1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
1/2 cup water
In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
To assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
Bake in a preheated 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
One 7-inch flour tortilla
2 generous tablespoons tomato sauce
1/3 cup grated Cheddar or mozzarella
topping menu (use as you wish):
2 or 3 pitted black olives, cut into rings
1 cherry or grape tomato, cut into rings
fresh basil leaves
2 cubes drained canned pineapple, cut into small dice
1 tablespoon diced red bell pepper
1 tablespoon drained canned corn
1 scallion, sliced
2 mushrooms, sliced and sautéed in a little oil
1 tablespoon freshly grated Parmesan
Preheat the oven to 400 degrees.
Put the tortilla on a baking sheet and spread with the tomato sauce. Sprinkle with the cheese. You can also add any toppings that your child may like. Bake for 8 to 9 minutes, until the cheese has melted and the base is crisp. Cut into triangles and allow to cool slightly before serving.
2 cups (12-oz. pkg.) White Chocolat Morsels
24 hard peppermint candies, unwrapped
Line baking sheet with wax paper.
Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature. Perfect for holiday gift giving!