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Lasagna without venison cream

Found 10 recipes

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Lasagna With Fresh Salmon and Mascarpone

600 g salmon 15 ml oil (3 teaspoons) 2 carrots (medium diced) 2 celery ribs (big diced) 1 onion (medium diced preferably tender sweet white) salt (to taste)[...]

Source: food.com
Lasagna with Chicken and Peppers

6 red bell peppers 6 yellow bell peppers 15 cups canned Italian plum tomatoes 1 tablespoon fresh herb (savory, sage thyme or rosemary. minced) 4 onions 4[...]

Source: food.com

Lasagna

1 lb ground beef 1 (6 ounce) can tomato paste 1 (28 ounce) can Italian-style diced tomatoes , drain but reserve juice 1 teaspoon salt 3/4 teaspoon pepper 1[...]

Source: food.com
Lasagna Supreme

8 ounces uncooked lasagna noodles 1/2 lb ground beef 1/2 lb mild Italian sausage , casings removed 1 medium onion , chopped 2 garlic cloves , minced 1 (14 1/2[...]

Source: food.com
Lasagna Spirals

9 lasagna noodles 1 cup shredded mozzarella cheese 1 tablespoon chopped fresh parsley or 1 tablespoon basil 1 Cook noodles in boiling salted water until[...]

Source: food.com
Lasagna Ala Seafood

1 green onion , finely chopped 2 tablespoons vegetable oil 2 tablespoons butter 1/2 cup butter 1/2 cup chicken broth 1 (8 ounce) bottle clam juice 1 lb bay[...]

Source: food.com
Lasagna for Two

1 tablespoon olive oil 1 small onion , minced (about 1/2 cup) 1/8 teaspoon table salt or 1/4 teaspoon kosher salt , plus more to taste 2 garlic cloves ,[...]

Source: food.com
Lasagna with Sausage Ragu Redux

About 2 tbsp. olive oil, divided 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 1 pound turkey Italian sausage, casings removed 1[...]

Source: myrecipes.com
Lasagna Spirals

9 lasagna noodles 1 cup shredded mozzarella cheese 1 tablespoon chopped fresh parsley or 1 tablespoon basil 1 Cook noodles in boiling salted water until[...]

Source: food.com
Lasagna with Chicken and Peppers

6 red bell peppers 6 yellow bell peppers 15 cups canned Italian plum tomatoes 1 tablespoon fresh herb (savory, sage thyme or rosemary. minced) 4 onions 4[...]

Source: food.com

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