the pan over medium heat and cook, turning the leaves with tongs until they wilt. Let cool.

When cool enough to handle, place the spinach on a clean dish towel and roll up the towel. Squeeze out as much moisture as you can. Place the spinach on a cutting board and finely chop it.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a large bowl, stir the ricotta and chopped spinach together. Sir in the egg, Parmesan, lemon zest, 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg until blended.

Simply Recipes / Sally Vargas

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 2 minutes. The mixture should be pale golden, not at all browned. Add 1/2 cup milk and whisk until well blended. Continue to gradually whisk in the milk, about 1 cup at a time, and bring to a low boil. Cook for 3 to 5 minutes, or until there is no raw flour taste in the sauce.

Add the Parmesan cheese, salt, and pepper. Taste for seasoning and adjust with more salt or pepper, if needed.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a 6-quart or larger pot, bring 5 to 6 quarts of water to a boil. Add the noodles and cook for 1 minute less than the package instructions, usually about 8 to 9 minutes. Drain the noodles in a colander and rinse them under cold running water until cool. Return them to the pot and cover them with cold water until needed.

Simply Recipes / Sally Vargas

Set a rack in the center of the oven and preheat the oven to 375ºF.

Over the bottom of a 9x13x3-inch baking dish, spread 1/2 cup of the sauce.

Spread a clean dish towel on a baking sheet or the countertop. Remove several lasagna noodles from the pot and set them on the towel to drain. Repeat with the remaining noodles as you use them.

Place 4 drained noodles over the sauce in the baking dish. Dollop and spread half the filling over the noodles. Distribute half the chicken on top of the filling and spread with 1 cup of the sauce. Repeat with 4 noodles, the remaining half of the filling, the remaining half of the chicken, and 1 cup of the sauce. Finally, top with the remaining 4 noodles and the remaining sauce. Sprinkle with the mozzarella.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Bake the lasagna for 45 to 50 minutes, or until the filling bubbles and the top is golden brown.

Let the lasagna rest and settle for about 10 minutes before slicing into serving pieces. Leftovers will keep, covered in the refrigerator, for at least 4 days.

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Simply Recipes / Sally Vargas

Preheat the oven to 375°F and position the rack in the center.

In a 9x13-inch baking dish, add 3/4 cup of marinara sauce and spread it with a spoon as the base.

For the first layer, add 3 sheets of the lasagna noodles equidistant from each other. Add another 3/4 cup of the marinara sauce and spread. Sprinkle 1 cup of the mozzarella over the sauce, then top with 1 ounce of the pepperoni (about 50 small slices).

Repeat the steps for the next four layers.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for 5 minutes.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Let it cool for 15 minutes before serving so it will hold its shape when cut.

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Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Peel the squashes with a vegetable peeler. Cut them in half lengthwise and scoop out the seeds. Then cut crosswise into 1/4-inch thick slices. (See How to Peel and Cut a Butternut Squash)

Line 2 baking sheets with parchment.

Lay the slices on the baking sheet and brush with the olive oil. Sprinkle with salt and pepper. Bake for 18 to 25 minutes, or until tender.

In a microwave-safe measuring cup with a spout, heat the milk and sage leaves for 4 to 5 minutes in the microwave, or until it bubbles at the edges but does not boil. (Alternatively, heat in a saucepan on top of the stove.) Turn off the heat once it bubbles a little bit on the stovetop. Leave the sage leaves to steep in the milk for 20 minutes.

Bring a large (6-quart) pot of salted water to a boil. Cook the noodles according to the package instructions, about 8 minutes.

Hold the pot over the sink and pour off the hot water. Fill the pot of noodles with cold water, running the water until the water in the pot is cool.

Cover the noodles with cold water to stop the noodles from cooking and to remove some of the starch.

Lift each noodle out of the pot one by one and set it on a kitchen towel. Don’t worry if the noodles stick together a bit, or if one of them tears slightly. They will be covered with other ingredients and no one will be the wiser.

In a medium saucepan over medium heat, melt the butter for the bechamel. Whisk in the flour and cook, stirring constantly, for about 1 minute, or until the mixture is uniformly bubbly. Do not let the flour brown.

Take the pan off the heat. Leaving the sage leaves in the milk for now, gradually whisk about 1 cup of the hot milk into the butter and flour, whisking until smooth. Gradually whisk in the remaining milk until smooth and return the pan to medium heat.

Bring the sauce to a low boil, whisking slowly but constantly. Adjust the heat to a simmer, and whisking constantly, cook for 3 to 4 minutes longer, or until the sauce thickens enough to coat the back of a wooden spoon.

