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Traditional lasagna usually includes Italian sausage, tomatoes, and at least three different cheese varieties, one of which is Ricotta cheese. You can also make delightful seafood lasagna by just substituting the meat with shrimp, scallops or crab meat. Using leftover chicken or turkey makes a delightful Lasagna as well. A quick and easy Lasagna is made with ground beef.

Do not think you must have meat in your lasagna main dish. Vegetable Lasagna blends vegetables of your choice with the traditional noodles, cheeses and spices and is quite delicious!

For a vegan-style lasagna, try tofu in place of the cheeses, then blend the typical spices; garlic, oregano, basil, and thyme with vegetables of your choice. This also makes a very pretty main dish for serving as well as appeals to your taste buds.

To serve lasagna in a unique fashion, try making Lasagna Rolls. Take the major ingredient in your lasagna recipe; roll it inside the precooked lasagna noodle, spread your cheeses over your completed rolls, then smother with your marinara sauce. If possible, refrigerate overnight, and just heat and serve the next day.

See also: Time Saver Tip for Lasagna

No-Noodle Lasagna

This unique recipe eliminates the Lasagna noodles.

Ingredients:
1 pound lean ground beef
1/2 cup thick-and-chunky tomato pasta sauce
3 tablespoons grated Parmesan cheese
1 tablespoon milk
1/2 teaspoon salt
1 cup shredded part-skim Mozzarella (4 ounces)
1/2 cup Original Bisquick (or reduced fat version)
1 cup milk
2 eggs or egg substitute equal to two eggs

Heat oven to 400-degrees. Grease pie plate, 9 x 1-1/4 inches.
Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in pasta sauce, heat until bubbly.
Mix ricotta cheese, Parmesan cheese, 1-tablespoon milk and the salt. Spread half of the beef mixture in pie plate. Drop cheese mixture by spoonfuls onto beef mixture. Sprinkle with 1/2 cup of the Mozzarella cheese. Top with remaining beef mixture.
Stir Bisquick, 1 cup milk and the eggs until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup Mozzarella cheese. Bake two to three minutes or until cheese is melted. Let stand five minutes before serving.