Lasagna Recipes

Ingredients:
1 tablespoon olive oil
4 cloves garlic, chopped
3 shallots, chopped
1 medium onion, diced
1 cup dry white wine
1 pound diced white fish
8 shrimp, peeled and diced
1/2 cup crabmeat
Salt and pepper, to taste

Herb Sauce:
1 teaspoon olive oil
2 cloves garlic, chopped
3 shallots, chopped
1 small butb fennel, diced
1 cup dry white wine
2 cups heavy cream
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh dill
Salt and black pepper, to taste

To Assemble:
3 sheets fresh pasta** (About 9 x 11 inches each)
1 cup grated Parmesan cheese

Directions:
For the filling: Heat oil in a large skillet until very hot. Add garlic, shallots and onion and saute until you can smell the aroma. Add white wine and boil to reduce until about 1/3 cup is left. Add fish and shrimp. Cook just until the shrimp start to turn pink. Add crabmeat; toss to mix and season to taste with salt and pepper. Cover and refrigerate until ready to use.

For Sauce: Heat olive oil in a large saucepan until very hot. Add garlic, shallots and fennel and saute until you can smell the aroma. Add wine and boil over high heat until wine is reduced by half. Add cream and, over low to medium heat, reduce the cream by half. Add herbs, salt and pepper and simmer to bring out the flavors of the herbs. Let cool a bit.

To assemble: Lightly grease a 9 x 11-inch baking dish. Place one sheet of pasta on the bottom of the pan. Spread about 1/3 of the sauce on the pasta sheet. Place 1/3 of the filling over the sauce. Top with about 1/3 of the Parmesan. Repeat for two more layers. Bake for 25 to 30 minutes or until golden brown. Serve hot.
Serves 6. **(If fresh pasta sheets are not available, cook enough lasagna noodles to make 3 layers in your pan.)

Ingredients:
2 cups Spaghetti sauce of choice
1 1/2 cups Cooked AM Black Turtle Beans
4 Whole grain lasagna noodles — (cooked)
2 cups Ricotta cheese or low fat cottage cheese
3/4 lb. Mozzarella cheese, grated
1/2 cup Grated Parmesan cheese
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1/2 tsp. Italian Seasoning

Directions:
Preheat oven to 350 F. Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish. Combine the rest of the sauce with the cooked beans.

Assemble the lasagna in a 7-1/2″ x 12″ baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese. Repeat, using the remaining noodles, end with the Parmesan cheese. Bake for 20 minutes.

Ingredients:
9 lasagna noodles
3 T butter/margarine
3 T all purposed flour
1/4 tsp pepper
1 1/3 C milk
1/3 C tomato or basil pesto (I use basil)
(1) 10 oz. frozen chopped, drained spinach
1 egg
(1) 15 oz. container of ricotta cheese
1/4 tsp pepper
1 1/2 C cooked ham
1 small tomato, seeded and chopped
1/2 C shredded mozzarella
Parmesan
Fresh oregano leaves

Directions:
I recommend that you prepare this dish and let sit in refrigertaor overnight so: Do not cook the noodles, they will soften up in the refrigerator overnight

Melt butter/margarine, stir in flour and 1/4 tsp pepper, all milk all at once.Cook and stir over medium heat until thickened and bubbly. Stir in pesto, set aside.

Be spinach is dry and dry. Beat egg, stir in ricotta cheese and another 1/4 tsp pepper, stir in spinach, ham and tomato.

In a baking pan, put down a layer of uncooked noodles, top with half of the ricotta mixture, next the pesto mixture and repeat, ending with a layer of noodles topped by the pesto sauce.

Bake loosely, covered with foil in 350F for 60 minutes or until heated thoroughly. Uncover, sprinkle with mozzarella and bake another 5 minutes. While cooling, sprinkle with parmesan and oregano leaves (optional)

Let cool for 10 minutes before cutting into serving sizes.