I just did this:
Lasagne noodles - boil them and then add a bunch of kale to the water the last 2 min
Some sort of squash sliced very thin and long like the lasagne noodles
buffalo meat (less fat), slightly cooked in olive oil, then dump in a thick marinara/tomato sauce - this makes a good layering sauce. Be sure to use garlic and the spices that you are accustomed to.
Layer the squash, lasange noodles, flattened out kale, smoke provolone, sauce, etc. Pick some other fun cheese to compliment.
Roast 45 min at 350-375
I got this recipe from a friend many years ago.
Sauce (best made a day or 2 ahead):
2 T. olive oil
1 lb. ground beef (or 1/2 lb. ground beef and 1/2 lb. sweet or hot Italian sausage)
2 cloves garlic, chopped
1 small onion, chopped
1/2 cup chopped Italian parsley
1 28-oz. can tomato sauce
1 14 1/2-oz. can diced tomatoes, undrained
1/2 cup red wine (optional)
1 tsp. dried oregano (or 1 T. fresh)
1 tsp. dried basil (or 1 T. fresh)
1/2 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)
Heat the oil in a large sauce pan. Add the onion and garlic and sauté for 2 minutes. Add the meat and sauté until browned, stirring often. Add both cans of tomatoes, rinsing out with the wine, if using. Add remaining ingredients and bring to a low boil. Cover, reduce heat to low, and simmer about an hour, stirring occasionally. Taste for seasoning. Remove from heat and cool to room temp. Cover and put in fridge. Bring to room temperature before assembling.
2 eggs, beaten
1/2 lb. mushrooms, sliced
1/4 cup butter
1 pint ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry (a potato ricer works great for squeezing out liquid)
1 tsp. salt
Pinch of nutmeg
1 lb. mozzarella cheese, sliced thin
1 cup freshly grated Parmesan cheese
Lasagna noodles of choice
Fry the mushrooms in butter; season with light sprinkling of salt and pepper. Mix mushrooms and their juices with the ricotta. Blend in spinach, Parmesan, salt and nutmeg. Taste for seasoning, and mix in eggs.
Preheat oven to 350. Grease a 9 X 13 pan and cover with about 1/2 cup sauce. Top with a layer of lasagna noodles. Spread lasagna with a thin layer of filling, top with a layer of mozzarella followed by Parmesan. Repeat until the lasagna is gone, ending with layer of sauce and a heavy sprinkling of Parmesan. Bake, uncovered (covered if using no-boil lasagna), for about 45 minutes, until bubbling. Let sit for 15 minutes before serving.
If you like lasagna made with bechamel (I tend to miss the ricotta when it isn't there), this recipe for Sausage and Wild Mushroom Lasagne with Red Pepper Tomato Sauce from Epicurious is delicious, if a bit time-consuming:
The one change I'd strongly suggest is to roast the red peppers, rather than just cooking them with the sauce.
I made this for a boyfriend of mine once, and sent him home with the leftovers; he told me that he almost cried when he finished the last of it.
I'm a fan of simple, delish, lasagne - so easy and tastes great in spite of its simplicity:
1. Brown ground beef with lots of garlic, salt, pepper. (500g)
2. Add a jar of good jarred tomato pasta sauce (or your homemade one if you have the patience) (500 ml sauce)
3. Make standard bechemel sauce: roux of butter and flour, 1 l of milk, whisk until thick, then grate nutmeg.
4. Layer tomato sauce, bechemel and pasta sheets, top layer should have bechemel on top.
5. Top with grated cheese (I use jarlsberg - any other medium fat, medium hard cheese could work)
6. Put in oven, 200 degrees celcius, for 20-25 minutes.
It sounds banal and simple, but SO good and a million times better than any restaurant lasagna that I've ever tried. AND super quick, cheap and crowd pleaser.
My fave, and I usually do this in the fall when winter squash is abundant and wonderful.
Freeform Squash Lasagne
1½ - 2 lbs fresh winter squash
1 med yellow onion, minced
2T chopped fresh oregano
1 lb fresh lasagna pasta (spinach if possible)
3T olive oil
½ C cream
1 lb fresh mozzarella, sliced thin
½ lb prosciutto, sliced thin
Preheat oven to 350. Have the squash and remove all the seeds. Place in a baking dish and sprinkle w/ salt. Add enough water to come up about 1-in. in pan. Cover with foil and bake about 1 hour (or microwave).
Remove squash. Scoop the pulp into a bowl with 2T butter. Mash with a form and salt to taste.
Saute the onions with the oregano in remaining butter until soft and translucent.
Cook the pasta in a large pot of salted boiling water. Cook a few pieces at a time, then remove to ba baking pan and coat w/ olive oil to keep them from shrinking
ON a large overproof platter or baking dish spread the pan with a little squash then layer pasta, mozzarella, prosciutto, squash, and onions, then drizzle w/ cream, sprinkle with salt and pepper. Layer 3 times.
Bake 10-15 minutes.
Easily adaptable to other pastas, without prosciutto or with other squash or pumpkin (won’t be as sweet).