Lasagna

Peppy Lasagna

Ingredients:
1 pound bulk Italian sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 16-ounce can (2 cups) tomatoes, cut up
1 6-ounce can tomato paste
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
10 ounces lasagna noodles
3 cups ricotta or cream-style cottage cheese
1/2 cup grated Parmesan cheese
2 beaten eggs
2 tablespoons snipped parsley
1/4 teaspoon pepper
16 ounces mozzarella cheese, thinly sliced

Directions:
In skillet, cook sausage, onion, celery and carrot until meat is light browned.  Drain off excess fat.  Stir in tomatoes, tomato paste, salt, oregano, and the first 1/4 teaspoon pepper.  Simmer, uncovered, 30 minutes, stirring occasionally.  Cook lasagna according to package directions; drain well.  Combine ricotta, Parmesan, eggs, parsley and the remaining pepper.  Place half the noodles in a greased 13x9x2-inch baking dish.  Spread with half the cheese filling; add half the mozzarella, and half the meat sauce.  Repeat layers.  Bake, uncovered, in preheated 375-degree oven for 30 minutes.  Let stand 10 to 15 minutes before serving.  Cut into squares to serve.  (Makes 10 to 12 servings.)

Mock Lasagna

Ingredients:
8 ounces lasagna noodles
1 lb. ground beef
1 can spaghetti sauce
1/2 teaspoon salt
1 large onion, chopped
1 lb. Mozzarella cheese

Directions:
Cook lasagna according to directions and drain.  Brown beef and onion in skillet; add the spaghetti sauce and 1/2 teaspoon salt.  Stir noodles and sauce mixture together.  Place in 9x13-inch baking pan and top with the sliced Mozzarella cheese.  Bake in preheated 350-degree oven for 15 to 20 minutes until cheese melts and browns a little.  The noodles and sauce mixture should be very hot before placing in oven.

"This is a quickie supper dish and satisfies the family that craves lasagna."  (Recipe created by Donna Watson of Fort Wayne, Indiana.)