Lasagna options

By Susan McClanahan

Lasagna is not just for red sauce anymore. In looking through cookbooks and on the internet, there are more types of lasagna than you can imagine. As difficult as it was, I narrowed down the choices from hundreds to just a few, trying to choose very different ones that would be fun to try.

I have made a couple of these and they did not disappoint. So as you try these or other lasagna recipes, be creative and come up with your own original version, then share it here for all of us to enjoy.

Butternut Squash and Spinach Lasagna

Butternut squash filling:

• 2 cups butternut squash puree (about half of squash)
• 1 cup ricotta cheese
• 1/2 cup milk (or more, if needed)
• 1/4 plus 1/8 teaspoon salt
• 1/4 teaspoon nutmeg

Spinach filling:

• 1 cup cooked spinach (8 ounces uncooked)
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• Pepper, to taste

Other ingredients:

• 10 ounces lasagna noodles, cooked
• 1 1/2 cups mozzarella cheese (or more)
• 1/2 cup Parmesan cheese (on top)
• Italian seasoning
• Paprika
• Basil

Preheat oven to 375 degrees.

Butternut squash filling:

For the filling, you will need to precooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach filling:

Combine spinach, ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste and add more salt and pepper, if needed.

Cooking lasagna noodles:

Bring a very large pot of water to boil and cook lasagna noodles according to package instructions. Rinse in cold water; drain. Using knife, trim noodles to fit your baking dish, if necessary.

Lasagna assembly:

Prepare a baking dish 11x8.5x3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping, using 3 noodles. Spread half of spinach filling over the noodles. Top lightly with mozzarella cheese. Top with cooked noodles. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with mozzarella cheese. Top with the final layer of cooked noodles. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles; sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes. Allow to rest about 10 minutes before cutting to serve.

Creamy Seafood Lasagna

• 9 uncooked lasagna noodles
• 1/4 cup butter or margarine
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup flour
• 2 cups half-and-half
• 1 1/3 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg, slightly beaten
• 1/2 cup grated Parmesan cheese
• 1 container (15 ounces) ricotta cheese
• 1/4 cup chopped fresh parsley
• 2 packages (8 ounces each) frozen salad-style imitation crab meat, thawed, drained and chopped into bite-sized pieces
• 2 packages (4 ounces each) frozen cooked salad shrimp, thawed, drained
• 3 cups (12 ounces) shredded mozzarella cheese
• 1 tablespoon chopped fresh parsley, if desired

Heat oven to 350 degrees. Cook noodles as directed on package.

Meanwhile, in a 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.

In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.

Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup sauce. Top with 3 noodles. Spread half the crab meat and half the shrimp over noodles; spread with 3/4 cup sauce. Sprinkle with 1 cup mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup sauce. Sprinkle with 1 cup mozzarella; top with 3 noodles. Spread with remaining crab meat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella.

Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

Apple Lasagna

• 6 no-boil lasagna noodles
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup ricotta cheese
• 2 eggs, lightly beaten
• 1/4 cup sugar
• 1 teaspoon almond extract
• 2 cans (20 ounces each) apple pie filling
• 1 cup sour cream
• 1/3 cup packed brown sugar

Grease a 9x13-inch baking pan. Combine cheddar cheese, ricotta cheese, egg, sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of prepared pan. Layer half the noodles over filling, about 3 noodles, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling.

As an option, you can put a layer of cheese mixture over last layer of apple filling and then put chopped pecans on top. Bake lasagna 60 minutes; cool 15 minutes. To serve, cut lasagna into squares and garnish with mixture of sour cream and brown sugar.

Mexican Lasagna

This recipe for Mexican lasagna is from Ray and Joan Haring. It was featured in our church cookbook and it is one of our children's favorite recipes.

• 1 pound ground beef
• 1 can (15 ounces) tomato sauce
• Salsa, enough to fill the tomato sauce can
• 1 package taco seasoning
• 4 to 6 flour tortillas
• 1 carton (16 ounces) cottage cheese
• 2 eggs
• 1 teaspoon oregano
• 2 cups shredded cheddar or Monterey Jack and colby cheese blend

Brown meat and drain. Add tomato sauce, salsa and taco seasoning. Simmer 5 minutes. In a 9x13-inch pan, layer tortillas (cut one up to fit corners). Layer 1/2 meat mixture, then cottage cheese that has been mixed with eggs and oregano. Layer 1 cup cheese, more tortillas, the rest of the meat mixture, then the rest of the cheese. Bake 30 to 35 minutes at 375 degrees. Let stand for 10 minutes while you toss a salad.

Chicken Lasagna

• 2 cups shredded mozzarella cheese
• 2 cans (10 3/4 ounces each) cream of mushroom soup
• 1 1/2 cups milk
• 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed to remove water
• 1 egg
• 2 cups ricotta cheese
• 12 lasagna noodles, cooked and drained
• 2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
• Parmesan cheese

Reserve 1/2 cup mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside. In another medium bowl, combine spinach, egg and ricotta; mix well. In bottom of 13x9-inch baking dish, spread 1/2 cup soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half the ricotta cheese mixture over noodles, half the chicken, 3/4 cup mozzarella and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup mozzarella and half of remaining soup mixture. Top with remaining noodles, remaining soup mixture, reserved 1/2 cup mozzarella and a generous sprinkling of Parmesan. Bake at 350 degrees for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving. Makes 6 to 8 servings.

Alaska Salmon and Grilled Vegetable Lasagna

• 1 can (14 3/4 ounces) Alaskan salmon, drained and flaked
• 1 pound lasagna noodles, cooked
• 2 jars (26 ounces each) marinara sauce
• 1/2 teaspoon garlic, minced
• 2 teaspoons fennel seeds, lightly crushed
• 2 tablespoons fresh basil, chopped
• 1 eggplant, sliced lengthwise
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 pound mozzarella, provolone, cheddar cheese or combination, grated
• Olive oil
• Salt and pepper, to taste

Preheat oven to 350 degrees. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.

Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed. Spread a light layer of marinara sauce mixture into the bottom of an ovenproof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 the salmon and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagna can be placed in either the refrigerator or freezer for later use. Place the lasagna in the oven and bake 45 to 60 minutes, until the cheese is melted and the lasagna is completely heated through. Remove from oven; let stand 10 to 15 minutes. Frozen lasagna should be baked at 325 degrees for 60 to 90 minutes.

Have a great week and, until next time, happy cooking.