Enchilada Lasagna

Enchilada Lasagna
From Taste of Home June/July 2010

Prep: 45 minutes
Bake: 30 min + standing
Yield: 12 servings

1 1/2 lbs. ground beef
1 medium onion, chopped
1 garlic clove
14 1/2 oz. can stewed tomatoes, undrained
10 oz. can enchilada sauce
2 tsp. ground cumin
1 egg, beaten
1 1/2 C. (12 oz.) Cottage Cheese
3 C. (12 oz.) shredded Mexican cheese blend
8 flour tortillas (8 in), cut in half
1 C (4 oz.) shredded cheddar cheese

In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13" x 9" baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture, and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.

Cover and baking at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Mushroom Lasagna

Mushroom Lasagna

From Taste of Home April/May 2010
"Two types of mushrooms...provide a savory flavor to this creamy lasagna that feeds a crowd." This is modified to fit our liking. Charlie liked this so much he asked for another meal. This is odd for someone who doesn't like mushrooms!

Prep: 45 min
Bake: 40 min + standing
Yield: 12 servings

15 uncooked lasagna noodles
1 lb. sliced fresh mushrooms
2 C. chopped baby portobello mushrooms
1 large sweet onion, chopped
3 Tbsp. olive oil
1/2 C. minced fresh parsley
1 lb. Deli chopped Ham
2 garlic cloves, minced
1 1/2 tsp. Italian seasoning
2/3 C. chicken broth
2 cans (14-1/2 oz. each) diced tomatoes, drained
2 C. (8 oz.) shredded mozzarella cheese, divided
2 C. shredded Parmesan cheese, divided
1/2 C. heavy whipping cream
1.2 C. milk

Cook noodles according to package directions. Meanwhile, in a frying pan or Dutch oven, cook and stir the mushrooms and onion and stir the mushrooms and onion in oil until tender. Add the parsley, ham, garlic, and italian seasoning; cook 2 minutes longer. Add broth; cook and stir until liquid is evaporated. Add tomatoes and heat through.

Spread 1 C. sauce in a greased 15" x 10" baking dish. Layer with three noodles, 1 1/3 cups sauce, and a 1/2 C. each of mozzarella and parmesan. Repeat layers twice. In a small bowl, combine the cream, milk, and remaining cheeses; spoon over the top.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Lasagna

Lasagna

1 lb. lasagna noodles (approx. 12 – 18 noodles)

30 oz. Ricotta or cottage cheese

2 Tbs. Parmesan Cheese

1 lb. sausage

2 Tbs. Parsley

2 raw eggs

Mozzarella or Muenster cheese

In a large pot, cook the noodles. Add the oil to the water. Drain and add cool water so you can handle the noodles. Leave noodles covered in cool water as you work.

In a large bowl, empty the cottage cheese. Add the parmesan, parsley, and eggs. Mix well. NO SALT. Lay aside.

Spread the bottom of the lasagna pan with sauce…Then a layer of noodles. Then add mixture of ricotta, then sausage, then mozzarella, then sauce, then noodle. (repeat underlined part.) Cover the top with a little sauce, then mozzarella cheese.

Bake at 350° for 35 minutes. Let cool for ½ hour before serving.