Here is one recipe: * 8 ounces lasagna noodles * 1 pound lean ground beef * 1/2 cup chopped onion * 8 ounces mushrooms, optional * 1 jar (about 16 ounces) spaghetti sauce, your favorite * 1 teaspoon garlic powder * 1/2 teaspoon salt * 1 teaspoon dried leaf oregano, crumbled * 1/2 teaspoon dried leaf basil, crumbled * 1 1/2 cups ricotta cheese * 2 cups shredded Monterey Jack cheese * 3/4 cup grated Parmesan cheese Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.

OK, this is rather long-winded but its worth it- this was my Christmas dinner last year: Chop up a variety of your favorite meditteranean type vegetables (peppers, onions, courgettes, etc- carrots sort of work too) and some butternut squash. You have to have the butternut squash- its not the same without it! Now lay them out on a baking tray together with at least eight or nine whole garlic cloves, and a handful of hazlenuts. Now drizzle generously with olive oil and sprinkle with oregano. Roast in the oven for approx 20 minutes until they start to brown. In the meantime start on the sauce. Fry a diced onion in a little oil together with another couple of cloves of garlic. (I know this sounds like it will be garlic city, but the roasted garlic tatses very different to the fried) Now add around 300g of puy (continental) lentils. Stir in to cover them with the oil and add a tin of chopped tomatoes, a good slosh of red wine, a spoonful of sugar, and a refilled tomato can of hot water. Bring to the boil and leave to simmer, if it starts to look too dry, add more water. In the meantime (x2) make the white sauce. Melt your butter, stir in the flour, add the milk (If you don't know how to make a white sauce you really need to talk to your Mum) Once made stir in some grated cheese of your choice. Now. Once the lentils are soft add the roasted vegetables (Hope you didn't forget about them) to the sauce and add salt and pepper to taste. Now you build your lasagne. One layer of sauce, then the lasagne sheets, then the white sauce- and repeat- up to three layers. Finish with a layer of white sauce. Now just befor eyou pop it in the oven place a handful of cous cous (gives a nice crispy topping)and some cheese on top- either sprinkle grated cheddar or other hard cheese on top- or use slices of mozarella. Now finish off by sprinkling on some paprika or some dried green herbs (or both if you like) Bake for approx half an hour (which should give you time to make a start on all that washing up) and enjoy.

I make the simple simple way great for a houswife thats entertaining! What you need: a- 1 lb lean ground beef b- 1 lb bulk ground sausage c- 1/2 small white onion, minced d- 1 red bell pepper, finely chopped e- 1 pint of mushrooms, washed and chopped f- 2 tbl spoon of minced garlic g- olive oil to saute veggies in h- 2 jars of Thick Robust Spaghetti Sauce i- 1 box of no-boil Lasagna noodles, (I have noticed these get soft enough, but do not get flimsy like the boil noodles.) j- 8 oz Ricotta Cheese k- 16 oz Cottage Cheese l- 8 oz grated parmesean (the powdery type, Kraft works!) m- 2 egges beaten n- 3 cups shredded Mozzarella Cheese divided into 2 cups and 1 cup. o- 1 cup shredded monterrey jack cheese Directions Take ingredients A & B and brown then rinse and drain, set to side. Take C-G and saute till soft and cooked mix with A & B. Add H to all cooked ingredients, bring to simmer. Set aside! In large GLASS Bowl mix J-M and 1 cup of N. add salt and pepper if you would like. sometimes i add italian seasonings. Then take large 8x11 baking dish, pour 1-2 cups of sauce spread to insure no sticking of the noodles. Then line with I, 4-5 noodles depending the pan, dont leave alot of space you want layers in a Lasagna. then put the Ricotta, Cottage Cheese mix on the noodles, add more noodles on top, then top with sauce, repeat the process, until you can get to the top of the pan. make sure you cover the top with sauce. Cover with foil bake to the direction of the noodles that you buy. about 10 minutes before done, pull out, remove foil and top with the shredded cheeses bake for next 10 minutes, let sit so it will firm up for 10 minutes after done baking. Let me know if this helps!

Purchase Stouffer's Lasagna at supermarket. Bring lasagna home. Follow directions on package. Serve and eat.

1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

I have the easiest Lasagna recipe in the world! 1 lb ground beef or Italian sausage 1 small onion, chopped 2 cloves garlic 1 (26 oz) jar spaghetti sauce (any variety, I like chunky mushroom) 6 oven-ready, no boil lasagna noodles 1 (15 oz) container ricotta cheese 1 egg 1/4 cup grated parmesan cheese 6 oz grated mozzarella cheese -Brown meat with chopped onion and garlic, add spaghetti sauce, simmer 15 minutes -mix ricotta, egg, and Parmesan -spread 1/2 cup of the sauce mix in the bottom of your pan. -Layer like this: 3 noodles, half of the cheese mix, half of the sauce, half of the mozzarella, repeat. -Bake in 375 oven for 35 minutes, let stand 10 minutes before serving.

This is my crock pot recipe. 1 pound chuck or 1/2 pound chuck 1/2 pound ground turkey 1 tsp Italian seasoning 1 28 oz jar spaghetti sauce (your favorite) 1/3 cup water 8 lasagna noodles 1 4 1/2 oz can mushrooms 1 15 oz carton ricotta cheese (optional) 2 cups shredded mozzarella cheese Brown meat and seasoning, drain.Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased Crockpot. Layer with beef mixture, sauce and mushrooms.Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.Cover, cook on high 1 hour. Reduce heat and cook on low 5 hrs.

Here's an interesting white lasagna that really surprises people. White Lasagne 3/4 cup minced shallots (about 6) 1 stick unsalted butter 1/2 cup all-purpose flour 1/2 teaspoon grated nutmeg 3 3/4 cups whole milk 1 cup rich chicken stock or reduced-sodium chicken broth 2 large eggs, lightly beaten 1/2 cup dry Marsala 1/2 teaspoon fine sea salt 1/4 pound grated Parmigiano-Reggiano (1 cup), divided 12 (7- by 3-inch) no-boil egg lasagne sheets Preheat oven to 350°F with rack in middle. Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese. Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.

And a bit more complicated one Butternut Squash Lasagne For squash filling: 1 large onion, chopped 3 tablespoons unsalted butter 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces 1 teaspoon minced garlic 1 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons chopped fresh flat-leaf parsley 4 teaspoons chopped fresh sage 1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped For sauce: 1 teaspoon minced garlic 3 tablespoons unsalted butter 5 tablespoons all-purpose flour 5 cups milk 1 bay leaf (not California) 1 teaspoon salt 1/8 teaspoon white pepper For assembling lasagna 1/2 lb fresh mozzarella, coarsely grated (2 cups) 1 cup finely grated Parmigiano-Reggiano (3 oz) 12 (7- by 3 1/2-inch) sheets no-boil lasagna (1/2 lb Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling. Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.) Assemble lasagna: Preheat oven to 425°F. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Tightly cover baking dish with buttered foil and bake lasagna in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagna stand 15 to 20 minutes before serving. Cooks' note: • Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.

BUY LASAGNA STUPID!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!