Swiss Cheese Lasagna

Swiss Cheese Lasagna

1-pound lean ground beef
1-large onion, chopped
1-clove garlic, minced
3-cups water
1-can (12 ounces) tomato paste
2-teaspoons salt
1/2 to 1-teaspoon dried rosemary, crushed
1/4-teaspoon black pepper
1-package (8 ounces) lasagna noodles
8-slices Swiss cheese
1-carton (12 ounces) small-curd cottage cheese
1/2-cup shredded mozzarella cheese

   In a large skillet, cook ground beef, onion and garlic over medium heat until the meat is no longer pink. Drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil, reduce heat and simmer, uncovered for about 30 minutes.

   Meanwhile, cook lasagna noodles according to the package directions, drain.

   Grease a 13-inch x 9-inch x 2-inch baking dish and layer a third of the meat sauce, noodles and Swiss cheese. Repeat layers. Top with the cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese.

   Cover and bake at 350 degrees for 30 minutes; uncover and bake 10-15 minutes or until bubbly. Let stand for 10 minutes before serving.

Makes 12-servings.

Chicken and Ham Lasagna

Chicken and Ham Lasagna

3/4-pound fresh mushrooms, sliced
1-large onion, chopped
1-large green pepper, chopped
1/4-cup butter
1/2-cup all-purpose flour
1-2/3-cup milk
1-can chicken broth (14-1/2 ounces)
1-package (16 ounce) frozen chopped broccoli, thawed and drained
2/3-cup grated Parmesan cheese
1/4 to 1/2-teaspoon white pepper
1/8-teaspoon ground nutmeg
12-lasagna noodles, cooked and drained
2-cups cubed cooked ham
2-cups cubed and cooked chicken
2-cups shredded Swiss cheese

   In a large skillet, sauté mushrooms, onion and green pepper in butter until tender. Stir in flour until well blended and gradually add milk and chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in broccoli, Parmesan, salt, pepper and nutmeg.

   Spread 2-cups broccoli mixture in a greased 13-inch x 9-inch x 2-inch baking dish. Top with 4 noodles, over lapping if needed. Layer 2-cups broccoli mixture, 1-1/2-cups of ham, 2/3-cup Swiss cheese, four noodles, 2-cups broccoli mixture, chicken, 2/3-cup Swiss cheese, four noodles and remaining broccoli mix, Swiss cheese and ham. Cover and bake at 350 degrees for 35 to 45 minutes until heated through. Let stand 15 minutes before cutting

   Serves 12.

Vegetable Lasagna

Vegetable Lasagna

5-plum tomatoes, chopped
1-1/2-cups sliced fresh mushrooms
1-medium sweet red pepper, thinly sliced
1-small yellow summer squash, cut into 1/4-inch slices
1-small zucchini, cut into 1/4-inch slices
1-medium carrot, shredded
1-small onion, chopped
3-garlic cloves, minced
1/4-cup olive oil
1-12 ounce can tomato paste
1-cup vegetable broth
2-tablespoons brown sugar
2-teaspoons dried oregano
2-teaspoons dried basil
1/2-teaspoon salt
1/2-teaspoon dried thyme
1/4-teaspoon black pepper
1-cup ricotta cheese
6-lasagna noodles, cooked and drained
1-cup shredded mozzarella cheese
1/4-cup shredded Parmesan cheese
2-tablespoons grated Romano cheese
2-teaspoons Italian seasoning

   In a large saucepan, sauté the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion, and garlic in oil until tender crisp. Stir in the tomato paste, broth, brown sugar and seasonings. Bring to a boil, reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.

  In a small bowl, combine the egg and ricotta cheese. Spread 1-cup vegetable mixture in a greased 8-inch square baking dish. Layer with 2-noodles, trimming to fit if needed, half of the ricotta mixture, 1-1/2 cups vegetable mixture and two more noodles. Top with remaining ricotta mix, noodles and vegetable mix.

   Sprinkle with cheeses and Italian seasoning. Bake uncovered, at 350 degrees for 30 to 35 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before cutting.

Serves 4 to 6.