Friday, October 9, 2009

Let's Talk Lasagna!

Happy Friday, everyone! I'm ready to start collecting recipes for Aunt Rosa's "All Things Italian" cookbook. What better place to start, than with lasagna? Here's how this is going to work. I'd love it if you would post your favorite recipe for lasagna in a comment box. We'll leave this "contest" open for several days. On Monday of next week, I'll ask my facebook friends to help me choose one for Aunt Rosa's cookbook. The winner will get a copy of my new Heartsong, Sweet Harmony.

If you're following this blog, I hope you'll pick up a copy of Fools Rush In. You will find it available online at and (as well as several other places). It's also available at WalMart, Lifeway, Barnes & Noble, Books-a-million and more. Get to "know" the characters so that we can talk about their likes and dislikes on this blog.

Speaking of Fools Rush In, I've stumbled across a couple of new reviews for the book. This one made me smile: So did this one:

Let me leave you with these words from a reviewer named Deborah: Delightful! FOOLS RUSH IN by Janice Thompson has me planning my next meal exclusively Italian. I've never made eggplant parmesan before, but I have this undeniable craving for it. Hmmm . . . have I ever had it before? I'm sure I've tasted it. Perhaps the savory Italian delicacies are pouring through the pages of this fabulous chic lit. I love it! (

Ciao, everyone! Send in those recipes for lasagna!

Oh, and by the way. . .next Monday we're going to start talking about our favorite Dean Martin songs, so head on over to youtube and give a listen to some of your favorites!


Linda Fulkerson said...

Okay, here goes:

Spinach Lasagna

Boil lasagna noodles to al dente (9-12 noodles, depending upon size of your pan). Set aside.

Mix together in large mixing bowl:
1 pkg. (about 16 oz.) frozen chopped spinach, thawed & drained well, but not cooked.
1 16-oz. carton of Ricotta cheese
4 oz. shredded Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
8 oz. shredded Mozzarella cheese
Set cheese/spinach mixture aside.

In large skillet, crumble & brown one pound Italian sausage. Drain grease and stir in 1 c. sliced mushrooms. Cook until mushrooms are don and add one quart of Prego's traditional spaghetti sauce.

In large lasagna baking dish, layer lasagna noodles, spinach/cheese mixture, and meat/sauce mixture two times each, ending with the meat/sauce mixture. Top with 1 c. Mozzarella cheese and bake at 350 for about 30 minutes or until cheese is melted and lasagna is hot & bubbly.

Stacey said...
This comment has been removed by the author.
Stacey said...



Lasagna noodles (12-15)
chunky vegetable pasta sauce
1 lb. ground beef
1 lb. crumbled sausage
Ricotta Cheese
Mozzarella Cheese
Parmesan Cheese

Cook lasagna noodles in boiling water until al dente. Set aside. Make sure you keep the prettiest unbroken noodles for the top layer.

Brown the ground beef and sausage in a skillet. Drain well and set aside.

Mix every 16 oz. container of ricotta with 1 egg, 1/4 cup of parmesan cheese and a tablespoon of parsley. Set aside.

Shred mozzarella. Set aside.

Assemble lasagne as follows:

Coat pan with sauce - not too much.

Lay cooked and dried noodles (you don't want added water to make the lasagna runny) on top of sauce.

Spoon on ricotta - 1 tablespoon every few inches on noodles. This will spread as you add layers.

Sprinkle on meats liberally.

Sprinkle mozzarella liberally.

Add a nice amount of sauce.

Add more noodles, building layers.

The top layer should be the nicest looking noodles, a nice amount of sauce, shredded mozzarella, a sprinkling of parmesan, and some of the meat if you like.

Bake in a 425 degree oven for 30-45 minutes until cheese is melted and browned and lasagna is bubbly.

Leslie Nott said...

Mexican lasagna
(feeds 5+)

18 Corn tortillas
1 1/2 Ground turkey
1 med bottle salsa, you can use less, go to taste
1 tablespoon chili poweder
1 tablespoon jalapeno salt
1/2 tablespoon cayane pepper
1 cup tomato sauce (optional)
Monteray Jack Cheese

Brown ground turkey! Drain.

