Recipezaar: Italian,Casseroles recipes

Zucchini and Sausage Milano

Sat, 15 Jul 2006 20:59:29 -0400

Always looking for new zucchini ideas and my kids like Italian sweet (mild) sausages. I add 1 box of cooked penne and split the portions into 2 aluminum containers and froze them. I will defrost it and reheat it in the oven. When it is warmed through, add cheese on top then until melted. This recipe as described makes 2 "dinners" for about 5. You can serve it all at once for about 10. -- posted by Oolala

Zucchini Manicotti

Tue, 25 Jul 2006 17:26:43 -0400

From the Women's Ministry Cookbook -- posted by Recipe Junkie

Zucchini and Tomato Casserole

Tue, 25 Jul 2006 23:01:19 -0400

This recipe is a great way to use up some of the endless zucchini from our garden. My mother gave me the recipe, and I altered it to make it lower fat. -- posted by julielenore

Vegetable Lasagna

Sun, 30 Jul 2006 16:06:03 -0400

This lasagna is a little different than most because we make it with Parmesan sauce instead of the traditional tomato sauce. The cheese sauce is a nice compliment to the vegetables without overpowering them. One of my favorite things about this recipe is that with all the juice from the vegetables, you don't even have to cook the noodles first. -- posted by flashgrdma

Eggplant (Aubergine) Casserole

Tue, 29 Aug 2006 23:25:24 -0400

A recipe that is common in the Molise region of Italy. It is tasty and easy to make. Can be made a day ahead. Enjoy! -- posted by Pietro

Upside-Down Pizza-Style Casserole

Wed, 30 Aug 2006 13:59:54 -0400

Add a salad for a hearty meal. -- posted by Kitchen Quarterback

Corn Risotto Casserole

Thu, 31 Aug 2006 21:27:32 -0400

I found this little gem in one of those free booklets they give out in the grocery store. It's great as a side dish but could also be a vegetarian main course, served with salad and bread. -- posted by Irmgard

Another Sausage and Pepper Recipe

Thu, 07 Sep 2006 18:13:55 -0400

Got this out of a magazine many years ago, but don't know which one. You can use homemade tomato sauce or one in a jar, but homemade is always better! I've listed sweet sausage but if you prefer a bit of a bite, then feel free to use hot sausage. -- posted by CulinaryQueen

Manicotti- Cheese Filled Italian Crepes

Wed, 13 Sep 2006 19:52:19 -0400

Ever since I began to make this recipe, I'll never go back to store bought shells again! It's actually easier to make and stuff your own crepe's than it is to boil the shells and have them fall apart while filling them. I can't believe how easy it is and my grandmother is proud of me now! Whenever I make these Manicotti, i always make extra and freeze them individually without sauce, so that on those nights when your running late, take a jar of sauce and layer in a baking dish and cover with foil. bake about 45 minutes and have a home cooked meal in less than an hour! Just add a salad and bread! I hope you all enjoy! -- posted by ItalianMomof2

Spinach & Rice Casserole

Wed, 04 Oct 2006 08:19:52 -0400

o.k. kids--if anyone's a vegetarian out there, give this one a whirl. it's monster tasty! also, very good for you-low in fat, high protein! *a note on the basil-if you've got fresh-use it! i go about 1/4 cup if fresh (chiffonade it) -- posted by stef5

Italian Macaroni and Cheese With Tomato-Parmesan Topping

Sun, 08 Oct 2006 21:12:12 -0400

Sharp orange cheddar cheese can be used in place of the white cheddar for this. -- posted by KITTENCAL

Mussel Casserole

Tue, 31 Oct 2006 16:33:09 -0500

***************Tiella di Cozze*************** ***********Courtesy of Ciao Italia**************** SERVES 4 to 6 One of the classic dishes of the region of Puglia (Italys heel) is tiella, a mussel and potato casserole made in an earthenware pan. This dish is built of many layers and is said to be descended from the Spanish paella. There are countless versions of the dish, but all must contain potatoes. Be attentive when buying mussels, making sure that no shells are broken. -- posted by Phil Franco

