Lasagna with your Spaghetti Sauce

Posted below are recipies for a variety of spaghetti sauces and once you have made a batch and frozen the extra in 2 cup portions in zip lock bags you can easily grab a bag and try one of these lasagnas. The lasagna can be cut into 3 and while you eat one section you can freeze the other two in meal sized portions for easy meals in the next couple weeks or a month.


VEGETARIAN LASAGNA

==================Ingredients:------------

2 cups your homemade pasta sauce
1 lb mushrooms, sliced
1 cup mix of cauliflower and broccoli cut in small flowerlets (optional)
12 lasagne noodles, half-cooked
1 cup cottage cheese
1 egg
1 T parsley flakes
1 cup mozarella cheese
1/4 cup parmesan cheese, grated fine


Instructions:-------------
boil a very large pot of water, add salt to the water and when it comes to a full rolling boil add the lasagna noodles 2 or 3 at a time and cook until still firm but softened, 7 min?

Saute the mushrooms, cauliflower, broccoli for 2 or 3 minutes to soften a wee bit.
Mix cottage cheese, egg and parsley flakes together.

In a 9X13 glass baking dish, put a couple of tablespoons of the sauce onthe bottom, spreading it evenly. Put a layer of noodles in the pan. (You may have to trim one of thenoodles to fit along the bottom of the pan, like such: ----------- ----------- ----------- -----------

Cover this layer of noodles with 1/2 the cottage cheese & egg mixture, roughly 1/4 the pasta sauce, then about 1/2 the shredded or finely sliced mozarella.

Next, another layer of noodles, trimming as necessary.Repeat cottage cheese mix, sauce and mozarella, using up the two cheeses.

Layer on the final few noodles. Top with sauce, enough to cover liberally, add 1/4 c parmesan cheese, cover the dish with foil, and bake in a 375 degree oven for 1 hr, uncover for the last 10 minutes.

Remove from oven and let cool for 5 to 10 minutes, to allow the cheese to set alittle before serving. This lasagne is wonderful with a good, crusty garlic bread and a tossed salad.

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VEGGIE LASAGNA==============

Sauce: 2 cups your homemade spaghetti sauce.

Ingredients:------------

1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 medium zucchini
3-4 large mushrooms
8 oz ricotta cheese
12 oz mozzarella, shredded
1 lb lasagna noodles

Instructions:-------------

Chop vegetables and sautee in olive oil. Drop pasta in boiling salted water and simmer for 8-10 minutes, rinse and drain.

Spread a thin layer of sauce in a 9x13" baking dish.

Layer 1/3 of the noodles, 1/2 of the vegetables and ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese.

Cover tightly with foil and bake at 375 degrees for 30 minutes.

Uncover and sprinkle with parmesan, bake uncovered for 10 more minutes. Remover from oven and let stand for 10 minutes before slicing.

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CHICKEN LASAGNA

Ingredients:------------

8 to 10 Lasagna noodles, cooked
2 cups cooked diced chicken (Perfect for your frozen leftovers)
2 cups your homemade meatless spaghetti sauce
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth (make your own chicken broth with the bones and freeze in 1 cup portions in zip lock bags)
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese

Instructions:-------------

Cream Sauce:------------

Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes.
Add broth, stirring until thickened. Stir in half & half over low heat.

Lasagna Layering:-----------------

Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of spaghetti sauce with chicken added mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese.

Bake at 350 F for 25 to 30 minutes. Let rest 5 minutes before slicing to serve.