Lasagna Recipes and Recipes Using Noodles

MARINATED NOODLES AND CABBAGE
1 (3 oz.) pkg. Oriental noodles with
chicken flavor, like Top Ramen
1/4 c. oil
3 tbsp. rice vinegar
1 tbsp. sugar
1/4 tsp. salt
2 c. finely shredded cabbage
1 (6 3/4 oz.) can chunk-style
chicken, drained
1/4 c. sliced green onion
3 tbsp. fried sesame seed
3 tbsp. sliced almonds, toasted
Green pepper rings

Break up the noodles. In a mixing bowl combine the seasoning packet from the noodle mix with oil, vinegar, sugar, 1/4 teaspoon salt and dash of pepper. Stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover. Chill several hours. Before serving stir in almonds and garnish with green pepper.


SESAME BEEF WITH NOODLES
2 tbsp. peanut oil
2 cloves garlic, chopped
4 sm. scallions, sliced thin
(including green part)
1 lb. beef, sliced into 4" strips
1/4 lb. snow peas, trimmed
1/2 lg. red pepper, cut into sm. cubes
1 (8 oz.) can water chestnuts, drained
1 tbsp. grated ginger
1 tbsp. reduced-sodium soy sauce
2 tbsp. red wine vinegar
1 tsp. sugar
2 tbsp. sesame oil
4 1/2 oz. fresh angel hair pasta
Sesame seeds (optional)

Put water on to boil and cook pasta. Heat peanut oil. If you use an electric Wok, turn heat to 300 degrees. If you use a large skillet, heat stove to medium high. Add garlic, scallions, beef and red pepper and stir-fry until meat is cooked, about 4 to 5 minutes. Add snow peas and water chestnuts. Put on lid, turn down to low or 200 degrees and cook another 2 to 3 minutes. Meanwhile, in a small bowl, mix ginger, soy sauce, red wine vinegar, sugar and sesame oil together. Drain liquid from Wok. Add pasta to Wok and mix. Then add sesame oil mixture and mix well. Sprinkle with sesame seeds before serving. Serve with a green salad. Some may prefer to add additional soy sauce at the table. Makes 4 servings.


STUFFED NOODLES
1-1/2 lb. hamburger
1 sm. onion or minced onion
Garlic salt
1/4 tsp. oregano
1/4 tsp. anise seed
1/8 tsp. basil
1 can cream of mushroom soup
1 box Manicotti or big shell noodles
1 lg. can tomato sauce, 30 oz.
2 (6 oz.) cans tomato paste
1 tsp. oregano
1 tsp. sugar
1/4 tsp. pepper
Mozzarella cheese slices
1 can of cream of mushroom soup

Boil 1 box of Manicotti or big shell noodles following directions on box. Stuff noodles with meat mixture. Lay stuffed noodles in a 9 x 13 pan. Combine tomato sauce, tomato paste, oregano, sugar and pepper and warm though. Pour over noodles. Lay Mozzarella cheese slices on top. Bake in oven for 30 to 45 minutes at 350 degrees.


BAVARIAN NOODLES
1 (12 oz.) pkg. noodles, cooked and drained
1 (16 oz.) carton cottage cheese
1 c. sour cream
1 c. thinly sliced green onions
1/2 c. milk
1 tsp. monosodium glutamate
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper

Mix all ingredients together carefully. Pour into 2 quart casserole. Bake, covered, in preheated 350 degree oven for 1 hour or until heated through and bubbly.

TUNA NOODLES AU GRATIN
3 tbsp. margarine
3 tbsp. flour
1 1/2 c. milk

2 c. cooked noodles 1 c. grated cheese 2 tbsp. onion, chopped 1 tsp. salt 1/4 tsp. pepper 1 (7 oz.) can tuna Prepare white sauce. Dissolve chili powder in small amount of white sauce. Combine all ingredients. Pour into greased casserole and bake in 350 degree oven for 30 minutes.


NOODLES WITH WHITE CLAM SAUCE
3 tbsp. vegetable oil
1 sm. onion, minced
2 garlic cloves, minced
2 (8 oz.) cans minced clams (fresh
minced clams can be used)
1/2 c. dry white wine
1 tbsp. minced fresh parsley
1/4 tsp. white pepper
2 tbsp. butter
Watercress sprigs or parsley for
garnish

Heat oil in a large skillet. Add onion and garlic. Sauté in oil over medium heat until golden. Drain clam liquid into onion mixture. Stir in wine. Simmer about 5 minutes over medium heat. Stir in clams, parsley, pepper and butter; heat thoroughly. Pour clam sauce over hot cooked pasta. (Vermicelli, linguine or spaghetti - garnish.)