Remove the pan from the heat and remove and discard the sage leaves. Stir in the Parmesan, salt and pepper. Taste and add more salt and pepper if you like.

In a bowl, stir together the ricotta, egg, Parmesan, fontina, parsley, lemon zest, salt, and pepper.

Decrease the oven temperature to 375°F.

Spoon about 1/4 cup of béchamel in a thin layer over the bottom of a 9x13 baking dish. Spread 4 noodles lengthwise over the sauce and cover them with 1/4 of the remaining béchamel. Spread 1/3 of the spinach leaves on top. Top with 1/3 of the squash slices. Use heaping tablespoons to dollop 1/3 of the filling on top of the squash.

Repeat the layers 2 more times for a total of 3 layers in the same order: noodles, béchamel, spinach, squash and filling, finishing with a fourth layer of noodles topped with the remaining béchamel. Sprinkle with the Parmesan and fontina.

Bake for 50 to 60 minutes, or until golden brown and bubbly.

Let the lasagna rest and settle for 15 to 20 minutes before slicing into serving pieces. Leftovers keep, covered, in the refrigerator for at least 4 days.

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Warm a tablespoon of olive oil in a large Dutch oven or stock pot over medium heat. Add the onions and cook until translucent, about 5 minutes. Try to avoid too much browning.

Add the mushrooms and sprinkle with 1/2 teaspoon of salt. Cook until they have released their liquid and most of the liquid has evaporated, about 10 minutes.

Clear a little space in the middle of the pan and add the garlic. Cook until fragrant, 30 to 60 seconds, and then stir into the vegetables.

Simply Recipes / Mihaela Kozaric Sebrek

Add the chicken stock, water, thyme, bay leaf, and the remaining 1 1/2 teaspoons of salt. Increase the heat to high and bring to a boil. Add the chicken. Let the soup return to a rapid simmer, then reduce the heat to medium-low.

Cook until the chicken is cooked through and pulls apart easily with a fork, 10 to 15 minutes depending on the size and thickness of your chicken pieces. Transfer the cooked chicken to a plate to cool enough to handle.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bring the soup back to a rapid simmer. Working over the pot, break the lasagna noodles into bite-sized pieces and add to the soup. Stir in the baby spinach. Stirring occasionally, cook until the noodles are al dente and the spinach is wilted, 8 to 10 minutes.

Meanwhile, shred the chicken into small pieces with two forks.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

When the noodles and spinach are done, add the shredded chicken back to the soup and remove the thyme stems and bay leaf. Stir in the shredded Parmesan and the milk, and return the soup to a simmer. Taste the broth and add more salt or pepper if needed.

Remove from the heat and ladle into bowls. Serve with a dollop or two of ricotta and a few cracks of fresh pepper.

Refrigerate leftovers for up to 5 days and reheat gently on the stovetop or microwave.

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Simply Recipes / Mihaela Kozaric Sebrek

Heat the oil in a 12-inch nonstick or stainless steel skillet over medium heat until shimmering. Add the sausage and cook, breaking apart the meat, until no longer pink, about 5 minutes.

Scatter the pasta over the meat; do not stir. Pour the marinara and water over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring and scraping the bottom occasionally, until the pasta is tender, 15 to 20 minutes.

Remove the skillet from the heat, and dollop ricotta evenly over the top. Sprinkle the mozzarella over the ricotta.

If using a nonstick skillet: Cover and let sit until the cheese is melted and the ricotta is warmed through, about 5 minutes. Sprinkle with basil, if using, and serve.

If using a stainless steel skillet or other broiler-proof skillet: Adjust the oven rack to 6 inches from the broiler element and turn on the broiler. Broil until the cheese is evenly browned, 1 to 3 minutes. Let sit for 5 minutes. Sprinkle with basil, if using, and serve.

The lasagna will keep in the fridge for up to 3 days. Reheat individual servings covered in the microwave with a splash of water until the cheese is melty and the lasagna is mostly heated through. Let it sit for about 3 minutes at room temperature to finish warming the very center (and prevent you from burning your mouth).

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In a medium skillet over medium-high heat, add 1 tablespoon of the oil. Either slice the sausage into rounds or remove the casing from the sausage by slicing lengthwise down the side and cook it like ground sausage.

When the oil shimmers, add the sausage to the pan, and cook for about 6 minutes or until browned. Use a cooking utensil to break the sausage up as you cook it. Transfer to a plate.