One Dish Chicken Parmesan

Fri, 10 Nov 2006 14:09:06 -0500

From Fleischmann's. -- posted by Vino Girl

Maltese Baked Tuna

Sat, 18 Nov 2006 22:34:35 -0500

This recipe comes from "Simply Seafood", a magazine published in Seattle in the late 70's-early 90's. Sadly, no longer in existence, it was one of the best sources of fish & seafood recipes, as well as the state of the fish industry. I've been unable to find a similar authentic recipe in any of my cookbooks, magazines, etc. I have spoken to Maltese friends who confirm the authenticity of the recipe. Maltese cuisine is influenced by Africa and, in this case, Italy. Clearly, fish and seafood play a key role in the regular meals of this island. The beauty of this recipe is that while it is described as baking, the dish starts with a relatively small amount of liquid and the tomatoes give up liquid as they soften and melt at the relatively low cooking temperature. Thus, this is more a braise than a bake and the fish retains or absorbs liquid as it cooks, thus staying moist. This is a very different style of tuna compared to the quick, high heat, "seared on the outside, rare on the inside" style. This recipe is quite forgiving: I have used frozen tuna steaks without defrosting them and cooked this in a slow cooker at low heat for 6 hours or at high heat for 4 hours: just add enough additional water so that the tuna stays moist. Also, if you're blessed with thick tuna steaks, whether baking or using a slow cooker, just add water as needed and keep the tuna moist until it cooks through ... Serve with a green salad and crusty bread. Wine along with the meal (or if you choose, added to the braising liquid) is a wonderful touch -- for the broth, you can use either white or red. For drinking, a Sicilian wine would match the Mediterranean island origin of the dish, but anything from southern Italy would be appropriate ... In additon to being a dinner, any leftovers can be served at room temperature or heated up for lunch ... Note that since the salt and pepper are "to taste", the nutritional analysis for sodium will be incorrect -- if you are on a no/low/restricted salt diet, beware!! -- posted by Gandalf The White

My Favorite Lasagna

Sun, 10 Dec 2006 12:32:14 -0500

This is another one of my mom's recipes. I'm also very picky about lasagna. I like this one the best because it has cottage cheese in it and isn't as dry as many others. Feel free to add more cheese and/or sauce. I usually just eye-ball it. Also, I love to use the sauce from Recipe #22782. If you make the full amount of the sauce from that recipe, this recipe will use about half. You will not need the ground beef/sausage if your sauce already has meat added. -- posted by Pismo

Cheesy Meat Lasagna

Sun, 17 Dec 2006 14:22:07 -0500

My supervisor's boss made an awesome lasagna at our office Christmas party and I tried to duplicate it. Mine is slightly different, but definately tastier! -- posted by Abbie B

Easy Pasta Bake

Wed, 20 Dec 2006 21:16:37 -0500

I wanted to make an easy pasta dish. Here is what I came up with. -- posted by Rabia

Italian Casserole (Rigatoni and Cheese With Tomato Sauce)

Sat, 30 Dec 2006 16:01:33 -0500

Cheap and easy and tasty. -- posted by littleturtle

Pasta Al Forno

Fri, 05 Jan 2007 22:10:02 -0500

This is a great, Italian recipe. You can make it with meat or without for a vegetarian meal. Got it out of a magazine. Prep. time is more if your meat is not cooked. -- posted by WI Cheesehead

Artichoke, Spinach & Feta Stuffed Shells

Wed, 10 Jan 2007 13:28:28 -0500

From the December 2006 Cooking Light. Sounds awesome and I didn't want to lose track of it. I hope you enjoy! -- posted by Glori-B

Green Bean & Tomato Casserole

Wed, 24 Jan 2007 13:15:39 -0500

Mixture of green beans tomatoes, bacon and spice to make a sweet yet tasty dish that even people that hate tomatoes will like, this is a favorite family dish my grandfather has been making for years. -- posted by Chef #386199