CREAMY SEASONED NOODLES
1 (8 oz.) pkg. egg noodles
1/2 to 1 envelope Good Seasons Italian dressing mix
1/2 c. heavy cream or evaporated milk
1/4 c. butter
1/4 c. grated Parmesan cheese
1 tbsp. chopped parsley

Cook noodles, drain well. Add remaining ingredients and toss lightly to blend. Makes 4 cups or 8 servings. Can use spaghetti or 2 cups elbow macaroni.

BUTTERED NOODLES WITH PARMESAN CHEESE
2 c. noodles
3 c. water (hot)
1 tbsp. melted butter
1/4 c. Parmesan cheese

Put hot water to boil and add noodles. And when they are all ready dump water out then add the melted butter. After that you mix it and then after that you put the Parmesan cheese and stir then serve.

BARBECUED BEEF ON NOODLES
2 lbs. beef stew
2 tbsp. shortening
10 oz. can tomato soup
1/2 c. vinegar
2 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 tsp. chili powder
2 tsp. celery seed
2 tbsp. sugar
1 pkg. egg noodles

Melt fat in large skillet. Brown meat in melted fat. Combine soup, ketchup, vinegar, salt, mustard, paprika, chili powder, celery seed and sugar. Stir and pour over meat. Cover and simmer 2 to 2 1/2 hours. Serve over noodles.

HAM AND NOODLES IN CASSEROLE
1/2 lb. noodles
1 1/2 c. cooked ham, diced
2 eggs, beaten
1-1/2 c. milk

Cook noodles in salted boiling water until soft. Pour into colander, drain and wash. Into a well greased casserole put alternate layers of noodles and ham. Beat eggs with the milk and pour over noodles and ham. Set casserole in pan of hot water and bake in moderate oven (350 degrees) for 30 minutes.

CHEESE NOODLES AND BEEF CASSEROLE
1 c. cottage cheese
1 pt. sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. green onions, chopped
1 med. green pepper, chopped

Mix above ingredients together. Mix together: 1 lb. ground beef, cooked & drained
1 chopped onion
2 (8 oz.) cans tomato sauce

In large casserole spread 1/2 (8 oz.) package wide egg noodles. Cover with cheese mixture. Top with remaining noodles and cover with meat mixture. Spread 1/2 cup Parmesan cheese over top. Bake at 350 degrees for approximately 1 hour or until cheese bubbles.


SAUERKRAUT AND NOODLES
1 lg. can sauerkraut
1 lb. bag Kluski noodles
1 diced onion
1 lb. butter

Melt butter, simmer onion and drained sauerkraut in this for 1/2 hour. Mix with noodles cooked according to package directions. Simmer 1/2 hour over low heat. Let stand overnight if possible.


CHICKEN AND NOODLES
4 chicken breasts

Boil chicken until done. Set aside chicken broth. Let breast cool somewhat and then remove meat in pieces. Put pieces of chicken back in broth.

NOODLES
1 c. all-purpose flour
1/2 tsp. salt
2 eggs, beaten

Mix flour and salt. Add egg. Turn dough onto a well floured surface. Knead and cover, let stand 30 minutes. Roll dough out onto floured surface, turning dough over and over until paper thin. Allow dough to dry 1 hour, then cut in strips, then allow noodles to dry completely. Add noodles to chicken and cook for about 20 minutes. You can add salt and pepper to taste.


SESAME NOODLES WITH CHICKEN
1/2 to 1 lb. breast of chicken cutlets
1 lb. linguine
4 scallions
1 or 2 cucumber

SESAME SAUCE
1/2 c. water
1/2 c. soy sauce
1/2 c. peanut butter
1/3 c. sesame oil
2 tbsp. sugar
2 tsp. hot pepper oil
3 tbsp. red wine vinegar
8 to 10 cloves garlic

Place chicken cutlets in frying pan with water or white wine. Simmer until done. Shred or dice chicken. Cook linguine. Drain and rinse with cold water. Combine all sauce ingredients and mix well in blender. Pour some sauce over chicken. Pour the rest of sauce over noodles. Garnish with scallions and cucumber slices. Note: This sauce keeps well in glass jar in refrigerator.


