Lasagna Cupcakes

Ingredients:

• favorite pasta sauce
• 1 lb hamburger meat
• 8 wonton wrappers
• 8 ounces mozzarella cheese, grated
• 3 ounces parmesan cheese, grated
• 4 ounces ricotta cheese (half reserved for frosting if desired)
• 8 cherry tomatoes, for garnish
• 8 small basil leaves, for garnish

Directions:

1. Preheat oven to 375 degrees F.
2. To start the lasagnas: Cook hamburger meat, season to taste, drain.
3. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
4. Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
5. Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.

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Zucchini Lasagna

Ingredients:

• 2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
• 1/2 lb lean ground beef (I use 1 lb.)
• 1/4 cup onion, chopped
• 2 small Tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
• 1 teaspoon flour

Directions:

1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.

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Lasagna

Ingredients:

• 1 lb lean ground beef
• 1 onion, chopped
• 2 garlic cloves, smashed
• 1 (28 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 12 ounces cottage cheese (we like 2%)
• 1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
• 12 ounces lasagna noodles, uncooked
• 16 ounces shredded mozzarella cheese

Directions:

1. Brown ground beef, onion and garlic in frypan.
2. Add tomato sauce, tomato paste, salt and oregano.
3. Cook long enough to get it warm.
4. Spoon a layer of meat sauce onto the bottom of the slow cooker.
5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6. Repeat with sauce, noodles and cheeses until all are used up.
7. Cover and cook on low for 4 to 5 hours.

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