Open the can of tomatoes and use a large pair of scissors to snip and break them up in the can into chunky pieces. You will mash them a little more in the skillet.

In the same skillet you used to brown the sausage, heat 1 tablespoon oil over medium heat. Add the sliced garlic and oregano. Cook for 30 seconds, or until the garlic sizzles. Add the tomatoes with their juices, salt, and sugar. Bring to a simmer and cook for 2 to 3 minutes or until the sauce is hot.

Use a potato masher to break up the tomatoes into smaller pieces (this is easiest to do when tomatoes soften in the heat). You are aiming for a chunky sauce.

Add the sausage back to the pan and cook for 10 minutes. Taste, and add more salt and sugar, if you like.

Meanwhile, in a small bowl, stir the egg, ricotta, Parmesan, nutmeg, and pepper together.

Brush or spray a 4x8-inch loaf pan with oil.

In the bottom of the loaf pan, ladle about 1/2 cup tomato-sausage sauce. Top with 1 noodle. Spread with 1/2 cup sauce, and then spread 1/3 mounded cup of the ricotta mixture over it.

Place a second noodle on top of the ricotta mixture. Spread 1/3 mounded cup ricotta mixture over it, and top with 1/2 cup tomato-sausage sauce.

Place a third noodle on top of the sauce. Spread with remaining ricotta and spoon 1/2 cup tomato-sausage sauce over it, using up all of the remaining sausage pieces in this layer.

Place a fourth noodle on top of the sauce and spoon the remaining sauce on top. Sprinkle with the mozzarella.

Place the loaf pan on a baking sheet. Fold a large piece of foil in half and fold it in half again. Make a tent over the loaf pan (so it does not stick to the cheese.) Bake for 25 minutes.

Remove the pan from the oven and remove the foil tent. Check to see if the lasagna is uneven or if it peaks in the middle. If it’s uneven, use the back of a spoon to press the top layer lightly to make it level in the loaf pan and submerge the noodles in the sauce.

Turn the oven down to 375°F. Return lasagna to the oven and continue to bake for 15 minutes, or until the sauce bubbles and the cheese is golden brown. (If you like stretchy rather than browned cheese, check after 10 minutes.)

Allow the lasagna to rest for 10 minutes before serving. Sprinkle with chopped parsley, if you like.

1. Bring a large pot of salted water to a boil. Add the pasta and cook 5-6 minutes. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain. Preheat the oven to 400 degrees F.

2. Heat a large, oven safe skillet over medium heat. Add the sausage, if using, and brown all over, 5 minutes. Remove from the skillet and set aside. Reduce the heat a bit to medium low-ish.

3. Add the olive oil, butter, butternut squash, shallots, garlic, thyme, sage, cinnamon, nutmeg, and season with salt, pepper, and chili flakes. Cook 10-15 minutes, stirring occasionally until the squash softens. Use the back of your spatula or a potato masher to mash the squash down into a chunky puree.

4. Stir in the milk and vodka, cook 5, until you no longer smell the vodka. Add 1/2 cup pasta cooking water, and the parmesan. If needed, thin the sauce with additional pasta cooking water. Remove from the heat.

5. Mix in the pasta, sausage, and 1/2 cup of cheese. Scatter the remaining cheese on top, then drape the prosciutto over the cheese. Bake 15 minutes or until the cheese is bubbling. Top with fresh herbs, and enjoy!

1. Preheat the oven to 375° F. Grease a 9×13 inch dish.

2. In a medium saucepan, melt together the olive oil and butter. Add the shallots, garlic, thyme, rosemary, chili flakes, salt, and pepper. Cook 5 minutes or until fragrant. Remove the garlic cloves and discard.

3. Whisk in the flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 2-3 minutes. Remove from the heat and stir in the provolone and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.

4. To assemble, spread 1/4 of the cheese sauce into the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the pesto and sprinkle over some spinach. Add another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top, add the remaining pesto, spinach and then another 1/4 of the cheese sauce, sprinkle over the remaining spinach. Layer the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese.

5. Bake, covered, for 30 minutes or until the cheese is bubbling. Uncover and bake another 15 minutes, until the cheese is browned. Let stand 10 minutes before serving.

1. Preheat the oven to 375° F. Lightly grease a 9×13 inch baking dish.

2 Thinly slice the zucchini to about 1/8 inch thick. Lay the zucchini flat on a clean kitchen towel and sprinkle with salt. Let site 15 minutes to draw out excess moisture, then pat dry with a towel. Try and get as much water out of the zucchini as possible.

