What you need: lasagna noodles (not the pre cooked kind), your favourite tomato sauce, cottage cheese, cheddar cheese, and any optional extras you might like (eg. mushrooms, spinach)

1) Start out by getting a pot and boiling some water. put the noodles in and as they start cooking, they will fit. You may have to flip the noodles. cook until done. Preheat oven to 360 degrees.

2) lay out the desired number of noodles on your counter.

3) Spread some tomato sauce on the whole surface of each noodle.

4) Do the same thing with cottage cheese.

5) Next, you will need to grade some cheese. Put some cheese on your noodles.

6) Throgh on any optional ingredients you may like. (this works prefect so that each person can have what they like)

7) You will now need to prepare your pan. Get a square or rectangle deep, oven proof dish. Cover the bottom with tomato sauce and cottage cheese. 

Roll each noodle up and set it in the pan.

9) cover noodles with tomato sauce, cottage cheese, and cheddar cheese.

10) Back for 40 minutes,or until finished.

11) to serve, spoon out each person a noodle or two, and cover with sauce and cheese from the pan.

I hope you like it, I love them!

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Homemade tomato sauce as well as fresh ingredients makes homemade lasagne so much more special than frozen lasagne! Here are the directions to making my homemade meat and cheese lasagne.

Ingredients:
1 lb pork or turkey Italian sausage, browned and sliced
1 lb lean ground beef or turkey, browned and broken up in small bits
2 lb box oven ready lasagne pasta
1 lb regular or part-skim mozzarella cheese, grated
1/4 lb locatelli cheese, grated
1/4 lb parmesan cheese, grated

1 lb regular or part-skim ricotta cheese
1 egg
1 c regular or low-fat milk

tomato sauce:
2-28 oz cans crushed tomatoes or whole tomatoes that you mash up
2 small cans tomato paste
3 TB olive oil
1 medium onion, diced
3 garlic cloves, minced
1 green, red or yellow pepper, diced
1 c water
1 TB sugar
2 tsp oregano
1 tsp basil
1 tsp parsley
1 bay leaf
1 medium zucchini, sliced

brown ground meat and Italian sausage until cooked through while you prepare sauce; in a separate sauce pot, add olive oil and cut up vegetables and saute until softened; add canned tomatoes and tomato paste plus 1 c water and 1 TB sugar; add 2 tsp oregano, 1 tsp basil, 1 tsp parsley and 1 bay leaf; Simmer on low; mix ricotta, 1 c milk and 1 egg together; layer three to four lasagne noodles in lasagne pan; layer some ground meat and sausage; layer mozzarella, ricotta mixture, grated locatelli and parmesan cheeses, layer sauce; repeat the layering process until all ingredients, except sauce are used up; reserve two cups of tomato sauce for guests to use when served or for you to ladle a little sauce on top of each serving. If you wish, you could saute a medium thinly sliced zucchini and add to the lasagne. Enjoy! 

• 250 grams colored paste
• 1 / 2 Lettuce
• 16 Shrimps
• 16 Olives
• Olive oil
• Lemon juice
• Salt
• 1 Tomato

Preparing the pasta salad

1. Cook the pasta  in salted water, then drained and poured into the center of a fountain.
2. Clean the lettuce and tomato, then cut and put them mixed with olives and place it around the pasta.
3. In a pan cook the prawns with salt, gets the rehash over the pasta and season with salt, olive oil and lemon juice.

Number of People: 4
Preparation Time: 0 º 15 ‘
Difficulty: Easy
Calorie level: Medium

This is an easy recipe for every occasion.

Image via Wikipedia

Image via Wikipedia

INGREDIENTS:

• 3 cups cooked macaroni
• 1 ½ cups grated cheese
• 2 eggs
• 1 cup milk
• Salt and pepper to taste
• A dash of Tabasco or tomato-chilli sauce
• A dash of Worcestershire sauce (optional)
• 1 large tomato, sliced (optional)

METHOD:

• Layer the macaroni and cheese in a microwave-safe, flat bottomed dish, starting with a layer of macaroni and ending with cheese.
• Beat eggs lightly with the rest of the ingredients. Pour over macaroni. Lay the tomato slices over if you are using.
• Cook, covered at 80% power for 8 minutes or till bubbling.
• For a browned effect, sprinkle over Crisp Crumbs and microwave uncovered 1 minute extra.

HANDY TIP:

                        You may also like to choose combination cooking for cheesy baked macaroni. Preheat Grill for 5-6 minutes, then put dish in on the high rack and cook at MW + Grill (power level 40%) for 6-7 minutes or till browned to your satisfaction.

SERVES 6

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Bolognese and béchamel sauce (it’s much easier than it sounds!) makes a hearty dinner for six people in one go! Satisfying to make, lasagna can also be prepared ahead – keep it in the fridge for up to a day before the final cooking, then put it into the oven to cook through to bubbling gorgeousness. 

