Lasagna

LASAGNA

1 Pound lasagna Noodles
1 Pound Ground Beef
1/2 Pound Sausage Meat
2 Quarts Maranra Sauce
1 Pound Cottage Cheese
1 Cup Riotta Cheese
1 Cup Parmesan Cheese, Grated
1 Cup Mazzarella Cheese, Grated

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AMATURE LASAGNA

BASIC LASAGNA

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HAM AND CHEESE LASAGNA



Boil lasagna according to package instructions, undercooking slightly, drain and rinse with cold water. Pat dry on tea towel. Combine ground beef and sausage and brown together. Drain meat and add to marinara sauce. Combine cottage and ricotta cheeses. Lightly grease a 13" x 9" baking pan, and arrange a layer of lasagna noodles. Spread with cottage/ricotta cheese mixture, sprinkle with shredded mozzarella, spread with meat sauce, and sprinkle with grated parmesan cheese. Continue layering lasagna, cheeses, and sauce in the same manner until all ingredients are used. (You may have an extra lasagna noodle or two). Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before cutting into squares to serve.

			10 ounces frozen spinach 60 ounces spaghetti sauce (two 30 oz. jars) 2 cups ricotta cheese, part skim milk 1 1/2 cups mozzarella cheese, part skim milk, shredded 1 egg beaten 8 ounces lasagna noodles 1/8 teaspoon black pepper 1/2 teaspoon oregano, optional 1/2 teaspoon basil, optional 1/2 cup vegetable juice cocktail 1/2 cup water Directions: * Spaghetti sauce is available in a 30 ounce jar and also in smaller containers. For this recipe, I use about 1-1/2 to 2 jars of the Ragu Sauce in the 30 ounce container. 1. Thaw the spinach and squeeze dry. 2. In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil. Add the thawed spinach and blend well. 3. Use a 13 x 9 inch pan. Put a small amount of the sauce in bottom and spread lightly to cover bottom. This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions. 4. Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mixture. Make 3 layers this way, ending with the sauce. 5. Combine the water and vegetable juice cocktail or tomato juice. Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly. Sprinkle with grated parmesan cheese if desired. 6. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 1/4 hours. Remove foil and continue baking for a few minutes more, until lightly browned and bubbling. 7. Let stand for at least 15 minutes before serving. This lasagna can be sliced with a flat edged spatula and lifted out in serving-sized portions. NOTES: I call this Amateur Lasagna because it does not require the noodles be cooked beforehand and uses ready-made spaghetti sauce. The addition of the spinach makes it a very nutritious dish. This freezes very well in serving sized portions, wrapped in foil; to heat, place in oven while still covered, or unwrap and heat in microwave on 30-50% power.

		6 lasagna noodles cooked,drained 1/4 cup mozzarella cheese shredded 1/4 cup fontina cheese grated 1 cup broccoli flowerets cooked 1/2 cup mushrooms sliced 1/4 cup fresh parsley chopped 1/4 cup fresh basil chopped 1/4 cup fresh chives chopped 1 pound cottage cheese 1 15 oz jar spaghetti sauce 1/3 cup Parmesan cheese grated DIRECTIONS: Combine mozzarella, fontina, broccoli, mushrooms and herbs in food processor and chop coarsely. Add cottage cheese just to blend. Add more seasoning if desired. Oil flat bottomed casserole large enough to hold rolled lasagne in one layer. Pour 1/2 inch of the spaghetti sauce on bottom of casserole. Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup on each half). Roll up and place seam side down in casserole. Cover with remaining sauce. Sprinkle with grated parmesan. Cover with foil. Bake covered with foil 20 minutes in a 350-degree oven, then uncover and bake until brown and bubbly -- about 20 minutes more. Serves: 6 Categories: Pasta, Vegetables, Casseroles

	Cheeses Sauce 2 Cans Condensed Cream of Cheddar 1 Soup Can milk 1 can (15 ounce) Diced Stewed Tomatoes 1 Tbls Dried Mustard 1 Tbls. Dried Minced Onions 1/2 Cup Shredded Cheddar Cheese 1/4 Cup Grated parmesan 15 ounces Ricotta Cheese 2 Large Eggs 1/4 Cup Grated Parmesan 3/4 tsp. Nutmeg 12 uncooeked Lasagna Noodles 16 ounces Frozen chopped Broccoli Thawed and Pressed Dry on a paper towel 1 1/2 cu Shredded Cheddar Cheese 8 ounces baked Thinnly sliced ham 12 ounces roasted red peppers 1: Heat oven to 375. Lightly coat a 13 x 9 bakeing dish with nonstick spray. 2: Cheese Sauce. Whisk ingredients in a 2 qt sauce pan until blended Heat stirring until Cheese melts 3: Mix Ricaotta eggs parmesan and Nutmeg in a buntil well blended. 4: Layer LAsagna in the bakinig dish as Follows. 1 cup cheese sauce over bottom. 4 noodles. 1/2 of Ricotta mix, the Broccoli 1/2 cup cheese sauce 1/2 cup cheese. 4 more noodles and repeat step 4 finish with last 4 noodles cheese sauce and cheese then cover with foil. 5: bake for 45 to 50 minutes until noodles are tender and bake for 10 minuets longer. let stand at least 15 minutes befor cutting.

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