Herself's Recipes

I use the ‘Good Season’s Italian Dressing’ but you can use any of the non-creamy salad dressings so use your favorite.

Quarter the vegetables (tomatoes, peppers, sweet onions, mushrooms; use enough to cover the bottom of a 9×9 pan)

Marinate the vegetables with the dressing for about 15 mins., drain off marinade and place in pan

Skewer and roast on grill or toss in a baking pan and broil in oven.

Leftovers can be cut up small and added to pasta salads. They are also good with a little Parmesan or Romano cheese grated on top.

Quick Lasagna

1 box ‘oven ready’ lasagna noodles
2 lbs ricotta cheese
4 eggs
1 pound ground beef
1 can black olives ( sliced and seedless )
1 can diced tomatoes
1 jar of spaghetti sauce ( or leftover homemade sauce if you have some )
2 mozzarella balls
1/4 cup grated parmesan or similar hard cheese

Mix the 4 eggs and the ricotta until well mixed
Brown the ground beef

In a 9×13 pan

layer noodles to cover bottom ( usually 3 )
first layer should be about half of the ricotta cheese mixture

layer noodles over cheese
second layer should be olives

layer noodles over olives
third layer combine cooked ground beef and canned tomatoes ( not the juice )

layer noodles over beef and tomatoes
fourth layer should be rest of ricotta cheese mixture

layer noodles over cheese
slice mozzarella balls and place over noodles
pour jar of spaghetti sauce over top of lasagna
sprinkle with parmesan cheese

Refrigerate until about 1 hour before dinner
Bake at 350′ 45-60 minutes or until center is very warm

It was disputed as to whether lasagna originated in England or Italy. A recipe for lasagna appears in the first written cook book ( 1390 )in England and was served in King Richard’s court.

Cicero of Rome (100 CE) was fond of this dish as well as was Homer the Poet. Eventually enough ancient copies of recipes for this dish were dug up in Italy to prove Italy’s claim that lasagna originated there.