Hands-on time: 25 minutes; Cooking time; about 1 hour; makes: 6 servings

For the Bolognese sauce

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stick or ½ small cabbage, finely chopped
• 1 garlic clove, crushed
• 1 ¼ cup (about 125gm) button mushrooms, chopped
• 500gm minced meat
• 1 ¼ cup red wine or grape juice
• 1 ¼ cup chicken stock (use water and stock cubes)
• 5-6 tomatoes, shopped
• 1 tbsp tomato puree
• 2 tbsp dried oregano
• 2 tbsp fresh parsley, chopped

For the béchamel sauce

• 2 ½ cups milk
• ½ small onion
• 6 peppercorns
•  1 tej patta (bay leaf)
• 2 ½ tbsp butter
• 2 ½ tbsp flour
• Pinch of grated jaiphal (nutmeg)
• 225gm lasagna sheets
• 5 tbsp parmesan or any processed cheese (such as Britannia or Amul)

Each serving: 416 Calories, 15gm fat (7gm Saturates), 43gm carbs (10gm sugars)

1. Make the Bolognese sauce: Heat the olive oil in a large pan, add the chopped onion, celery and garlic and cook for 7-8 minutes or until soft. Add the mushrooms and fry for 1 minute.
2. Add the minced meat and cook, stirring, until browned (be careful not to dry it out). Stir in the wine, stock, tomatoes, tomato puree and oregano. Season with salt and freshly ground black pepper. Bring to the boil, cover, then turn the heat down low and simmer gently until the met is tender and the sauce is well reduced. Check the seasoning and stir in the parsley.  

1. Preheat oven to 180*C (375*F). Make the béchamel sauce: Pour the milk into a small pan and add the onion, kali mirch and tej patta.  Bring almost to the boil, then remove from the heat and infuse for 10 minutes. Strain, reserving the infused milk but discarding the onion, kali mirch a tej patta.

1. Melt butter in a pan (don’t overdo it); and flour carefully over low heat, bit by bit, stirring to avoid lumps. Cook, stirring, for 2 minutes until the mix is bubbling but not coloured; remove heat. Gradually pour in the reserved milk, stirring constantly. Return to heat and cook, stirring, until sauce is thickened and smooth. Stir in the jaiphal.

1. Spoon a third of the Bolognese sauce into the base of a greased baking dish. Cover with a layer of lasagna sheets, then a layer of béchamel sauce. Repeat the layers twice, finishing with a layer of béchamel sauce to cover the top completely. Great the parmesan over.

1. Bake for about 30 minutes until golden and bubbling. Keep aside for a few minutes to allow it to cool before you portion it. Serve with a salad of mixed leaves, cucumber and finely sliced spring onion, if you like.

Ready in 15 minutes

Serves: Six

Vegetarian & Super healthy

• 250g medium egg noodles
• 1 tbsp chilli oil
• 1 tbsp vegetable oil
• 1 garlic clove crushed
• 1 red pepper, seeded and sliced
• 85g/3oz beansprouts
• 220g can water chestnuts, drained and sliced
• 2 tbsp dark soy sauce
• 1 bunch spring onions, chopped

1. Put the noodles in a bowl and cover with boiling water. Soak until soft – 5 minutes or according to pack instructions. Drain, stir in a little chilli oil and set aside.
2. heat a wok or large frying pan until really hot. Add oil, ginger and garlic; cook about 1 minute. Stir in red pepper; cook 3 minutes more. Add in remaining ingredients and cook until everything is heated through. Sprinkle with extra spring onion to serve.

Lasagna noodles

250g minced meat

500ml tomato sauce

some grated cheese to place on top

marjoram, savoury and some other spices.

 I started by frying the mince. When it was ready, I added the tomato sauce and the spices. I think the sauce was not enough because when it was ready, what was supposed to be bolognese sauce looked more like fried minced meat with spices and just a vague taste and scent of tomatoes.

 Anyway, I thought it was OK, so I carelessly started to prepare the lasagna for baking. Of course, I forgot to soak the lasagna noodles in hot water… and i remembered i had to do it when I was taking the lasagna out of the oven. On top of that the lasagna was a bit overdone and the noodles were extremely crispy.So i thought it was a complete disaster. But i decided that i should at least taste my masterpiece before i throw it in the trash. And i was stunned when i found out that  the meal that looked more like a sandwich (and i actually ate it like one), was really tasty. My girlfriend agreed on that.

 My advice to you is that you actually try it. It’s quite simple and I am sure you’ll be satisfied.

I bet you, have had lasagna before! But have you, had the seafood lasagna? This tasty recipe for seafood lasagna is unique and delicious. It has the perfect combination of delectable flavors and is a great, healthy choice for your next meal. The seafood lasagna is really easy to make and should only take about a hour to prepare and cook.

