Ron's Lasagna

Ingredients

1 8oz cream cheese
1 16 oz package of shredded mozzarella
1 12oz package of Ricotta
1 lb of hamburger
1 sweet onion
5 cloves of garlic
1 jar of favorite spaghetti sauce we like Prego Tomato Basil and Garlic
1 package of lasagna noodles (you will need 10)
1 package of shredded Asiago cheese.
Salt, Pepper and Italian seasoning blend

Mix the cream cheese and Ricotta together in bowl.

Preheat the oven to 350 degrees.

Brown the hamburger in a skillet and when browned add the onion until translucent.  Then add the garlic and continue to cook for 1-2 minutes. I recommend a teaspoon of salt and pepper at this time. Add the Spaghetti sauce and lower the heat to low or simmer.

Boil the noodles in a large pot for 12 minute or whatever is recommended on the package. Drain the noodles and rinse them in cool water to stop the cooking process.

Add 2 teaspoons of Italian seasoning mix to the hamburger sauce.

In a 13 x 9 inch pan place about 2 teaspoons of the sauce at the bottom and spread around to grease the bottom of the pan. Place three of the cook lasagna noodles over the bottom of the pan, then coat with one third of the cream cheese mixture, then 1/3 of the meat sauce, sprinkle with 1/2 of the mozzarella cheese. Then repeat with noodles, 1/3 of meat sauce, and 1/2 of the mozzarella.  For the last layer use the last three noodles (one was extra just in case you damaged them while cooking). the last of the cheese mixture and the last of the meat sauce. Sprinkle a layer of shredded Asiago cheese on the top.

Bake for 25 minutes, then remove and let cool for another 10-15 minutes.  If it is too warm the cheese layers will be runny so be patient.

Fettuccine Alfredo Recipe

For this dish we prefer dry fettucine noodles to freshly made because the pasta holds up better to the sauce. The instructions assume that you are using dry noodles. If you use fresh, adjust timing accordingly.

Ingredients

• 1/2 pound dry fettuccine pasta
• 3-4 Tbsp unsalted butter
• 2/3 cup finely grated parmesan cheese
• Black pepper

Additional, for creamy version:

• 1/2 cup cream
• Nutmeg

Method

1 Bring a large pot of salty water to a boil and drop in your fettuccine.
2a Plain version Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off.
2b Creamy version Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.
3 When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it wet with the cooking water. Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. Add the rest of the cheese and repeat.
4 Serve at once with either a little black pepper (for classic version) or nutmeg (for creamy version) ground over the pasta.
Yield: Serves 4.

Lasagna Rolls on Sauce Béchamel

Sauce Béchamel (a.k.a. white sauce):
Thank you Cooking with Anne




3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cup milk (use whole milk)
salt and pepper to taste
freshly ground nutmeg - a pinch or so

Melt butter in a heavy saucepan and add flour. Stir together and add milk (at room temp.), stirring over a medium flame until thickened. Pour into a greased 9x13 baking pan

Rolls:

1- 15-oz container ricotta cheese
1 cup broccoli florets, cooked until crisp-tender and chopped fine
1 small carrot, peeled and grated - about 1/2 cup
1/2 large red pepper - diced fine - about 1/2 cup
1 cup grated Parmesan
1 large egg lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 cooked lasagna noodles
1 cup tomato, spaghetti or marinara sauce
1 cup shredded mozzarella

Preheat oven to 400 degrees F.

Mix ricotta, egg and Parmesan well. Fold in vegetables. Lay out lasagna noodles and spoon filling onto each-spreading to the ends. Roll up and place in the sauced pan making sure the seam is facing down.

Top each roll with marinara and mozzarella. Bake for 15 minutes or until cheese is melted and sauce is bubbly. Stand for 10 minutes before serving. Serve with Béchamel sauce under each roll.