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Zucchini Lasagna

(Project Foodie, 2006)

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Lasagna Rolls

(Project Foodie, 2007)

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On August 12, 2007, 3:33 pm pam said:

We love these lasagna rolls - a nice change from standard lasagna...


Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce

(Bon Appétit, March, 1999)

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Super-Fast Spinach, Pesto and Cheese Lasagna

(Bon Appétit, September, 1999)

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Sausage, Cheese and Basil Lasagna

(Bon Appétit, December, 2000)

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Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce

(Bon Appétit, January, 2001)

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Lasagna with Basil and Fennel

(Bon Appétit, March, 2001)

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Lighter Lasagna

(Bon Appétit, September, 2001)

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Artichoke and Mushroom Lasagna

(Bon Appétit, February, 2002)

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Smoked Cheese and Sausage Lasagna

(Bon Appétit, March, 2004)

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Butternut Squash and Mushroom Lasagna

(Bon Appétit, November, 2004)

Healthful Info:

Good use of fall veggies. High in saturated fat from cheeses and eggs

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On October 8, 2007, 2:24 pm pam said:

This is my favorite fall lasagna recipe. Unlike many veggy lasagnas that lack heart and substance this lasagna is terrific - the butternut squash and mushrooms build a strong hearty lasagna perfect for a cool fall evening. I've served this for family and at dinner parties always to rave reviews. Even meat eaters enjoy this substantial lasagna. When I make this recipe I use lots and lots of mushrooms - about twice what the recipe calls for. I also only use 2/3 of the ricotta but the recipe is still plenty cheesy enough.


Roasted Portobello and Prosciutto Lasagna

(Bon Appétit, October, 2004)

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Sweet Pea and Artichoke Lasagna

(Bon Appétit, January, 2007)

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Wild Mushroom Lasagne

(Gourmet, March, 1999)

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Tomato And Mozzarella Lasagne

(Gourmet, February, 2000)

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Lazy Lasagne With Tomato-Basil Sauce

(Gourmet, October, 2000)

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Butternut Squash And Hazelnut Lasagne

(Gourmet, December, 2001)

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Eggplant And Spinach Lasagne Spirals

(Gourmet, September, 2002)

Healthful Info:

Can be lower fat with use of part-skim ricotta

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On September 21, 2007, 12:13 pm pam said:

Grab some of those remaining eggplants from the local farmers market along with some fresh spinach and tomatoes to create a neat twist on veggy lasagna. Lasagna noodles are smeared with a spinach ricotta cheese based spread, topped with roasted eggplant slices and then rolled up into spirals. The spirals are topped with a delicious roasted tomato sauce and baked. This is great fall comfort food. While the recipe looks long it can be split-up with roasting earlier and the result is worth the effort…


Eggplant Lasagne With Parsley Pesto

(Gourmet, November, 2003)

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Wild Mushroom Lasagne

(Gourmet, February, 2005)

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Fettuccine Meatball Lasagne

(Gourmet, January, 2007)

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Lasagne Rolls With Roasted Tomato And Eggplant

(Gourmet, January, 2007)

Healthful Info:

Good veggie dish, but a little high in fat due to the cheeses.

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On January 17, 2008, 5:50 pm peggy said:

Everyone seems to love lasagne, but making it properly can be quite a production. This one requires a bit of kitchen time too, but the work is easily spread over a couple of days, and the final result is well worth the trouble. (And these individual rolls are SO much easier to serve than trying to cut squares from a gooey casserole.) Oven-roasting transforms January tomatoes into something sweet and luscious, and the eggplant becomes rich and creamy--a perfect duo to highlight the cheese filling. No need to fly solo on assembling these--it's the sort of recipe that benefits from a group effort, so let your family or friends don aprons and join in on the rolling. Once made, the lasagne rolls are heated only briefly--just enough time to make a loaf of garlic bread to accompany them.


Roasted-Vegetable Lasagne

(Gourmet, May, 2007)

Healthful Info:

The addition of veggies makes this lasagna more nutrient rich than traditional, but bechamel sauce adds lots of fat. Limit seconds!

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On May 16, 2008, 5:15 pm peggy said:

I have a growing number of vegetarians in my family, so I'm always on the lookout for interesting entrées. This one appeals to a lot of different palates--for what's not to like about roasted veggies and pasta in a creamy, cheese-laced sauce with fresh basil? This recipe is also cook-friendly, since the lasagne noodles do not require boiling, the whole casserole is easily made in advance, and the recipe is easily doubled for a larger group. With a big Caesar salad and a loaf of crusty artisan bread, this makes a rich and satisfying buffet dinner. For dessert, offer your favorite fruit sorbet and a platter of store-bought biscotti.


Homemade Spinach Lasagna Noodles

(Cooking Light, December, 1999)

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New-Tradition Lasagna with Spinach Noodles

(Cooking Light, December, 1999)

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