There are as many versions of lasagna as there are cooks. Filling ingredients vary; but there are two main sauces used, a red and a white. You can alternate them between the layers of pasta and filling. Start with red on the very bottom and ending with white on the top; but do it the way you like it best. That's the Italian grandmother's way!

This pasta is loaded with scallops, shrimp and crab in a creamy sauce. Seafood Lasagna is a rich satisfying dish for my friends, I usually serve this pasta on special occasions like birthday.

Here comes a twist on our favorite vegetarian lasagna: Mediterranean Greek Lasagna! We love the traditional Greek ingredients such as Feta cheese, sun dried tomatoes, olives and artichokes, and why not add those to a lasagna? Coupled with spinach, tomato sauce, and cheese, that would be delicious! So we started off with our vegetarian lasagna, and

This is one of my favorite lasagna recipes. It has been a staple in my family for many years and everybody always loves it. The combination of a tasty, hearty tomato sauce and spinach coupled with nutmeg and cheese is absolutely delicious. This is the kind of recipe that the true carnivore might first sneeze at, but once you serve them a piece they

Ingredients: 1 pound of Jimmy Dean’s Hot Sausage 1 package Barilla no-cook lasagna noodles 1 jar of your favorite spaghetti sauce 1 (15) ounce container of Ricotta Cheese As much Mozzarella Cheese as you can handle (I use anywhere from 4-8 cups!) 2 eggs Garlic salt seasoning mix Parmesan Cheese

Moussaka (; Greek: μουσακάς; Romanian: musaca; Turkish: musakka; Bulgarian: мусака; South Slavic: мусака/​musaka; Armenian: Մուսակա; Arabic: مسقعة‎ musaqqaʿa) is a traditional eggplant (aubergine)-based dish in the Balkans and the Middle East, but most closely associated with Greece and Turkey. The word moussaka is from the Arabic musaqqaʿa "chilled", but came into English via the Greek. The Greek version, which is the best-known outside the region, traditionally consists of layers of ground (minced) lamb or red meat, sliced eggplant and tomato, topped with a white sauce and baked. Turkish Musakka, unlike the Greek version, is not layered. Instead, it is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. It is eaten with Cacık and Pilav. There are also variants with zucchini (courgette), carrots and potatoes. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and eggplant, similar to Italian caponata, and is usually served cold as a mezze dish. The Slavic Macedonian, Bulgarian, Serbian, Bosnian, Montenegrin and Romanian versions are made with potatoes instead of eggplant. Despite its Arabic name, moussaka is usually thought of as a Greek dish in the West.In the standard (3-layer) Greek recipe, the bottom layer consists of eggplant slices sautéed in olive oil; the middle layer is ground lamb precooked with onion, garlic, chopped tomatoes, herbs (bay leaf, oregano, thyme), and spices (cinnamon, allspice and black pepper); and the top layer is a cheese-flavoured béchamel sauce, or egg custard (probably introduced by Tselementes in the 1920s). The three layers are laid in a lightly buttered or oiled pan and baked until the top béchamel layer turns golden brown. No more baking is required as the bottom two layers are already almost cooked beforehand.The butter in the béchamel can be omitted, used sparingly, or substituted by cream. In the rest of the Balkans, the top layer is often a custard. Grated cheese or bread crumbs are often sprinkled on top.There are variations on this basic recipe, sometimes with no sauce, sometimes with other vegetables. The most common variant in Greece may include zucchini (courgette), part-fried potatoes or sautéed mushrooms in addition to the eggplant. There is even a fast-day version in the Greek cookbook by Tselementes which includes neither meat nor béchamel sauce, just vegetables (ground eggplant is used instead of ground meat), tomato sauce, and bread crumbs. See alsoBulgarian cuisineGreek cuisineTurkish cuisineRomanian cuisineMacedonian cuisine (Slavic)Montenegrin cuisine