Lasagna

A wonderful Lasagna that works great with no eggs.

Lasagna

Luxury lasagna noodles (do not cook)
Bertolli organic tomato sauce (my favorite, any flavor works)
1 cup Parmesan cheese
15-ounce Ricotta whole milk cheese
2 cups Mozzarella cheese
1 tablespoon Italian seasoning
1/2 lb beef
1/2 onion

Cook beef. Once cooked, add onions and cook until onions are clear. Set beef to the side to cool.

Mix Parmesan, Ricotta and Mozzarella cheese. Add Italian seasonings. Add tomato sauce to beef. Scoop out some of the tomato beef sauce and add to your lasagna pan. Put one layer of the lasagna noodles on top of the beef mixture. Add enough of the cheese mixture to lightly cover the noodles. Add beef, then noodles and cheese mixture again. Repeat until beef mixture is only enough for the top. Cook 350 for an hour.

This also tastes great with no beef. We usually eat this with a salad and breadsticks. 

  

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Meatloaf

I use venison in my meatloaf but beef will work the same. My parents do not like venison but love this.

Melody's Meatloaf

1 lb ground beef (or venison)
1/2 pound ground pork (or just add more beef)
1 onion, chopped
1/2 green bell pepper
1 cup herb seasoned stuffing
Milk (enough to cover the cup of stuffing)
1/2 teaspoon of thyme
1/2 teaspoon ground mustard or regular mustard
1/2 teaspoon onion powder
1 tablespoon minced garlic or condense garlic (if you only have powered garlic, 2 tablespoons)
1 tablespoon Worcestershire sauce
Ketchup
Ground pepper 3 shakes
Salt 1 good shake

Mix meats together (if you are using more than one meat)
Soak stuffing with milk in a bowl and set to the side.
Add thyme, mustard, onion, pepper, onion powder, garlic, Worcestershire, salt and pepper to meat. Mix. Add stuffing once it has soften. Mix well. Add to pan. Cover with Ketchup, then sprinkle ground pepper all over ketchup.

Bake 350 for about an hour. 


 

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