Karen's Lasagna

Fri, 26 Jan 2007 23:13:47 -0500

A lasagna fashioned after my own recipe #139956. As with that recipe, I usually just dump everything in the pot without measuring it, but decided that if I wanted to post it, I had better measure so that others can at least have a starting point. Tweek it to your own tastes by adding either spicy or sweet Italian sausage. I like the bite of spicy. The spices listed here are approximate. Taste often and add more as needed. Just remember, that although you can add spices all day long, you can never remove them once they are in the sauce so add a little at a time, simmer a short time, taste and add more if desired. Make the recipe your own in the comfort of your kitchen by taking liberties with it. I won't mind in the least. It is what I would do if this recipe was posted by you. -- posted by Karen From Colorado

Sarah's Amazing Vegetarian Lasagna

Tue, 20 Feb 2007 22:51:24 -0500

I don't remember where I got the recipe, but I make it as often as possible. Even though my DH is a "nothing-but-meat-and-potatoes" kinda guy, this dish is his favorite, and I'm lucky if I get a piece before he eats it all! -- posted by I Cook Therefore I Am

Greek Chicken Casserole With Feta and Prosciutto

Thu, 22 Feb 2007 22:34:38 -0500

This might have to be the last recipe I post - I'm giving away all my sure-fire dinner party favourites and secrets'! I think this is another weight watchers recipe - not exactly sure of the source. It's again - easy and delicious -and pretty healthy. I often serve it with a mushroom risotto. -- posted by amanda l b

Meatball Sub Sandwich Casserole

Mon, 26 Feb 2007 22:01:26 -0500

Winter supper at its best! Comfort food with a tantalizing sauce & lovely meatballs. Get the kids in on the act, rolling meatballs is fun and gooshy (okay, everyone, "Wash your hands first!"). Thanks to Taste of Home's Quick Cooking 2000 year book for their inspiration. -- posted by Debber

Awesome Lasagna Casserole

Sun, 01 Apr 2007 20:51:37 -0400

This is an adaptation of Rachael Ray's recipe. I serve with salad and Italian Cheese Twists #145977. -- posted by CrazyBoutCooking

Italian Spaghetti Casserole

Fri, 13 Apr 2007 16:45:30 -0400

Straight off the back of the Kroger brand spaghetti box. Easy! -- posted by Bone Man

Zippity-Do-Dah Baked Ziti

Mon, 23 Apr 2007 15:30:43 -0400

I have had this recipe for a couple of years and got it from another site, but I did several modifications to the original. It makes a LOT! Great OAMC recipe! -- posted by SweetsLady

Vegan Mexican Lasagna

Mon, 30 Apr 2007 18:13:49 -0400

I don't know where I really came up with this idea. It kind of popped into my head one day and it seemed way too good to resist. You can sub one of the bags of crumbles for about 2 cans of beans for a healthier twist. -- posted by tendollarwine

Pizza Pasta

Tue, 01 May 2007 22:57:40 -0400

I borrowed this recipe from Anna at AllRecipes. I changed it just slightly, it's quick and delicious. -- posted by Kelly-Mom2Girls

Vegan Seitan Tetrazzini

Thu, 03 May 2007 18:02:26 -0400

I got this recipe from the Kraft website (originally called Made Over Chicken Tetrazzini), but I decided to veganize it and it turned out to be absolutely wonderful! -- posted by tendollarwine

Italian Potatoes Au Gratin

Sun, 13 May 2007 17:39:20 -0400

A nice alternative to your typical potatoes au gratin. The cubing of potatoes helps to bake this dish cohesively. -- posted by Wolf Göttin

Easy Inside out Italian Chicken

Tue, 12 Jun 2007 18:11:56 -0400

I adapted this from a recipe called "inside out chicken cordon bleu". I bought a small jar of pesto & sundried tomato sauce, which is a thick condiment, very tasty and strong flavored. This dish is great with some crusty Italian garlic bread and a salad. -- posted by Becca's Suwanee Kitchen

Meat Lover's Vegetarian Lasagna

Wed, 13 Jun 2007 17:35:29 -0400

This is one of those recipes that I made up and have fine tuned over the years. Everyone who loves lasagna loves this recipe. Beware though: once you've made this, everyone will request it! Also, don't make this after you've recently cleaned your kitchen - it's messy messy messy! This is great for potlucks and holiday dinners, and it also freezes well. -- posted by Vegetarian Pixie