OLD FASHIONED CHICKEN AND NOODLES
1-2 stewing hens, cooked until tender, with broth
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
1/2 c. chopped celery
1/2 c. chopped onion
1 (4 oz.) jar (1/2 c.) pimento,
chopped
1 tsp. salt
1/2 tsp. poultry seasoning
1/8 tsp. pepper
1 recipe homemade noodles
2 tbsp. flour
1/4 c. cold water

Remove chicken from bones, and cut in small pieces. Place it and broth in large Dutch oven. Add evaporated milk. Cook, covered until hot. Add celery, onion, pimento, salt, poultry seasoning, and pepper. Bring to boiling. Add noodles slowly to boiling broth. Boil, uncovered, 10 to 15 minutes. Combine flour and water. Stir into boiling broth. Cook, stirring constantly, until chicken broth mixture thickens and bubbles.

HOMEMADE NOODLES
In bowl, combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon salt. Add enough of 1 cup of flour to make a stiff dough. Let rest 10 minutes. Roll very thin (about an 18x12 inch rectangle) on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide. Unroll, spread out, and let dry 2 hours. (If desired, store in a covered container until needed or freeze in plastic bags.) Makes 6 oz. noodles or about 3 cups cooked noodles.



SALMON NOODLES ROMANOFF
8 oz. uncooked med. noodles
1-1/2 c. creamed cottage cheese
1-1/2 c. dairy sour cream
1/2 c. finely chopped onion
1 clove garlic, minced
1-2 tsp. Worcestershire sauce
Dash red pepper sauce or cayenne red pepper
1/2 tsp. salt
1 (16 oz.) can salmon, drained, or 2
(6 1/2 oz.) cans tuna, drained
1/2 c. shredded sharp cheddar cheese (about 2 ounces)

Heat oven to 325 degrees. Cook noodles as directed on package; drain. Mix noodles, cottage cheese, sour cream, onion, garlic, Worcestershire sauce, red pepper sauce, salt and salmon. Place about 1 cup salmon mixture in each of 5 or 6 greased baking shells or individual casseroles. Sprinkle with cheese. Bake uncovered 20-25 minutes. Yield: 5-6 servings.


SOUR CREAM NOODLES CASSEROLE
 4-6 slices bacon, cut in 1-inch pieces
1 med. onion, sliced
1 (8 oz.) pkg. med. noodles cooked by
pkg. directions
1 sm. container sour cream

Fry bacon until almost done. Add onions until sautéed. Drain bacon grease; add cooked noodles to skillet with stove on simmer. Add sour cream and mix. Salt to taste and serve immediately.

NOODLES AND APPLES CASSEROLE
4 heaping c. thinly sliced MacIntosh apples
3 c. cooked noodles
3/4 stick oleo or butter
1/2 c. sugar
Cinnamon

Put 1 1/2 cup noodles in greased 1 3/4 quart casserole, add a layer of apples (2 cups), 1/4 cup sugar on top of apples with 1/2 oleo or butter. Then another layer of noodles, the remainder of apples. On top, sprinkle rest of sugar and cinnamon to taste also using remaining oleo or butter. Bake at 350 degrees until apples are done, usually 45 to 60 minutes.
 

GERMAN BAKED NOODLES AND APPLESAUCE
1 (8 oz.) pkg. wide egg noodles
2 eggs
1/2 c. light cream or milk
1/4 c. butter
1 c. seedless raisins or currants
2 (1 lb.) cans applesauce
1/2 c. sugar
1 tsp. lemon rind, grated
1 tbsp. cinnamon
Fine dry bread crumbs

Cook noodles until tender and drain. Mix together eggs, cream, butter and raisins. Then add to noodles and mix. Mix in another bowl, applesauce, sugar, lemon rind and cinnamon. Arrange the noodles and applesauce mixture in layers ending with applesauce. Dot with butter and sprinkle with bread crumbs. Use 1 1/2-2 quart round glass dish. Bake at 375 degrees for 30-4 minutes.


TUNA AND NOODLES
1 (8 oz.) pkg. fine noodles, cooked
1 can tuna
2 tbsp. green pepper
6 olives, sliced
1/2 lb. sharp cheese, grated on top
1 c. mushroom soup
1 can milk
1 sm. can mushrooms
1/2 can pimento
3 hard boiled eggs, sliced
1 c. white sauce (2 tbsp. flour, 4
tbsp. butter, 1 c. milk)

Bake 30 minutes at 350 degrees. Serves six.


BAKED NOODLES
1 lg. pkg. noodles
1 lb. pork steak, cut in 1" cubes
1 onion
2 c. celery, cut in sm. pieces
1 (#2) can tomatoes

Fry pork until brown; add tomatoes, onion, celery and simmer 1 hour. Cook noodles and drain. Pour meat and other ingredients over noodles. Mix and bake slowly, 300 degrees, in greased casserole 1 hour.


