1/2		cup cottage cheese
1		lb. ground beef
1		cup shredded mozzarella cheese
1/2		tsp. salt
1/2		tsp. dried oregano
1		(6 oz.) can tomato paste
1		cup milk
2		eggs
1/2		cup Bisquick baking mix

Mexican Lasagna

1-1/2		lbs. hamburger
1		small onion, chopped
1		(14 oz.) can tomatoes with green chilies
1		(10 count) pkg. flour tortillas
1		(24 oz.) carton cottage cheese
1		(8 oz.) carton sour cream
		salt and pepper to taste
1		(8 oz.) pkg. shredded mozzarella cheese
1		(8 oz.) pkg. shredded cheddar cheese

Brown hamburger with onion. Add tomatoes with green chilies. In a 9x13-inch pan, place five flour tortillas or enough to cover bottom of pan. Mix cottage cheese and sour cream together and season with salt and pepper. Put half of the hamburger mixture on the tortillas, then half of the cottage cheese mixture. Put both kinds of shredded cheese on top. Start over with tortillas. Layer everything twice, ending with cheese. Bake at 350 degrees for 1 hour (covered for 45 minutes and uncovered for 15 minutes). Yields 9 to 12 servings. Fannie Miller, Clark, Mo.
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Creamy Skillet Lasagna

1		lb. ground beef
1/2		cup chopped onion
2		garlic cloves, minced
3		cups bow tie pasta
1		(26 oz.) jar tomato and basil spaghetti sauce
1-1/2		cups water
1		(8 oz.) pkg. cream cheese, softened
1		(12 oz.) container lowfat cottage cheese
1/3		cup grated Parmesan cheese
1/4		cup green onions, sliced
1		tbls. dried parsley flakes
1		cup shredded Italian blend cheese

Brown ground beef until thoroughly cooked, stirring often; drain. In a large non-stick skillet over medium heat, add onion and garlic; cook until tender. Add uncooked noodles, spaghetti sauce and water; mix well. Bring to a boil. Reduce heat to medium-low, cover and cook 15 to 17 minutes or until noodles are done and liquid is absorbed. In a large bowl, beat cream cheese until creamy; blend in cottage cheese, Parmesan cheese, green onions and parsley flakes. Spoon cottage cheese mixture evenly over cooked beef and noodle mixture. Sprinkle with shredded cheese. Cover; cook 5 to 7 minutes or until cheese is melted and mixture is thoroughly heated. Remove from heat. Uncover; let stand 5 minutes before serving. Yields 8 to 12 servings. Terri Combs, Sedalia, Mo.
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Five-Cheese Lasagna for a Crowd

6		(16 oz.) pkgs. lasagna noodles
10		lbs. bulk Italian sausage
10		medium onions, chopped
30		garlic cloves, minced
11		(29 oz.) cans tomato sauce
2/3		cup dried basil
3		tbls. fennel seed, crushed
1		tbls. salt
1		tbls. pepper
6		(32 oz.) cartons ricotta cheese
10		lbs. shredded mozzarella cheese
4		(8 oz.) cartons Parmesan cheese, grated
5		(5 oz.) blocks Romano cheese, grated
10		(6 oz.) pkgs. provolone cheese, cut into strips
1		cup fresh parsley, minced

Cook noodles in boiling water for 5 minutes; rinse in cold water and drain. Cook sausage, onions and garlic until meat is no longer pink; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer uncovered for 50 to 60 minutes. Grease ten 13x9x2-inch baking dishes. In each dish, layer approximately 1-1/2 cups tomato sauce, 4 noodles, 1-1/4 cups ricotta, 1-1/2 cups mozzarella, 1/2 cup Parmesan, 1/4 cup Romano and 3 slices provolone. Repeat layers. Top with 4 noodles and approximately 1-1/2 cups of tomato sauce, 1 cup mozzarella and 1 tbls. parsley. Bake uncovered at 375 degrees for 40 to 50 minutes or until browned and bubbly. Let stand 10 to 15 minutes before serving. Yields 90-120 servings. Mrs. Noah Gingerich, Clark, Mo.
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Lasagna

1		(16 oz.) box lasagna noodles
1-1/2		lbs. hamburger
1		(26 oz.) jar Ragu spaghetti sauce (any flavor)
6		cups shredded mozzarella cheese

Boil noodles until tender but not quite done. Brown hamburger; drain. Add spaghetti sauce to hamburger and bring to a boil. Spray a large baking dish with Pam. Start with a thin layer of spaghetti sauce mixture on bottom of dish. Top mixture with 3 or 4 lasagna noodles. Spread a layer of sauce over noodle and top with mozzarella cheese. Repeat layers. Bake at 350 degrees for 30 to 40 minutes or until edges are bubbling and the top is light golden brown. Let stand for 15 to 20 minutes before serving. Yields 9 to 12 servings. Kay Walgren, Bucklin, Mo.
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Lasagna for Two

4		oz. ground chuck
4		oz. ground pork
1/2		cup onion, chopped
3/4		tsp. sweet basil
3/4		tsp. salt
1/4		tsp. oregano
1/4		tsp. pepper
1/4		tsp. garlic powder
1		(6 oz.) can tomato paste
1		cup water
1		cup ricotta cheese
1		egg
1/4		cup grated Parmesan cheese
1		tsp. parsley flakes
3		no-boil lasagna noodles
1-1/2		cups shredded mozzarella cheese

Microwave the meats and onion, covered, in a microwave-safe dish on 70 percent power for 5 minutes; drain. Stir in basil, salt, oregano, pepper, garlic powder, tomato paste and water. Microwave on high for 4 minutes. Combine the ricotta cheese, egg, Parmesan cheese and parsley in a small bowl; set aside. Layer 1/4 of the meat sauce in a microwave-safe 5x8-inch dish. Add one noodle, 1/4 of the meat sauce, 1/2 ricotta mixture, 1/3 of the mozzarella cheese. Repeat layers. Last layer should be mozzarella cheese. Cover tightly with plastic wrap. Microwave on high for 8 minutes. Let stand for 3 minutes. Then remove the plastic wrap. Yields 2 servings. Anita Milligan, Bethany, Mo.
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Seafood Lasagna

9		lasagna noodles
1		onion, chopped
2		tbls. butter
1		(8 oz.) pkg. cream cheese
1		egg
1		(15 oz.) pkg. ricotta cheese
1-1/2		tsp. basil
1/8		tsp. pepper
2		(26 oz.) cans cream of mushroom soup
2/3		cup white wine
2/3		lb. scallops, chopped
1/2		lb. crabmeat (real or imitation)
1/2		lb. cooked shrimp (frozen or fresh)
1/2		cup Parmesan cheese
2/3		cup mozzarella cheese

Boil noodles according to package directions; drain. Saute onion in butter. Add cream cheese, egg, ricotta cheese, basil and pepper. Set aside. Mix mushroom soup, wine, scallops, crab, shrimp and Parmesan. Mix the two batches together. Layer 3 noodles in bottom of lasagna pan or roasting pan; layer seafood--repeat. Top with remaining 3 noodles. Sprinkle mozzarella over all and cover with foil. Bake 1 hour and 15 minutes at 325 degrees. Let stand 15 minutes before cutting. Yields 8 servings. Mrs. Elmer Gingerich, Moberly, Mo.
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