"Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish.

This lasagna can also be made without the spinach." Original recipe yield: 12 servings INGREDIENTS
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20 lasagna noodles 2 tablespoons olive oil 1 cup chopped fresh mushrooms 1 chopped onion 1 tablespoon minced garlic 2 cups fresh spinach 3 cups ricotta cheese 2/3 cup grated Romano cheese 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil leaves 1/2 teaspoon ground black pepper 3 cups mozzarella cheese, shredded 3 cups tomato pasta sauce, divided

1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. 3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. 4. Combine ricotta, Romano, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9X13 inch baking dish. Spread 2 cups of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella and 1/3 cup parmesan on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.

5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

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1 tablespoon extra virgin olive oil 2 (10 ounce) packages frozen chopped spinach 1/2 onion, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cloves garlic, crushed 1 (32 ounce) jar spaghetti sauce 1 1/2 cups water 2 cups non-fat cottage cheese 1 (8 ounce) package part skim mozzarella cheese, shredded 1/4 cup grated Parmesan cheese 1/2 cup chopped fresh parsley 1 teaspoon salt 1/8 teaspoon black pepper 8 ounces lasagna noodles

1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg. 3. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce. 4. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving

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1 (12 ounce) package lasagna noodles 2 (8 ounce) packages cream cheese 2 cups shredded provolone cheese 1/2 cup creamed cottage cheese 1 dash garlic powder 2 (10 ounce) packages frozen chopped spinach

1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. 3. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well. 4. In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese. 5. Cover and bake in a preheated oven for 30 minutes or until heated through.

Vegetarian Quiche
"When your garden is full of fresh veggies, this is the recipe to reach for. All you need is a salad and you have a terrific late-summer meal.--Debbie Jones, California, Maryland" Original recipe yield: 6 servings

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1 (9 inch) unbaked pastry shell 1 1/2 cups chopped onion 1 medium green pepper, chopped 1 cup chopped tomatoes 1/2 cup chopped zucchini 1/2 cup sliced fresh mushrooms 2 tablespoons butter or margarine 1/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 pinch Pinch ground cinnamon 1/4 cup milk 1/4 cup grated Parmesan cheese

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.

2. In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust. 3. In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

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