SALMON AND NOODLES
2 tbsp. margarine
1/2 c. chopped onion
1/4 c. green pepper, chopped
2 c. medium width noodles, cooked and
drained
1 can condensed cream of mushroom soup
1 c. salmon, drained and flaked
1/4 c. shredded cheddar cheese

Cook onion and green pepper in butter until soft. Combine with cooked noodles, soup, and salmon. Put in a 1 1/2 quart casserole; top with cheese. Bake at 400 degrees about 30 minutes until top is lightly browned. If desired, crab meat may be used in place of salmon. Serves 6.


SHRIMP AND NOODLES
2 lb. shrimp
1 can cream of mushroom soup
1/3 c. chopped parsley
1 sm. onion
2 stalks celery sticks
1 c. milk (whole)
1/2 stick margarine
Salt & pepper to taste
1 sm. pkg. noodles

Combine margarine, onion, parsley, celery and cook shrimp in a saucepan. Combine milk and soup. Combine all ingredients and let simmer for 20 minutes. Pour over cooked noodles and serve.


NOODLES ROMANOFF
3 c. cooked egg noodles
1 c. cottage cheese
1 c. sour cream
1/4 c. finely chopped onion
1 clove garlic, peeled and crushed
1-1/2 tsp. Worcestershire sauce
Few drops Tabasco sauce
1/2 tsp. salt
1/2 c. grated sharp Cheddar cheese

Combine all of the ingredients, except the Cheddar cheese, in a greased 8 inch, heat-resistant, non-metallic square baking dish. Sprinkle the grated cheese over the top and heat, uncovered, in microwave for 12-14 minutes or until cheese melts. Turn baking dish 1/4 turn after each 3 minutes cooking time.


MICROWAVE CREAMY BEEF NOODLES
1 lb. ground beef
1 sm. onion, chopped
1 can cream of mushroom soup
1 tbsp. parsley flakes
4 oz. can mushroom pieces, drained
4 c. (about 5 oz.) uncooked noodles
2 1/2 c. water
1-1/2 tsp. mustard

Crumble ground beef into 2 quart glass casserole. Add onion. Microwave uncovered 5 to 6 minutes or until meat is set. Drain fat; stir to break meat into pieces. Add remaining ingredients; mix to combine. Microwave covered 12 to 14 minutes or until noodles are just about tender, stirring 2 or 3 times. Let stand two to five minutes. Makes four or five servings.


MICROWAVE NOODLES ALFREDO
1 c. grated Parmesan cheese
1/2 c. butter, sliced
1/2 c. whipping cream
1 tbsp. fresh parsley, snipped
3 c. egg noodles, cooked

In 1 quart casserole, combine Parmesan cheese, butter, whipping cream and parsley. Microwave at High 2 to 3 minutes, until butter melts, stirring every minute. Add noodles. Stir to coat. Microwave at medium high (7), 2 to 3 minutes until heated through. Total microwave cooking time 4 to 6 minutes. Makes 4 to 6 servings.
 

OLD FASHIONED NOODLES
1 beaten egg
1/2 tsp. salt
2 tbsp. milk
1 c. flour

Combine all and make dough (stiff). Roll thin on floured surface. Roll up and slice. Spread out to dry. Drop into boiling soup or salted water. Cook approximately 10 minutes. Makes 3 cups uncooked noodles.

OLD FASHIONED EGG NOODLES
1 beaten egg
2 tbsp. milk
1/2 tsp. salt
All-purpose flour

Combine the beaten egg, milk and salt. Stir in enough all-purpose flour to make a stiff dough (about 1 cup). Roll noodles very thin on a floured surface. Let stand 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll and spread out. Let dry for 2 hours. Store in covered container until needed. Cook, uncovered, in boiling salted water until noodles are tender, about 10 minutes. Makes 3 cups cooked noodles.

TURKEY NOODLE SOUP
2 turkey drumsticks
8 c. stock or water
1 lg. onion, chopped
2 stalks celery with leaves, chopped
1 carrot, diced
2 tbsp. minced parsley
1 tsp. salt
1/8 tsp. pepper
1 recipe homemade noodles or 2 c.
prepared noodles

Place turkey drumsticks in stock with seasonings. Bring to boil. Reduce heat; simmer for 1 1/2 hours or until meat falls from bone. Remove bones. Cut meat in small pieces and return to stock. Add vegetables and simmer for 30 minutes. Add noodles and simmer 20 minutes more. Add parsley before serving. Serves 6.
 

