World's Best Lasagna Recipe. Excellent and Authentic recipe!
A little more work and ingredients, but well worth it. Use FRESH basil for more flavor - I use about 1/2 - 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic. The mix of sausage and beef is sublime, so no need for more salt. I always add a dash of nutmeg to the ricotta mixture (an old italian secret!). I made this recipe using some tips and tricks from previous reviewers and from my experience having worked in an italian restaurant. WOW! I've convinced 3 (now-ex) boyfriends, my husband, and even a couple Italian friends at school that I make the most incredible lasagna they've ever tasted with this recipe. I read all the reviews and really followed "Cookerbob"'s advise. I was so disappointed with this lasagna! I quadrupled this recipe for 32 men, and it went over so well ... they came back for seconds, and asked for the recipe for their wives ... now how many men do you know that ask for a recipe?
This was very good. Spinach Lasagna Rolls. Perfectly portioned individual lasagnas.
This is one of those family friendly recipes everyone in your home will love. A great way to get your kids to eat spinach too. I personally find one to be filling for me, served with a garden salad on the side. My husband can easily eat three. Spinach Lasagna RollsGina's Weight Watcher RecipesServings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww ptsCalories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5 Ingredients: 9 lasagna noodles, cooked10 oz frozen chopped spinach, thawed and completely drained15 oz fat free ricotta cheese (I like Polly-o)1/2 cup grated Parmesan cheese1 eggsalt and fresh pepper32 oz tomato sauce9 tbsp (about 3 oz) part skim mozzarella cheese, shredded Directions: Preheat oven to 350°.
Place a piece of wax paper on the counter and lay out lasagna noodles. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Creamy White Chicken and Artichoke Lasagna. I made this for Saturday's dinner this week and it was very creamy and yummy!!
It was a nice change from your standard lasagna (even though I absolutely love that too). It was really easy for me as well because I used canned everything so all I had to do what dump and mix ingredients. So it went very quickly, which I always love. We had it again on Sunday and it tasted even better the next day because all of the flavors had time to blend wonderfully. If you love cheesy, creamy goodness, then you will love this dish. :) Make sure that you use all 12 of your noodles because it makes a lot of filling for the layers! Ingredients 2 cups shredded cooked chicken breasts 1 can (14 oz.) artichoke hearts, drained, chopped 1 pkg. (8 oz.)
Directions HEAT oven to 350°F. Gluten free: GF noodles. Original recipe from tasteofhome.com.