10 lasagna noodles, cooked oregano, garlic, basil to taste (I use a lot)
2 cups sliced mushrooms 2 cups cottage or ricotta cheese
1 cup grated carrot 1 (10 oz) pkg EACH frozen chopped
1/4 cup chopped onion spinach and frozen chopped broccoli
1 small bell pepper, chopped (both thawed and well drained)
1 Tbsp olive oil 4 cups (16 oz) shredded Mozarella
1 (15 oz) can tomato sauce cheese
1 (12 oz) can tomato paste 1 (3oz) pkg shredded Parmesan cheese
1 (4 1/4 oz) can sliced black olives,
drained
Saute mushrooms, carrot, onion, and bell pepper in olive oil over medium high heat, stirring constantly until tender. Stir in next four ingredients. Place half of cooked lasagna noodles in a greased 13x9x2 baking dish or pan. Layer with half each of cottage or ricotta cheese, then spinach and broccoli, then tomato sauce mixture, then mozarella and parmesan cheeses. Repeat layers. Bake at 375 degrees for 45 minutes or until bubbly. Let stand about 10 minutes before serving. Yield 8 servings
1 sm onion 2 (16 oz) can Italian style stewed
2 cloves garlic tomatoes
1 T olive oil 3/4 cup picante sauce
3 (14oz) cans broth (your choice, 1 tsp basil leaves
I use chicken) 1 (7 oz) pkg tortellini
1 bell pepper 1-3 lbs ground beef (I use 1 lb ground
turkey)
Brown ground meat in olive oil with chopped onion and pepper. Drain. Add garlic, broth, stewed tomatoes, picante sauce, and basil. Bring to boil. Add tortellini. Simmer, stirring occasionally until flavors are mingled.
Great served with crusty cheesey garlic bread. I use sliced French bread, topped with butter, garlic, and shredded cheese of any kind, toasted until cheese is bubbly and crust is brown.
(LOTS of recipes!)