Three Way Lasagna Recipe

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A while back I got this nifty lasagna pan and somehow with all the cooking posts I’ve been preparing I just never did get around to using it. It even came with an equally nifty server. So since my share of Carolina HeartStrings’ recipes this month is Italian, I couldn’t wait to put this to use. But how boring to make the same lasagna in each row! I love trying different tastes and guaranteed I’m more likely to order an appetizer sampler or dessert sampler than I am to order one specific item. And eating off of others’ plates? Guilty! My sweetie hates it and has started ordering the same dish I do so he can eat in peace. I think I’ll start having him order first! But I digress. The following lasagna uses the same main base ingredients but I played with three variations; sausage-mushroom, shrimp with sherry onions and spinach-prosciutto. Now the point is to shake it up a little. You don’t need to have one of these nifty pans. A 9×13 pan accommodates a 3 strip width so you can let it all visit together in a standard pan. You can use my variations (or pick one and triple the ingredients) or come up with a “raid-the-pantry” variation of your own. Think about the combos that the pizza chains offer!

These are the ingredients you are going to need regardless of which style you make. 3 cups of the spaghetti sauce will be used below (1 cup each in each of the 3 variations). 1 ½ cups will be used in the lasagna assembly.





Prep time:
Cook time:
Servings: 12 servings
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Ingredients

Cost per serving $1.57 view details
  • 1 box lasagna (you will only need 9 strips but cook them all, many tear)
  • 4 ½ cups spaghetti sauce
  • 2 lbs ricotta cheese
  • 4 ½ cups shredded mozzarella cheese
  • 3 oz Parmesan cheese to grate
  • These are the ingredients and directions to make the 1/3 portion of each type. Remember you can triple them and just do one style.
  • SAUSAGE-MUSHROOM
  • 2 Italian sausage links, cut into small bite size pieces
  • 1 cup sliced mushrooms
  • SPINACH-PROSCUITTO
  • 1 cup fresh spinach leaves
  • 4 oz proscuitto ham, cut into small pieces
  • In a separate bowl mix the proscuitto with 1 cup of spaghetti sauce.
  • 1 cup uncooked, shelled shrimp cut in halves
  • 1 cup onion, chopped
  • 1 ½ T margarine
  • 1 cup sherry or Marsala wine

Directions

  1. SAUSAGE-MUSHROOM
  2. Brown the sausage in a pan. When almost browned add the mushrooms. Cook until sausage is done. Add 1 cup of spaghetti sauce to pan, stir and cut off heat.
  3. SHRIMP WITH SHERRY ONIONS
  4. Cook onions in a pan in margarine until soft. Stir in sherry or wine and reduce until wine is thickened. Cut off heat.
  5. In a separate bowl mix the shrimp with 1 cup of spaghetti sauce.
  6. A while back I got this nifty lasagna pan and somehow with all the cooking posts I’ve been preparing I just never did get around to using it. It even came with an equally nifty server.
  7. So since my share of Carolina HeartStrings’ recipes this month is Italian, I couldn’t wait to put this to use. But how boring to make the same lasagna in each row! I love trying different tastes and guaranteed I’m more likely to order an appetizer sampler or dessert sampler than I am to order one specific item. And eating off of others’ plates? Guilty! My sweetie hates it and has started ordering the same dish I do so he can eat in peace. I think I’ll start having him order first! But I digress. The following lasagna uses the same main base ingredients but I played with three variations; sausage-mushroom, shrimp with sherry onions and spinach-prosciutto.
  8. Now the point is to shake it up a little. You don’t need to have one of these nifty pans. A 9×13 pan accommodates a 3 strip width so you can let it all visit together in a standard pan. You can use my variations (or pick one and triple the ingredients) or come up with a “raid-the-pantry” variation of your own. Think about the combos that the pizza chains offer!
  9. These are the ingredients you are going to need regardless of which style you make. 3 cups of the spaghetti sauce will be used below (1 cup each in each of the 3 variations). 1 ½ cups will be used in the lasagna assembly.
  10. 1 box lasagna (you will only need 9 strips but cook them all, many tear)
  11. 4 ½ cups spaghetti sauce
  12. 2 lbs ricotta cheese
  13. 4 ½ cups shredded mozzarella cheese
  14. 3 oz Parmesan cheese to grate
  15. These are the ingredients and directions to make the 1/3 portion of each type. Remember you can triple them and just do one style.
  16. SAUSAGE-MUSHROOM
  17. 2 Italian sausage links, cut into small bite size pieces
  18. 1 cup sliced mushrooms
  19. Brown the sausage in a pan. When almost browned add the mushrooms. Cook until sausage is done. Add 1 cup of spaghetti sauce to pan, stir and cut off heat.
  20. SHRIMP WITH SHERRY ONIONS
  21. 1 cup uncooked, shelled shrimp cut in halves
  22. 1 cup onion, chopped
  23. 1 ½ T margarine
  24. 1 cup sherry or Marsala wine
  25. Cook onions in a pan in margarine until soft. Stir in sherry or wine and reduce until wine is thickened. Cut off heat.
  26. In a separate bowl mix the shrimp with 1 cup of spaghetti sauce.
  27. SPINACH-PROSCUITTO
  28. 1 cup fresh spinach leaves
  29. 4 oz proscuitto ham, cut into small pieces
  30. In a separate bowl mix the proscuitto with 1 cup of spaghetti sauce.
  31. DIRECTIONS:
  32. While you are prepping your fillings cook the lasagna in salted water. A tablespoon of oil will help the pasta from sticking together after draining.
  33. Drain the lasagna.
  34. Spread ¼ cup of spaghetti sauce in each 3rd of the pan on the bottom, or if using a standard 9×13 pan spread ¾ cup of spaghetti sauce in the bottom.
  35. Put 1 piece of lasagna in each opening.
  36. Spread 1/6th of the ricotta on each of the 3 lasagna pieces.
  37. For the SAUSAGE-MUSHROOM spread ½ the mixture from the pan on top of the ricotta.
  38. For the SHRIMP WITH SHERRY ONIONS spread ½ of the onion mixture from the pan on top of the ricotta. Top with ½ of the shrimp-spaghetti mixture from the bowl.
  39. For the SPINACH-PROSCIUTTO use ½ of the spinach leaves and layer on top of the ricotta. Top with ½ of the proscuitto-spaghetti mixture from the bowl.
  40. NOTE: In the picture above I wanted to demonstrate how the onion and spinach looks while still being assembled. I completed the shrimp and prosciutto toppings before proceeding.
  41. Top each section with ½ cup of shredded mozzarella, or if making in a standard pan top with 1 ½ cups of shredded mozzarella.
  42. Repeat these layers one more time.
  43. Top each third with one lasagna strip.
  44. Top each lasagna strip with ¼ cup spaghetti sauce.
  45. Top each lasagna strip with ½ cup shredded mozzarella.
  46. Grate 1 oz of Parmesan on each lasagna strip.
  47. Cover with foil.
  48. Bake at 375 for 30 minutes, remove foil and bake 5 more minutes.
  49. Buon appetito!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 283g
Recipe makes 12 servings
Calories 434  
Calories from Fat 205 47%
Total Fat 22.79g 28%
Saturated Fat 12.01g 48%
Trans Fat 0.09g  
Cholesterol 94mg 31%
Sodium 865mg 36%
Potassium 547mg 16%
Total Carbs 22.48g 6%
Dietary Fiber 2.8g 9%
Sugars 11.16g 7%
Protein 28.83g 46%
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