Recipe & picture courtesy of My Recipes
Makes 4 servings
- 3/4 cup bottled salsa
- 1 1/2 teaspoons ground cumin
- 1 (14.5-ounce) can no salt-added diced tomatoes
- 1 (8-ounce) can no salt-added tomato sauce
- Cooking spray
- 6 precooked lasagna noodles (such as Barilla or Vigo)
- 1 cup frozen whole-kernel corn, thawed
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1/4 cup chopped green onions
- Preheat oven to 450°.
- Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
**Personal Review: No Review Yet**
Recipe & picture courtesy of Better Homes & Gardens
Prep: 20 minutes
Bake: 50 minutes
- Nonstick cooking spray
- 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
- 6 no-boil lasagna noodles
- 1/2 of a 15-oz.container ricotta cheese
- 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
- 1 Tbsp. Chianti or other red wine (optional)
- 1/4 cup finely shredded Parmesan cheese
- 1 cup roasted red sweet peppers, drained well and cut into strips
- Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
- Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
- Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.
**Personal Review: Let’s just say I have never seen grown men inhale food as quickly as I did when I made this. It tasted wonderful! I browned some ground beef along with some onions, mixed the meat and onions in with the pasta sauce and layered as instructed.**
Recipe & picture courtesy of Rachael Ray
Prep Time: 30 min
Cook Time: 55 min
- 1 pound asparagus, cut into 1-inch pieces
- 1 pound lasagna noodles
- 4 tablespoons butter
- 1 small onion, finely chopped
- 1/3 cup flour
- 4 1/2 cups milk
- 2 cups grated parmesan cheese
- 1 teaspoon grated nutmeg
- Salt and pepper
- 1/2 pound deli-sliced baked ham, cut into 1/2-inch ribbons
- Preheat the oven to 375°. In a large pot of boiling salted water, cook the asparagus until just tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to a strainer. Return the water to a boil, add the lasagna and cook until tender, about 8 minutes. Drain and transfer to a platter.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Lower the heat and simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and stir in half of the parmesan and half of the nutmeg; season with salt and pepper.
- Spread about 1/3 cup of the cheese sauce in a 9-by-13-inch baking dish. Layer 4 noodles on the sauce and top with 3/4 cup cheese sauce. Sprinkle a quarter of the ham, a quarter of the asparagus, and 3 tablespoons of the remaining parmesan over the sauce. Repeat the layering process three more times. Top with the remaining noodles, cheese sauce, parmesan and nutmeg. Cover with foil and bake until heated through, about 30 minutes. Uncover and cook for 10 minutes more. Let stand for 15 minutes before serving.
**Personal Review: I started off great but when it got to the part about boiling the milk I started to second guess myself and the recipe. But I followed along, the milk never got “thick” but I stirred it for about three minutes. I took it off the heat and continued on with the recipe. It came out perfectly after I baked it and it tastes wonderful!**