Recipe Help!

Hi ladies:

I am on the search for a delicious lasagna recipe to serve my family for dinner. The one I have used for years just taste so bland and I need one that kicks it up a notch. It doesn't have to be spicy just not bland tasting. If anyone has one they would like to share, I would love to see it! Thanks in advance!

Have you ever tried a white lasagna?

Replace the spagetti sauce with alfredo sauce, and replace the meat with diced & steamed brocoli and cauliflour. Yum!!!!

This is the one I always make and there is never a bite left..I use cottage cheese instead of ricotta and it is really delicious.

Sauce:

1 jar prego (whichever you like) I use the chunky garden style
1 pkg McCormick's zesty spaghetti sauce mix (dry powder)
1 small can tomato sauce
1 tbsp sugar
1 tbsp worchestershire sauce
garlic salt/pepper to taste
1 lb browned ground chuck

For lasagna:

1 pkg oven ready lasagna noodles
1 large container cottage cheese (small curd)
1 large pkg shredded mozarella

I start with a layer of noodles/sauce/cottage cheese/shredded cheese and then repeat until the casserole dish is full. I usually try to end up with the shredded on top. Cover with aluminum foil and bake at 350 for about 40 minutes..remove foil and let cook another few minute until cheese is brown and bubbly.

How do you like your lasagne? Wet? Dry? Meaty? Veggies? Extra cheesy? I'm a bit of a nut when it comes to my lasagne. It has to be wet, extra cheesy, and meaty. No veggies beyond the tomato sauce. Here's my recipe:

1 box oven ready lasgane noodles (I use Barilla brand)
2 jars pasta sauce of choice
1 lb ground beef
1 lb pork sausage (mild or hot--your choice)
1 tsp each oregano, basil, thyme and garlic powder
1 32oz container ricotta cheese
2 eggs
1 jar alfredo sauce (I like the Bertolli Garlic Alfredo)
1 8oz bag shredded mozzerella

Brown ground beef & sausage--drain grease.

In a large mixing bowl, combine ricotta, half of the alfredo, spices, and eggs. If it seems a bit thick, add more of the alfredo.

Spoon 1/3 to 1/2 cup pasta sauce into the bottom of a 9x13 baking dish. Layer 3-4 noodles on top. Spoon some of the meat mixture on top, then some of the cheese mixture. Sprinkle with 1/4 of the mozzerella and more of the pasta sauce. Repeat. Top with remaining mozzerella.

Cover loosely with foil--bake for 30 minutes at 350°F, remove cover--bake at least 10 minutes more or until cheese on top is melted and slightly brown. Allow to sit for 15-20 minutes before serving or you'll have a soupy mess.

My family and friends request this recipe a LOT. I've started making a double batch just to keep one in the freezer for later use. If you do that, be prepared to serve it with extra sauce--freezing causes the noodles and cheese to suck up the sauce and create a dryer lasagne.

I make basically the same as Leila but I add mild cheddar with the mozzerella and it adds a little extra flavor to it. I also use spaghetti sauce not alfredo

Wow ladies! They all sound so delicious and I am going to make an effort to try each one. Thanks so much for all your great recipes. I have to say that I have never tried alfredo sauce in place of spaghetti sauce but I am going to try it now.:thumbup:

This one is DA BOMB!!