Heat broth in saucepan and keep warm while preparing remaining ingredients.
Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.
Saute onions and garlic in olive oil. Add salt and pepper. Add sliced yellow squash to pan. Cook slightly. Add petit diced tomatoes. Heat a few minutes. Right before serving, add cream. Heat 1 - 2 minutes (do not boil).
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.
Slice cucumbers 1/4 in. thick. Slice onions in thin slices (should be about 4 1/2 cups). Place in microwave proof bowl. Mix the salt, mustard seed, sugar, white vinegar and celery seed. Pour this mixture over cucumbers. Microwave 3 minutes on high - stir, plus 3 minutes on high - stir, plus 3 minutes on high. Cool and keep in refrigerator in pint canning jars if you wish. Can be eaten same day.
Saute onion and combine with sour cream. Grease 9 X 13 baking pan. Put half of bread in pan. Layer remaining ingredients over cubed bread, except the butter. Top with remaing bread. Drizzle butter over all. Bake 30 minutes at 350 degrees.
The situation with COVID-19 has forced us and every community such as ours to change the way we operate our facilities this summer to help reduce the spread of the coronavirus. Your RRA Board of Directors in an effort to keep our facilities open for the summer while also following State mandates has worked with the Ashtabula County Health Department to implement several changes to the way our facilities operate this summer. As we have all seen, the mandates change by the day. Please check out our COVID-19 Info page for the latest on our operations.