Search Results for “lasagna

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7884
eggplant-and-lasagne-casserole

Eggplant and Lasagne Casserole

Here is an interesting variation on the classic eggplant parmigiana. While eggplant is most flavorful when deep-fried, as here, the dish ...

by Julia della Croce

1076
mediterranean-lasagna

Mediterranean Lasagna

A simple baked vegetarian pasta dish full of Italian flavors.

by Victoria Blashford-Snell and Brigitte Hafner

17579
baked-lasagna

Baked Lasagna

Delicious wide noodles--lasagne—either spinach noodles or plain, have become a most popular dish in the United States, whether prepared i...

by James Beard

10838
lasagna-lollapalooza

Lasagna Lollapalooza

There are many types of lasagna, but this one has a rich, wonderful flavor. It’s laden with cheese and doesn’t have too much pasta. Our f...

by Scott Goodfellow and Ann and Scott Goodfellow

27403
sloppy-lasagna

Sloppy Lasagna

This is not your traditional lasagna as there is really no way to stack and layer rectangular pasta in a round pressure cooker and get ev...

by Laura Pazzaglia

8376
mushroom-and-artichoke-lasagna

Mushroom and Artichoke Lasagna

I love the unusual combination of flavors in this lasagna, which reminds me of a Provençal gratin. In addition to adding flavor and color...

by Judith Finlayson

931
lasagna-al-forno

Lasagna al Forno

The perfect dish for family meals or casual entertaining.

by Victoria Blashford-Snell and Brigitte Hafner

2713
italian-american-lasagna

Italian-American Lasagna

I am always telling you not to add oil to the water when you cook pasta, because it will reduce the adherence of sauce to the pasta. Cook...

by Lidia Bastianich

Comments (2)
4278
red-and-green-lasagna

Red and Green Lasagna

With a more delicate flavor than the typical beefy lasagna, this delicious chicken-and spinach-filled version is especially welcome at ho...

by Rick Rodgers

19390
a-lot-like-lasagna

A Lot Like Lasagna

Let’s face it, there’s no real lasagna without pasta, but this version comes pretty close, and it’s a super one-dish meal. Just add a sal...

by Fran McCullough

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