PART 1:
1 lb. Italian sausage
1 1/4 tsp. salt
1 lb. ground beef
2 c. tomatoes (1 1b. can)
1 clove garlic (minced)
12 oz. tomato paste
1 T. basil

PART 2:
10 oz. lasagna noodles

PART 3:
2 or 3 C. Ricotta or cottage cheese
2 T. parsley (chopped)
2 eggs (beaten)
1/2 c. Parmesan or Romano cheese (grated)
1 1/2 tsp. salt
1/2 tsp. pepper

PART 4:
1 lb. Mozzarella cheese (sliced)

Part 1.- Brown meat. Add rest of ingredients from Part 1. Simmer 1/2 hour.
Part 2.- Cook noodles. Place 1/2 noodles in (13x9x2) inch baking dish.
Part 3.- Combine cheeses, parsley, eggs, salt and pepper and spread 1/2 of mixture on noodles.

Add a layer of meat sauce (part 1.) and a layer of sliced Mozzarella cheese (Part 4.). Repeat layers. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving to set.

(Serves 6)

8 oz. elbow macaroni
1 green pepper (sliced)
2 tsp. salt
2 onions (sliced)
1/2 tsp. thyme
1 clove garlic (chopped)
1/4 tsp. pepper
1 (No.2) can tomatoes
1 lb. ground beef
1/2 c. Parmesan cheese (grated)

Cook macaroni according to pkg. directions. Drain. Add seasonings to beef and saute with green pepper, onions and garlic until lightly brown. Turn into baking dish. Stir in tomatoes and macaroni . Top with cheese. Bake in hot oven 400 degrees for 25 minutes.

Ease the cutting of acorn squash. Heat the squash for 15 minutes in a moderate oven before cutting in half.

Boil 1/2 package spaghetti in salted water until tender; drain and rinse in cold water; chop 1 green pepper, 1 small onion and 1 stalk of celery and fry in 2 tablespoonfuls melted fat five minutes, without browning; remove vegetables from pan and fry 1/2 pound ground steak until it is brown; add 1 1/2 cups tomatoes and fried vegetables; cook 10 minutes, pour over spaghetti and cook 5 minutes.

One egg, beaten light; salt; flour to make stiff so you can hardly roll it out Let stand an hour, then roll up and beginning at the end slice very thin. Cook about 5 minutes. Serve hot.

3 c. mixed vegetables (your choice), chopped, cooked and buttered
1 lb. spaghetti
1 c. cream (or half & half)
1/2 c. bleu cheese, crumbled
1 c. grated Parmesan (or Romano cheese)

Cook vegetables. Cook spaghetti according to directions. Add cream and bleu cheese to spaghetti. Toss. Add vegetables and grated cheese. Toss. Serve with additional grated cheese.

Yield: 6 servings

1 lb. rotini (any pasta may be substituted)
1/8 lb. melted butter or margarine
1/4 c. Italian dressing
1/2 c. grated Parmesan cheese
freshly ground pepper
1/4 c. minced parsley (optional)

Cook pasta until tender; drain. Add remaining ingredients and toss lightly to coat.

Yield: 6-8 servings

3 cloves garlic
2 containers ricotta cheese
1 lb. mozarella cheese
1 c. Parmesan (and/or Romano cheese)
3 eggs (or less, depending on cholesterol conscience)
9 lasagna noodles
1 28-oz. can tomato solids
1 large can tomato sauce
2 large onions, diced
1/2 lb. mushrooms, sliced
1 green pepper, diced
2 large carrots, diagonally sliced
3 zucchini, sliced
3 T. olive oil

Spices:
a pinch cumin
1/2 t. lemon-pepper
1/4 t. basil or oregano

Cook lasagna noodles in a large pot of water with salt and a few drops of olive oil until al dente. Then cool with cold water. In the olive oil, sauté the garlic, add the onion, carrots, zucchini, mushrooms and green peppers; sauté gently. When tender, add tomato solids, tomato sauce and spices. Simmer 1 hour. Add a dollop of red wine if desired.

Separate the eggs. Beat the egg whites until firm and set aside. To the beaten egg yolks, add the ricotta cheese and beat with a whisk or electric beater until combined. Then add 3/4 cup grated Parmesan cheese; combine. Fold in the egg whites.

Assemble the ingredients: put a bit of sauce on the bottom of the pan. Then alternate 3 lasagna noodles, half of ricotta mixture spread on noodles, sauce, a shake or two of Parmesan cheese and 1/3 of mozarella sliced. On top layer of noodles, spread remaining sauce and place mozarella slices in decorative pattern.

Bake in a 9 1/2 x 13 x 2" pan, 325° for one hour. Cover with aluminum foil for 3/4 hour; remove foil last 1/4 hour.

The basic lasagna recipe was given to me during my first year of marriage by the proprietor of an Italian specialty store in North Adams, Mass. I added the vegetables myself later. You can choose which vegetables to use; emphasize only carrots one time, or only zucchini, onion, pepper another. If you wish to limit salt intake, use fresh tomatoes and make up the sauce with them. This recipe has fed many a Hashomer group. When Naomi was in the Ken, we were known as the "lasagna house."

Yield: 8-10 servings

Boil one-quarter pound spaghetti 20 minutes in salted water, then dip in cold water to separate it. Make a sauce of one cup of milk, thickened with one tablespoonful each of flour and butter melted together; grate a little cheese in it and stir in the spaghetti; heat thoroughly and serve.

Into 2 beaten eggs mix flour to make a very stiff dough; knead until perfectly smooth then divide into portions and roll to 1-16 inch thickness; lay aside to dry the outside, then fold and cut into strips 1/4 inch wide. This may be thoroughly dried and in a close jar kept any length of time. To cook, drop into boiling water, stirring occasionally to prevent sticking. When perfectly tender and the water all absorbed, add 1 1/2 cups of milk, salt, butter and bits of cheese to taste. Let this boil up well, then turn into a buttered dish, cover with grated cheese and bake until nicely brown.

Cook 1/4 pound of macaroni in plenty of boiling salted water until when pressed with a fork against the side of the kettle it can be cut in two. Drain off the hot water, then pour water through and drain again. Cook 1/2 a can of tomatoes, or take enough stewed fresh tomatoes to make 1 pint, and press through a strainer. Melt 2 level tablespoons of butter, add 3 level tablespoons of flour and cook together until smooth, then add the strained tomato and cook until it thickens. Season with salt and pepper; put in the macaroni and heat it, stirring carefully so that the sauce may not burn, but do not break the macaroni.