ADELE'S BEEFY CHEESY LASAGNA

Who said that lasagna is not healthy? Cottage cheese, cream cheese, mozzarella and Parmesan cheeses not only provide a creamy texture to this dish, but lots of calcium, protein and vitamin A. It is delicious and satisfying at the same time.

1 1/2 lbs. ground round
1 medium sweet onion, chopped
1 medium green bell pepper, chopped
20 oz. tomato sauce
1 teaspoon Italian seasoning
3/4 tsp. crushed fennel seeds (don't leave this part out if you can help it-I also use it in my spaghetti and meatballs)
3/4 teaspoon garlic powder
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley (more to sprinkle over the top)
1 9oz. pkg. Barilla Oven-Ready lasagna noodles or the old stand-by noodles that you boil
1 (12oz.) carton cottage cheese (large curd)
8 oz. sour cream
4 oz. cream cheese, softened
4 cups shredded mozzarella cheese
2 cups shredded Parmesan cheese (the good kind, not that stuff in the cans, at least the shredded in the bags)

Cook beef, onion and green pepper in a large skillet until meat is browned, stirring to crumble...as if you didn't know that. Duh. Add tomato sauce through the 3 tablespoons fresh parsley, simmer over low heat, uncovered, for 20 minutes or so, stirring every now and then.

If you are using the noodles that you have to boil, do that, omitting the salt that is called for on the package; drain.

Combine cottage cheese, sour cream, and cream cheese; mix to a smooth consistency. Grease a large (13X9) casserole dish. Spread 1/2 cup or a little more of the meat sauce over the bottom of the dish. Layer half each of noodles, cottage cheese mixture, meat sauce and mozzarella. Repeat layers.

Preheat oven to 350 degrees. Top dish with more chopped fresh parsley...not that dried stuff, it has its place but its place is not here! Bake for 30 minutes; and now for the most important step in the whole recipe, ALLOW TO REST ON THE STOVE FOR AT LEAST 12 TO 15 MINUTES before you go cutting into it. I realize that you are going to be very impatient at this point, BUT, I am watching you.....this allows the juices to settle down, mingle and marry, you know what I am talking about!

Now, get out your prettiest serving plates, red ones are best, toss the salad that's been chilling in the fridge, and take the garlic toast out of the oven. Pull up a chair, say a lil' prayer, and dig in.

"I have partaken of alot of different lasagnas through the years and I never met one that I didn't like."~Adele Forbes

SPAGHETTI SQUASH LASAGNA

Carb watchers rejoice for now you can have your lasagna and eat it too! Spaghetti squash is an excellant substitution for any pasta dish as they have a very delicate, almost bland flavor, very similar to spaghetti or lasagna noodles.

1 large spaghetti squash
1/2 lb. ground beef
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 (8oz.) can tomatoes, undrained
1 (6oz.) can tomato paste
1 (12oz.) carton cream-style ricotta cheese
1 egg, beaten
1/4 tespoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/2 lb. sliced mozzarella cheese

Wash squash; cut in half, remove seeds. Place on a cookie sheet. Bake at 350 degrees for 30 to 40 minutes or until tender. Allow to cool; then , using a fork, remove strands; measure 4 cups of strands, set aside.

Cook ground beef in a large skillet until browned, stirring to crumble; drain off drippings. Add basil, garlic powder, tomatoes, and tomato paste; simmer, uncovered, 30 minutes or until thickened, stirring occasionally.

Combine cottage cheese through Parmesan cheese; mix well.

Layer half each of squash strands, cottage cheese mixture, mozzarella cheese, and meat sauce in a lightly greased 12X8 baking dish. Repeat layers. Bake at 375 degrees for 30 minutes, let stand 10 minutes before serving.
Serves 6 to 8


*"What was offered for dinner?"
"There was a selection: fish or steak."
"Ah, yes. I had the lasagna."~anon

GREEN CHILIE CHICKEN LASAGNA

This Mexican type lasagna replaces the noodles with flour tortillas. It is delicious and delightfully different than the lasagna you may be use to. By all means give it a try.

