- thin slices deli ham
- ⅔ cup seasoned bread crumbs
- grated Romano or Parmesan cheese
- minced fresh parsley
This is the basic recipe. You can change it to your tastes. You could add ¼ – 1 tsp of garlic powder. You could use pepper to taste. You could substitute heavy cream for some of the sour cream to change texture and taste.
- butter
- parm
- 16oz container of sour cream
Ideal slow-cooker size: 5 quart
- dry Italian dressing mix
- cream of mushroom soup
- ozs. reduced-fat sour cream or light plain yoghurt
It’s important not to overbake the lasagna. Once the sauce starts bubbling around the edges, turn the oven to broil. If your lasagna pan is not broiler-safe, brown the lasagna at 500 degrees for about 10 minutes. Whole milk is best in the sauce, but skim and low-fat milk also work. Supermarket-brand cheeses work fine in this recipe. The Gorgonzola may be omitted, but the flavor of the lasagna won’t be as complex. The test kitchen prefers the flavor and texture of Barilla no-boil noodles, but this recipe will work with most brands. One box of Barilla will yield enough noodles for this recipe; you may need two boxes of other brands.
- bay leaf
- table salt
- low-sodium chicken broth
- whole milk
- all-purpose flour
- unsalted butter
- minced fresh parsley leaves plus an additional 2 teaspoons
- ground black pepper
- part-skim ricotta cheese
- cayenne pepper
- no-boil lasagna noodles
- grated parmesan cheese
- small curd cottage cheese
- Filling-
- dried oregano
- salt
- ground beef
- Sauce-
- onion powder
- shredded mozzarella cheese
- dried oregano
- dried basil
- chicken broth
- olive oil
- fresh baby spinach and/or arugula
- Freshly grated Parmesan cheese for garnish
- grated Parmesan cheese
- eggs
- Lipton Recipe Secrets Vegetable Soup Mix
- KRAFT Grated Parmesan Cheese
- oil
- PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
not sure on sauce
- Cheese Ravioli
- cream
- parsley flakes
I have used a real egg with this and it worked fine!
- Italian seasoning
- egg substitute