STIR FRIED CHICKEN AND NOODLES
4 boneless chicken breasts
1/4 tsp. ginger
1 tsp. sesame seeds
1/2 lb. green beans or broccoli
1/3 lb. thin spaghetti, cooked
1/4 c. soy sauce
1/8 c. sherry or orange juice
1/4 tsp. garlic

Slice chicken in strips, marinate in soy sauce, sherry, garlic juice, ginger and sesame seeds for about 2 hours. Heat a couple of tablespoons of oil (peanut oil is best). Brown chicken with marinade. Add vegetables and stir fry. Cover for a few minutes to steam. Toss in cooked spaghetti and mix together to coat spaghetti with the sauce. Peanuts, almonds, or other nuts and pineapple may be added.


CREAMED CHICKEN WITH NOODLES
3 tbsp. butter
1 c. chopped celery
1/4 c. chopped onion
1/4 of a can of cream of chicken soup
2 c. milk
1 can sliced mushrooms
1 can diced pimentos
1/2 tsp. tarragon leaves
1/4 tsp. pepper
2 c. diced chicken
1 pkg. egg noodles
2 tbsp. butter
1 tbsp. parsley flakes

In large pan melt butter, cook celery and onions until tender. Add soup, milk, mushrooms, pimentos, tarragon and pepper. Stir and heat to boiling. Reduce heat. Add chicken, prepared noodles and drain. Toss with butter and parsley flakes. Serve with creamed chicken over noodles

CHICKEN BROCCOLI NOODLES
2 pkgs. (3 oz. each) Ramen Pride chicken flavor Ramen noodle soup
1 can (10 3/4 oz.) Campbell's condensed cream of mushroom soup
1/2 soup can milk
1 c. cubed cooked chicken
1 c. cooked broccoli flowerets

Prepare Ramen noodle soup according to package directions. Add seasoning packets; drain most of the liquid. Stir in mushroom soup and milk. Add chicken and broccoli. Heat through. Makes 5-1/2 cups.


ITALIAN BREADED CHICKEN WITH NOODLES
6 chicken breast, boneless & skinless
3 eggs
2 c. Italian style bread crumbs
2 c. sliced fresh mushrooms
6 slices muenster cheese
2 sm. cans of chicken broth
1 pkg. noodles
Italian style croutons
1/2 c. butter

Soak chicken breasts in beaten eggs 2-4 hours or overnight. Bread with crumbs and brown on both sides. Place browned chicken in casserole dish, cover with mushrooms. Add cheese slices. Pour broth over chicken until it is halfway between the bottom of the dish and top of chicken. Cover with foil and bake at 350 degrees for 45 minutes. Serve with noodles. *Cook noodles as directed on package. Melt butter. Add butter and croutons to the drained noodles.

BEEF AND NOODLES IN SOUR CREAM CASSEROLE
1 c. chopped onion
2 tbsp. butter
1 lb. ground beef
3 c. noodles, uncooked
3 c. tomato juice
2 tsp. salt
Dash of pepper
1/2 tsp. celery salt
2 tsp. Worcestershire sauce
1 c. sour cream

Cook onion in hot fat until tender, but not brown. Add meat, brown lightly. Place noodles in layer over meat. Combine remaining ingredients except sour cream. Pour over noodles to moisten all. Bring to a boil, cover and simmer on low heat about 30 minutes. Stir in sour cream. Heat just to boiling. Season to taste.

NOODLES ALFREDO
8 oz. uncooked egg noodles or linguine
1/2 c. butter or margarine
1/2 c. Half and Half
1 c. grated Parmesan cheese
1/2 tbsp. dried or fresh parsley
flakes
1/4 tsp. salt
Dash of pepper
Chives

Cook noodles until done as per package directions. Heat butter and Half and Half in saucepan over low heat until the butter melts. Stir in remaining ingredients (EXCEPT CHIVES) and keep warm on low heat. Pour sauce over hot noodles and stir lightly until noodles are well coated. Sprinkle with fresh chopped chives. Makes 5 to 6 servings.
 

NOODLES WITH CHICKEN PRIMAVERA
1 (12 oz.) pkg. med. egg noodles, uncooked
1/3 c. butter or margarine
2 lbs. boneless, skinless chicken breasts, cut into strips
3 lg. cloves garlic, minced
1/2 tsp. grated lemon peel
2 carrots, cut into matchstick-size
pieces (about 1 c.)
2 med. zucchini, cut into matchstick-size pieces (about 3 c.)
1 med. sweet red pepper, cut into strips (about 1 1/2 c.)
1/2 c. chopped fresh basil leaves or
1 tbsp. dried basil leaves
3 tbsp. lemon juice
1 tbsp. salt
1/4 tsp. ground black pepper

Cook pasta according to package directions; drain. Meanwhile, in saucepan, melt butter. Add chicken; cook until lightly browned. Add garlic and lemon peel; cook about 30 seconds, stirring constantly, until vegetables are crisp-tender. Sprinkle with basil, lemon juice, salt and pepper. Toss hot pasta with chicken and vegetables. 6 to 8 servings.

