GARDEN LASAGNA RECIPES

Steps:

• In large heavy saucepan, heat oil over medium. Add onion, carrots, celery, and garlic and cook, stirring frequently, until tender, about 15 minutes.
• Increase heat to medium-high. Add beef and cook, stirring, until browned, about 5 minutes.
• Add wine and cook, stirring until most liquid has evaporated, 2 to 3 minutes. Add tomatoes, tomato paste, oregano, salt, black pepper, and red pepper flakes and bring to boil. Reduce heat to low and simmer, uncovered, stirring often, until sauce thickens, about 20 minutes. Stir in basil.
• Preheat oven to 375°F. In medium bowl, mix ricotta, egg, Parmesan, and parsley.
• In bottom of 13-by-9-inch baking dish, spread 2 cups sauce and layer 4 noodles on top, overlapping to fit dish. Top with 2¼ cups sauce, then ½ cup ricotta filling, and then ½ cup mozzarella. Repeat with remaining noodles, sauce, ricotta filling, and mozzarella, reserving ½ cup mozzarella.
• Cover lasagna with foil. Bake for 45 minutes. Remove foil and sprinkle with remaining ½ cup mozzarella. Bake lasagna until cheese melts, about 5 minutes more. Let stand for 15 minutes before slicing into 12 pieces.
• Serving size: 1 piece

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.