Shortcut Lasagna

A lasagna with some time-saving steps that is still yummy.

Ingredients

• 1 pound ground beef


• 2 teaspoons minced garlic


• 1 (26 ounce) jar spaghetti sauce


• 1/2 cup water


• 1 (12 ounce) container cottage cheese


• 1 egg, lightly beaten


• 1 1/2 teaspoons ground black pepper


• 8 lasagna noodles


• 1 (10 ounce) package frozen chopped spinach, thawed and drained


• 1 (8 ounce) package shredded mozzarella cheese


• 1/2 cup grated Parmesan cheese

Directions

1. Crumble beef and garlic into a 2-quart microwave-safe bowl. Heat in microwave on high until beef is no longer pink, about 6 minutes. Stir and drain beef. Add spaghetti sauce and water.


2. Combine cottage cheese, eggs, and black pepper in another bowl.


3. Spread about 1/2 cup meat mixture in the bottom of a 9×13-inch baking dish. Arrange half the lasagna noodles over sauce and spread with cottage cheese mixture. Top cottage cheese mixture with half the spinach, half the meat sauce, and half the mozzarella cheese; repeat each layer.


4. Cover baking dish with heavy-duty plastic wrap and heat in microwave on high for 8 minutes. Continue to heat in microwave on medium until noodles are tender and cheese is melted, 30 to 32 minutes, turning dish occasionally. Sprinkle with Parmesan cheese and allow lasagna to rest for 15 minutes before slicing and serving.

Shortcut Lasagna

Pierogi Casserole

Full of flavor, this pierogi casserole is nothing short of rich and hearty. It’s a wonderful change from the usual humdrum casserole.

Ingredients

• 5 potatoes, peeled and cubed


• 1/2 cup milk


• 1/2 cup butter, melted


• 1/2 pound bacon, diced


• 1 onion, chopped


• 6 cloves garlic, minced


• 1/2 (16 ounce) package lasagna noodles


• 2 cups shredded Cheddar cheese


• salt and pepper to taste


• 1 (8 ounce) container sour cream


• 3 tablespoons chopped fresh chives

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.


3. Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.


4. Cook the lasagna noodles according to package directions and cool under running water.


5. Place 1/2 of the mashed potatoes into the bottom of a 9×13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.


6. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Pierogi Casserole

Cream of Mushroom Soup II

Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it.

Ingredients

• 1 pound fresh mushrooms


• 1/4 cup margarine


• 4 green onions, thinly sliced


• 3 cloves garlic, chopped


• 1 teaspoon chopped fresh thyme


• 2 tablespoons all-purpose flour


• 4 cups vegetable broth


• 1 cup light cream


• salt and pepper to taste


• 1 sprig fresh thyme leaves


• 1 tablespoon chopped fresh chives

Directions

1. Thinly slice the mushroom caps, discarding the stalks.


2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.


3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.


4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

Cream of Mushroom Soup II

Spicy Brunch Lasagna

This make-ahead egg casserole features lasagna noodles, Classico® Four Cheese Alfredo pasta sauce and hash brown potatoes, making it great for brunch or a simple dinner.

Ingredients

• 1 1/2 pounds Johnsonville® Mild Italian Ground Sausage


• 1 (24 ounce) carton cottage cheese


• 1/2 cup finely chopped green onions


• 1/4 cup snipped fresh chives


• 1/4 cup finely shredded carrot


• 18 eggs


• 1/3 cup milk


• 1/2 teaspoon salt


• 1/2 teaspoon pepper


• 2 tablespoons butter


• 1 (15 ounce) jar Classico® Four Cheese Alfredo pasta sauce


• 1 teaspoon dried Italian seasoning, crushed


• 8 oven-ready lasagna noodles


• 4 cups frozen shredded hash browns, thawed


• 2 cups shredded mozzarella cheese

Directions

1. In a large skillet, cook the Johnsonville® Mild Italian Ground Sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.


2. In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.


3. In a small bowl, combine the Classico® Four Cheese Alfredo pasta sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining Classico® Four Cheese Alfredo pasta sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.


4. Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.


5. Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions.

Spicy Brunch Lasagna

Grandma"s Chicken Chardon

Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn’t work!

Ingredients

• 8 skinless, boneless chicken breast halves


• 1 egg


• salt and pepper to taste


• 2 teaspoons garlic powder, divided


• 1 cup bread crumbs


• 1/2 cup grated Parmesan cheese


• 1 pound sliced fresh mushrooms


• 1/4 cup butter, melted


• 1 tablespoon fresh lemon juice


• 1 teaspoon chopped fresh parsley

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).


2. In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.


3. Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9×13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.


4. Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Grandma"s Chicken Chardon

Pesto Pizza

A great alternative to your regular pizza.

Ingredients

• 1 (12 inch) pre-baked pizza crust


• 1/2 cup pesto


• 1 ripe tomato, chopped


• 1/2 cup green bell pepper, chopped


• 1 (2 ounce) can chopped black olives, drained


• 1/2 small red onion, chopped


• 1 (4 ounce) can artichoke hearts, drained and sliced


• 1 cup crumbled feta cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C).


2. Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.


3. Bake for 8 to 10 minutes, or until cheese is melted and browned.

Pesto Pizza

Chicken Spaghetti Casserole I

For some reason or another, this seems to be a favorite of the men in my family.

Ingredients

• 3 cups cooked, cubed chicken meat


• 8 ounces spaghetti, broken into pieces


• 1/4 cup chopped pimento peppers


• 1/4 cup chopped green bell pepper


• 1/2 cup chopped onion


• 1 (10.75 ounce) can condensed cream of mushroom soup


• 1/4 cup white wine


• 2 cups shredded Cheddar cheese


• salt and pepper to taste

Directions

1. Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.


2. Preheat oven to 350 degrees F (175 degrees C).


3. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9×13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Chicken Spaghetti Casserole I