Spicy Rigatoni Bake

Mon, 25 Jun 2007 14:47:38 -0400

This dish is very flavorful and easy to make. It has been a favorite of our family for years. -- posted by *Crystal*

Spinach Lasagna

Tue, 26 Jun 2007 21:04:58 -0400

A very nice alternative to heavy meat lasagnas. Be sure to let it rest for a while before serving (or make it the day before) to let it set up; otherwise it will fall apart on you. -- posted by KissKiss

Roasted Red Pepper and Chicken Lasagna

Thu, 28 Jun 2007 11:07:58 -0400

The sauce for this lasagna is stolen from Recipe #236876, except I nixed the salt due to dietary needs. -- posted by cookin' from scratch

Penne Pasta With Hot Italian Sausage

Tue, 24 Jul 2007 17:29:13 -0400

I really love cooking and eating this recipe. It is sure to impress and satisfy. -- posted by ladywisconsin

Low Fat Stuffed Pasta Shells

Tue, 24 Jul 2007 21:37:39 -0400

Supper low fat and very cheap to make! And don't for get full of flavor! -- posted by AllForHim

Ravioli Casserole

Wed, 15 Aug 2007 22:17:06 -0400

I got this off a package of frozen ravioli and just love it! It makes a lot, be prepared to eat it for a few days or freeze some. -- posted by jennijen

Eggplant Lasagna

Fri, 17 Aug 2007 20:30:00 -0400

My favorite lasagna recipe. Got this one online. This freezes well too! -- posted by Mrs. Hughes

Spinach & Ground Meat Manicotti

Mon, 20 Aug 2007 19:27:54 -0400

This is very simple and simply delicious. My kids kill this, so we never have leftovers. -- posted by Sunshine Forever

Eggplant, Potato, Tomato Casserole

Mon, 03 Sep 2007 11:27:11 -0400

I am really not a fan of eggplant - unless it's done this way! I found this recipe ten years ago, but haven't made it in a long time. My organic box had an eggplant in it this week, so I had to make it again. I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever! -- posted by Katzen

White Vegetable Lasagna

Fri, 07 Sep 2007 14:52:05 -0400

Everything you could ever ask for from a veggie lasagna. Try it, I know you'll be glad you did! Feel free to add whatever vegetables you fancy. -- posted by ladywisconsin

Mom's Manicotti

Fri, 21 Sep 2007 21:04:30 -0400

This is a flexible recipe. Substitute canned tuna for ground beef for those that don't eat red meat. -- posted by Julia Rodriguez

Pollo Bucco Alla Milanese

Mon, 01 Oct 2007 18:30:10 -0400

Chicken made in the Osso Bucco Alla Milanese method -- posted by Cathy Kerton-Johnson

Beef-Stuffed Manicotti

Wed, 10 Oct 2007 01:38:23 -0400

Most manicotti recipes are made with cheese. My family has always enjoyed this one, because it's stuffed with meat. -- posted by Jackie #6

Easy Lasagna

Wed, 10 Oct 2007 01:43:08 -0400

This makes enough for dinner tonight & some to freeze for later. Got this from my cousin 35 years ago & my kids still love it. -- posted by Jackie #6

Emeril's 1-2-3 Lasagna (Lasagne) for Kids

Thu, 11 Oct 2007 00:17:57 -0400

From Emeril's Kid Cookbook, "There is a Chef in My Soup!" It is similar to his Recipe #220830, but with no meat and fewer spices. My kids *loved* making this! Allow for extra prep time if your kids are new to cooking. ;) -- posted by Marg (CaymanDesigns)

Simply Perfect American-Style Lasagne

Sat, 20 Oct 2007 22:43:16 -0400

I got the basis for this recipe (proportions) off a Barilla box years ago. I've tweaked it, adding elements of other lasagne I've liked, until my husband told me it was perfect. Then I started taking it to pitch-ins, and was told by many that it was the best they'd ever had, too! I think it melds elements of good, American-style lasagne: spicy meat, good cheeses, a rich blend of spices, and spinach. The key is the sauces and cheese blend. Get as many different Italian cheese in this as you can! I've used a mozzarella/sun-dried tomato/basil blend for the mozzarella, and that was excellent, too. -- posted by Tracey Rollison

