Bill's RecipesLasagna1 lb. ground beef (or chicken or turkey)Alternate: pieces of beef or chicken 2 large cloves garlic, minced ½ teaspoon salt ½ cup red wine (optional) 26 ounce spaghetti sauce 12 pieces lasagna 2 large eggs 16 ounce (1 pound) ricotta cheese 1 cup grated parmesan cheese 2 tablespoons. parsley flakes ¼ teaspoon black pepper 1 pound mozzarella cheese, shredded 1 pound spinach or 1 package frozen (optional) 1 pound muchrooms, sliced (optional) 1 red bell pepper, chopped (optional) Brown meat in large skillet. Drain off excess fat. Add garlic, salt and wine. Simmer 5 minutes. Optional, Sauté muchrooms and bell pepper and add. Stir in spaghetti sauce. Cook, stirring occasionally 15 minutes. Boil lasagna as per package directions. Combine eggs, ricotta, parmesan, parsley and black pepper. Blend well. Cook the spinach, then drain and press all the liquid out of it. In 13×9×2 inch pan put in ¾ cup of the meat sauce. Then arrange half of the lasagna and then spread with half of the ricotta mixture, meat sauce and then of mozzarella. Add the optional spinach after the first layers. Repeat until all ingredients are used. Bake at 350º for 45 min. or until bubbly. This assumes mostly hot or warm ingredients. If most of the ingredients are cold, add 15 minutes. Let stand 10 minutes before serving. Serve with extra sauce if desired. Serves 8. Layers:½ mozzarella (top)
Low pasta alternate: Cut lasagna to 6 pieces total, 3 in each layer.
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