Mix ground turkey, chili poweder, jalapeno salt, and cayane pepper in a large bowl. Add salsa and tomato sauce. Set aside

Cover the bottom of a large cassarole dish with one layer of corn tortillas. Add enough of the meat and salsa mixture to cover the tortillas. Add shredded Monteray Jack, as much as you would like.
Repeat until you have run out of tortillas. Your top layer should be meat. Add lots of cheese!

Cook for about 1- 1 1/2 hours at 350 degrees. Cover loosely with foil for the last 10-15 minutes if cheese starts to over-brown

Ok, so MAYBE Aunt Rosa wouldn't be really wild about this, but Dwayne would be!

Bonnsai said...

Just plain LASAGNA...........

1/4 cup olive oil
1 cup chopped onion
1 # ground beef
4 strips bacon, chopped
2 cloves garlic, finely chopped
3 tablespoons finely chopped fresh
1 tsp salt
1/2 tsp dried crushed red pepper
2 oz dry red wine
1 cup whole tomatoes
1 can (1-1/4 cups) tomato puree
2 ribs celery, finely chopped
Lasagna noodles (about 8 oz)
1 (1 pound) carton ricotta cheese
OR cottage cheese
Mozarella cheese (about 8 oz)

Saute onion in olive oil. Add ground beef and bacon and brown. Add garlic, parsley, salt and red pepper and simmer 10 minutes uncovered. Add wine, cover and simmer 2 minutes. Add tomatoes (you can use a large can of whole tomatoes and the tomato puree or tomato sauce or whatever type of tomatoes that you have in the pantry). Bring to a boil and add celery and carrots. Cover and simmer for 1 hour. Meanwhile, cook lasagna noodles according to package directions, Layer the lasagna noodes, ricotta and mozzarella in a large 3 quart shallow casserole and bake in a preheated oven at 325 for 1 hour. Makes 6-8 servings.

Martha A. said...

This is a mixture of my recipe and my cousins!! We are Italian, well, actually Sicilian...but we grew up here, although my grandma did not speak English until she was 5....

(it depends on how big of a pan you use, so we’ll go by the Pampered Chef
square stoneware pan)

1 box lasagna noodles (1 lb)

1 lg. container ricotta, whole milk (32 oz.)

1 egg

1 lb parmesan

1 lb romano

1 lb mozzarella

2 qts of homemade sauce, make it kind of thin. (See below recipe. I keep bags of it in the freezer)

Shred all your cheese. Take your ricotta, the egg, and a cup of the parmesan
& romano cheeses. Mix them together, then smear on the dry noodles. Coat
them well, then place in the pan. Alternate directions that you place the
noodles (some going N-S, some going E-W or whatever, so they’re woven, sort
of), and pour sauce on in between layers. Top with all of the mozzarella,
then fill in the gaps with the romano/parmesan cheese. Bake at 350 for 1 hr
15 minutes (or until you can slide a knife into it easily). I would cover it
after it’s been baking for a while, or else the cheese gets really dark.
In large pan heat 2 T of olive oil
4 peeled cloves garlic pushed through garlic press
1/2 onion diced small.

Cook until limp.
Add 1 #10 can of crushed tomatoes in puree or just puree
1/2 can of water or more
Add a handful of basil, dash of oregano and 2-3 T salt
Cook on low for 4-7 hours until thick, stirring often. Freeze in ziplock bags or containers.


Martha A. said...

Oh, also the noodles are uncooked in that, but I have cooked them too!

Janice Thompson said...


Hello, everyone! We have TWO winners in the Aunt Rosa's lasagna contest. The first is Bonnsai (Bonnie Sue). The second is Martha A. One of the reasons both of these were chosen was because they require lengthy cooking time for the sauce (or, as Aunt Rosa would call it. . .gravy)! These ladies will each win a copy of my Heartsong, Sweet Harmony, so email me at with your address. As for the rest of you, would you be okay with me hanging onto your recipes and putting them in Rosa's "big book" of Italian cooking? Every recipe that comes in will go in that book. It's going to appear in .pdf form and given away to folks by email attachment to readers if/when they write to me with sweet comments about the book. If you're okay with that (all of you), please email me with your full name(s) and the states you live in. Thanks so much!