2 pounds ground beef
2 envelopes taco seasoning
3 cloves pressed garlic
1/2 teaspoon cayenne pepper
1 1/2 cups water
1 tablespoon cornmeal
24 corn tortillas
1 (24 ounce) jar salsa
1 cup chopped scallions
1 pint sour cream
1 tablespoon chili powder
3 cups shredded Monterey jack cheese
3 cups shredded Cheddar cheese

Preheat oven to 375?f. Mix chili powder and sour cream. Set aside.

Cook and drain the ground beef. Add taco mix, garlic, cayenne, and water. Simmer for 10 minutes. Set aside.

Sprinkle cornmeal in bottom of 13 x 9-inch pan. Place 6 tortillas in bottom of pan, overlapping and extending up edges slightly. layer one cup salsa, 1/2 of meat, 1/2 cup green onion, 1/2 sour cream and 1 cup of each cheese.

Repeat , starting again with 6 tortillas. Place 6 tortillas and remaining salsa on top. Bake 40 minutes. Remove and sprinkle with remaining cheese. Bake 10 minutes.

Let stand 10 minutes before serving.

1 (20 ounce) package four cheese ravioli, prepared
    according to package directions, drained
1 (15 ounce) container low-fat ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup milk
1 (23.5 ounce) container family size marinara sauce
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf dishes.

Combine ricotta cheese, spinach, eggs and milk in medium bowl.

Place one-fourth of the pasta in each prepared baking dish. Add one-fourth of the sauce and half of the ricotta mixture to each baking dish. Top each with half of the remaining pasta and half of the remaining sauce. Sprinkle both baking dishes with Parmesan cheese. Cover one baking dish with plastic wrap, then over-wrap with foil. Label and freeze for up to 2 months. Cover remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.

Makes 4 servings.

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: The Olive Garden

Alfredo Sauce
1/2 pound sweet or salted butter
12 ounce heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
18 (1/2 ounce) slices mozzarella cheese

Ricotta Cheese Mix
1 pint ricotta cheese
2 ounces Romano, grated
3 ounces mozzarella, shredded
2 tablespoons green onions, sliced
2 teaspoons fresh parsley, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups Alfredo Sauce, cooled

Vegetable Mix
4 cups broccoli florets
2 cups carrots; sliced 1/4-inch, chopped
4 cups mushrooms, sliced 1/4-inch
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna strips

Lay out enough dry lasagna strips in a 9 x 13-inch pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.

Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.

Ricotta Cheese Mix: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temperature.

Vegetables: Combine all veggies and mix well.

Assembly: Coat the bottom and sides of a 9 x 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cups of the Ricotta mix evenly over the strips. Top with 8 cups of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer.

Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mix to finish.

Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375 degree F oven for about an hour or until the internal temp is 165 degrees F.

Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving.

Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.

3 cups uncooked egg noodles
1 pound ground beef
1/2 cup chopped onion
1 (15 ounce) can tomato sauce
1 (1 1/2 ounce) package spaghetti sauce mix
3 ounces cream cheese, softened
1 cup Pet? Evaporated Milk
1/2 teaspoon garlic salt
1 cup (4 ounces) shredded mozzarella cheese

Cook noodles in boiling salted water until tender. Cook ground beef and onion in skillet until ground beef is browned. Drain. Stir in tomato sauce and spaghetti sauce mix. Cook until thickened. Drain noodles.

Combine cream cheese and evaporated milk in warm saucepan until smooth. Stir in noodles and garlic salt. Pour into 9-inch square baking dish. Spread meat mixture over top. Top with shredded cheese. Bake at 350 degrees F for 20 minutes or until bubbly.

Makes 6 servings.

1 (40 ounce) tray frozen lasagna (any flavor)
Pepperoni slices
1 (11 ounce) can refrigerated breadsticks
1 cup shredded mozzarella cheese

Cook lasagna according to package directions.

Remove from oven and arrange pepperoni slices over top of hot lasagna. Separate dough into breadsticks. Evenly place breadsticks lengthwise and crosswise over pepperoni, weaving to form a lattice crust. Trim any excess dough. Place lasagna on a cookie sheet. Bake at 325 degrees F for 25 to 35 minutes or until breadsticks are golden brown.

Sprinkle mozzarella cheese over the top and return to oven just until cheese has melted.