Classic Lasagna Plus 2

Name: Classic Lasagna Plus 2
Yield: 6 to 8
Ingredients: 1 lb. ground beef; 3/4 cup onion (chopped); 2 Tbs olive oil; 1 can (28 oz.) Italian tomatoes; 2 cans (6 oz.) each tomato paste; 2 cups water; 4 tsp. parsley (chopped); 1 tsp. salt; 1 tsp. garlic powder; 1/2 tsp. pepper; 1/2 tsp. oregano; 8 oz. lasagna noodles; 1 lb. cottage or ricotta cheese; 8 oz. mozzarella cheese (shredded); 1 cup Parmesan cheese (grated); 3 hard boiled eggs (sliced); 2 cups zuchini (thinly sliced)

Published May 31, 2016 | By admin

Servings

6 to 8

Submitted by: Jo Yarish Lot # 43

Ingredients

1 lb. ground beef
3/4 cup onion chopped
2 Tbs olive oil
1 can (28 oz.) Italian tomatoes
2 cans (6 oz.) each tomato paste
2 cups water
4 tsp. parsley chopped
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano
8 oz. lasagna noodles
1 lb. cottage or ricotta cheese
8 oz. mozzarella cheese shredded
1 cup Parmesan cheese grated
3 hard boiled eggs sliced
2 cups zuchini thinly sliced

Servings:

Units:

Submitted by: Jo Yarish Lot # 43

Ingredients

1 lb. ground beef
3/4 cup onion chopped
2 Tbs olive oil
1 can (28 oz.) Italian tomatoes
2 cans (6 oz.) each tomato paste
2 cups water
4 tsp. parsley chopped
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano
8 oz. lasagna noodles
1 lb. cottage or ricotta cheese
8 oz. mozzarella cheese shredded
1 cup Parmesan cheese grated
3 hard boiled eggs sliced
2 cups zuchini thinly sliced

Servings:

Units:

Servings

6 to 8

Instructions

In large heavy pan, lightly brown beef and onions in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper and oregano. Simmer uncovered about 30 minutes. Mean while cook lasagna noodles as directed. In 9 1/2" X 13" baking pan spread about 1 cup of sauce, then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs and zucchini ending with sauce, mozzarella and Parmesan. Bake at 350 degrees for 40 - 50 minutes or until slightly browned and bubbling.

Creamy White Chicken and Artichoke Lasagna

Published January 14, 2016 | By admin

Servings	8
Cook Time	50minutes

Submitted by: Carrie Morris Lot # 2451

Ingredients

1 lb cooked chicken breast sliced
14 oz Can Artichoke Hearts chopped
1 onion medium, sliced
1/2 jar Roasted Red Peppers sliced
3 garlic cloves chopped
8 oz Mozzarella shredded
1/2 c Grated Parmesan cheese
2 8oz Packages cream cheese
1 c milk
1/2 tsp basil leaves
12 lasagna noodles cooked

Servings:

Units:

Submitted by: Carrie Morris Lot # 2451

Ingredients

1 lb cooked chicken breast sliced
14 oz Can Artichoke Hearts chopped
1 onion medium, sliced
1/2 jar Roasted Red Peppers sliced
3 garlic cloves chopped
8 oz Mozzarella shredded
1/2 c Grated Parmesan cheese
2 8oz Packages cream cheese
1 c milk
1/2 tsp basil leaves
12 lasagna noodles cooked

Servings:

Units:

Servings	8
Cook Time	50minutes

Instructions

Heat oven to 350 degrees.
In skillet, sauté onion and garlic over medium-low heat for 5 minutes; add artichokes and roasted red peppers, sauté for 5 more minutes
In a medium size bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Then stir in basil and Parmesan cheese. Split mixture in half, reserving half for later. Combine half the creamy mixture with the artichoke mixture, the chicken and half the mozzarella cheese.
Spread half of the reserved creamy mixture in bottom of 13X9 baking dish. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining creamy mixture and remaining cheese.
Bake 25 minutes or until heated through; let stand 5 minutes before serving. Enjoy!