3. Meanwhile, heat 1 tablespoon olive oil in a large pot over high heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Reduce the heat to low, add the bell pepper, oregano, thyme, and a pinch each of salt, pepper, and red pepper flakes. Stir in the marinara sauce, then remove from the heat.

4. In a bowl, combine the ricotta, provolone, and egg.

5. To assemble, spread 1/2 cup of sauce in the bottom of the baking dish. Layer over the zucchini, then dollop over 1/2 cup of the ricotta cheese, and top with about 1/2 cup mozzarella. Repeat the layering until all ingredients have been used…don't stress about making it look perfect. Top with mozzarella. Cover with foil and bake 30 minutes. Uncover, and bake another 30 minutes, until the cheese is melted and the sauce is bubbly.

6. Meanwhile, make the breadcrumbs. Heat 1 tablespoon olive oil, the breadcrumbs, and oregano over medium heat. Cook, until the breadcrumbs are toasted all over and the oregano is fried, about 4 minutes. Season with salt.

7. Let the lasagna sit 10-15 minutes before serving. Top with breadcrumbs and fresh basil.

1.Preheat the oven to 375° F. Butter a 9x13 inch pan.

2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat.

3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper.

4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan.

5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Cook ground beef and sausage in a large pot over medium heat; drain. Stir in tomato sauce, mushrooms, garlic salt, oregano, thyme, and basil; season with salt and black pepper. Simmer 30 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles with olive oil in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.

Meanwhile, combine ricotta cheese, eggs, and Parmesan cheese in a bowl.

Cover bottom of a 9x13-inch baking dish with a thin layer of meat sauce; layer 3 lasagna noodles over top. Spread about 1/3 ricotta cheese mixture over noodles; sprinkle about 1/4 mozzarella cheese over top. Spoon about 1/3 meat sauce over mozzarella cheese. Repeat layering twice more, finishing with remaining mozzarella cheese.

Bake in the preheated oven until cheese melts and sauce bubbles, about 90 minutes. Cover lasagna with foil if cheese begins to get too dark. Let sit before serving for 10 to 15 minutes.

Squash: Preheat the oven to 350. Cut the squash in half and scoop out the seeds. Place the squash cut-side up in a baking dish and bake uncovered for 50-60 minutes. Pull the squash strings out with a fork and transfer to a large mixing bowl (be careful since you’ll want to preserve the squash shells to use as the “boats”). The squash strings should look like spaghetti.

Sauce: Meanwhile, while the squash is cooking, heat the olive oil over medium heat. Add the garlic and saute for 1-2 minutes until just fragrant (not browned). Add the turkey and cook, stirring frequently and breaking the meat apart into small pieces until fully cooked. Add the tomatoes, salt, seasonings, red wine, and vinegar. Simmer for 20 minutes or so (until the squash is done). Add broth to thin out the sauce if needed.

Filling: Heat the olive oil over medium heat. Add the garlic and kale, stirring until the kale is just wilted. Combine the kale in a small bowl with the ricotta, salt, lemon juice, and 1/2 cup of the shredded cheese. Add the cooked spaghetti squash and stir to combine.

Arrange: Fill the boats with the spaghetti squash mixture and top with tomato sauce and remaining shredded cheese. Bump the temperature up to about 425 and bake for another 10-15 minutes to get the cheese nice and melty. Top with Parmesan, olive oil, parsley, and salt and pepper.

Place the mushrooms, walnuts, and zucchini in a food processor. Pulse a few times until the mixture is very finely chopped. Transfer to a bowl. Repeat this process with garlic, onion, and carrots.

Heat butter or olive oil over medium high heat. Add your chopped veggies along with the spices. Sauté for 7-10 minutes until very soft and fragrant. Add tomato sauce and salt; stir to combine. Taste and adjust! Your seasoning amounts will depend on your brand of sauce.

Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt.

Start with spreading a layer of sauce in the bottom of a 9×13 pan. Then, layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this amount). End with noodles, sauce, cheese, and dollops of extra sauce on top to make it pretty.

Cover with foil and bake for 40-45 minutes. Remove foil and broil for 5 minutes to get the cheese browned on top. Let stand for 10 minutes or so, then cut and serve!

Make the sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant – stir continuously to avoid burning because burnt garlic will taste bitter. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.

Layer the lasagna: Grease a 9×13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, 1/4 cup Parmesan, 1/3 cup water, and 1 1/2 cups sauce. Repeat this layer once more. Top with a layer of broken noodles, 1/3 cup water, 1 1/2 cups sauce, and 1/2 cup Swiss cheese. Cover with foil and bake for 40 minutes.