2 (10oz.) cans Rotel tomatoes with green chilies
1 can cream of onion soup
2 cups chopped cooked chicken
6 green onions, sliced
6 (7-inch) flour tortillas
1/4 cup chopped fresh cilantro
1 (8oz.) pkg. Monterey Jack cheese with peppers, shredded

Stir together diced tomatoes and green chilies and onion soup in a saucepan until blended. Cook over medium-high heat 6 to 8 minutes. Stir in chicken and green onions.

Arrange 2 tortillas in bottom of a lightly greased 11X7 baking dish, and spread 1/3 of tomato mixture on top; sprinkle with 1/3 of cheese. Repeat layers twice, ending with cheese.

Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.
Serves 6

"I never met a lasagna I didn't like."~Garfield

MEATBALL LASAGNA

This was the first lasagna I ever made so it had to be a long, long, time ago. Over the years I have written down in many different books all of the recipes I liked the most. It took me awhile but I finally found the recipe in one of these books. I am so happy because it is a wonderful dish.

MEATBALLS:
1/2 lb. ground chuck
1/4 lb. ground veal
2 tablespoons chopped onion
1 clove garlic, crushed
2 tablespoons chopped parsley
1 teaspoon dried oregano
3/4 teaspoon salt
dash pepper
2 tablespoons grated Parmesan cheese
1 egg

In medium bowl combine all ingredients; toss lightly to mix well. With teaspoon shape mixture into 30 balls, each 3/4-inch in diameter.

SAUCE:
1/4 cup olive or salad oil
1/4 cup chopped onion
1 clove garlic, crushed
1 (1 lb. 12 oz.) can whole tomatoes, undrained
12 oz. tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper

In hot oil in heavy skillet, brown meatballs; remove. Add onions, garlic; saute 5 minutes. Add rest of sauce ingredients with 1/2 cup water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1 1/2 hours, stirring occasionally.

Heat oven to 350 degrees. Grease 9X13 baking dish.

1/2 pkg. (1-lb. size) lasagna
1 lb. mozzarella cheese, diced
1 lb. ricotta cheese
1 cup grated Parmesan cheese

Cook lasagna as label directs. Drain; rinse in water. In baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, Parmesan cheese. Repeat. Bake 30 to 35 minutes.
Serves 8 to 10

"Due to the shape of the North American elk's esophagus, even if it could speak, it could not pronounce the word lasagna."~Cliff Clavin, 'Cheers'

SEAFOOD LASAGNA

What is not to love about a lasagna brimming with layers of shrimp and crabmeat in a Chablis cream sauce?. I can't think of anything....

6 cups water
2 lbs. of unpeeled medium-size fresh shrimp
12 lasagna noodles, uncooked
1 cup chopped sweet onion
2 tablespoons butter, melted
1 8oz. pkg. cream cheese, softened
1 1/2 cups small-curd cottage cheese
1 large egg, beaten
2 teaspoons dried basil, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 stick butter
1/4 cup all-purpose flour
2 cups milk
2/3 cup Chablis or other dry white wine
1 6oz. can crabmeat, drained and flaked
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
chopped fresh parsley for garnish

Bring water to a boil; add shrimp, and cook about 3 minutes, until just done. Rinse under cold running water. Chill, then peel and devein shrimp. Coarsely chop; set aside. Cook lasagna noodles; drain well, and set side.

Saute onion in 2 tablespoons butter in a large skillet over medium heat until tender. Add cream cheese; cook over low heat, stirring constantly, until cheese melts. Stir in cottage cheese and nest 4 ingredients; remove from heat, and set aside.

Melt the 1/2 stick of butter in a heavy saucepan over low heat; add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in reserved shrimp, wine, and crabmeat.

Layer half of reserved noodles in a greased 9X13 baking dish. Spread half of reserved cream cheese mixture over noodles. Spread half of shrimp mixture over cream cheese mixture. Repeat layers with remaining noodles, cream cheese mixture, and shrimp mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with mozzarrella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes before serving. Garnish with parsley.
Serves 8 to 10

"Most of the Earth's surface is covered by water."
Garfield: "Who cares? How much of it is covered by lasagna?"~from the movie 'Airplane'

BEEFY CHEESY LASAGNA

Sour cream, cottage cheese, cream cheese, and 4 cups of mozzarella cheese makes this one of the creamiest, cheesiest lasagnas out there. A bonus is a wallop of calcium, protein and vitamin A.

