AL CARBON RECIPES

Steps:

• Brown meat in the olive oil in a large Dutch Oven or stock pot.
• Finely chop olives and green peppers. I use a food processor so I also chop the diced tomatoes. Add to the pot.
• Stir in the seasonings.
• Combine the tomato paste and water. Stir into the pot.
• Simmer covered until the green peppers are soft giving the flavors time to meld.
• Cook the spaghetti just past the al dente point. Strain and rinse. Set aside.
• Remove from heat and mix in the cooked spaghetti.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.