Artichoke Casserole With Potatoes and Smoked Mozzarella

Tue, 20 Nov 2007 18:16:01 -0500

I found this posted on another website and am posting it to try later. -- posted by Cooks4_6

Cheese Stuffed Manicotti

Tue, 20 Nov 2007 18:20:36 -0500

This recipe is pretty quick and easy, that's why I like it. I found this recipe on the back of the "Ronzoni" Manicotti noodle box. The best way to prep the noodles is to pre-boil the noodles, making them still firm enough to stuff but soft enough for them to finish cooking when you bake the dish in the oven. -- posted by karilfoster

Rulli Del Cavolo Di Piemontese

Thu, 20 Dec 2007 01:26:05 -0500

Got a new cookbook on cuisine from the Piedmonte region of Italy. Had this wonderful cabbage roll recipe that I wanted to share. The sauce by itself would make a great spaghetti sauce. -- posted by Celticevergreen

Top Notch Lasagna

Fri, 21 Dec 2007 01:45:50 -0500

4-layer lasagna with rich filling and lower fat than most. -- posted by IT Connection

Jesse's Signature Lasagna

Fri, 28 Dec 2007 19:54:16 -0500

For years, my grandmother has made her special lasagna for occasions. Since she doesn't get to do this as much anymore, I figured I should invent my own signature lasagna to fill in the void. I experimented with this recipe all fall; I think this is a treat to be reckoned with! The different steps all take time and planning, but can be done over the course of a few days. This is totally worth the wait. -- posted by JAKunlimited

Easy, Healthy Vegetarian Lasagna

Mon, 07 Jan 2008 23:32:34 -0500

Simple to make and very tasty. It freezes amazingly well (largely because of how juicy it is...see Note below). One thing to note about this recipe is that the primary flavor is of fresh, delicious vegetables. I highly recommend not skimping on: salt, pepper, or garlic unless you are going to doctor it with your own spices. I sometimes throw in some dried oregano or some red pepper flakes. Enjoy! -- posted by TaraLaGuera

Low-Fat Meaty Lasagna

Tue, 22 Jan 2008 18:36:20 -0500

No ricotta or cottage cheese here! A creamy béchamel and plenty of Parmesan cheese round out this hefty, meaty lasagna that doesn't taste, look or feel _light_ or diet-ish. From the 2008 edition of The Best of America's Test Kitchen cookbook - they did all the tweaking and testing for me! Note - no precooking of the lasagna noodles needed! -- posted by SusieQusie

Amys Lasagna-Style Casserole

Wed, 23 Jan 2008 02:04:09 -0500

This quick version of lasagna is bursting with flavor and easy to make. The Italian sausage and pepperoni add to this dish by giving it a pizza-like flavor. Feel free to use any jarred pasta sauce, or wow your tastebuds with my Grandma Shannon's Spaghetti Sauce recipe below! Enjoy! -- posted by Amy Dyke

Green & White Lasagna

Mon, 25 Feb 2008 22:44:35 -0500

A good vegetarian lasagna. -- posted by Maeve R

Chicken Cacciatore

Mon, 25 Feb 2008 22:47:28 -0500

A family favorite! A pasta, like fettuccine, would be delicious alongside to benefit from the sauce. -- posted by Alan in SW Florida

Sausage Ravioli Casserole

Wed, 27 Feb 2008 01:23:37 -0500

Fresh vegetables balance out the sometimes too fatty sausage, and the ravioli is crisp fried instead of waterlogged. -- posted by S Parran

Amy's Simple Lasagna

Tue, 22 Apr 2008 01:36:32 -0400

This recipe came from our cousin and was a huge hit with the kids. It can be modified to take out meat or add sausage. Can also add more tomato sauce if you like it saucier. -- posted by Chef Mommy of five boys

