Tasty and Easy Recipes

Ingredients:
About 12 lasagna noodles
6 to 8 finely chopped garlic cloves
800g (1 lb. 12 oz.) tomatoes, cut into cubes or a box of crushed tomatoes
2 tbsp. tomato paste (I omitted)
250g (8 oz.) fresh mushrooms, chopped or 1 can mushrooms
1 chopped onion
2 tbsp. olive oil
1 box sweet cream (250g – 1 cup)
150g (5 oz.) grated hard cheese
1 tsp. sugar
Salt and fresh pepper to taste
Oregano to taste

Method:
1. Pre-heat oven to 170°C (340°F).
2. Grease a deep pan and fry mushrooms on high flame, mixing until all liquid evaporates.
3. Add olive oil, onions, garlic and fry for 2 more minutes. Add tomatoes, bring to a boil, add salt, pepper, oregano, sugar and tomato paste.
4. Add sweet cream and cook on low flame for 2 to 3 minutes.
5. Grease baking pan, lay down 4 pieces of lasagna, cover with sauce, add another 4 pieces and continue. Cover the top with large amount of sauce. Sprinkle with grated cheese.
6. Bake in the center of the oven at 170°C (340°F) for about half an hour.

Ingredients:
9 lasagna noodles, cooked or oven ready ones
2 cloves garlic
2 onions
1 green pepper
3 tablespoons butter or margarine
3 7-oz. tins tuna, drained and flaked
2 10-oz. tins cream of mushroom soup
Salt and pepper to taste
2 cups mozzarella cheese, grated
1/4 cup parmesan cheese grated, plus extra for the top
2 cups ricotta cheese or cottage cheese
1 or 2 eggs

Method:
In a processor, chop garlic and onions. Chop green pepper either by hand or in the processor.
Sauté the garlic, onions, and pepper in butter for 5 minutes until golden. Add tuna, soup, and seasonings. Mix well.
In a clean processor bowl, place the parmesan cheese, ricotta cheese, and 1 egg. Process until smooth. Add second egg if mixture is dry.
Arrange 3 lasagna noodles in the bottom of a greased 9″x13″ baking dish. Spread with half of the tuna mixture. Add another layer of noodles. Spread ricotta cheese mixture on top. Add remaining noodles and then the remaining tuna mixture. Sprinkle with mozzarella and any other parmesan cheese you have on hand.
Bake at 350°F for 40 to 45 minutes. Let sit for 5 to 10 minutes before cutting.

Ingredients:
Pasta sheets for lasagna–a pack of sheets (about 500g) will be enough for 4 or 5 lasagnas
200g (7 oz.) Kashkaval (sharp smoked cheese, like Provolone) cheese, grated
100g (3 oz.) butter or margarine
Salt, pepper, grated nutmeg, oregano
7 tbsp. flour
1 liter (about 2 pints) milk
Olive oil
2 crushed garlic cloves
500g (1 lb.) fresh mushrooms sliced (see note)
100g (3 oz.) chopped fresh parsley (see note)
1 large can (800g, about 2 lb.) crushed tomatoes

Method:

Make Sauce:
1. Melt butter over low heat, when melted add flour, and mix very well.
2. When mixture starts to bubble, add milk and increase heat. Stir while whipping until mixture starts to boil. Remove from heat, add salt and nutmeg.
3. Make Tomato Mixture:
4. Fry garlic until it whitens.
5. Add mushrooms, parsley, mix and cook for 1-2 minutes.
6. Add tomatoes and stir for one minute. Remove from heat and season with salt, pepper, oregano.

Assembly:
1. Preheat oven to 350°F. Grease a deep rectangular pan.
2. Layer of lasagna sheets. Pour half of the sauce (about 3 ladles) on top.
3. Very carefully arrange tomato mixture on sauce. Sprinkle with half of the cheese. Repeat and finish with grated cheese.
4. Bake for about an hour. Turn oven off, but leave in oven 1 more hour.