CHICKEN FRIED GOLDEN EGG NOODLES
2/3 c. egg yolks
3 tbsp. cold water
2 c. flour
1 tbsp. vinegar
1 tsp. salt

Mix egg yolks, water and vinegar. Add flour and salt. Stir to a stiff dough. Divide dough in 2 to 5 parts. Roll out very thin on floured board. Place sheets of dough on towel to dry for 30 minutes or more, if needed. Roll up and cut in thin strips. Shake out to dry. Can be stored frozen or cooked immediately.

LASAGNA ROLL UPS
8 oz. uncooked lasagna
16 oz. Ricotta cheese
2 eggs
10 oz. frozen chopped spinach (thaw & squeeze dry)
2 c. (8 oz.) shredded Mozzarella cheese
1 tsp. basil
1 tsp. marjoram
1 jar (26-32 oz.) spaghetti sauce
1 1/2 tsp. Parmesan cheese

Cook lasagna according to package and drain. In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram. Spread evenly on lasagna strips. Cut strips in half crosswise. Roll strips jelly-roll style. Cut each roll in half, leaving ruffled edge at top and bottom. In 10x15 inch baking dish spread 3/4ths of sauce. Arrange roll ups (curly edges up) on sauce. Top with remaining sauce and Parmesan cheese. Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot. (Can be frozen for later baking.)


LASAGNA
 2/3 lb. lean ground beef
1 tsp. butter
2 onions
1 (14 1/2 oz.) can crushed tomatoes
2 tsp. tomato paste
1 beef bouillon cube
1 clove garlic, minced
1 tsp. dried basil
Salt and pepper
10-12 uncooked lasagna noodles

SAUCE
1 tsp. butter
3 tsp. flour
2 c. milk
1 1/4 c. shredded Mozzarella cheese
Salt, pepper, nutmeg

Sauté ground beef in skillet with butter until it loses its pinkness. Transfer to a pot. Peel and chop onions, saute until transparent. Add to meat. Add tomatoes, tomato paste, bouillon cube, minced garlic, and seasonings. Cook over medium low heat, covered, about 20 minutes. For sauce, melt butter in a saucepan. Add flour. Stir to compare. Add milk, stirring. cook for 3 minutes until thickened. Add most the of the cheese. Let melt. Season to taste with salt, pepper and nutmeg. Pour half the sauce in bottom of an ovenproof casserole. Cover with lasagna noodles. Layer with meat, sauce and lasagna noodles. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake at 400 degrees for about 20 minutes.


LASAGNA BOLOGNESE ALFORNO
 2 tbsp. butter
1 carrot, pared and shredded
1 lg. onion, finely chopped
3 lbs. ground beef
4 tomatoes, peeled and chopped
8 oz. tomato sauce
1 tsp. salt, optional
1 tsp. basil leaves, dried
1/2 tsp. sugar, optional
1/2 tsp. oregano leaves, dried
1/2 c. red wine
4 sheets fresh pasta

CREAM SAUCE
4 tbsp. butter
6 tbsp. flour
1 tsp. salt
Dash nutmeg
Dash pepper
3 c. milk
1 1/2 c. Parmesan cheese, grated

Heat 2 tablespoon butter in skillet. Sauté carrot, 1 clove garlic and onion, cook until soft but not brown. Add crumbled ground beef. Cook stirring frequently, until all red color is gone. Stir in tomatoes, tomato sauce, 1 teaspoon salt, the basil, sugar, oregano and wine. Bring to boiling. Reduce heat, cover and simmer 1 hour. Uncover, cook 30 minutes longer, or until sauce is thick. Skim off fat. Preheat oven to 350 degrees. Make cream sauce. In a 2 quart saucepan melt butter. Remove from heat, add flour, salt, nutmeg and pepper. Gradually add milk, stirring constantly. Return to heat. Cook stirring until thickened. Then cook 2 minutes longer. Stir in 1/2 the grated cheese. lay one sheet of pasta in a buttered 13 x 9 inch baking pan. Spread about 1/3 of the ground meat sauce then 1/3 of the cream sauce. make 2 more layers, finishing with the cream sauce on top. Sprinkle with the remaining grated cheese.


