| Lasagna Casserole 1
10 ounces of chopped spinach
8 ounces of twisty noodles
1 pound of ground beef chuck
1/2 pound of mild Italian sausage
1 onion, finely chopped
2 tablespoons of oil
16 ounces of tomato sauce
1 teaspoon of salt
1 teaspoon of oregano
1/2 cup of Parmesan cheese
1 cup of sour cream
4 ounces of shredded Monterey Jack
3 green onions, chopped |
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Cook the spinach and noodles separately and set aside. Brown meats and onion in oil. Add tomato sauce, salt and oregano. cover, simmer 30 minutes. Mix in spinach. Spoon half noodles into baking dish. Top with half meat mixture and Parmesan cheese. Top with layers or remaining noodles, meat and Parmesan. Spread with sour cream. Sprinkle with Monterey Jack and onion. Microwave at half intensity 10 minutes or in regular oven 30 minutes at 300ºF. Serves 8. Lasagna Casserole 2 8 ounces of lasagna noodles
Salt and pepper to taste
1/2 cup of seedless raisins
1 to 2 tablespoons of rum
1 cup of sour cream
1 cup of cottage cheese
2 to 3 tablespoons of blanched slivered almonds Cook lasagna in boiling, salted water until just tender, following package directions, drain. Place in deep, buttered casserole dish. Sprinkle with salt and pepper. Preheat oven to 350º:F. Soak raisins in rum for 5 minutes. Mix sour cream with cottage cheese and raisins, pour over lasagna noodles and toss together lightly. Sprinkle with almonds and bake for 20 minutes. Remove from oven and serve.
Serves 4 |
