Hopkins Family Cookbook

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Lasagna by Mom (Pam Hopkins)

Ingredients

1 pound bulk Italian sausage
1 clove garlic
1/2 cup onion, minced
1 jar Ragu spaghetti sauce
1 beaten egg
15 oz. ricotta cheese (1 3/4 c.)
1/4 c. cottage cheese
1/2 cup grated Parmesan or Romano cheese
1 tablespoon dried parsley flakes
2 cups (8 ounces) shredded mozzarella cheese
6 Lasagna noodles

Notes

To make ahead: Prepare according to directions, except after assembling, cover with plastic wrap and refrigerate up to 24 hours. Remove plastic wrap and cover with foil. Bake in a 375 oven for 35 minutes. Uncover and bake about 20 minutes more or until heated through.

Yields

8-10 servings

Directions

In large saucepan cook meat, garlic and onion.
Drain fat, stir in spaghetti sauce, and bring to boiling.
Cover and reduce heat; simmer for 15 minutes.
Meanwhile, cook lasagna noodles according to package directions. Drain.
For filling, combine egg, ricotta, cottage cheese, 1/4 c. of Parmesan or Romano cheese, and the parsley flakes.
Layer half the cooked noodles in a lasagna dish. You can also use a 9x12 dish.
Spread half of the filling.
Top with half of the meat sauce and half the mozzarella cheese.
Repeat layers.
Sprinkle the remaining Parmesan cheese on top.
Bake in a 375 oven for 30-35 minutes or until heated through.
Let stand 10 minutes before serving.

Spinach Ricotta Lasagna in a Mug by Heather Dean

Ingredients

1/2 fresh lasagna sheet
2 1/2 cups (75g) baby spinach, roughly chopped
1/4 medium yellow bell pepper, diced
1/4 cup part-skim ricotta cheese
3 large basil leaves, finely chopped (optional)
1/4 tsp kosher salt
1/8 tsp granulated garlic
6 TBS pasta sauce or tomato sauce
1/3 cup shredded part-skim mozzarella

Notes

"I ate a lot of little microwaveable mug recipes in college because they were easy, quick, and relatively cheap to make. These are awesome because you can change up any of the ingredients however you want!" -Heather

Yields

1 serving

Directions

Cut the lasagna sheet in half, and cut each strip in half again.
Place the pasta sheets into a bowl, and pour very hot water in it, until it covers all the pieces.
Set the pasta pieces aside.
Chop the spinach and place it in a microwave-safe bowl. Cover the top with plastic wrap and poke a few holes in it for ventilation. Microwave for 1 minute. Take out the spinach and let it rest.
Grate the mozzarella while you wait for the spinach to cool.
Mix the spinach with the ricotta, pepper, granulated garlic, and salt. Set mixture aside.
Pour 2 tablespoons of pasta sauce at the bottom of a mug. Top with a piece of softened pasta sheet. Add some spinach mixture, 2 tablespoons of mozzarella, and a pasta sheet.
Continue building the lasagna, ending with a layer of pasta sheet at the top. Sprinkle mozzarella over the pasta.
Microwave everything for 1 minute 30 seconds. Check to make sure that the mozzarella is melted. If it isn't, continue microwaving at 15-second intervals until the cheese is fully melted.
Serve immediately.