SPINACH LASAGNA
1 jar of sauce
1 lb. Ricotta cheese
2 eggs
10 oz. frozen chopped spinach, thawed and drained
1 box lasagna noodles
12 oz. shredded Mozzarella cheese

Grease bottom of 13 x 9 inch lasagna dish. Spread a layer of jarred sauce on bottom. Mix Ricotta, 2 eggs, thawed and drained spinach in bowl. Put 4-5 uncooked lasagna noodles on sauce to cover bottom. Next, spread 1/2 Ricotta mixture, 1/2 of Mozzarella cheese and 1/2 jar of sauce. Repeat 1 more time and top with seasonings. Cover tightly with foil and bake at least 1 hour on 350 degrees. Noodles should be tender to fork. Serves 12.

VEAL AND MUSHROOM LASAGNA
 3 tbsp. butter or margarine
1 lb. ground veal
1 med. onion, minced
1 (12 oz.) pkg. mushrooms, sliced
Salt
1/2 (16 oz.) pkg. lasagna noodles (about 10)
1/3 c. flour
1/2 lb. Fontina or Gruyere cheese, shredded
1/2 c. chicken broth
1 (15 oz.) container Ricotta cheese
2 eggs
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese
Ground nutmeg
Chopped parsley for garnish

In 10" skillet over medium high heat, in 1 tablespoon butter, cook ground veal and onion, stirring frequently, until all pan juices evaporate and veal is well browned. Spoon mixture into bowl. In same skillet, in 2 tablespoons butter, cook mushrooms and 1/4 teaspoon salt until tender and lightly browned. Reserve 1/2 cup mushrooms for topping; stir remaining mushrooms into veal mixture. Prepare lasagna noodles as label directs; drain. Meanwhile, in 3 quart saucepan, place flour and whisk in milk. Add 1 tablespoon butter and 1/4 teaspoon salt. Cook over medium heat, stirring until sauce boils and thickens slightly. Stir in Fontina cheese and broth until sauce is smooth and cheese melts. Remove saucepan from heat. In bowl, mix ricotta, eggs and chopped parsley. Preheat oven to 375 degrees. In 13"x9" baking dish, place thin layer of sauce. Arrange half of noodles on sauce, then layer half of ricotta mixture, half of veal mixture and half of remaining sauce. Repeat with remaining lasagna noodles, ricotta cheese and veal mixture. Top with Parmesan cheese and reserved mushrooms. Sprinkle lightly with nutmeg. Cover lasagna with foil. Bake lasagna 40 to 45 minutes until heated. Remove foil after 30 minutes to brown top. When baking is completed, remove from oven, let stand 10 minutes before serving. Garnish with parsley. This recipe freezes well up to 2 weeks. Freeze prior to baking. Thaw in refrigerator overnight. Bake thawed lasagna in 375 degree oven about 90 minutes or until heated through. Remove foil last 15 minutes to brown top. Serves 8 to 10.


ONE DISH LASAGNA
32 oz. Prego spaghetti sauce
12 oz. raw lasagna noodles
1 lb. lean ground beef (raw), spiced
up if you like
1/4 c. chopped onion
12 oz. cottage cheese
8 (1 oz.) slices American cheese
8 oz. Mozzarella cheese
3/4 c. very hot water
Parmesan cheese

Layer in 9"x13" pan as follows: cover bottom with 1/3 jar of sauce, raw noodles, 1/2 pound raw meat, onions, cottage cheese, 1/3 jar sauce, raw noodles, American cheese, rest of raw meat, rest of sauce, Mozzarella cheese. Press layers down. Add water. Sprinkle Parmesan cheese on top. Cover with foil. Bake 1 hour at 375 degrees. Remove foil. Bake 45 minutes longer. Let set. Serves 15.

TACO LASAGNA
8 oz. (about 9 pieces) rippled edge lasagna
3/4 lb. lean ground beef
1/4 c. chopped onion
1/4 c. chopped green pepper
2 3/4 c. (16 oz.) jar mild or hot taco sauce
1/2 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1/4 to 1/2 tsp. chili powder
2 c. chopped lettuce
1 c. chopped tomato
3 c. (12 oz.) shredded Cheddar cheese

Cook lasagna according to package directions for 10 minutes; drain. Separate lasagna and lay flat on wax paper or aluminum foil to keep pieces from sticking together as they cool. Brown beef, onion and green pepper in 10 inch non-stick skillet; drain off excess fat. Stir in taco sauce, water, salt, pepper, basil and chili powder; simmer 5 minutes. Pour 1/2 cup meat sauce on bottom of 13x9x2 inch baking pan; arrange 3 pieces of lasagna lengthwise over meat sauce. Pour 1 cup sauce over noodles; sprinkle 1 cup lettuce, 1/2 cup tomato and 1 cup cheese in layers over sauce. Repeat layer of lasagna, 1 cup meat sauce, 1 cup lettuce, 1/2 cup tomato, 1 cup cheese.


