Ingredients:
12-16 lasagna noodles, non-cook variety
1 lb. chopped meat (1/2 kilo)
1 onion
1 green or red pepper
1 can (or fresh) mushrooms sautéed
1 jar marinara sauce (or 1 large can Tomato Max)
Method:
Cut up onion, green/red pepper and sauté with canned or fresh mushrooms.
I use raw meat, do not have to brown.
In a 9″x13″ pan layer of lasagna, sauce, meat, lasagna, sauce, vegetables, lasagna, sauce.
Cover with aluminum foil and bake for 1 hour 350°F or 180°C.
Ingredients:
1 pound elbow macaroni
1 pound ground beef
1/2 cup chopped onion
1 large can crushed (or stewed) tomatoes
1 can tomato sauce
1 tablespoon sugar
Salt and pepper, to taste
Optional:
Green peppers, chopped
Mushrooms
Method:
1. Cook elbow macaroni as directed on package. Drain.
2. In a large skillet, over medium heat, cook meat, breaking up as it cooks, until browned.
3. Sauté onions and add to meat. Add remaining ingredients and continue to cook until all ingredients are combined and hot.
4. Put elbows into a large serving bowl and pour meat/tomato mixture over them.
5. Mix well and serve with crusty Italian bread.
Ingredients:
1 pound ground beef
Salt and pepper, to taste
2 cloves of garlic, or garlic powder, to taste
1 15-ounce can of tomato sauce
1/2 tsp. oregano
8 ounces parve sour cream
4 ounces parve cream cheese
1 small bag of macaroni
Method:
Cook macaroni according to package directions.
Meanwhile, brown the meat (draining if necessary), adding the salt, pepper, and garlic. Stir in the tomato sauce.Add the oregano. Stir in the pareve sour cream and pareve cream cheese. When macaroni is done, drain and add to the meat mixture.
