Lasagna

1 lb. ground beef
2 Johnsonville mild Italian sausages (casing removed)
1 box oven ready Lasagna noodles
2 jars Ragu Sweet Italian Sausage and Cheese sauce
1 egg (lightly beaten)
1 15 oz container Ricotta cheese
1/2 t. dried basil
1/2 t. dried oregano
4 cups shredded Mozzarella cheese
1/4 grated Parmesan cheese

1. Crumble and brown ground beef and sausage.
2. While meat is cooking, mix egg, Ricotta, basil and oregano together in small bowl.
3. Drain beef and pour both jars of sauce into pan. Stir until sauce is warm.
4. In a 13x9 baking dish, cover bottom with sauce. Lay 3 noodles crossways on top. Spread 1/3 of Ricotta mixture on top of noodles. Cover with sauce, sprinkle 1 cups Mozzarella on top. Repeat layers twice. Top with remaining sauce and mozzarella.
5. Cover with foil and bake 30 minutes at 350. Remove foil and bake another 10-15 minutes.

NOTE: I made this tonight and I'm typing this up while it's still in my head because I never seem to make it the same way twice. It was really good tonight so I want to remember it.

No Name Yet

I haven't had time to experiment in a while so nothing to post. I made this last night and it turned out pretty good.


1 lb. ground beef
2 c. elbow macaroni
1 1/2 - 2 c. water
2 packages taco seasoning
1/2 lb. Velveeta Mexican cheese (cubed)

1. Brown ground beef, drain.
2. Add taco seasoning, noodles and water to pan. Mix together well and bring to boil.
3. Reduce heat and simmer 10-15 minutes or until noodles are done. (I started out with a little over a cup of water and added water a couple of times as it cooked down.)
4. When noodles are done, turn off heat and add cheese. Stir until cheese is completely melted.

I served it with shredded cheese and mixed a little sour cream into it. My husband added a little hot sauce.