Tuscan Pot Pie

Fri, 25 Apr 2008 20:02:04 -0400

Pot Pie With a Twist- Served with a tossed salad and crusty bread this easily makes a meal for 8 hungry people. -- posted by Ruth Tisdale

Creamy Garlic Shrimp Lasagna

Tue, 29 Apr 2008 23:15:19 -0400

Garlic shrimp with a creamy sauce. This is decadently rich and flavorful. I used no boil wide sheets, You can use your favorite making 3 layers. -- posted by ~Rita~

Italian Quiche (With Pepperoni, Mushrooms, & Olives)

Fri, 16 May 2008 13:26:51 -0400

Great tasting zesty quiche'. You can suit this more to your taste by adding other ingredients, but this is pretty good as is.... :-) -- posted by BlondieItaliana

Baked Ricotta and Spinach Rigatoni

Mon, 07 Jul 2008 16:05:19 -0400

This casserole from Dave Lieberman is cheesy and delicious! -- posted by Irmgard

Stuffed Bell Peppers

Tue, 29 Jul 2008 20:29:57 -0400

A little comfort food from Colorado. A great recipe. Try it you will like it. -- posted by Chef Wayne in Parker, Colorado

Cheesy Beef and Spinach Manicotti

Thu, 14 Aug 2008 18:09:46 -0400

The filling amount should be plenty to stuff 14 shells with maybe a small amount left over --- to remove the bitterness from the spinach, cook firstly according to package directions --- to save time you may cook the ground beef/spinach mixture up to step #4 and refrigerate for up to 2 days. For easier stuffing, warm the mixture in the microwave to just room temperature before adding in the mozzarella cheese and eggs, then proceed with recipe as stated --- ground beef or bulk Italian sausage may be used successfully. This recipe was developed and tested using both on different occasions. I prefer the Italian sausage meat, you could use half of each if desired --- also see my recipe #72308. -- posted by KITTENCAL

All Day Ragu (Bolognese)

Thu, 28 Aug 2008 15:33:47 -0400

An all day baked ragu, a very simple base on which to expand from. The sauce is extremely rich, definately not for those watching their waistline. Its probably not best to cook this in a slow cooker (crock pot) however I haven't tested this method so I cannot say for sure. This is a recipe that can take a full 24 hours to prepare and cook, however the result is most definately worth it. -- posted by Kiint

Vegetarian Ratatouille Gratin

Tue, 02 Sep 2008 02:09:44 -0400

A meatless dish with lots of flavor, adjust the chili flakes to suit heat level or you may omit if desired. -- posted by KITTENCAL

Lasagna Naples Style

Wed, 22 Oct 2008 19:35:15 -0400

This is my husbands favorite lasagna recipe - enjoy -- posted by doogsteroflove

Easy Ziti Al Forno

Thu, 23 Oct 2008 01:27:28 -0400

A simple baked pasta with ricotta, sausage and mozzarella. Feel free to use a homemade marinara sauce if you have it; you'll need about 1½ qts. -- posted by DrGaellon

Lasagna Squisito (Exquisite Lasagna!)

Thu, 08 Jan 2009 16:07:31 -0500

This is the culmination of my lasagna experimentation... I didn't see another recipe here that was quite like mine, so I decided to share! I usually make my meat sauce with ground turkey, but it is good with ground beef, too, or "meatball mix," which consists of ground beef, pork and veal. You can also cut the amount of meat in the sauce by one half and supplement spinach, if you like. It's best to experiment with the seasoning levels as you cook, based upon your preferences... I add lots of garlic to mine, and if I am using beef or a beef mixture, I toss a splash of red wine in the sauce. I also make my layers very thin. Oh, and this freezes and reheats well, if you are the make-ahead type! -- posted by Foxgirl

Lazy Ravioli Lasagna

Wed, 28 Jan 2009 16:47:13 -0500

This fast dish tastes like lasagna but is much easier! You can use cheese, spinach or beef ravioli. -- posted by S.Sherman

Inside-Out Manicotti

Wed, 04 Feb 2009 18:35:27 -0500

Pasta recipe that can be easily frozen. Use it for once-a-month-cooking (OAMC). The recipe makes enough for an 8x8 pan, double it for a 9x11 pan. -- posted by seventrees

