Did you know that today, Tuesday, July 29, 2014, is National Lasagna Day?
Now that you’re brain is aware of this layered, cheesy fact, your tummy is bound to remind you with constant hunger pangs until you fill it with one of these ooey-gooey, classic lasagna recipes…
Sometimes nothing is as good as the classics. In this particularly case, a simple baked lasagna recipes infused with sweet squash, stewing beef, smoky pork pancetta, red wine, dried red chilies, and handfuls of fresh herbs—like sage, oregano, rosemary, thyme—layered between fresh pasta noodles.
Source: Jamie Oliver
For a really satisfying group entrée, try this vegetarian lasagna made with spinach and sautéed mushrooms (meaty shiitake and cremini mushrooms), ricotta and Mozzarella cheeses. Although you’ll secretly hope that they’ll be plenty left over for you to enjoy throughout the week. Trust me; it’s even better as leftovers!
Source: Simply Recipes
This lasagna offers the best of the comfort foods. It’s hot and thick lasagna noodles, dripping with homemade tomato sauce, and dripping with melted cheese, but the meaty insides are slow-simmered pulled pork instead of beef.
Source: Food Network
If a creamy lasagna casserole is more suited to your taste buds, this Oven-Ready Lasagne with Sausage and Leeks will satisfy your main course dreams—with layers of spicy Italian Sausage, fresh chopped leeks, and a rich and creamy béchamel sauce made with plenty of butter and grated Parmigiano-Reggiano cheese.
Lasagna and comfort go hand and hand. This roasted vegetarian lasagna is the perfect weekend companion on a cold and dreary day. Bake all day in sky high layers of eggplant, zucchini, red onions, creamy goat cheese, and rich marinara sauce.
Source: Martha Stewart
The pani carasàu (or music-paper bread) is a bread eaten by Sardinian shepherds might have rustic roots. However, when this herb-flavored loaf is torn into bits and used as pasta noodles in lasagna, your guests will believe they’re eating like kings and queens. They will literally be singing for this “music-paper bread” casserole, made with meaty lamb bones, root vegetables, spicy tomato sauce, and grated pecorino.
Can’t decide between hearty Italian or spicy Mexican for dinner? Combine the best of both cuisines in between fresh pasta layers—in a filing of fresh tomatoes, black beans, red peppers, spicy chilies, onion, coriander, garlic, corn kernels, and tangy goat’s cheese. Bake in a casserole dish until it spills over with excitement!
It really doesn’t matter if you splurge on the fancy stuff—sure, fresh crab is divine, but canned sea lump crabmeat tastes just as fine—large shrimp, mushrooms, crumbled chevre, creamy cottage cheese, fresh lemon juice and basil. I even toss in some sea scallops for an extra blast of “sea jewels”.
Source: Cooking Light