Lasagna

Ingredients

• 12 ounces bulk sausages or ground beef
• 1 cup chopped onion (1 large)
• 2 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, undrained
• 1 8-ounce can tomato sauce
• 1 tablespoon dried Italian seasoning, crushed
• 1 teaspoon fennel seeds, crushed (optional)
• 1/4 teaspoon black pepper
• 6 dried lasagna noodles
• 1 egg, beaten
• 1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
• 1/4 cup grated Parmesan cheese
• 6 ounces shredded mozzarella cheese
• Grated Parmesan cheese (optional)

Directions

1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
7. Makes 8 servings
8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

Ingredients

• 1/2 pound bulk Italian sausage or ground turkey sausage
• 2 cups sliced fresh mushrooms
• 4 medium (1-1/4 pounds) potatoes (such as long white, round white, round red, or yellow), peeled and thinly sliced (4 cups)
• 1 beaten egg
• 1-1/2 cups ricotta cheese or cream-style cottage cheese, drained
• 1/4 cup grated Parmesan or Romano cheese
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1-1/2 cups milk
• 1 cup shredded mozzarella cheese (4 ounces)

Directions

1. In a 10-inch skillet cook sausage and mushrooms until meat is brown. Drain off fat.
2. In a large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes (they won't be thoroughly cooked). Drain; set aside.
3. For filling, stir together egg, ricotta or cottage cheese, and Parmesan or Romano cheese. Stir in spinach.
4. For sauce, in a medium saucepan cook onion and garlic in hot margarine or butter until onion is tender but not brown. Stir in flour and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly.
5. Layer half of the potatoes in a greased 2-quart rectangular baking dish. Top with half of the spinach filling. Top with half of the meat mixture, half of the sauce, and half of the mozzarella cheese. Repeat layers, except reserve remaining cheese.
6. Cover with foil and bake in a 350 degree F. oven about 35 minutes or until potatoes are tender. Uncover; sprinkle remaining cheese atop and bake about 5 minutes more or until cheese is melted. Let stand for 10 minutes. Makes 6 to 8 servings.