• 2 tb Veg. oil
• 1 Lg onion; chopped
• 2 Cloves garlic; minced
• 1 Red/green bell pepper
• Seeded and chopped 2 cn Condensed tomato soup
• 10 oz Enchilada sauce; Rosarita
• 1 1/2 ts Salt
• 1/2 ts Pepper
• 2 tb Chili powder
• 1 ts Ground cumin
• Cheese Filling* 10 oz Lasagne**
• 4 c Cooked chicken or turkey
• Cut into bite-size pieces 6 oz Sharp Cheddar; sliced
• 6 oz Jack Cheese; sliced

Directions

Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.

Prepare cheese filling. Grease a 9×13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly.

Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.

• • 10 lasagna noodles (about 1/2 16 oz. pkg.)
• • 1 1/2 lb. ground beef
• • 1 sm. onion, minced
• • 1 (14 to 15 1/2 oz.) jar spaghetti sauce
• • 1 (15 oz.) container ricotta cheese or cottage cheese
• • 1 egg
• • 1/4 tsp. salt
• • 1/4 tsp. pepper
• • 14 oz. pkg. shredded Mozzarella cheese

Directions:

Using very hot tap water, prepare lasagna noodles as directed on package; drain.

Meanwhile, in fry pan at 350 degrees heat, cook ground beef and onions until meat is well browned and onions are tender, about 10 minutes. Stir in 2/3’s of spaghetti sauce; cook until heated through; spoon half of meat mixture into small bowl; set aside. Reduce heat to low and keep remaining meat mixture in skillet simmering.

In medium bowl, combine cottage cheese, eggs, salt and pepper. Spoon half of cheese mixture evenly on meat mixture in skillet; top with half of lasagna noodles; sprinkle with Mozzarella cheese. Repeat layering with remaining meat mixture, ricotta or cottage cheese mixture, noodles. Then remaining sauce and Mozzarella cheese. Cover and cook 5 minutes until heated through. 6 servings.

• • 1 med. chicken, uncooked
• • 1/4 to 1/2 c. dry vermouth
• • 2-4 tbsp. olive oil
• • 2 c. chopped onion
• • 2 lg. fresh tomatoes, peeled and chopped
• • 1 (15 oz.) can tomatoes, pureed in blender
• • White sauce
• • Mozzarella cheese
• • Cottage cheese
• • 1/2 to 1 tsp. Italian seasoning
• • 1 lg. clove garlic minced
• • 1 pkg. lasagna noodles
• • 1 pkg. frozen, chopped spinach, thawed and squeezed
• • Fresh mushrooms, coarsely chopped

Directions:

Bone chicken. Chop into bite size pieces and cook in vermouth and olive oil, very slowly. Throughout this recipe there are uses for olive oil and vermouth and not always measurements. Use what it necessary or to taste.

Saute onion in olive oil until translucent. Squeeze pulp out of peeled tomatoes, chop. Combine pureed canned tomatoes, chopped tomatoes and half the onion. Put in pan and add Italian seasoning, garlic clove, salt, and pepper to taste and some vermouth. Cook at least 30 minutes. Cook lasagna noodles in water with 3 tablespoon olive oil.

Season chopped spinach with salt and pepper. Grease cake pan with olive oil. Make a large amount of white sauce. At least 4-5 cups. Make the sauce as usual using vermouth at end of cooking to bring to proper consistency. Stir in rest of onions. Season well with salt and pepper. Vermouth adds a wonderful taste to this.

Layer in pan in this order: Lasagna, white sauce, small amount of tomato sauce, half of spinach, mushrooms, Mozzarella cheese, chicken, more white sauce. Repeat layers using cottage cheese with Mozzarella. Top with noodles, more sauce, rest of tomato sauce and a heavy layer of cheese. Bake in 400 degree oven, covered, for about 20 minutes, then uncovered until heated through.

This take a half day to prepare and it weighs about 10 pounds when complete, but it is fabulous. Remember, if you are concerned about the alcohol content, all the alcohol evaporates when the cooking takes place… you can just enjoy the subtle flavor of the vermouth.

• • 1/2 of 1 lb. pkg. Creamette Lasagna, uncooked
• • 2 lbs. bulk Italian sausage
• • 1 med. onion, chopped
• • 2 cloves garlic, minced
• • 1 (28 oz.) can whole tomatoes, cut up, undrained
• • 1 (12 oz.) can tomato paste
• • 2 tsp. sugar
• • 2 tsp. salt
• • 1 1/2 tsp. basil leaves
• • 1 tsp. crushed red pepper
• • 1/4 tsp. pepper
• • 2 (15 oz.) containers ricotta cheese
• • 1 egg, beaten
• • 1/3 c. chopped fresh parsley
• • 1 tsp. salt
• • 4 c. shredded mozzarella cheese
• • 1 c. grated Parmesan cheese

Directions:

Prepare Creamette Lasagna according to package directions; drain. In Dutch oven, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next seven ingredients. Bring to boil. Reduce heat; simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley and salt. Spread a thin layer of sauce in 18″x9″ baking pan. Layer one-third each lasagna, remaining sauce, ricotta mixture, mozzarella and Parmesan cheese. Repeat layers. Bake in a 375 degree oven until bubbly, about 1 hour. Let stand 5 minutes before cutting. Refrigerate leftovers. 12 servings.

