Lasagna Recipe

Easy Lasagna

• 8 ounces lasagna noodles
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 8 ounces mushrooms, optional
• 1 jar (about 16 ounces) spaghetti sauce, your favorite
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon dried leaf basil, crumbled
• 1 1/2 cups ricotta cheese
• 2 cups shredded Monterey Jack cheese
• 3/4 cup grated Parmesan cheese

Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.

Ricotta and Basil Lasagne

• 1 pound fresh lasagna noodles OR 3/4 pound dried
• 4 tablespoons butter
• 2 tablespoons flour -- sifted
• salt and white pepper
• pinch nutmeg
• 2 cups milk -- warmed
• 1 1/2 tablespoons fresh basil -- finely chopped
• 1/2 cup ricotta cheese
• 1/2 cup Parmesan cheese -- grated
• 1 1/2 tablespoons fresh basil -- chopped

Cook the lasagne sheets in boiling salted water, a few at a time, until al dente. Remove carefully and drain between dish towels.
Melt butter in a saucepan and stir in flour. Add a little salt, pepper and nutmeg and cook over a gentle heat until flour begins to change color. Slowly whisk in warm milk until sauce is smooth and thickened. Remove from heat and stir in 1 tablespoon basil, the ricotta and half the Parmesan. Check seasonings. Preheat oven to 400 degrees F. In a greased baking dish, or lasagne pan, place a sheet of pasta, followed by a thin layer of ricotta mixture. Sprinkle this with some Parmesan and extra basil.