1 lb. ground round
1 sweet onion, chopped
1 green pepper, chopped
16oz. can tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon each of crushed fennel seeds, garlic powder and pepper
1 1/2 teaspoons dried parsley flakes
1 8oz. pkg. lasagna noodles
1 12oz. carton cottage cheese
1 8oz. carton sour cream
1 3oz. pkg. cream cheese, softened
4 cups shredded mozzarella

Combine beef, onion and green pepper in a large skillet; cook until beef is browned, stirring to crumble meat. Drain off drippings. Add next 6 ingredients; simmer, uncovered, for 20 minutes, stirring occasionally.

Cook lasagna noodles; drain.

Combine cottage cheese, sour cream and cream cheese, mixing well. Spread 1/2 cup of meat sauce in a greased 9X13 baking dish. Layer half each of the noodles, cottage cheese mixture, meat sauce, and mozzarella cheese. Repeat layers. Bake at 350 degrees for 30 minutes; let stand 10 minutes before serving.
Serves: 6 to 8

"We shall feast our grape-gleaners with lasagna so tempting to swallow in slippery ropes."~Robert Browning

CROCKPOT LASAGNA

Here is another very good recipe that I have been making since my children were still at home. They are both grown now with children of their own. I tried to instill in them the love of good food as they were growing up, just as it had been instilled in me in my grandmothers kitchen. It is a pure and simple love.

1 (10oz.) pkg. lasagna noodles, broken into bite-size pieces
1 lb. ground beef
1/2 lb. Italian sausage
1 sweet onion, chopped
1 garlic clove, minced
12 ozs. mozzarella cheese, shredded
1 (12oz.) carton cottage cheese
12 oz. tomato paste
1/2 cup water
1 tsp. basil
1/2 tsp. pepper
1 1/2 Tbsp. dried parsley flakes

Cook noodles according to package directions until just tender, drain. Brown ground beef and sausage, drain grease. Place in lightly greased crock-pot. Add all remaining ingredients. Stir to mix thoroughly. Cover, cook on LOW 7 to 9 hours; or on HIGH 3 to 5.
SERVES: 6 to 8

“We signal the captain, taking time out against the wall. He frowns. He groans. His feet hurt. His ulcer rages. He hates his wife. The risotto will take 25 minutes. Lasagna will take even longer.”-Gael Greene

GAIL MORGANS MUSHROOM LASAGNA

10 Tbls. Butter
2 cups mushrooms (I use a mix of Shitake and sliced button-anything works)
4 cups Fat free Half n Half and/or low fat milk (I use a mixture of both)
1 cup grated Parmesan cheese
1 Tbls. salt
1 tsp. pepper
1 tsp. ground nutmeg
about 12-16 pcs of ready to bake Lasagne noodles
1/2 cup all purpose flour

Bring milk to a simmer and set aside. Melt butter in a large sauce pan. Add flour and cook for about 2 minutes, stirring constantly over low heat. Pour hot milk into the butter-flour mixture all at once. Add salt, pepper, and nutmeg. Cook over med-low heat stirring first with a wooden spoon and then with a whisk for about 3-5 minutes, until thick-about the thickness of gravy. Set aside off the heat. Melt remaining butter in a large saute' pan. Add mushrooms and saute' until tender and browned.

Assembly:
Put a small amount of sauce in the bottom of a 9 X 13 oven proof pan (sprayed with PAM). Put a layer of lasagne noodles. Spoon a ladle of sauce over the noodles, add some mushrooms, and sprinkle with Parmesan cheese. then noodles and repeat ending with noodles topped with sauce and then sprinkle with rest of cheese.

Bake in a 375 degree oven for about 30-40 minutes, until bubbly and lightly browned on top. Let sit for 15 minutes before cutting.

I have also made this the night before and covered w/plastic wrap in the frig and then baked the next day, and I have also made this and frozen it - put it in the frig the day before and let it thaw in the frig and then baked it....all ways it is very tasty!