Making it pretty: Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs like parsley and thyme. Let stand 10 minutes or more before cutting and serving.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onion and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.

Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.

Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.

Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.

Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

Gather all ingredients and preheat the 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 and rinse with cold water.

Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.

Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish.

Layer with 3 lasagna noodles, ricotta, and chicken.

Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.

Bake in the preheated oven for 35 to 40 minutes.

Serve and enjoy!

Cook ground beef and Italian sausage in a large skillet over medium-high heat until browned and crumbled; drain excess grease. Stir in olives and water; season with minced garlic, oregano, onion flakes, garlic powder, pepper, sage, and basil. Simmer, stirring frequently, about 15 minutes. Stir in marinara sauce and remove from the heat.

Preheat the oven to 375 degrees F (190 degrees C).

Spoon a layer of meat and sauce on the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over noodles; sprinkle with some mozzarella cheese. Cover with another layer of sauce; repeat layering, ending with meat and sauce on top. Reserve about 1/2 cup mozzarella cheese.

Bake in the preheated oven for 45 minutes, checking after 30 minutes. Lasagna is cooked when it's easily pierced with a knife. Sprinkle reserved mozzarella cheese over lasagna and bake until melted, about 10 minutes more.

Gather all ingredients.

Cook ground beef, onion, and garlic in a large skillet over medium heat until the meat is browned.

Add tomato sauce, tomato paste, salt, and oregano and stir until well combined and heated through.

Stir mozzarella, cottage cheese, and Parmesan together in a large bowl.

Spoon a layer of the meat mixture onto the bottom of a slow cooker.

Add a double layer of uncooked lasagna noodles, breaking noodles to fit into cooker as needed.

Top noodles with a portion of cheese mixture.

Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

Cover and cook on Low until lasagna noodles are tender, about 4 to 6 hours.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Place ricotta cheese into a large bowl. Stir in 1 cup Cheddar, 1/2 cup mozzarella, 1/2 cup Parmesan, and eggs. Mix in onion, parsley, garlic, and pepper.

Spread 1 1/2 cups Alfredo sauce over the bottom of the prepared baking dish. Top with a layer of 4 lasagna noodles. Arrange 1/3 of the lobster meat over noodles, then cover with 1/3 of the spinach and another layer Alfredo sauce. Repeat layers twice more: noodles, lobster meat, spinach, and sauce. Sprinkle remaining Cheddar, mozzarella, and Parmesan over top. Give the whole pan a gentle shake to get everything settled in.

Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking until cheese is browned, about 10 more minutes.

Let stand for 10 minutes before serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and set aside.

Meanwhile, place chicken in a saucepan with enough water to cover; bring to a boil. Cook until chicken is no longer pink and the juices run clear, about 20 minutes. Remove chicken from the saucepan and shred.

Combine shredded chicken, 1 cup mozzarella cheese, and cream cheese in a large bowl. Dissolve hot water and bouillon in a liquid measure; pour over chicken mixture and stir until well combined.

Spread 1/3 of the spaghetti sauce in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the chicken mixture and top with 3 lasagna noodles; repeat. Top with remaining sauce and sprinkle with remaining 1 cup mozzarella cheese.

Bake in the preheated oven for 45 minutes.

Serve and enjoy!

Preheat the 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 10 minutes or until al dente; drain.

Meanwhile, place ground beef, garlic, oregano, garlic powder, salt, and black pepper in a large skillet over medium heat; cook and stir until beef is crumbly and evenly browned, about 10 minutes.

Mix cottage cheese, Parmesan cheese, and eggs together in a large bowl until thoroughly combined.

Lay 4 noodles side by side on the bottom of a 9x13-inch baking pan; top with a layer of prepared tomato-basil sauce, a layer of ground beef mixture, and a layer of cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle mozzarella cheese on top. Cover the dish with aluminum foil.

Bake in the preheated oven until the lasagna is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Heat a large skillet over medium-high heat. Add sausage; cook and stir, breaking it into smaller pieces, until brown and crumbly, 5 to 7 minutes. Stir in noodles.

Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat to low, and simmer until noodles are cooked and sauce thickens, about 25 minutes. Add spinach, ricotta, and mozzarella. Cover skillet and remove from heat. Let lasagna stand for 5 minutes. Top with Parmesan cheese.

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Brush 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. Cool for 15 to 20 minutes, then scoop flesh into a bowl. Set aside.

