Tasty and Easy Recipes

Ingredients:
1/2 pound lasagna noodles, uncooked
2 cups sauce
1 to 2 bell peppers, sliced in rings
2 cups cottage cheese
1/4 cup liquid egg substitute or 1 egg
1 10-oz. package frozen chopped spinach, thawed and drained , reserve liquid
A couple of twirls of freshly ground nutmeg
A couple of twirls of freshly ground black pepper
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder (or 2 tsp. minced fresh garlic)

Method:
Mix the cheese with everything listed below it. Layer as follows:
1/4 cup sauce spread over the bottom of the pan
1/4 of the noodles (about 3 overlapping)
3/4 cup sauce
1/4 of the noodles (about 3 overlapping)
All the cheese mixture
1/4 of the noodles (about 3 overlapping)
3/4 cup sauce
1/4 of the noodles (about 2 overlapping)
1/4 cup sauce spread over the top
Sliced bell peppers (choose many colors)

Pour in about 3/4 cup water or the liquid from the drained spinach (with water, if necessary). Cover tightly and bake at 375° for 1 hour. Uncover, bake until all liquid is absorbed and peppers are browned nicely.

Ingredients:
12-16 lasagna noodles, non-cook variety
1 lb. chopped meat (1/2 kilo)
1 onion
1 green or red pepper
1 can (or fresh) mushrooms sautéed
1 jar marinara sauce (or 1 large can Tomato Max)

Method:
Cut up onion, green/red pepper and sauté with canned or fresh mushrooms.
I use raw meat, do not have to brown.
In a 9″x13″ pan layer of lasagna, sauce, meat, lasagna, sauce, vegetables, lasagna, sauce.
Cover with aluminum foil and bake for 1 hour 350°F or 180°C.

Ingredients:
4 tablespoons vegetable oil
1-1/2 pounds radicchio, chopped
2-1/4 pounds white mushrooms, half sliced thin and half quartered
1/2 stick butter
4 tablespoons flour
2-1/2 cups milk
2 garlic cloves, minced
1 cup parsley, chopped
2 tsp. fresh lemon juice
8 ounces smoked mozzarella cheese
4 ounces mozzarella cheese, grated
9 sheets no-boil lasagna

Method:
1. Sauté radicchio in oil until golden. Chop quartered mushrooms and add to radicchio with salt and pepper to taste, sauté until dry.
2. In saucepan, melt butter, add flour, and cook roux 3 minutes. Whisk in milk and simmer until thick. Stir into mushroom mixture.
3. Sauté garlic in remaining oil, add sliced mushrooms and sauté until dry. Stir in parsley, salt and pepper, and lemon juice.
4. Reserve 1/2 cup smoked cheese for topping. Combine remaining cheeses.
5. Preheat oven to 375°F.
6. Pour 1 cup sauce into 9″x13″ baking dish, cover with 3 sheets lasagna, spread 1 cup sauce over pasta. Top sauce with 1/3 of sliced mushrooms and half of mixed cheeses.
7. Make one more layer in same manner, beginning and ending with pasta.
8.Spread sauce evenly over top pasta layer, cover with remaining sliced mushroom mixture and reserved smoked cheese.
9. Cover tightly with foil and bake for 30 minutes. Remove foil and bake another 10 minutes.