Erin's Lasagna

1 package lasagna noodles, cooked and drained (you will need about 9 noodles for a 9X13 pan)
1 1/2 jars Prego spaghetti sauce
1 small can olives, sliced
4 ounces salami, diced
3/4 cup browned hamburger
3/4 cup browned sausage
1/2 pound mozzarella cheese, grated
1/2 pound cheddar cheese, grated
3/4 cup freshly grated Parmesan cheese

In a large bowl, mix together the spaghetti sauce, olives, salami, hamburger and sausage. Line the bottom of a 9X13 pan with lasagna noodles (3 noodles), top with sauce and then mozarella and cheddar cheese. Continue with two more layers. After topping with the mozzarella and cheddar cheese, sprinkle grated Parmesan cheese on top. Bake at 350 degrees of about 30 minutes. (This recipe freezes well. Place lasagna in freezer after compiling. Thaw in fridge before cooking.)
-Erin Ropelato

Lemon Garlic Vegetable Lasagna with Chicken

For the Lemon Garlic Béchamel:

1/4 c. butter

1/4 c. flour

4 cups milk / cream {I added probably 1/2 cup cream and the rest whole milk, do any combo you like}

2/3 cup grated Parmesan

2/3 cup grated Pecorino

the zest of one lemon

4+ cloves garlic, finely minced

SALT!

Melt the butter in a saucepan. Whisk in the flour and cook over medium heat for a few minutes, cooking out the taste of the flour. Add in the milk, and stir until boiling. Let it boil for a few minutes. Add in the cheeses, lemon zest, and garlic. Add in plenty of salt. Make sure that the sauce tastes really good and is well seasoned going in. If it is too thick then add some more milk. I don't like mine gluey!


For the lasagne prep:

Get salted water boiling for noodles. I used flat, whole wheat sheets which were excellent.

Vegetables:

Washed Baby Spinach

1 zucchini

2 carrots

handful of sliced mushrooms

1 onion

2-3 cloves garlic

Cheeses:

Plenty of shredded mozzarella

Parmesan

Ricotta

Chicken:

It's optional.

Putting it all together:

Dice the onion or slice into rings. Saute over low heat until translucent, adding salt. Add in the minced garlic. As I did this, I slid them to the side and sauteed the mushrooms, leaving them in the pan as long as I could without touching them, hoping to get a nice golden color.

While those cook, grate the carrots and use a mandoline {if you have one} to slice the zucchini in beautiful, uniform,lengthwise, thin slices.

Once the mushrooms and onions / garlic are done, just throw both of those into the pan for just a little bit of heat to get them going.

Drain the noodles. If you time it right, all of this should come together really fast.

Grease a Baking Dish {I used an oval dish that is half-ish of a 9x13}. Pour some bechemel on the bottom. Layer with noodles, more sauce, vegetables, chicken, and then cheese. Repeat this, adding in the ricotta only every other layer. Get plenty of sauce in there {though you will have some leftover}, people like it saucy!

Top with Parmesan and Mozzarella and bake at 375 degrees for 25-30 minutes or until golden and bubbly.

Natalie Riley

CHICKEN LASAGNA

½ cup flour
½ cup melted butter
2-3 cups broth
½ teaspoon basil
½ teaspoon salt
2-3 cups chopped chicken (cooked)
8 ounces lasagna noodles
1 10 ounce package broccoli or spinach
16 ounces cottage cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees. Blend flour into melted butter in saucepan. Stir in chicken broth, basil and salt. Cook until thickened; stirring constantly. Layer chicken, noodles, broccoli, cottage cheese, cream sauce and mozzarella half at a time in 9X13 pan. Top with Parmesan cheese. Bake for 1 hour.
Yield: 8-10 servings

Erin Ropelato

FETTUCCINI WITH LEMON GARLIC SHRIMP

1 pkg. (9oz.) Fettuccine
3 tablespoons butter or margarine
1/4 cup onion, chopped
4 cloves garlic, chopped
1 can (14.5 oz.) chicken broth
2 tablespoons cornstarch
1 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons shredded Parmesan cheese

Melt butter in large skillet. Add onion, and garlic; cook until onion is tender. Add chicken broth and cornstarch; mix until smooth. Cook until sauce is thickened and translucent. Add shrimp, parsley and lemon juice; cook until shrimp turns pink. Prepare pasta according to package directions. Toss pasta with shrimp mixture. Garnish with Parmesan cheese.
Yield: 4 servings

Erin Ropelato

CITRUS GARLIC SHRIMP

½ cup olive or vegetable oil
½ cup orange juice
1/3 cup lemon juice
3-4 garlic cloves, minced
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
1 package (1 pound) linguine
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese
Minced fresh parsley

In a blender or food processor, combine the first eight ingredients; cover and process until blended. Pour into a large skillet; heat through. Meanwhile, cook linguine according to package directions. Add shrimp to garlic mixture; cook for 5 minutes or until shrimp turn pink. Thicken if desired. Drain linguine; top with shrimp. Sprinkle with Parmesan cheese and parsley.
Yield: 6 servings

Erin Ropelato

Chicken Fettucine Alfredo

8 oz uncooked fettuccini, broken in half
1 cup frozen peas
6 slices bacon
1 cup brocolli
6 garlic cloves, peeled
1/2 cup diced onion
1/2 cup coarsely chopped red bell pepper
2 cups diced cooked chicken
1 cup half and half
2 oz grated smoked Provolone cheese (1/2 cup/125 mL)
1/2 tsp coarsely ground black pepper
1/4 tsp salt
2 tbsp snipped fresh parsley

Directions

1. Cook pasta according to package directions. Add peas to pasta; drain.

2. Cut bacon into 1/2-in. pieces. Cook bacon in Skillet over medium heat 8-10 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).

3. Thinly slice garlic using Garlic Slicer. Add brocolli, garlic, onion and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Add pasta, peas, bacon, chicken, half and half, cheese, black pepper and salt to Skillet; toss well to coat. Cook and stir over medium heat 8-10 minutes or until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.

Pampered Chef

Curly Italian Pasta Salad

1 package of curly pasta - multicolored
1 bottle of Italian dressing
1 can of olives - chopped
2-3 cups of shredded cheddar cheese

Cook pasta according to package instructions and then add Italian dressing and marinate in the fridge for 4 hours.

Once done add olives and cheese and then serve.