5 Ways To Spruce Up Your Lasagna
Shame on you if you’ve never tried lasagna! This delicious Italian casserole is filled with alternating layers of pasta, cheese, sauce and a variety of other ingredients, specifically some type of meat. If you visit Italy, my bet is that no lasagna will be exactly the same. In fact, each region makes this classic dish differently.
In America, the lasagna is pretty typical. There really isn’t too much pizazz, so we’ve decided to take it upon ourselves to give you a special lasagna treat. We’ve found 5 new ways for you to make this traditional dish.
1. Skip the beef – Instead, use pork in your lasagna. Everyone is always expecting the meat in this casserole to be beef, but by simply switching up this ingredient, you’re really creating a whole new taste. Try this lasagna recipe with pork.
2. Go vegetable crazy – Most lasagnas focus on the cheese, pasta and meat, but not all of us eat those things. A vegetarian lasagna recipe is usually healthier than its meatier version, but it’s still really delicious. This recipe contains peas, broccoli, mushrooms and more!
3. Make cheese the star – We’ve all heard of three-cheese pasta dishes, so why can’t lasagna get in on that deal too? Parmesan, mozzarella and ricotta fit together perfectly in this super cheesy lasagna recipe. Plus, it’s vegetarian!
4. The healthy way – Eating healthy isn’t a passing fad. It’s here to stay, and we’re pretty pleased with that. This recipe is healthier than most because it uses turkey, skim ricotta and mozzarella and low sodium cheese.
5. Take it to the ocean - Although Italian cuisine tends not to use seafood in some of its most traditional dishes, we love the idea of using shrimp and crab in a lasagna. Check out this ocean side lasagna recipe here.
There you have it! And if you’d rather make a classic lasagna, that’s fine too. Here’s our traditional lasagna recipe:
* 1 onion
* 1/4 C. olive oil
* 8 oz. ground beef
* 1 tsp. salt
* 1/2 tsp. white pepper
* 5 Tbs. red wine
* 1 Tbs. tomato paste
* 6 Tbs. whipping cream
* Pinch dried oregano
* 1 1/4 lb. lasagna
* 1/4 C. butter
* Pinch ground nutmeg
* 1/4 C. grated Parmesan cheese
Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano. Cook lasagna in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagna and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagna. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.
Yield: 3-4 servings
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