• • 1 lb. ground chuck (or 1/2 Italian sausage/ground chuck)
• • 2 (15 1/2 oz.) jars spaghetti sauce
• • 1/2 pkg. (1/2 lb.) lasagna noodles
• • 2 c. (1 pt.) Ricotta cheese (or cottage cheese – less calories)
• • 12 oz. Mozzarella cheese
• • 1 c. grated Parmesan cheese

Directions:

Crumble up meat in glass bowl. Microwave on high 5 to 6 minutes, stirring once. Drain off grease. Mix with spaghetti sauce.

Spray Pam in bottom of 9×12 glass baking dish. Spread 1/3 cup meat sauce over bottom. Place 1/2 of uncooked noodles over sauce and top with 1/2 the Ricotta cheese, then 1/3 the Mozzarella. Repeat layers and top with remaining sauce.

Sprinkle 1 cup grated Parmesan cheese on top. Microwave on MEDIUM for 35 minutes, uncovered. Place remaining Mozzarella cheese on top and continue microwaving on Medium for 3 minutes, or until cheese is melted. Let lasagna stand 5 minutes before slicing. (Freezes beautifully.)

• • 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 lb. ground beef
• • 1 whole can (16 oz.) tomatoes, cut up and drain
• • 1 whole can (8 oz.) tomato sauce
• • 1 1/2 tsp. salt
• • 1/2 tsp. dried oregano leaves
• • 1/2 tsp. pepper
• • 1/2 lb. lasagna noodles
• • 1 lb. sliced Mozzarella cheese
• • 12 oz. cottage cheese
• • 1/2 c. Parmesan cheese

Directions:

Brown ground beef in large skillet, drain fat. Stir tomatoes, tomato sauce, salt, oregano and pepper into ground beef. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. Cook lasagna noodles, about 14 to 16 noodles as directed on package, drain well.

Alternate layers of noodles, Mozzarella cheese, cottage cheese, meat sauce and Parmesan cheese in 11 x 7 inch pan. Cover and refrigerate. Bake uncovered at 350 degrees until hot and bubbly for about one hour. Let stand 5 minutes.

NOTE: Lasagna can be baked for 30 minutes immediately after assembling. Makes 6 servings.

• • 1 lb. deer burger
• • 1 lb. sausage
• • 1 onion (chopped)
• • 1 qt. commercial spaghetti sauce
• • 1 lb. lasagna
• • 1 lb. shredded Mozzarella cheese

Directions:

In a large skillet, cook sausage, deer burger and onion together until meat is done.

Cook lasagna according to package directions. Layer 1/2 the lasagna in the bottom of a lightly greased baking dish or pan. Stir spaghetti sauce into meat. Put 1/2 the mixture over lasagna layer, sprinkle with 1/2 the cheese.

Place remaining lasagna on top of cheese. Spread on remaining sauce. Top with cheese. Bake (uncovered) in a 350 degree preheated oven for 45 minutes. Let stand 15 minutes before serving.

• • 1 lb. ground beef (Italian sausage, optional)
• • 6 oz. ground lean pork
• • 1 (1 lb.) can tomatoes
• • 2 tbsp. parsley flakes
• • 1 tsp. salt
• • 3 c. (two 12 oz.) creamed cottage cheese
• • 1 c. grated Parmesan cheese
• • 1 tsp. oregano leaves
• • 3/4 lb. Mozzarella cheese, shredded
• • 1 (8 oz.) pkg. lasagna noodles, cooked well and drained well
• • 3/4 c. chopped green onions
• • 1 clove garlic, minced
• • 1 (15 oz.) can tomato sauce
• • 2 tbsp. sugar
• • 1 tsp. basil leaves
• • 1 tbsp. parsley flakes
• • 1 1/2 tsp. salt

Directions:

Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

Heat oven to 350 degrees. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer.

In ungreased baking pan, 13 x 9 x 2 inches, layer 1/4 each of the noodles, remaining meat sauce, the Mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. (If desired, lasagna can be covered and refrigerated several hours at this point.)

Bake uncovered 45 minutes. (Allow additional 10 to 15 minutes if lasagna has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.

Makes 12 servings (3 inch square per serving).

Preparation time: 2-3 hours. Baking time: 45 minutes.

• • 1 1/2 lbs. lasagna noodles
• • 1 c. grated Romano cheese
• • 1 lb. shredded Mozzarella cheese
• • 2 lbs. bulk Italian sausage
• • 2 qts. of your favorite tomato sauce
• • 1 (3 lbs.) container Ricotta cheese or 1 double recipe of homemade Ricotta cheese
• • 2 eggs, slightly beaten
• • 2 tbsp. chopped parsley
• • 1/2 tsp. black pepper

Directions:

Cook lasagna noodles according to package instructions. Fry sausage until no longer pink in color. Set aside. Mix Ricotta cheese, 1/2 cup Romano cheese, parsley, and pepper. Start by placing a little tomato sauce in bottom of 13 x 9 inch deep baking pan. Place a layer of lasagna noodles over sauce, then add Ricotta mixture, spreading thinly.

Place some of the sauce on next. Put more tomato sauce on, then sprinkle with Mozzarella and Romano cheeses. Repeat layers ending with lasagna noodles then top with tomato sauce and Mozzarella cheese. Cover with foil and bake in preheated 350 degree oven for 40 minutes. Let rest 20 minutes before serving.