Recipe(tried): Lasana Day (2 recipes)

While the house is still relatively clean after the Cookie Exchange this past Saturday, we are hosting the annual Christmas Party for DH's co-workers at our home next Sunday. With schedule constraits it is necessary for me to make the lasagnas ahead so today is lasagna preparation day. Into the freezer they will go this afternoon. Here are two of the three I am making. The third will be a bechamel one, recipe not yet chosen. I'll post it when I decide! Happy Holidays!

SPINACH MUSHROOM LASAGNA
Source: Cooking Light
Makes 9 servings

9 uncooked lasagna noodles
1 teaspoon olive oil
10 cups sliced mushrooms(sometimes I use all white mushrooms, but this is wonderful with a combination of different kinds, for example, reconstituted dry shitakes, porcini and fresh white or crimini)
1/2 teaspoon ground nutmeg (don't leave out!
3 cloves garlic, minced
30 oz. light ricotta cheese (I have used fat-free with no problem)
2 (10 oz. each) packages frozen chopped spinach, thawed, drained and squeezed dry (I have used steamed fresh spinach, drained well and chopped)
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon pepper
3 large egg whites
25.5 oz bottle fat-free marinara sauce (or low fat, many of them are)
3 cups shredded part-skim mozzarella
2 Tablespoons grated Parmesan cheese (for final topping)

Cook lasagna noodles according to package directions, omitting salt and fat. Drain and set aside.

Heat oil in nonstick skillet over med. heat. Add mushrooms and saut 3 minutes. Add nutmeg and garlic, saut 5 minutes. Set aside. (At this point, everyone in the nearby vicinity will want to know what wonderful thing you are making, the aroma is divine!)

Combine ricotta with spinach, 1/4 cup Parmesan, Italian seasoning, pepper and egg whites. Set aside.

Preheat oven to 375 degrees F.

Spread 1/2 cup marinara sauce in bottom of a 13x9-inch baking dish coated with Pam. Arrange 3 noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce and 1 cup mozzarella. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles. (Sometimes I use more sauce on top)

Cover and bake at 375 degrees F. for 40 minutes.

Uncover; sprinkle with remaining 1 cup mozzarella and 2 Tablespoons Parmesan cheese;bake 10 minutes longer. Remove from oven and let stand 10 minutes before serving.

---

LESLIE WOODARD'S LASAGNA

1 lb. lasagna noodles
4 Tablespoons olive oil
2 garlic cloves
1 small onion, chopped
1/2 pound mushrooms
1/2 lb. Italian Sausage
1 lb. ground round
2 eggs, beaten
3 cans tomato sauce
2 Tablespoons chopped parsley
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup Mozzarella
1 1/2 cups Ricotta cheese

Preheat oven to 350 degrees F.

Drop noodles in boiling water that some olive oil has been added to. Boil 2 minutes. Drain. Lay noodles out flat.

Brown garlic, onions, mushrooms, sausage, ground round in olive oil in order given. Add beaten eggs. Add about half of the tomato sauce along with the parsley, salt and pepper and 2 tablespoons of the Parmesan cheese. Mix well.

Pour 1/2 cup sauce in bottom of large baking dish. Place a layer of noodles, a layer of Parmesan, a layer of sauce, a layer of mozzarella, and a layer of ricotta. Repeat until all cheese and sauce are used. Top layer should be sauce and grated cheese.

Bake 25 minutes or until hot. Let sit 15 minutes before cutting.