Classic  Lasagna






1/2 pound bulk Italian sausage

1/2 pound ground beef

1 1/2 cups chopped onion

1 cup chopped carrot

3 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

2 cans (28 ounces each) whole tomatoes, undrained

2 tablespoons tomato paste

1 teaspoon sugar

1 teaspoons dried basil

1 teaspoons dried oregano

1 teaspoon salt

1 teaspoon pepper, divided

2 cartons (15 ounces each) ricotta cheese

3/4 cup grated Parmesan cheese, divided

1 egg

1/3 cup minced fresh parsley

1 package (12 ounces) lasagna noodles, cooked, rinsed and drained 

2 cups (8 ounces) shredded mozzarella cheese




Preheat oven to 400 degrees.


In a large saucepan, cook the sausage, beef, onion, carrot, garlic and pepper flakes

over medium heat until meat is no longer pink; drain.


Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil.

Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.


In a small bowl, combine ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.


In a greased 13 inch x 9 inch baking dish, layer:

1/4 of the noodles

1/3 of the ricotta mixture

1/4 of the meat sauce and 1/2 cup mozzarella cheese.

Repeat layers twice.

Top with the remaining noodles, sauce and Parmesan.


Cover and bake for 45 minutes.


Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer.


Let stand 15 minutes before serving.



Serves 12






Vegetable  Lasagna






18 uncooked lasagna noodles

2 eggs

2 egg whites

2 cartons (15 ounces each) ricotta cheese

4 teaspoons dried parsley flakes

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon pepper

8 cups garden-style spaghetti sauce

4 cups (16 ounces) shredded mozzarella cheese

2 packages (16 ounces each) frozen cut green beans or 8 cups cut fresh green beans

2/3 cup grated Parmesan cheese





Preheat oven to 375 degrees.


Cook noodles according to package directions.


In a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside.


In each of two 13 inch x 9 inch baking dishes coated with cooking spray,

spread 1 cup spaghetti sauce.

Drain noodles; place three noodles over spaghetti sauce in each dish.


Layer each with:

1/4 of the ricotta mixture

1 cup spaghetti sauce

1 cup mozzarella cheese

3 lasagna noodles and half of green beans.


Top each with the remaining ricotta mixture, 1 cup spaghetti sauce,

remaining lasagna noodles, spaghetti sauce and mozzarella cheese.

Sprinkle Parmesan cheese over each.


Cover and freeze one casserole for up to 3 months.


Bake remaining lasagna, uncovered, for 40 to 45 minutes or until bubbly

 and edges are lightly browned.


 Let stand for 10 minutes before serving.



Serves 9  ~  Per casserole



To use frozen lasagna:  Thaw in the refrigerator overnight.  Remove from the refrigerator

30 minutes before baking.  Cover and bake at 375 for 1 1/4 to 1 1/2 hours or until bubbly.

Let stand for 10 minutes before serving.  (9 servings each)






Italian  Stuffed  Shells






1 pound ground beef

1 cup chopped onion

1 garlic clove, minced

2 cups hot water

1 can (12 ounces) tomato paste

1 tablespoon beef bouillon granules

1 1/2 teaspoons dried oregano

1 egg, lightly beaten

2 cups (16 ounces each) cottage cheese

2 cups (8 ounces) shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

24 jumbo shell noodles, cooked and drained





Preheat oven to 350 degrees.


In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.

Stir in the water, tomato paste, bouillon and oregano; simmer, uncovered, for 30 minutes.


In a large bowl, combine the egg, cottage cheese, 1 cup mozzarella and Parmesan cheese.

Stuff shells with cheese mixture.


Arrange in a greased 3 quart baking dish.

Pour meat sauce over shells.


Cover and bake for 30 minutes.

Uncover; sprinkle with remaining mozzarella cheese.

Bake 5 minutes longer or until cheese is melted.



Serves 6 - 8









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