Spaghetti Pie

Fri, 06 Feb 2009 11:07:33 -0500

Wonderful easy recipe with a twist on spaghetti. You can make this ahead of time and bake when you get home, and I have had success freezing and baking later. -- posted by traderTO

Baked Pasta Casserole

Thu, 19 Feb 2009 10:46:09 -0500

Easy to fix...can add meat. Hit with kids!! -- posted by VZS

Mandy's Baked Mac & Cheese

Sat, 28 Feb 2009 01:54:56 -0500

This mac & cheese is absolutely delicious! I had never liked mac & cheese, but my mom had me try some of my Aunt Mandy's one night and I fell in love... I had to get the recipe! It's actually pretty simple to make. My aunt spent years trying different ingredients & methods and finally found the perfect way. So here it is! -- posted by BrinaBear

Lasagna

Sun, 01 Mar 2009 18:37:06 -0500

This lasagna recipe doesn't have ricotta or cottage cheese. Its the recipe I always used after I was married. DH does like this recipe better so I pull it out every so often for him. It is a very good basic lasagna recipe. Its wonderful served with a green salad and garlic bread....yum. -- posted by mommyoffour

Pollo Al Limone (Lemon Chicken)

Wed, 11 Mar 2009 02:07:37 -0400

A wonderful recipe and one of my favorites. Any fresh herbs that are available will be delicious...even plain parsley. Try some fresh minced basil for an entirely different taste. You can prepare the chicken in the marinade in the morning and put it in the refrigerator until time to start making dinner. Prep time does not include time to marinate. -- posted by Alan in SW Florida

Ryan's Mom' Lasagna

Mon, 16 Mar 2009 21:29:22 -0400

This is the recipe that my roommate's mom used to make when I was in college. Every time we went home she would make it for us. In my opinion this is the best Lasagna I have ever had.**Note the optional ingredients are ones that I add not part of the original recipe.*** -- posted by Funandsweet623

Spaghetti Asparagus Lasagne

Mon, 23 Mar 2009 15:22:00 -0400

Asparagus is one of my favorite "Spring Veggies." This is a light, and delicious recipe I originally found on cooking.com and really like. -- posted by kittycatmom

Rigatoni Pasta Pie (Martha Stewart)

Wed, 25 Mar 2009 02:15:27 -0400

A pasta pie that hits your eye and your stomach thanks once again to Martha Stewart. -- posted by Taradactyl

Chicken Lasagna

Sun, 29 Mar 2009 20:35:35 -0400

The first meal my husband and I cooked together when we were first dating was Chicken Lasagna. We wanted to make lasagna, but the only meat he had was chicken breast... so we went with it. -- posted by QuietPoet

Lasagna Rolls

Sun, 12 Apr 2009 02:06:45 -0400

A standard staple in our house. -- posted by Chef #1234593

Torta Di Pasquetta (The Pasquetta/Easter Tart)

Sun, 12 Apr 2009 02:32:32 -0400

The day after Easter is referred to as Pasquetta, or little Easter. On this Monday, most Italians gather together with friends for a picnic. This tart can be prepared up to two days in advance - some say the flavors improve. -- posted by Celticevergreen

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- posted by blucoat

Mom's Meat Lasagna

Thu, 28 May 2009 23:29:48 -0400

This is the recipe my mom's lasagna recipe and it is always a hit. I like to try different variations but always come back to this old standby. -- posted by mewack

Crusty Cheddar Pasta Pie

Fri, 29 May 2009 22:59:06 -0400

This is a very easy, tasty recipe that can be prepared up to 1 day ahead and then baked before serving. -- posted by Irmgard

Baked Spaghetti Pie

Sun, 14 Jun 2009 19:54:05 -0400

This is an easy, can be made ahead recipe that is pretty enough to serve guests. I had this at Touchetti's in Phoenix (which has since closed down) the first time years and years ago and liked it so well, came up with my own version. -- posted by Linda R. #2

