Recipes of the week: Lasagna
A few weeks back, Sue from Hillsdale, Mich., wrote in asking for a good recipe for homemade lasagna.
Danelle from Hicksville, Ohio, sent in her mom’s recipe for the “Best Lasagna Casserole.” She says it is quick and super easy. Bella from Blissfield, Mich., sent in her recipe for tostada lasagna. Carol from Coldwater, Mich., has made her “Speedy Spinach Lasagna” for years.
For more recipes, please stop by my blog, Food, Fun & More.
Request of the week:
I want the recipe for no-bake cookies that have oatmeal, peanut butter and chocolate in them. They are so good.
– D. from Jonesville
Send your own recipes and requests to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email.
DANELLE’S BEST LASAGNA CASSEROLE
- ¾ lb. bow tie pasta, cooked
- 1 lb. ground beef or turkey
- 1 onion, sliced
- Large container of small curd cottage cheese
- 1 can of regular Manwich sauce
- 1 can diced tomatoes, drained
- 8 oz. shredded mozzarella cheese
- Parmesan cheese
- Sauté onion with ground beef until beef is cooked. Drain off grease.
- In a greased 9 by 11 inch dish, combine cooked bow tie pasta, beef and onion mixture, cottage cheese, Manwich, tomatoes and mozzarella cheese.
- Sprinkle with remaining cheese and top with some Parmesan cheese. Bake at 350 degrees for 30 to 45 minutes, until golden and bubbly.
Note: Traditional lasagna noodles can be used instead of bow tie pasta and ingredients layered.
BELLA’S TOSTADA LASAGNA
- 2 lbs. ground beef
- 1 medium onion, chopped
- 28 oz. can cut up tomatoes
- 8 oz. can tomato sauce
- 1 tsp. dried oregano, crushed
- 1 tsp. chili powder
- ½ tsp. crushed red pepper
- 1½ tsp. salt
- 15.5 oz. can red kidney beans, drained
- 16 lasagna noodles, cooked
- Cherry tomatoes, halved
- 4 cups Monterey Jack cheese, shredded
- Shredded lettuce
- Tortilla chips
- Cook meat and onion until meat is brown. Drain off fat.
- Stir in tomatoes, tomato sauce, oregano, chili powder, red pepper and salt. Simmer uncovered for 25 minutes, stirring occasionally. Stir in kidney beans.
- In two 10 by 6 by 2 inch baking dishes or one 9 by 13 inch baking dish, arrange half of noodles lengthwise.
- Spread half of meat mixture and all of the cheese on top.
- Top with remaining noodles, then remaining meat mixture.
- Cover and bake at 350 degrees for 15 minutes. Uncover and bake an additional 10 minutes.
- Arrange lettuce, chips and cherry tomatoes on top.
Note: Lasagna can be frozen for later use. To bake frozen casserole, cover and bake at 400 degrees for 1¼ hours. Uncover and bake 10 minutes more.
CAROL’S SPEEDY SPINACH LASAGNA
- 1 package spaghetti sauce mix
- 6 oz. can tomato paste
- 8 oz. can tomato sauce
- 1¾ cups cold water
- 2 eggs
- 15 oz. container ricotta cheese
- ½ tsp. salt
- 10 oz. package frozen chopped spinach, thawed and drained
- ½ cup grated Parmesan cheese
- 8 oz. mozzarella cheese, sliced or shredded
- 8 oz. uncooked lasagna noodles, broken in half
- Empty spaghetti sauce mix into a saucepan. Add tomato paste, tomato sauce and water (a jar of spaghetti sauce can be substituted). Heat until well blended.
- Remove from heat. Beat eggs in a large bowl and add Ricotta, spinach, salt and ¼ cup Parmesan cheese.
- Lightly grease the bottom of a 9 by 13 inch dish. Cover bottom with a little sauce.
- Layer noodles, half the cheese-spinach mixture, half the mozzarella cheese and half the tomato sauce. Repeat layers. Sprinkle with ¼ cup Parmesan cheese.
- Cover dish with a lightly greased sheet of aluminum foil and bake at 350 degrees for 1 hour or until noodles are tender. Let stand 10 minutes before cutting and serving.