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Add a photoA 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.
Ingredientes
- 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
Direcciones
- SAUSAGE-MUSHROOM
- 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.
- SHRIMP WITH SHERRY ONIONS
- Cook onions in a pan in margarine until soft. Stir in sherry or wine and reduce until wine is thickened. Cut off heat.
- In a separate bowl mix the shrimp with 1 cup of spaghetti sauce.
- A while back I got this nifty lasagna pan and somehow with all the cooking posts Iâve 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 HeartStringsâ recipes this month is Italian, I couldnât wait to put this to use. But how boring to make the same lasagna in each row! I love trying different tastes and guaranteed Iâm more likely to order an appetizer sampler or dessert sampler than I am to order one specific item. And eating off of othersâ plates? Guilty! My sweetie hates it and has started ordering the same dish I do so he can eat in peace. I think Iâll 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 donât need to have one of these nifty pans. A 9Ã13 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 âraid-the-pantryâ 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.
- 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
- 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.
- SHRIMP WITH SHERRY ONIONS
- 1 cup uncooked, shelled shrimp cut in halves
- 1 cup onion, chopped
- 1 ½ T margarine
- 1 cup sherry or Marsala wine
- Cook onions in a pan in margarine until soft. Stir in sherry or wine and reduce until wine is thickened. Cut off heat.
- In a separate bowl mix the shrimp with 1 cup of spaghetti sauce.
- 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.
- DIRECTIONS:
- 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.
- Drain the lasagna.
- Spread ¼ cup of spaghetti sauce in each 3rd of the pan on the bottom, or if using a standard 9Ã13 pan spread ¾ cup of spaghetti sauce in the bottom.
- Put 1 piece of lasagna in each opening.
- Spread 1/6th of the ricotta on each of the 3 lasagna pieces.
- For the SAUSAGE-MUSHROOM spread ½ the mixture from the pan on top of the ricotta.
- 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.
- 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.
- 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.
- Top each section with ½ cup of shredded mozzarella, or if making in a standard pan top with 1 ½ cups of shredded mozzarella.
- Repeat these layers one more time.
- Top each third with one lasagna strip.
- Top each lasagna strip with ¼ cup spaghetti sauce.
- Top each lasagna strip with ½ cup shredded mozzarella.
- Grate 1 oz of Parmesan on each lasagna strip.
- Cover with foil.
- Bake at 375 for 30 minutes, remove foil and bake 5 more minutes.
- 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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