Lasagna

Tomato-Meat Sauce

Cheese Filling (combine ingredients below)

12 lasagna noodles, fresh or no-boil (if not, boil noodles beforehand)

4 cups mozzarella, shredded

Cheese Filling

1 3/4 cups ricotta cheese

1 1/4 cups parmesan cheese, grated or shredded

1/2 cup chopped fresh basil leaves

1 large egg, slightly beaten

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 375 degrees. Spread bottom of 9x13 pan with 1/4 cup meat sauce (with no large meat chunks). 

Place noodles in single layer on top of the sauce. Spread each noodle with 3 Tbs. ricotta filling, then cover entire layer with 1 cup mozarella. Top evenly with 1 1/2 cups meat sauce.

Repeat above layering two more times.

After last three noodles are placed, spread with remaining sauce, then remaining mozzarella, then remaining parmesan. 

Cover with foil and bake for 15 minutes. Then remove foil and bake for an additional 25 minutes.

From America's Test Kitchen Cookbook.

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Tomato-Meat Sauce

1 Tbs. olive oil

1 medium onion, minced

6 medium garlic cloves, minced (about 2 Tbs.)

1/2 pound ground beef

1/2 pound ground pork

1/2 tsp. salt

1/2 tsp. pepper

1/4 cup heavy cream

1 28-oz can tomato puree

1 28-oz can diced tomatoes, drained

Heat oil in large pot over medium heat; add onion and cook about 2 minutes then add garlic and cook for another 2 minutes.

Increase head to medium-high and add beef, pork, salt, and pepper. Break meat up for about 4 minutes (but do not brown). Add cream and simmer about 4 minutes, until liquid evaporates. 

Add tomato puree and diced tomatoes; bring to a simmer, reduce heat to low, and simmer about 3 minutes.

From America's Test Kitchen cookbook.

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Stuffed Bell Peppers

• 6 bell peppers, any color
• 2 teaspoons olive oil
• 1 pound ground beef
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 1 1/2 cups cooked white rice
• salt and pepper to taste
• 15 ounce can tomato sauce
• 1/2 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese, plus more to sprinkle on top
• 2 tablespoons chopped parsley (optional) 
• cooking spray

• Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
• Slice the tops off the peppers and remove the ribs and seeds inside.
• Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
• Cover the dish with foil and bake for 25 minutes.
• While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
• Add the ground beef and season with salt and pepper.
• Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
• Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
• Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
• Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
• Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
• Sprinkle with parsley, then serve.

From here

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Un-Stuffed Pepper Soup

1 lb ground beef or pork 
2 tbsp oil 
1 large onion, chopped 
2 carrots, chopped 
2 celery sticks, chopped 
2 large bell peppers, one red and one green, chopped 
1 tsp dried oregano 
½ tsp sweet paprika 
2 cups canned whole or chopped tomatoes 
¼ cup rice, uncooked 
Salt and pepper after taste 
8 cups water or beef stock  (I do 4 cups beef broth and 4 cups water)

Heat the oil in a large pot and sauté the onion until translucent. Add the carrots and celery. When the vegetables are softened, add the oregano and paprika, then the meat, breaking it with a wooden spoon. Add the water or beef stock, the peppers and about a teaspoon of salt and some black pepper. Bring to a boil, and then add the tomatoes (if using whole tomatoes, break it with your hands). Let boil for about 15 minutes, add the rice and let boil for another 15 minutes, when the rice and peppers are done.

From here

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Overnight Lasagna

1 lb. ground beef or mild italian sausage
1 (28-oz) jar spaghetti sauce
1 C water
1 (15-oz) container ricotta cheese
2 TB chopped fresh chives
1/2 tsp dried oregano leaves
8 oz uncooked lasagna noodles
1 egg
1 (16-oz) pkg. sliced mozzarella cheese
2 TB grated Parmesan cheese


Brown beef, drain well and add spaghetti sauce and water. In bowl combine ricotta cheese, chives, oregano, and egg; mix well.

In ungreased 13x9 baking dish spread 1 1/2 cups of meat sauce. Top with half each of noodles, ricotta cheese mixture and mozzarella cheese. Repeat 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce and sprinkle with parmesan cheese. Cover; refrigerate 12 hours/overnight.

Heat oven to 350 degrees. Uncover baking dish; bake 50-60 min or until noodles are tender and casserole is bubbly. Cover, let stand 15 min before serving.

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Manicotti

1 large can 15 oz tomato sauce
1 pkg manicotti shells

Mix together:
1/2 lb ground beef
2 T chopped parsley
1 tsp minced onion
1/4 tsp whole oregano
1 cup cottage cheese
2 cloves garlic
2 cups jack cheese
1/2 cup shredded parmesan

Pour 1/2 can tomato sauce and a little water into a 2 qt shallow baking dish. Stuff shells. Place in dish and cover with remaining sauce. Cover with foil . Bake at 350 degrees for 30-35 minutes.

Remove foil and cover with cheese. Return to oven for 10 more minutes.

From Jan Baumgartner

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Lasagna

Meat Sauce
1 lb ham or sausage - brown and drain
1 clove minced garlic
1 T basil
1 tsp salt
1 lb can tomato paste

Combine and simmer 30 minutes uncovered, stirring occasionally

Cook noodles

Cheese Filling
3 cups cottage cheese, uncreamed
1/2 cup parmesan cheese
1 cup cheddar cheese
2 T parsley
2 unbeaten eggs
1 tsp salt
1/2 tsp pepper

1 lb mozzerella grated cheese

Layer
1/2 noodles
1/2 cheese mixture
1/2 mozzerella cheese
1/2 meat sauce
repeat

(it doesn't say but I assume you'd bake it in the oven...325-350 until bubbly???)

Let stand 10 minutes before serving.

From Jan Baumgartner

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Meat and Vegetable Balls

1 lb ground meat
2 eggs
4 grated carrots
4 T gr. celery
1 T minced onion
1/4 cup bread crumbs

Mix and shape into approximately 15 small balls. Brown and simmer with 1 can tomato soup and 1 can water.

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Lasagna Casserole

1 lb ground beef
chopped onion
1/2 - 1 large can spaghetti sauce
1 tsp crushed oregano
fusilli, penne or farfalle pasta
1 small carton of cottage cheese
1/2 cup parmesan cheese
3/4 lbs shredded mozzerella cheese

Brown beef with onion. Add spaghetti sauce and oregano; simmer 15 minutes. Cook pasta and drain. Mix noodles, meat sauce and rest of ingredients in large bowl. Put in casserole dish; sprinkle with parmesan cheese. Bake at 350-375 degrees uncovered for 30 minutes or until heated through.

From Jan Baumgartner

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Taco Soup

1 large can (46 oz or larger) tomato or vegetable juice
1 lb beef (cooked)
1 can kidney beans (drained)
1 can corn (drained)
1 can (10 oz) stewed or diced tomatoes
1 pkg taco seasoning

Mix ingredients in crock pot or on stove and simmer for 3+ hours.Serve with Fritos and cheese on top.

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