• • 1 lb. lean ground beef or Italian sausage
• • 1/2 c. chopped onion
• • 1 clove garlic, minced
• • 1 (32 oz.) jar spaghetti sauce
• • 3/4 c. water
• • 1 (8 oz.) pkg. Golden Grain wide lasagna
• • 2 c. (1 lb.) Ricotta cheese
• • 1/2 c. grated Parmesan cheese
• • 1 tbsp. chopped parsley
• • 3 c. (12 oz.) shredded Mozzarella cheese

Directions:

Heat oven to 375 degrees. In 10-inch skillet brown ground beef, onion and garlic; drain. Return beef mixture to skillet; stir in spaghetti sauce and water.

In 13×9 baking dish layer 1/3 of sauce mixture, half of uncooked lasagna noodles, half of combined Ricotta cheese, 1/4 cup Parmesan cheese and parsley, and half of Mozzarella cheese. Repeat layers, ending with sauce mixture.

Cover tightly with foil. Bake for 1 hour. Uncover; sprinkle with remaining Parmesan cheese. Let stand 10 minutes before serving.

• • 1/2 of 1 lb. pkg. lasagna, uncooked
• • 1 lb. bulk Italian sausage
• • 1/2 c. chopped onion
• • 1 clove garlic, minced
• • 1 (15 oz.) can tomato sauce, divided
• • 2 (6 oz.) cans tomato paste
• • 1 1/2 c. hot water
• • 1 tsp. basil leaves
• • 1 tsp. oregano leaves
• • 1/2 tsp. marjoram leaves
• • 1 (16 oz.) container Ricotta cheese
• • 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• • 1/2 c. grated Parmesan cheese
• • 3 eggs, beaten
• • 1/2 tsp. salt
• • 2 c. shredded Mozzarella cheese
• • 2 c. shredded Muenster cheese

Directions:

Prepare lasagna according to package directions; drain. In medium skillet, combine sausage, onion and garlic. Cook until sausage is no longer pink; drain. Stir in next 6 ingredients. Bring to boil. Reduce heat; simmer 5 minutes. In medium bowl, mix Ricotta, spinach, Parmesan cheese, eggs and salt. In 13 x 9 inch baking pan, spread small amount of meat sauce. Layer 1/3 each lasagna, remaining meat sauce, Ricotta mixture, Mozzarella and Muenster cheeses. Repeat layers. Bake, uncovered, in a 350 degree oven until hot and bubbly, 40-50 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers. Makes 12 servings.

• • 1/2 lb. lasagna, uncooked
• • 1 lb. Italian sausage
• • 1/2 c. chopped onion
• • 1 clove garlic, minced
• • 2 (8 oz.) cans tomato sauce (divided)
• • 2 (6 oz.) cans tomato paste
• • 1 1/2 c. hot water
• • 1 tsp. basil leaves
• • 2 c. shredded Muenster cheese
• • 1 tsp. oregano leaves
• • 1/2 tsp. marjoram leaves
• • 1 (15 or 16 oz.) Ricotta cheese
• • 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• • 1/2 c. grated Parmesan cheese
• • 3 eggs
• • 1/2 tsp. salt
• • 2 c. shredded Mozzarella cheese

Directions:

Prepare lasagna according to package in medium skillet. Combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring often to break sausage apart; drain.

Reserve 2/3 cup tomato sauce. Stir remaining tomato sauce, tomato paste, water, basil, oregano and marjoram into meat mixture. Bring to boil. Reduce heat; simmer 5 minutes.

In medium bowl, combine Ricotta, spinach, Parmesan, eggs, salt; mix well.

In 13×9 inch pan; spread reserved 2/3 cup tomato sauce. Layer 1/3 each lasagna, Ricotta mixture, meat mixture, Mozzarella and Muenster cheeses. Repeat layers. Bake uncovered in 350 degree oven until hot and bubbly, 40-50 minutes. Let stand 5-10 minutes before cutting. Makes 12 servings.

• 1 pound Ground Beef
• 1 each Med. Bell Pepper — chopped
• 1 each Clove Garlic — minced
• 16 ounces Pinto Beans — drained
• 15 ounces Tomato Sauce
• 1 cup Picante Sauce — med. hot
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Salt
• 12 each Corn Tortillas
• 2 cups Shredded Cheese
• Lettuce — shredded
• Sour Cream
• Fresh Tomato — chopped

Directions:

* Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt.

Simmer 15 minutes. Spoon small amount of meat mixture in 13×9 baking dish.

Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil.

Bake at 350″ for 20 minutes. Remove foil and top with remaining cheese.

Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce.