“Lasagna’s always been a family favorite," explains Catherine Yoder of New Paris, Indiana. "But since my children and husband aren’t very fond of some veggies, I started ‘sneaking’ them into this dish and they hardly notice! It feeds a crowd and is great for potlucks or family reunions.”
SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd.
But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often.
-Virginia Foley, Manchester, New Hampshire
Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. Because it's so easy to assemble, it's great for workdays as well as weekends. We like it accompanied by Parmesan bread or garlic cheese toast. —Lisa Micheletti
My family first tasted this rich, classic lasagna at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. It's requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
I came up with this "short-cut" lasagna one day when the dinner hour was fast approaching and all I had in the freezer was some frozen ravioli. Now I make it often, and my husband and son devour it.
-Anne Plesmid, Sagamore Hills, Ohio
The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it's inexpensive to fix.
-Jane Frawley, Charles Town, West Virginia
I've served this satisfying lasagna for years - when our children were small, they preferred it more than a steak dinner! Now my grandchildren request that I bring a pan along when I visit...and, of course, I do.
-Barbara McIntosh, Midland, Texas
A friend of mine often made this lasagna without meat. But I thought ground beef would make it more flavorful. This r recipe is a nice way to use up a bumper crop of Zucchini.—Charlotte McDaniel, Williamsville, Illinois