Angelines Lasagna

16 oz. Lasagna Noodles

2 lbs. ground beef, cooked

15 oz. jar ricotta cheese

1 egg

2 Tbls. parsley

1 tsp. basil

1 tsp. salt

1 tsp. pepper

2 jars mushroom spaghetti sauce

1 pound mozzarella cheese

1 cup parmesan cheese

In saucepan cook meat and add spaghetti sauce, set aside.  In a bowl mix ricotta with eggs, parsely, basil, salt and pepper. Boil pasta til al dente, run under cold water (leave noodles in water).  place about 1 cup sauce in the bottom of a deep dish 9*13 casserole dish, layer the bottom with about 4 noodles, next place a layer of sauce, than add 1/3 of the ricotta cheese in dallops, sprinkle parmesan over that, and than 2 handfuls of mozzarell.  Repeat this process 3 times.  Bake in Preheated 350 degree oven for 45 minutes.

Mexican Lasagna

 1 lb. hamburger
chopped olives
1 small chopped onion
1/2 tsp. garlic salt
1 (8oz.) cans tomato sauce or enchilada sauce
2 cups. shredded Monterey jack cheese
1 c. cottage cheese
1 can chopped green chilies
1 package Doritos (7 oz.)
1 C. sour cream

Cook beef and onion, drain.  Add garlic, salt and tomato sauce.  In another bowl, mix sour cream, cottage cheese and chilies.  Crush chips slightly.  Put 1/2 chip mixture in a buttered casserole dish.  Add 1/2 meat, 1/2 sour cream mix and 1/2 cheese.   Repeat.  Garnish with remaining chips.  Bake 350* for 1/2 hour.