what do you think makes one great?...is it the blending of cheeses?....the sauce?....spinach?...I've been asked to make the bestone ever..smiles..help!...teasingbrunette

I think lasagne is not about one thing, it's the blending of everything. It's also a matter of taste, you can and should change things up to suit you/your audience. I use 5 different cheeses, make my own sauce, I use eggplant as a layer instead of one layer of pasta, I mix spinach and garlic into my ricotta layer, there's basically nothing I won't or haven't used. The trick, I think, is a VERY deep pan, and using plenty of sauce, nothing worse than dried out lasagne after it's baked.

Making lasagne my way takes at least 8 hours and I'm usually too tired to eat it after I'm done. But everyone loves it

There is a rest. I go to that makes the ultimate all veggie lasagna!!

I'm a meat and sausage girl but this is to die for!!

I love both, but only if they're made right. I'm picky about it.

I thought I'd hate it

Cause I love a classic lasagna

But this was great

Fresh veggies
A good good homemade sauce
Fresh chheeses

They also make a seafood one!

How are you making the noodles?

mixing the spinach and ricotta...will try that...

making the noodles?.....that would be by opening the box.......

Make sure the spinach is fresh, not frozen or (gag) canned. Chop it up very fine and squeeze as much water out as possible. Ricotta filling: 8 oz ricotta, one egg, 1 - 1/2 cups chopped fresh spinach; garlic powder, salt and fresh pepper to taste. Mix all ingredients except spinach until creamy and thoroughly mixed, add spinach. spread over noodles, put a LIGHT layer of your sauce over the top.

To this, you can also add grated carrots or peppers or really any veggie of your choice.

gotcha!..thanks!..

teasingbrunette

always pre cook dried pasta for about 6/7 mins wether the box tells you to or not cool it with cold water to stop it from cooking then make your lasgne

Alternativly make your own freh pasta you'll never look back

Yep. If you can't make your own and go with the boxed stuff it's always better to cook it for a few minutes ( but not to the point of being even close to done ) before using it. It makes it easy to handle and it also cooks more thoroughly once you put the lasagna in the oven.