Lasagna: Variety spices up this favorite pasta dish

When it comes to versatility, pasta is tough to beat. With more than 600 shapes known to be manufactured worldwide, pasta makers are offering more and more to consumers each year.

One type of pasta that is tough to reinvent, though, is lasagna. The long, wide noodles used in lasagna have become standard, although just what gets used along with those noodles makes lasagna just as diverse as other forms of pasta.

Whether it be a dessert lasagna such as the apple lasagna found on this page, or the traditional Italian form of lasagna, the dish is one of America's favorites. While not as easy or quick to prepare as a big pot of spaghetti, a dish of lasagna can make a great family meal. Many lasagna dishes are prepared with common ingredients found in every supermarket, no matter how exotic the recipe seems, and the preparation time is not that long.

Whether its the oozing cheese, the al dente noodles or the rich sauce, many pasta lovers agree that lasagna is the king of the pasta world for one reason or another. There is a lasagna recipe for every type of pasta lover. Some include lots of vegetables, while others are driven by meat.

Rich sauce dominates some recipes, while others rely on the cheese to make a big impression.

Italian baked lasagna

1 pound lasagna, cooked

2 16-ounce jars meatless sauce

1 pound ricotta cheese

1/2 cup grated Parmesan

1 pound mozzarella, sliced

3/4 cup chopped onion

2 cloves garlic, chopped

2 teaspoons salt

2 eggs, beaten

2 pounds ground beef

1 teaspoon Italian seasoning

Cook lasagna noodles according to package directions or until tender but firm. Drain and keep warm. Meanwhile, sautŽ the ground beef, garlic and onion in a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese. Grease a 9-inch-by-12-inch or larger baking pan. Arrange a first layer of noodles so the ends hang over the side of the pan (the ends will be laid back-over the top for the final layer). Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta, the meat sauce and cheese mixture. Repeat until pan is almost full, then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or until cheese is bubbly. Allow to set for five to 10 minutes before cutting. This recipe can be modified to suit individual preferences.

Buffalo chicken lasagna

12 pieces lasagna, uncooked

Vegetable oil cooking spray

1 pound skinless, boneless chicken breasts, diced

4 cups low-sodium

spaghetti sauce

1 1/2 cups water

2-3 tablespoons hot sauce

2 tablespoons vinegar

1 teaspoon garlic salt

15 ounces ricotta cheese

1/2 cup egg substitute

3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sautŽ four minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9-inch-by-13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna (three lengthwise, one widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final four pieces of lasagna over ricotta mixture and cover with remaining sauce. Preheat oven to 350 degrees. Cover lasagna with foil and bake for 70 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional five minutes uncovered. Cover and let stand 15 minutes.

Apple lasagna

8 pieces lasagna, uncooked

2 20-ounce cans apple

pie filling

Cheese filling

1 cup part-skim

ricotta cheese

1/4 cup egg substitute

1 teaspoon almond extract

1/4 cup white sugar

Topping

6 tablespoons flour

1/2 teaspoon cinnamon

3 tablespoons margarine

6 tablespoons brown sugar

1/4 cup quick oats

Dash nutmeg

Optional sour cream garnish: (mix and chill)

1 cup sour cream

1/3 cup brown sugar

Prepare lasagna according to package directions; drain. Spread one can apple pie filling in a greased 9-inch-by-13-inch pan, slicing any extra-thick apples. Layer four pieces of lasagna over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagna and top with the remaining four pieces of lasagna. Spoon remaining can of apple pie filling over lasagna. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350 degrees for 45 minutes. Let stand 15 minutes. Top with a dollop of sour cream mixture.

Roasted vegetable lasagna

12 pieces lasagna, uncooked

Vegetable oil cooking spray

8 ounces mushrooms, halved

2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces

2 yellow or red bell peppers, cut into 1-inch pieces

1 small red onion, cut into

1-inch pieces

2 tablespoons balsamic

vinegar

1 teaspoon olive or

vegetable oil

2 cloves garlic, minced

1/2 teaspoon dried rosemary, crushed

1 26-ounce jar fat-free spaghetti sauce

1 15-ounce container part- skim ricotta cheese

1 10-ounce package frozen chopped spinach, thawed, squeezed dry

1 large egg white

1/4 teaspoon hot red pepper flakes

1 cup shredded part-skim mozzarella cheese

1/4 cup grated Parmesan

Prepare lasagna according to package directions. While lasagna is cooking, heat oven to 425 degrees. Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables 15 minutes; then toss. Continue baking eight to 10 minutes or until vegetables are browned and tender. Spoon 1 cup spaghetti sauce over bottom of 9-inch-by-13-inch baking dish. Arrange four pieces of lasagna (three lengthwise, one widthwise) over the sauce. Cover lasagna with 1 cup sauce. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another four pieces of lasagna over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, four pieces of lasagna and remaining sauce. Reduce oven temperature to 375 degrees. Cover with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, five minutes or until cheese is melted. Let stand 10 minutes before serving.