Heat butter in a large skillet over medium-low heat. Cook and stir garlic in hot butter until softened. Stir in flour and cook for 3 minutes. Whisk in milk until smooth. Bring to a simmer and cook, whisking occasionally until thickened, about 10 minutes. Stir in butternut squash flesh and season with salt and pepper. Butternut sauce can be made 3 days ahead and refrigerated.

Reduce the oven temperature to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Beat heavy cream in a large glass or metal mixing bowl until foamy. Gradually season with salt, continuing to beat until medium peaks form. Lift the beater or whisk straight up: the tip of the peak should curl over slightly. Set aside.

Pour 1 cup butternut sauce into the prepared baking dish and place 3 lasagna noodles on top in a single layer. Spread 1/2 of remaining sauce over noodles and sprinkle with 1/2 cup Parmesan cheese. Cover with another layer of noodles, spread remaining sauce on top, and sprinkle with 1/2 cup Parmesan cheese. Place final layer of noodles on top. Spread whipped cream over noodles, making sure pasta is completely covered. Sprinkle with remaining 1/3 cup Parmesan cheese. Cover the baking dish tightly with aluminum foil.

Bake for 30 minutes. Remove the foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Cook sausage, ground beef, and garlic in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes. Drain any excess grease.

Stir in diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.

When the sauce has simmered for about 15 minutes, bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Stir sour cream, 1/2 of the mozzarella, Parmesan, olives, eggs, salt, and pepper together in a bowl.

Assemble the lasagna: Spread a thin layer of meat sauce evenly over the bottom of a 9x13-inch baking dish. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, and 1/3 of the cheese mixture; repeat layers two more times with remaining noodles, sauce, and cheese mixture. Sprinkle remaining mozzarella evenly over top.

Bake in the preheated oven until sauce is bubbly and the cheese is golden brown, about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Set aside.

Bring a large pot of lightly salted water to a boil. Place spinach in the water and boil until wilted and tender, about 2 minutes. Remove spinach with a slotted spoon, pressing out excess water. Set aside.

Cook lasagna in the same boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.

Mix spinach, ricotta cheese, 1/2 cup shredded mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until well combined.

Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish. Top with 3 lasagna noodles, 1/2 of the ricotta-egg mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta-egg mixture, and 1/4 cup pasta sauce. End with remaining 3 noodles and 1/4 cup pasta sauce. Sprinkle with remaining 1/2 cup shredded mozzarella cheese. Top with Parmesan cheese. Cover casserole with aluminum foil.

Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

Cook and stir sausage in a large pot until browned, about 5 minutes. Stir in onions, mushrooms, and garlic. Pour in chicken broth, tomato sauce, and diced tomatoes; bring soup to a boil.

Stir pasta into the soup. Cook, stirring occasionally, until almost tender, about 10 minutes. Stir in spinach, mozzarella cheese, and Parmesan cheese. Remove from heat; stir in basil and let stand until pasta is tender, about 2 minutes more.

Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.

Meanwhile, place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.

Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.

Preheat oven to 375 degrees F (190 degrees C).

Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.

Bake until lasagna noodles are tender and casserole is bubbling, about 45 minutes. Remove foil and bake until cheese topping is lightly browned, 10 to 15 more minutes. Let stand 15 minutes before serving.

Gather all ingredients.

Cook and stir ground beef, onion, and garlic in a large skillet over medium heat for 5 minutes; drain fat.

Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons salt, and oregano. Simmer meat sauce, stirring occasionally, for 30 to 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Lay noodles flat on towels; blot dry.

Mix together ricotta, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a medium bowl.

Layer 1/3 of the noodles in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the ricotta mixture.

Cover the ricotta mixture with 1/2 of the mozzarella cheese, and 1/3 of the meat sauce.

Repeat. Top with remaining noodles and meat sauce. Sprinkle 2 tablespoons Parmesan cheese over the top.

Bake in the preheated oven for 30 minutes. Let stand for 10 minutes before serving.

Enjoy!

Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

Heat oil in a large saucepan. Add mushrooms, green peppers, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes.

While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down 1/2 of the lasagna noodles and layer 1/2 each of the ricotta mix, sauce, and Parmesan cheese on top. Repeat layering again with noodles, ricotta mix, sauce, and Parmesan cheese. Top with remaining 2 cups mozzarella.

Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.

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.