Ingredients

• 2oz Butter
• 2oz Plain Flour
• 1 Teaspoon Mustard Powder
• 1pt Milk
• 2 Tablespoons Olive Oil
• 1 Onion (Chopped)
• 2 Garlic Cloves (Finely Chopped)
• 1 Tablespoon Fresh Thyme Leaves
• 1lb Mixed Mushrooms (Sliced)
• 5fl oz White Wine
• 14oz Canned Plum Tomatoes (Chopped)
• 1lb Mixed Skinless White Fish Fillets (Cubed)
• 8oz Scallops (Trimmed)
• 4–6 Sheets Fresh Lasagna
• 8oz Mozzarella Cheese (Chopped)
• Salt and Freshly Ground Black Pepper

Preheat the oven to 400°F. Melt the butter in a saucepan over a low heat. Add the flour and mustard powder, and stir until smooth. Cook gently for 2 minutes without colouring. Gradually add the milk, whisking until smooth. Bring to the boil and simmer for 2 minutes. Remove from the heat and reserve. Cover the surface of the sauce with cling film to prevent a skin forming.

Heat the oil in a large frying pan over a low heat. Add the onion, garlic and thyme, and sweat for 5 minutes until softened. Add the mushrooms and cook for a further 5 minutes until softened. Stir in the wine, and boil rapidly until nearly evaporated.

Stir in the tomatoes. Bring to the boil, reduce the heat slightly and simmer, covered, for 15 minutes. Season with salt and pepper. Lightly oil a lasagna dish. Spoon half of the tomato sauce over the bottom of the dish, and top with half of the fish and scallops.

Layer half of the lasagna over this, and cover with half of the white sauce. Dot with half of the mozzarella. Repeat the layers, finishing with the mozzarella. Bake in the oven for 30–40 minutes until bubbling, golden and cooked through. Remove from the oven and leave to stand for 10 minutes before serving hot.

1 package lasagna noodles (NOT the no-cook noodles!)

2 Tbsp olive oil

1 large tub ricotta cheese

2 cups shredded mozzarella

1 cup mixed chopped vegetables, such as carrots, broccoli, peppers, peas, etc.

2 tsp garlic powder

Cooking spray, such as PAM

1 large jar Alfredo sauce (I like Classico’s)

DIRECTIONS

1. Cook lasagna noodles according to package, adding the olive oil to prevent them from sticking. I like to let to let the water rise to a boil, then turn the heat down to medium-low and let the pasta simmer fror about 15 minutes. This way, the noodles won’t get to soft and will stay al dente. Once they’re cooked, drain and let cool.

2. Meantime, mix together the cheeses (using only about half of the mozzarella cheese here), vegetables and garlic powder until thoroughly blended.

3. Spray a large, square pan with cooking spray or use a non-stick pan. Gently place a layer of noodles across the pan, so that they overlap and there are no spaces in between. Usually this takes about four noodles. Spread a portion of the cheese/vegetable mixture liberally over the noodles. Spoon over a generous amount of the Alfredo sauce and spread across the cheese/veggie mixture. Repeat the process, layering noodles, cheese/vegetables/sauce until you reach the last layer of noodles.

4. Sprinkle the remaining mozzarella cheese over the top layer of noodles. Cover the lasagna with foil and let bake in an oven set to medium-high heat (about 250-300 degrees) for about an hour or until the cheese is bubbly and golden, but not burnt.

5. When the lasagna is just about ready to serve, heat the remaining Alfredo sauce in a microwave or a sauce pan, being careful not to let is scald. Pour over the top of the lasagna. Serve with garlic bread.

Makes about 8 servings

This baked macaroni and cheese recipe, can an be made in just, under an hour.

Ingredients

• 8oz Macaroni
• 4oz Butter
• 2 Spring Onions (Finely Sliced)
• 2 Tablespoons Plain Flour
• 8fl oz Evaporated Milk
• 8fl oz Single Cream
• 2 Tablespoons Mayonnaise
• 10oz Cheddar Cheese (Grated)
• 2 eggs (Lightly Beaten)
• 4oz Parmesan Cheese (Freshly Grated)

Method

Bring a large saucepan with salted water to a boil. Carefully pour the macaroni into the boiling water, and cook for about 10 minutes or until soft. Do not overcook the macaroni! Remove the macaroni from the heat, drain the water from the macaroni and set aside.

In a frying pan, melt the butter and saute the spring onions over, medium heat, until there soft. Then add the flour and mix well until it is dissolved. Continue to saute for about 3 minutes, then blend in the evaporated milk, the cream, and then the mayonnaise. Finally, add the Cheddar cheese to the sauce.

Preheat the oven to 350°. Stir in the beaten eggs into the macaroni until evenly combined. Then mix the macaroni with the prepared, cheese sauce, and pour into a greased casserole dish. Sprinkle the top with the Parmesan cheese, and bake in the oven for 20–30 minutes. Or until the top of the casserole is golden brown and the macaroni is hot. Turn off the heat and allow the macaroni cheese to cool an serve warm.