Amy's Lasagna and Peach/Blueberry Cobbler

Lasagna - the finished product.

First, the sauce.



The filling, with mushrooms.



Ready for dinner!

Amy's Lasagna

1 lb. Ground beef or turkey OR chicken, cooked and cut into strips or cubes (or use thinly sliced eggplant, squash or zucchini to make vegetarian lasagna)

1 cup chopped onion

2 cloves (or more) garlic, minced

2 cup mushrooms (any variety), divided (if desired)

1 can stewed tomatoes

1 6 oz. can tomato paste

1-2 cups tomato sauce, more if you like it juicy

2 teaspoons dried basil, crushed

1 teaspoon dried oregano, crushed

9 dried lasagna noodles

2 beaten eggs

1 2 lb. Container of ricotta cheese (regular or part skim)

1 10-oz. Package frozen chopped spinach, thawed and well drained

3 cups mozzarella cheese

1 cup parmesan cheese (the fresher kind in the dairy case)

Make sauce by cooking onion, meat, 1 cup mushrooms (if desired) and garlic in a large frying pan. If you are using a lower grade cut of meat, strain the fat. Stir in stewed tomatoes with juice, tomato paste, tomato sauce, basil and oregano. Cover and simmer for 15-20 minutes, stirring occasionally. At the same time, cook the noodles for 10-12 minutes or until tender but still firm. Drain them and rinse with cold water. Set aside. For filling sautee the remaining 1 cup mushrooms in oil or butter. Combine the eggs, ricotta, spinach, sauteed mushrooms and ¼ cup of the parmesan. Put a couple of tablespoons of the sauce mixture in the bottom of a deep rectangular baking dish or divide to make several smaller dishes. Layer three of the noodles on top, followed by 1/3 of the filling, 1/3 of the sauce mixture and 1/3 of the mozzarella and the remaining parmesan. Repeat until all 9 noodles are used up. Allow for a generous layer of cheese on top. Bake at 375 for 30-35 minutes or until the cheese bubbles and browns. Let stand for 10 minutes before serving. Can be refrigerated for up to 24 hours before baking.

Fruit Cobbler

Ever since my mom suggested it when we were in the mountains, I have been making summer fruit cobblers using this recipe. You can use any combination of fruits you like, but I am partial to peach blueberry. I cut the sugar in the fruit by half (only 1/2 cup instead of a full cup) and add several teaspoons of vanilla to the batter. Also, I use regular flour and add about 2 1/4 teaspoons baking powder (instead of the self-rising flour). It's great by itself or with ice cream!

Boiling the fruit.



The cakey cobbler.



Yum! Ready to eat.