Make the sauce: Cook and stir ground beef and sausage in a large saucepan over medium heat until browned and crumbly, about 10 minutes. Stir in mushrooms, salt, black pepper, Italian seasoning, and pepper flakes. Increase the heat to medium-high and cook until mushrooms have given off their juices and the bottom of the pan is almost dry, 4 to 6 minutes.

Pour marinara sauce into meat mixture. (If using jarred sauce, add a little water to each jar and shake to get all sauce out of the jar; add to meat mixture.) Reduce the heat to low and simmer until meat is extremely tender, about 2 hours; add more water if sauce becomes too thick. Skim fat, then season sauce with salt and black pepper. Turn off the heat.

When the sauce is almost finished, make the pasta: Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse lasagna noodles; set aside in a bowl of cold water.

While the pasta is cooking, make the filling: Whisk eggs in a large bowl, then stir in ricotta, mozzarella, Parmigiano-Reggiano, parsley, salt, black pepper, and cayenne.

When the sauce, pasta, and filling are ready, preheat the oven to 375 degrees F (190 degrees C).

Divide sauce into fourths, noodles into thirds, and filling in half for layering. Layer ingredients in a 10x15-inch baking pan, spreading out to fill the pan, as follows: one part sauce, one part noodles, one part filling. Repeat once more. Add one part sauce, then tap the dish lightly on a sturdy work surface to settle the layers. Continue with one part noodles and one part sauce. Sprinkle remaining fresh mozzarella and Parmigiano-Reggiano over top.

Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Place onto a baking sheet to catch any spills.

Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake until golden brown and bubbly, 30 to 35 more minutes. Let sit for 20 minutes before serving.

Preheat an oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.

Combine spinach, ricotta, and nutmeg in a large bowl.

To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Make the sauce: Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook and stir until translucent, about 5 minutes. Add ground beef and garlic powder; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomato sauce, and oregano; cover and simmer for 15 to 20 minutes.

Make the lasagna: Mix mozzarella and provolone together in a medium bowl. Mix ricotta, milk, eggs, and oregano together in another bowl.

Ladle sauce (just enough to cover) into the bottom of a 9x13-inch baking dish. Layer sauce with three lasagna noodles, more sauce, ricotta mixture, and mozzarella mixture; repeat once more using all of remaining cheese mixtures. Layer with remaining three lasagna noodles and remaining sauce, then sprinkle Parmesan over top.

Cover and bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese is melted and top is golden, about 15 minutes longer.

Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from beef.

Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.

Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, 1/2 of the ricotta cheese, 1/2 of the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top "cupcakes" with remaining Parmesan cheese and mozzarella cheese.

Bake in preheated oven until edges of "cupcakes" are browned, 18 to 20 minutes; let rest in tins for 5 minutes before running a knife around the edges to loosen and remove. Garnish with fresh basil to serve.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Cut noodles in half crosswise.

Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.

Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.

Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

Gather the ingredients. Preheat the 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 and lay noodles flat on foil to cool.

Mix ricotta, eggs, Parmesan cheese, salt, and pepper together in a bowl; mix well.

Heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Stir in spaghetti sauce and Italian seasoning until warmed through, stirring occasionally, 2 to 5 minutes.

Spread 1/2 cup of sauce on the bottom of a 9x13-inch baking dish. Cover with a layer of noodles. Spread 1/2 of the ricotta mixture over noodles; top with another layer of noodles. Pour 1 1/2 cups of sauce over noodles and spread the remaining ricotta over the sauce.

Top with remaining noodles and sauce; sprinkle with remaining mozzarella. Cover with a greased sheet of foil.

Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes.

Roast the Garlic: Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400 degrees.

Make the Soup: Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add oregano, red pepper flakes, and tomato paste and stir well to incorporate. Cook for 3 to 4 minutes.

Add diced tomatoes, bay leaves, chicken broth, and salt. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add white beans. Remove the bay leaves and take a few scoops (about one third) of the soup mixture at this point and puree in the blender with the roasted garlic.

Add Pasta: Add uncooked pasta and simmer on low until pasta is just softened. Taste and adjust (more salt, more red pepper flakes, more basil, etc.)

Ricotta: In a small bowl, combine the ricotta, Parmesan, lemon juice, parsley, salt, and pepper.

Serve: Place a dollop of the ricotta mixture in each soup bowl and ladle the soup over the top. Top with extra Parm and fresh basil. YUM!

Preheat the oven to 350 degrees Fahrenheit. In a large ovenproof skillet, brown the bacon until crispy. Add the shallots and carrot; saute for 5 minutes or until soft and fragrant. Add the ground beef with salt and pepper and brown until no longer pink. Drain off all the excess grease.

