Lasagna

Lasagna           

Casserole

           

1 lb. rippled edge lasagna    

1 lb. ground beef     

2 T. olive oil    

32 oz. spaghetti sauce   

1/2 c. tomato juice or water  

11/2 tsp. salt    

3/4 tsp oregano, crushed (or Italian seasoning)       

1/4 c. grated Parmesan cheese

12 -3/4 lb. cottage (ricotta) cheese 

8 oz. shredded mozzarella       

4 eggs 

1/8 tsp. pepper   

1 tsp salt   

1/4 t. oregano  

  

Sauté meat in olive oil, breaking it into small particles as it browns.  Add the next 4 ingredients and simmer 15 min. longer.  Cook lasagna as directed on package.  Prepare a filling by mixing remaining ingredients together.  Place a little sauce in bottom of greased 9×13 pan; alternate w/ layers of lasagna, cheese filling, meat sauce, lasagna, filling and lasagna.  Cover the top with remaining sauce.  Sprinkle w/ additional Parmesan cheese, if desired.  Bake in preheated 375 degree oven for 40 min or until hot and bubbly.  Makes 8 3×4 inch servings.                       6-8      

 Mom & Helen Ott

Sausage & Spinach Pie

Sausage & Spinach Pie     

 

Casserole        

 

1 lb. sausage    

6 eggs 

1 small onion   

2 10oz. pkgs. frozen chopped spinach(thawed, Well drained) 

16 oz. pkg. mozzarella shredded         

15 oz. container ricotta (or cottage) cheese

1/2 tsp. salt      

1/8 tsp. pepper

1//8 tsp. garlic powder           

Pie crust for 2 crust pie          

1 Tbsp. water

           

 

Sauté sausage & onion, stirring frequently to break meat up.  Spoon off fat.  Reserve 1 egg yolk.  In large bowl combine remaining eggs with sausage, spinach, mozzarella, ricotta, salt, pepper, & garlic.  Set aside.  Prepare pastry, line 10 inch pie (Quiche) pan.  Spoon sausage, spinach mixture into pastry.  Cover with second pastry.  Cut slits in top.  In small bowl, combine egg yolk with water.  Brush top of pie.  Bake 375 for 1 hr. 15 min. or until golden brown.  Let pie stand when done for 10 minutes before cutting & serving.                                                                          

 

Can be made in casserole, without any crusts.  Use all eggs in mixture.  Bake 1 hr. with lid on.  Set to cool for 10 min.                        Serves 8         

 Mom & Fern Roth