Organic Lasagna Recipe

2 lb ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water

2 teaspoons dried basil leaves
1 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
lasagna noodles - # depends on the dish you will use.
I used a pyrex dish that fit two lasagna noodles side by
side so I used only 4 noodles
16 ounces ricotta cheese
1 egg
1 cup grated Parmesan cheese

Click here for detailed instructions with Picture Diagrams......

http://momwriterme.blogspot.com/2009/08/organic-lasagna-recipe.html

find more recipes at Katherine's Corner

Eating Well Power Salad

Here's our take on a traditional chef's salad, which is anything but light fare when it's heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese - and adds plenty of colorful vegetables to the mix.

What You Need
6 cups mixed, salad
1 cup shredded carrots
2 tablespoons red onion, chopped
1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
10 cherry tomatoes
4 slices roast turkey breast, cut up (3 ounces)
2 slices reduced-fat Swiss cheese, cut up (2 ounces)
This recipe calls for: Creamy Dill Ranch Dressing

Preparation
Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.



find more recipes at Katherine's Corner