Add the tomato sauce and wine to the meat in the skillet. Simmer for 10 minutes over medium low heat. Stir in the cream cheese until melted.

Break each of the lasagna noodles into 3 or 4 pieces. Stir them into the meat mixture so they are completely covered in sauce, and arrange them so that they are all laying flat in the pan.

Tuck a few slices of fresh mozzarella underneath and between the noodles, and place the remaining slices of fresh mozzarella on top. Bake for 25 minutes. If you want to brown the cheese, turn the heat up to 425 for an additional 10 minutes.

Let stand for 5-10 minutes and top with fresh basil and Parmesan cheese.

Gather all your ingredients.

Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.

Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.

Preheat the oven to 375 degrees F (190 degrees C).

To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.

Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.

Rest lasagna for 15 minutes before serving.

Gather all ingredients.

Combine pork and ground beef in a large, deep skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes.

Add onion and cook until translucent, about 5 minutes.

Stir in crushed tomatoes, tomato sauce, 1 tablespoon fresh parsley, garlic, basil, salt, oregano, and sugar. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.

While the sauce is simmering, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside. While the noodles are cooking, preheat the oven to 375 degrees F (190 degrees C).

Mix cottage cheese, Parmesan cheese, eggs, remaining 1 tablespoon fresh parsley, salt, and pepper in a large bowl until combined.

Assemble lasagna: Spread a spoon or two of sauce over the bottom of a 9x13-inch baking dish just to to coat it. Place two layers of noodles over the sauce to cover.

Layer with 1/2 of the cheese mixture, 1/2 of the remaining sauce, and 1/2 of the mozzarella cheese. Repeat layers once more using the remaining noodles, cheese mixture, sauce, and mozzarella. Cover the baking dish with aluminum foil.

Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes.

Remove from the oven and let stand for 10 minutes before cutting and serving.

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Stir in spaghetti sauce and simmer for 5 minutes.

Combine cottage cheese, 2 cups of mozzarella cheese, eggs, 1/2 of the grated Parmesan cheese, dried parsley, salt, and pepper in a large bowl.

Spread 3/4 cup of sauce in a 9x13-inch baking dish. Cover with 3 uncooked lasagna noodles, 1 3/4 cups of cheese mixture, and 1/4 cup sauce; repeat layers once more. Top with remaining 3 noodles, sauce, mozzarella, and Parmesan cheese. Pour 1/2 cup water along the edges of the dish. Cover tightly with aluminum foil.

Bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes. Let stand 10 minutes before serving.

Serve and enjoy!

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add water and taco seasoning; cook and stir until mixture has thickened, 5 to 10 minutes.

Arrange 3 tortillas in the bottom of the casserole dish; spread about half the can of refried beans and half the ground beef atop the tortilla layer. Sprinkle 1 cup Colby-Jack cheese over ground beef layer. Arrange 3 more tortillas over the cheese. Spread in the remaining 1/2 can refried beans and half the jar of taco sauce; sprinkle with 1 cup Colby-Jack cheese. Arrange 3 more tortillas and top with remaining ground beef and 1 cup Colby-Jack cheese. Top with last 3 tortillas and remaining 1/2 jar taco sauce.

Bake in the preheated oven until top tortilla layer begins to brown, 20 to 25 minutes. Sprinkle 1 cup Colby-Jack cheese over lasagna.

Turn on oven's broiler.

Place lasagna under the broiler until Colby-Jack cheese is melted and bubbling, 3 to 5 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.

Place frozen spinach and 1/2 cup water in a 2-quart nonstick saucepan; bring to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, until spinach is tender, 6 to 7 minutes. Drain and squeeze out any excess water.

Stir together chicken and 1 jar Alfredo sauce in a medium bowl until well combined.

Mix together ricotta and spinach in a second medium bowl until well combined.

Arrange a single layer of lasagna noodles in a 9x13-inch baking dish, edges overlapping. Pour chicken-Alfredo mixture over noodles and spread evenly. Sprinkle with 1 cup mozzarella. Cover with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of the remaining jar of Alfredo sauce over spinach mixture and spread evenly. Sprinkle with 1 cup mozzarella. Lay on a final noodle layer and top with remaining 1/2 jar Alfredo sauce and 2 cups mozzarella. Season with salt and pepper.

Bake in the preheated oven until the top is brown and bubbly, 50 to 60 minutes.

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.

Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.

Preheat oven to 375 degrees F (190 degrees C).

Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.

In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.

Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.

Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.

Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).

Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.

Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.