Lasagna Recipes

Ingredients:
1lb Lasagna
1 29oz can Tomato Puree
1 onion - diced
3 cloves (at least) garlic - minced
parsley
oregano
pepper
1 lb ground beef or sausage - cooked (optional)
1lb Ricotta
1lb Mozzarella -shredded
parmesan cheese

Directions:
First start your sauce…in good olive oil, over medium heat, saute onions. Then add garlic, saute for about a minute. Then add puree, in which you can even “wash” out the can with a little water (I sometimes go halfway up the can). Lower the heat to low, and let simmer. Add spices. Let simmer for about an hour to bring out all the flavors.
Prepare lasagna according to package directions. When done, keep pot under running cold tap water, so you can handle the pasta.
Cover the bottom of a large baking dish with a little of the sauce. Then arrange lasagna by slightly overlapping each other, single layer only. Now take ricotta and spread lightly (more like dabbing) over lasagna, careful not to disrupt arrangement. Repeat these three steps until ingredients are finished, with sauce (hopefully) ending on top. End by spreading mozzarella generously on top.
Cover lasagna with tin foil, preventing the cheese from burning. Bake for 25 minutes at 400, then remove foil and bake for another 5 minutes. Let stand for at least 5 minutes before serving.
Serves 6 (unless hungry, then about 4)

Ingredients:
1/2 lb. ground beef, ground chicken, or ground turkey
1 (32 oz.) jar spaghetti sauce
1/2 c. water
1 1/2 c. Ricotta or cottage cheese
1 egg
1/2 tsp. pepper
8 lasagna noodles, uncooked
8 oz. Mozzarella cheese, thinly sliced
1/2 c. Parmesan cheese

Directions:
Set power at High. In large glass bowl crumble ground beef. Heat 2 to 3 minutes until beef is browned, stirring once; drain. Stir in spaghetti sauce and water. Combine cheese, egg and pepper. In oblong baking dish spoon 1/2 cup sauce; then alternately layer noodles, egg mixture, Mozzarella cheese and sauce, forming two layers. Heat, covered, 8 minutes at high. Set power at medium low. Heat covered 30 to 32 minutes or until noodles are tender. Top with Parmesan cheese and let stand covered 15 minutes before serving.

Ingredients:
8 lasagna noodles (cooked)
8 hardbioled eggs
3-4 cups mozzarella (grated)
1 14OZ. can tomato sauce
1 small can tomato paste
3 cups cottage cheese
2 cups finely chopped celery
2 cups finely chopped onion
2 cans mushrooms (drained)
1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon garlic powder
half teaspoon rosemary
salt & pepper to taste

Directions:
boil noodles.boil eggs.mix tomato sauce and paste together in large pan,add onion,mushrooms,celery and all the spices mix thoroughly let simmer for half hour,then let cool in fridge for same amount of time. In a 9″by 13″ pan put half of the tomato mixture,4 noodles,half of the cottage cheese,half of the eggs,and half of the mozzarella,repeat again and your done.Cover with foil,place in preheated oven (sorry forgot to tell you to preheat the oven to 425),for 30 minutes,uncover for another 5 minutes let stand for 10 and ready to serve.