We made two  lasagnas, one with Bolognese sauce, and one with  béchamel sauce.

What you need

hamburger meat, 1 1/2 boxes no boil pasta, fresh grated parmesan cheese

1 chopped onion (med)

Garlic 2 cloves - minced or chopped is OK - 1-2 tsp

fresh chopped basil

For meat lasagna

Tomatoes (28 oz can)

Diced tomatoes

1.5 lb hamburger meat

glaze onions in Olive oil. throw in garlic. Put in hamburger meat after browning.

1/2 can of tomato sauce (15 oz can)

1 can of tomato paste - (3 oz)

2 T catsup

little spritzer red wine

1/2 tablespoon sault

some fresh ground pepper

boil sauces - slow boil. stir so nothing sticks.

Fresh basil - chop - add 3 pinches of basil

1/2 T "Italian Seasoning"

Let it reduce then put in a little water (can use beef stock instead of water.)

Béchamel - 1/2 butter stick - Melt

2T flour

2 oz creme

Veg bouillon

For Veggie lasagne

spinich, bell peppers

Zuchini

Tomatos (28 oz can)

Diced tomoatoes

cut middle out of squash

1/2 can of tomato sauce (15 oz can)

1/2 can of tomato paste - (3 oz)

2 T catsup

little spritzer red wine

1/2 tablespoon sault

some fresh ground pepper

boil sauces - slow boil. stir so nothing sticks.

Fresh basil - chop - add 3 pinches of basil

1/2 T "Italian Seasoning"

Let it reduce then put in a little water (can use veg stock instead of water.)

chop bell peppers - put into tomato sauce

Celery Salt

Oregano

Simmer sauce

Béchamel - 1/2 butter stick - Melt

2T flour

2 oz creme

Veg bouillon

For both: put liquid in pan first

layer pasta, sauce, and fresh grated parmesan cheese.

last layer needs to be sauce and cheese to cook noodles

part Skim mozzarella (1 bag) (<- not sure what we did with this...)

sprinkle béchamel sauce and cheese chunks and tomato slices on top for beauty

Oven 400 degrees

20 minutes

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