LASAGNA RECIPES

Italian Zucchini Lasagna

1 pound lasagna noodles, cooked
1 16 ounce can stewed tomatoes
3 or 4 large zucchini
grated Parmesan cheese
1/2 pound mozzarella cheese, shredded
3/4 cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 small can tomato paste
1/2 cup sliced mushrooms
1 pound lean ground beef
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 cup fresh basil/chopped
ground pepper
1/4 cup red wine, optional

Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes. To prepare zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices. Grease a 9 x 13 inch or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with Parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional Parmesan cheese at the table.


Sausage Zucchini Lasagna

1 pound sweet Italian sausage
1 cup onion, chopped
1/2 cup mushrooms, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
32 ounce jar of your favorite spaghetti sauce
9 lasagna noodles
16 ounces part skim ricotta cheese
1 package frozen chopped spinach, thawed and drained
2 eggs
16 ounces mozzarella cheese, grated
2 teaspoons powdered cloves

Brown sausage in heavy skillet, drain, add onions, mushrooms, zucchini and garlic. Cook till tender. Pour in spaghetti sauce. Put on low heat and let simmer 20 minutes, stirring occasionally. Boil water for lasagna noodles, add 1 tablespoon olive oil to keep noodles from sticking. Add noodles, return to boil, lower heat slightly and cook until just tender, stir occasionally. Strain and let cool. Combine ricotta cheese, eggs, spinach and cloves. Mix well. Assemble lasagna in a 9 x 12 baking pan. Bottom layer: 1/3 meat sauce, 3 noodles, 1/2 ricotta mixture, 1/3 mozzarella. Middle Layer: 1/3 meat sauce, 3 noodles, 1/2 ricotta mixture, 1/3 mozzarella. Top Layer: 1/3 meat sauce, 1/3 mozzarella. Bake in a preheated 350F oven for 1 hour. Cover loosely with foil. Remove foil and cook for 15 more minutes until cheese is golden. Put a cookie sheet under the pan because it will ooze up. Let cool for at least 30 minutes before slicing otherwise it will all run together.