Tasty and Easy Recipes

Ingredients:
3 tablespoon – Olive Oil
2 – Large Onions (chopped)
2 cloves – Garlic (minced)
1 ½ lbs – Mushrooms (chopped)
1 cup – Chopped Tomatoes
½ teaspoon – Oregano
Salt to taste
Pepper to taste
5 – Matzohs
1 cup – Yellow Cheese (grated)
½ cup – Parmesan Cheese (grated)
1 cup – Tomato Sauce

Method:
Preheat oven to 350°F.
Grease an 8″ square baking pan.
Heat oil in large skillet. Cook onions, garlic and mushrooms until soft in it.
Stir in tomatoes and oregano and let them simmer for 8 minutes. Add salt and pepper and set aside.
Soften matzohs by moistening them with warm running water for a few seconds.
Spread two tablespoons tomato sauce on bottom of pan.
Layer matzohs alternately with mushroom-onion mixture and yellow cheese ending with a layer of matzoh on top.
Pour remaining tomato sauce over all, sprinkle with Parmesan cheese and bake about 30 minutes.
Cut into squares to serve.

Ingredients:
9 lasagna noodles, cooked or oven ready
1 10-oz. box frozen spinach defrosted and squeezed dry
4 large eggs
2 cups Ricotta or dry cottage cheese
Salt and pepper
2 teaspoons butter
1/4 cup chopped onion
1 garlic clove, crushed
12 oz. Mozzarella cheese grated

Sauce:
4 tablespoons butter or margarine
4 tablespoons flour
2 cups milk
2/3 cup grated Parmesan cheese
Salt and pepper to taste

Method:
Take squeezed spinach and combine with beaten eggs, Ricotta cheese, salt and pepper.
In a frying pan, sauté chopped garlic and onion in butter until golden. Add to the spinach mixture.
Arrange 3 noodles in the bottom of a greased 9″x13″ baking pan. Cover with half the spinach mixture and half the mozzarella cheese. Repeat layers and top with remaining noodles.

Make Sauce:
Blend butter and flour over in a saucepan over low heat. Gradually add in milk while stirring constantly. Add 1/2 cup of the Parmesan cheese and heat stirring constantly until smooth and thick. Season with salt and pepper.
Pour over lasagna and sprinkle with the remaining Parmesan cheese.
Bake 350°F for 35 to 40 minutes. Let rest 5 to 10 minutes before cutting.

Ingredients:
500g (1 pound) pre-cooked lasagna noodles
200g (6 to 7 ounces) mozzarella cheese
100g (3 ounces) Emmental cheese
100g (3 ounces) dry cottage cheese
100g (3 ounces) Parmesan cheese, grated
Salt, to taste
Pepper, to taste
4 tbsp. butter
3 tbsp. flour
3 cups milk
1 cup heavy cream

Method:
Pre-heat oven to high.
Bring the butter to melt in a pot, season with salt and pepper and let it boil a little. Add flour and mix well. Add milk very carefully, little by little, mixing not to make “grains.”
Mix all the time until it begins to cream.
Separate some mozzarella slices to finish the lasagna. The rest of the cheeses should be chopped.
Add cheeses to the white sauce and let melt. Take the sauce out the heat, add cream and mix well.
In a 9″x13″ dish begin to “build” the lasagna as follows:
First, a tiny layer of sauce
Second, a layer of lasagna noodles
Third, a layer of sauce
Fourth, a layer of lasagna noodles
And so on until finishing the sauce. Over the last layer, spread the mozzarella slices.
Cook for 20 minutes, then lower the oven temperature and let it bake for 15 minutes more. It must be bubbling and beginning to brown a little.