Marsala Lasagna

Sauce:
3 T olive oil
1/4 cup onion, diced
1 T garlic, chopped
1/2 pound mushrooms, sliced
3 T flour
1 cup Marsala wine
1 cup beef stock
salt and pepper to taste

Directions:
Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

Ingredients:
Sauce
2-15 oz containers Ricotta Cheese
2 cups shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
2 eggs, slightly beaten
1 t dried basil
1 lb ground Italian Sausage, cooked and drained
12 oz package Oven Ready Lasagna

Directions:
1. Preheat oven to 375.
2. In a medium bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, 1/4 cup Parmesan cheese, eggs, and basil; mix well.
3. In a 9 x 13 x 3 pan, spread some sauce to coat the bottom of the pan. Line bottom of the pan with lasagna noodles (DO NOT BOIL). Spread cheese mixture, then meat and then spoon sauce over. Repeat layers: noodles, cheese, meat then sauce. Last layer should be noodles and then sauce and sprinkle with remaining cheese.
4. Wrap the lasagna tightly with a double layer of foil. Bake for 55-60 minutes or until the Lasagna is fork tender.

1. 5. Let stand for 10 minutes sealed in foil before cutting and serving.

Mexican pasta

Serves 4

Ingredients:
Pasta noodles (we used rotini because that's what we had)
Ground beef enough for one seasoning packet (I think they usually say 1/2 lb)
One taco seasoning pack
Cumin
2 Cans of stewed tomatoes
One can of tomatoes with green Chiles  (make sure the jar says mild if you don't want it spicy)
Cheddar cheese
Parmesan cheese

Directions:
1. Start boiling water to make pasta noodles normally.
2. Cook ground beef and follow directions on taco seasoning packet
3. Add one can of stewed tomatoes and can of tomatoes with green Chiles. Add other can of stewed tomatoes until you have enough for the sauce. Mix and smash stewed tomatoes. Add cumin to taste.
4. Mix in cooked pasta noodles. Here you have a few options. You can save this mixture now (the leftovers are actually better because the flavors settle in more) or melt the cheddar cheese on top- you can do this in the pan or in the bowl. If you save it for later you can melt it as you warm it up. We melted one slice on top of pasta in each bowl (shredded cheese also works great). Sprinkle Parmesan cheese to taste.