Ingredients

• 1 to 1 1/2 pounds sweet Italian sausage
• 1 onion, chopped
• 2 garlic cloves
• splash of olive oil
• 2 teaspoons oregano
• 1 teaspoon of basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
• 2 (15 oz) cans tomato sauce
• 1 (6 oz) can tomato puree
• 2 cups ricotta cheese
• 8 ounces of grated parmesan  cheese
• 2 tablespoons chopped parsley leaves
• 2 eggs, lightly beaten
• 9 lasagna noodles, cooked according to package directions
• 1 pound mozzarella cheese, grated

Directions

Brown meat with a splash of olive oil in a large skillet. Add onions and garlic and cook until transparent. Add the next 7 ingredients and simmer on low for 30-45 minutes. In a small bowl combine ricotta cheese, parmesan, and parsley. Add in the beaten eggs and mix well. In a 9 by 13 inch pan place 3 noodles on the bottom, top with 1/2 of cheese mixture and 1/3 sauce. Repeat with another layer of noodles, cheese and sauce. Top with last 3 noodles, remaining sauce and mozzarella cheese. Bake covered 350 degrees for 45 minutes. Uncover pan and cook another 15 minutes until cheese is lightly browned.

Ingredients

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes.
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4-5 garlic cloves, minced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 4 cups fresh baby spinach

Directions

Sprinkle chicken with salt and pepper.  In a small skillet, saute the chicken and garlic in butter until chicken is no longer pink. Stir in flour and coat the chicken. Slowly add milk, stirring constantly. Bring to a boil; lower heat and simmer until thickened. Add spinach turn off heat and cover. Let set for 5 minutes until spinach has softened, stir it and serve over cooked noodles.

Ingredients

• 1/2 cup soy sauce
• 2 tablespoons lemon juice
• 3 tablespoons cornstarch
• 2 tablespoons firmly packed dark brown sugar
• 2 cloves garlic, crushed
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• 2 pounds top sirloin, sliced 1/4 inch thick
• 1 medium onion, thinly sliced
• 6 cups broccoli, cut
• 2 teaspoons grated fresh ginger root, or 1 teaspoon ground ginger

Directions

In a small bowl, combine soy sauce, lemon juice. cornstarch, dark brown sugar, garlic and pepper. Set aside
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.
Heat remaining oil in skillet. Add onions and stir-fry for 5 minutes. Cut broccoli into florets ( should yield about 6 cups) and add to skillet with 1 1/2  cups water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
Return beef to skillet with soy sauce mixture; add ginger.  Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot over rice or noodles.

Serves 6

Ingredients

Meatballs:

• 1 1/2 pounds ground beef
• 1/4 pound grated Romano cheese
• 1/2 cup parsley tops, chopped
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 4 eggs
• 2 cups dry bread crumbs (grated)
• 1/4 cup olive oil

Sauce:

• 1 clove minced garlic
• 2 tablespoons olive oil
• 28 ounces of crushed tomatoes
• 1 6 ounce can tomato paste
• 1 1/2 teaspoon salt
• 1 teaspoon oregano
• Parmesan or Romano cheese for topping
• green pepper, sliced thin

Directions

Mix meatball ingredients except for oil, gently by hand. Shape into meatballs using 3 tablespoons meatball mixture. (Keep hands wet and roll gently during shaping.) Fry meatballs in 1/4 cup olive oil until brown, drain. For sauce cook garlic in oil until lightly brown. Add crushed tomatoes, paste, salt and oregano and simmer 30 minutes. Add meatballs and simmer 1/2 to 1 hour more.  Cut bread in 8 inch lengths and warm in oven. Top with meatballs and sauce, cheese and green pepper strips.