VEGETARIAN LASAGNA
8 oz. lasagna noodles
4 lg. tomatoes, seeded
1/2 c. tomato paste
2 scallions
1 tbsp. soy sauce
2 cloves garlic
2 tsp. basil
1/2 tsp. marjoram
1 tsp. oregano
3 c. low-fat cottage cheese
2 eggs, beaten
1/4 c. grated Parmesan cheese
4 oz. part skim shredded Mozzarella

Cook noodles until al dente (soft, but slightly resistant to bite), about 10-12 minutes in boiling water. Drain and rinse. Spread flat until ready to use. Place tomatoes in blender with tomato paste, scallions, soy sauce, garlic, basil, oregano, and marjoram. Process on low to medium speed until smooth. Combine cottage cheese with eggs and Parmesan cheese. To assemble, layer 1/2 cup of tomato sauce on bottom of 9 x 13 inch baking dish coated with non-stick spray. Place 1/3 of the noodles across the bottom of the dish, overlapping. Spread half of cheese mixture over the noodles. Top with another 1/3 noodles. Then layer remaining cheese and noodles and pour the rest of the sauce over the noodles. Arrange cheese on top. Bake at 375 degrees for 35-45 minutes. Let stand 10 minutes.

THREE CHEESE LASAGNA
16 oz. Ricotta cheese
1/4 c. snipped fresh parsley or 2
tsp. dried parsley
2 tbsp. grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. garlic powder
4 c. spaghetti sauce (32 oz.)
8 lasagna noodles
2 c. shredded Mozzarella (8 oz.)

Heat oven to 350 degrees. Mix together Ricotta, parsley, Parmesan cheese, basil and garlic powder. Spread 1 1/3 cups spaghetti sauce over bottom of rectangular 13 x 9 inch baking dish. Put 4 lasagna noodles over sauce. Next spread 1 cup of Ricotta cheese mixture; sprinkle with 1 cup Mozzarella. Repeat procedure: sauce, noodles, Ricotta and Mozzarella. Bake uncovered 40-45 minutes or until noodles are done. Let cool 15 minutes before serving. Makes 8 servings.

MEXI-CORN LASAGNA
1 lb. ground beef, browned and drained
1 can (17 oz.) corn, drained
1 can (15 oz.) tomato sauce
1 c. Pace Picante sauce
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 carton (16 oz.) low fat cottage
cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan cheese
1 tsp. garlic salt
12 corn tortillas
1 c. (4 oz.) shredded cheddar cheese

Combine first six ingredients in large skillet. Simmer 5 minutes. Stir frequently. Combine cottage cheese, eggs, Parmesan cheese, oregano, and garlic salt; mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13 x 9 x 2 inch round baking dish, overlapping as necessary. Top with 1/2 meat mixture, spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat mixture. Bake in preheated 375 degree oven for about 30 minutes or until hot and bubbly. Remove from oven, sprinkle with cheddar cheese. Let stand 10 minutes before serving with additional picante sauce.

LASAGNA FLORENTINE
2 c. low fat ricotta cheese
2 eggs
1/4 c. grated Parmesan
Fresh garlic or garlic powder
1 (32 oz.) jar spaghetti sauce or 4
c. homemade sauce
1 pkg. uncooked lasagna noodles
3 c. shredded Mozzarella cheese
1 (10 oz.) frozen pkg. chopped
spinach, thawed and squeezed dry

Combine ricotta, eggs, pinch of nutmeg and parsley, Parmesan cheese, garlic powder and spinach. Blend all ingredients well. Spread spaghetti sauce in bottom of baking dish. Cover with noodles uncooked or cooked however you wish to cook. Personal preference. Top with cheese mixture and sprinkle with 1 cup of Mozzarella cheese and grated cheese and add more spaghetti sauce. Repeat steps until you use up all ingredients with uncooked or cooked noodles on top. Spread remaining sauce on top and 1 cup of Mozzarella cheese. Cover with buttered foil or Pam spray the foil. Bake accordingly until noodles are tender at 350 degrees for 1 hour or 375 degrees for 45-50 minutes.