Restaurant Style Lasagna

Mon, 22 Jun 2009 12:03:50 -0400

An easy lasagna recipe I learned to make at my first "real" job. Yummy! -- posted by kittycatmom

Vegetable Lasagna

Wed, 12 Aug 2009 10:19:25 -0400

Use a mandolin slicer to get all the veggies paper thin; that way they'll melt into one another, and this whole mixture will become homogenized goodness. Don't let the bechamel intimidate you. This French Mother Sauce is an alchemy of very simple ingredients that become a tremendous sauce through the proper application of heat. Just don't blast either the flour mixture, or the milk, with heat higher than medium, and you should be good. TAKE YOUR TIME, and don't pump up the heat to speed it up. Your patience will be rewarded with a luscious velvety sauce. -- posted by Adam Hayek - Chef #1348906

Sarah's Best Lasagna

Thu, 13 Aug 2009 10:34:28 -0400

This is the 1st time I've completely invented a recipe on my own!!! I've made lasagna before, following a recipe or two, but this one certainly takes the cake! A little sloppy, a-lot-o-saucy, and scrumdidleeeeumptious!!!!! My 12-yr-old went for 3rd's while she was supposed to be cleaning up the kitchen :) It's an easy recipe you can make on your own, or with your kids. -- posted by sarahcis

Clifton Street Lasagna

Mon, 28 Sep 2009 02:12:47 -0400

When my husband and I were first married, we lived in an apartment on Clifton Street. We got together with some of our neighbors to put this recipe together. -- posted by Chocolatl

Chicken Parmesan Bite-Bake

Sun, 25 Oct 2009 21:20:28 -0400

Okay it sounds silly, right? I find it hard to fry the chicken breasts because they're different thicknesses from one end to the other. I just cut them into bite sized cubes and continue on with the recipe. My mom likes it with pasta under it, but I really just like it with a nice salad and some cheesey bread. Add as much or as little as you like; this is just a basic, tasty recipe. Enjoy. :o) -- posted by NicolinaSurel

Three Cheese Beef Lasagna

Mon, 26 Oct 2009 16:22:57 -0400

I used to have a great recipe for Lasagna sauce, but of course the book it's in is at my parent's winter home. I used about three different recipes to approximate it, so here's my current version. I made this for dinner the other night and it was fairly easy and very good. This recipe is written for use with fresh Lasagna sheets, the ones that aren't dried and you don't have to boil or anything. You can just as easily use the dried pasta, just boil according to the package directions and use in place of the sheets. -- posted by CoCaShe

Tuscan Bean Stew - Cook's Illustrated

Wed, 02 Dec 2009 08:34:48 -0500

From the Cook's Illustrated website here: http://bit.ly/7ka3C4 Times do not include soaking. -- posted by DrGaellon

Zucchini Parmesan

Sun, 06 Dec 2009 12:59:26 -0500

Wonderful vegetarian dish! Number of servings is an estimate, since it will depend on how big the zucchinis are. -- posted by The Wallaces

Christmas Eve Baccala (Salt Cod With Potatoes & Tomatoes)

Thu, 17 Dec 2009 12:26:00 -0500

Traditionally, Italians dine on seven different fish and seafood dishes (symbolizing the seven sacraments) on Christmas Eve. (By the way, you don't have to wait for Christmas to make this wonderful dish.) This recipe is typical of the Calabrian region of Italy. Have plenty of crusty Italian bread available to scoop up the sauce. And, remember to buy your dried, salted cod (baccala) three days before cooking, so you can prepare it. Buono Natale!! -- posted by Alan in SW Florida

Turkey Spinach Lasagna

Thu, 17 Dec 2009 14:17:09 -0500

This is an amalgamation of some different Cooking Light recipes using what I had on hand one evening, which turned out to be even better the next day. Best of all, you don't have to cook the lasagna noodles first! Feel free to adjust, such as replacing water with chicken broth, adding more ground turkey, using whole wheat noodles, etc. Also, I am a slow cook, so it may take less than 30 minutes for you to prep. (Warning: 9 WW pts per 1/8 of pan because I hate most fat-free versions of cheeses) -- posted by Squirrelette

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