I’m guessing the way you make lasagna is with some dried noodles, ricotta, eggs, mozzarella, parmesan and some sort of tomato ...

You might always layer your lasagna noodles with a ricotta spread, but did the original lasagna recipes form Italy include ...

3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6 minutes and refreshed Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with ...

Whether you grew up with store-bought frozen lasagna or your family regularly made it from scratch for the holidays, this layered, cheesy, soul-satisfying pasta dish is popular for good reason.

but Bolognese sauce is versatile enough to incorporate for other uses. Layer the meaty sauce between layers of no-boil lasagna noodles, ricotta, and fresh mozzarella cheese for a fast lasagna dinner.

Essentially, lasagna soup is made much like any other soup. Italian sausage and aromatics like onions, garlic, and spices are ...

The glory is in the variety: Almost anything can be slathered in between thin sheets of pasta, topped with cheese, and called a lasagna. Bolognese sauce? Yes. Broccoli rabe? Of course. Mushrooms?

Spoon a thin layer of Bolognese sauce onto the bottom of a microwave-safe 8x8x4-inch dish, then place two lasagna sheets over the top, pressing down on the sheets until they break and naturally ...