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  • Three Way Lasagna

    1 vote
    Three Way Lasagna
    Prep: 25 min Cook: 30 min Servings: 12
    by Carolinaheartstrings
    301 recipes
    >
    A while back I got this nifty lasagna pan and somehow with all the cooking posts I’ve been preparing I just never did get around to using it. It even came with an equally nifty server. So since my share of Carolina HeartStrings’ recipes this month is Italian, I couldn’t wait to put this to use. But how boring to make the same lasagna in each row! I love trying different tastes and guaranteed I’m more likely to order an appetizer sampler or dessert sampler than I am to order one specific item. And eating off of others’ plates? Guilty! My sweetie hates it and has started ordering the same dish I do so he can eat in peace. I think I’ll start having him order first! But I digress. The following lasagna uses the same main base ingredients but I played with three variations; sausage-mushroom, shrimp with sherry onions and spinach-prosciutto. Now the point is to shake it up a little. You don’t need to have one of these nifty pans. A 9×13 pan accommodates a 3 strip width so you can let it all visit together in a standard pan. You can use my variations (or pick one and triple the ingredients) or come up with a “raid-the-pantry” variation of your own. Think about the combos that the pizza chains offer! These are the ingredients you are going to need regardless of which style you make. 3 cups of the spaghetti sauce will be used below (1 cup each in each of the 3 variations). 1 ½ cups will be used in the lasagna assembly.

    Ingredients

    • 1 box lasagna (you will only need 9 strips but cook them all, many tear)
    • 4 ½ cups spaghetti sauce
    • 2 lbs ricotta cheese
    • 4 ½ cups shredded mozzarella cheese
    • 3 oz Parmesan cheese to grate
    • These are the ingredients and directions to make the 1/3 portion of each type. Remember you can triple them and just do one style.
    • SAUSAGE-MUSHROOM
    • 2 Italian sausage links, cut into small bite size pieces
    • 1 cup sliced mushrooms
    • SPINACH-PROSCUITTO
    • 1 cup fresh spinach leaves
    • 4 oz proscuitto ham, cut into small pieces
    • In a separate bowl mix the proscuitto with 1 cup of spaghetti sauce.
    • 1 cup uncooked, shelled shrimp cut in halves
    • 1 cup onion, chopped
    • 1 ½ T margarine
    • 1 cup sherry or Marsala wine

    Directions

    1. SAUSAGE-MUSHROOM
    2. Brown the sausage in a pan. When almost browned add the mushrooms. Cook until sausage is done. Add 1 cup of spaghetti sauce to pan, stir and cut off heat.
    3. SHRIMP WITH SHERRY ONIONS
    4. Cook onions in a pan in margarine until soft. Stir in sherry or wine and reduce until wine is thickened. Cut off heat.
    5. In a separate bowl mix the shrimp with 1 cup of spaghetti sauce.
    6. A while back I got this nifty lasagna pan and somehow with all the cooking posts I’ve been preparing I just never did get around to using it. It even came with an equally nifty server.
    7. So since my share of Carolina HeartStrings’ recipes this month is Italian, I couldn’t wait to put this to use. But how boring to make the same lasagna in each row! I love trying different tastes and guaranteed I’m more likely to order an appetizer sampler or dessert sampler than I am to order one specific item. And eating off of others’ plates? Guilty! My sweetie hates it and has started ordering the same dish I do so he can eat in peace. I think I’ll start having him order first! But I digress. The following lasagna uses the same main base ingredients but I played with three variations; sausage-mushroom, shrimp with sherry onions and spinach-prosciutto.
    8. Now the point is to shake it up a little. You don’t need to have one of these nifty pans. A 9×13 pan accommodates a 3 strip width so you can let it all visit together in a standard pan. You can use my variations (or pick one and triple the ingredients) or come up with a “raid-the-pantry” variation of your own. Think about the combos that the pizza chains offer!
    9. These are the ingredients you are going to need regardless of which style you make. 3 cups of the spaghetti sauce will be used below (1 cup each in each of the 3 variations). 1 ½ cups will be used in the lasagna assembly.
    10. 1 box lasagna (you will only need 9 strips but cook them all, many tear)
    11. 4 ½ cups spaghetti sauce
    12. 2 lbs ricotta cheese
    13. 4 ½ cups shredded mozzarella cheese
    14. 3 oz Parmesan cheese to grate
    15. These are the ingredients and directions to make the 1/3 portion of each type. Remember you can triple them and just do one style.
    16. SAUSAGE-MUSHROOM
    17. 2 Italian sausage links, cut into small bite size pieces
    18. 1 cup sliced mushrooms
    19. Brown the sausage in a pan. When almost browned add the mushrooms. Cook until sausage is done. Add 1 cup of spaghetti sauce to pan, stir and cut off heat.
    20. SHRIMP WITH SHERRY ONIONS
    21. 1 cup uncooked, shelled shrimp cut in halves
    22. 1 cup onion, chopped
    23. 1 ½ T margarine
    24. 1 cup sherry or Marsala wine
    25. Cook onions in a pan in margarine until soft. Stir in sherry or wine and reduce until wine is thickened. Cut off heat.
    26. In a separate bowl mix the shrimp with 1 cup of spaghetti sauce.
    27. SPINACH-PROSCUITTO
    28. 1 cup fresh spinach leaves
    29. 4 oz proscuitto ham, cut into small pieces
    30. In a separate bowl mix the proscuitto with 1 cup of spaghetti sauce.
    31. DIRECTIONS:
    32. While you are prepping your fillings cook the lasagna in salted water. A tablespoon of oil will help the pasta from sticking together after draining.
    33. Drain the lasagna.
    34. Spread ¼ cup of spaghetti sauce in each 3rd of the pan on the bottom, or if using a standard 9×13 pan spread ¾ cup of spaghetti sauce in the bottom.
    35. Put 1 piece of lasagna in each opening.
    36. Spread 1/6th of the ricotta on each of the 3 lasagna pieces.
    37. For the SAUSAGE-MUSHROOM spread ½ the mixture from the pan on top of the ricotta.
    38. For the SHRIMP WITH SHERRY ONIONS spread ½ of the onion mixture from the pan on top of the ricotta. Top with ½ of the shrimp-spaghetti mixture from the bowl.
    39. For the SPINACH-PROSCIUTTO use ½ of the spinach leaves and layer on top of the ricotta. Top with ½ of the proscuitto-spaghetti mixture from the bowl.
    40. NOTE: In the picture above I wanted to demonstrate how the onion and spinach looks while still being assembled. I completed the shrimp and prosciutto toppings before proceeding.
    41. Top each section with ½ cup of shredded mozzarella, or if making in a standard pan top with 1 ½ cups of shredded mozzarella.
    42. Repeat these layers one more time.
    43. Top each third with one lasagna strip.
    44. Top each lasagna strip with ¼ cup spaghetti sauce.
    45. Top each lasagna strip with ½ cup shredded mozzarella.
    46. Grate 1 oz of Parmesan on each lasagna strip.
    47. Cover with foil.
    48. Bake at 375 for 30 minutes, remove foil and bake 5 more minutes.
    49. Buon appetito!

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