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RECIPE #37 COMMENT ON THIS RECIPE

SAVORY CHICKEN AND PASTA SKILLET
“Mouth watering stick to the ribs dinner”

Ingredients

2 cups dry small penne pasta, uncooked (2 cups = about 8 oz)
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
PAM® Original No-Stick Cooking Spray
1/2 cup chopped yellow onion
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1/2 cup water
1 cup shredded part-skim mozzarella cheese

Directions

1. Cook pasta according to package directions, omitting salt. Meanwhile, sprinkle chicken with garlic powder and pepper.
2. Spray large skillet with PAM cooking spray; heat over medium-high heat. Add chicken and onion
3. Cook 5 minutes or until chicken is lightly browned, stirring occasionally.
4. Add Sloppy Joe sauce and water; bring to a simmer and cook 3 minutes.
5. Add cooked pasta to skillet; stir to combine. Sprinkle with cheese.

Submitted by Amelia C., Mesa, AZ

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“Take my advice — I’m not using it.”

 

RECIPE #36 COMMENT ON THIS RECIPE

SALMON CAKES
“From the sea for you and me”

Ingredients

2 pouches (5 oz each) skinless boneless pink salmon
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, drained well
1 cup baby spinach leaves, coarsely chopped
1/4 cup eggs or Egg Beaters®
1/2 cup dry seasoned bread crumbs
2 tablespoons Pure Wesson® Canola Oil

Directions

1. Combine all ingredients, except oil, in medium bowl.
2. Shape mixture into 6 patties, about 1/2-inch thick.
3. Heat oil in large nonstick skillet over medium heat.
4. Cook patties 4 to 5 minutes or until browned.
5. Turn carefully and cook 4 to 5 minutes more or until cooked through.
6. Drain on paper towels.

Submitted by Connie W., Mesa, AZ

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“Letting the cat out of the bag is a whole lot easier than putting it back in.”

 

RECIPE #33 COMMENT ON THIS RECIPE

NO PEEK CHICKEN & RICE
“This will awaken your family’s taste buds!”

Ingredients:

4 Chicken Breasts with bone or comparable Amt. of Tenders
1 Box of Uncle Ben’s Long Grain Wild Rice (original recipe)
1 Can of Cream of Mushroom soup
1 Can of Cream of Celery soup
1 Can of water
NOTE: You can add another can of water for moister rice.

Instructions:

In a greased 9 X 13” pan, mix the box of rice, cans of soup and one can of water.
(2 for moister rice – preferred)
Arrange the raw chicken on top of the rice mixture. Cover with tin foil.
Bake at 350 degrees for 2 ½ hours. (No Peeking!)
The aroma will be mouth watering!

Submitted by C. Waddell, Mesa, AZ

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“The oldest computer can be traced back to the time of Adam and Eve.
It was an Apple. One bite and everything crashed.”

 

RECIPE #35 COMMENT ON THIS RECIPE

PASTA FAGIOLI
“A hot and hearty dinner delight”

Ingredients:

2 lbs. ground Italian sausage
1 onion diced small
4 carrots diced small
4 celery stalks diced small
2 cans diced tomatoes-do not drain
1 can each red and white kidney beans-drained
3 cans beef stock
1- 20 oz spaghetti sauce
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce
1 to 1.5 cups uncooked pasta (shells or ditalini)

Instructions:
1. Brown meat and drain grease
2. Add sausage and all ingredients to crockpot
3. Mix together and cook on low, 7-8 hrs
4. Last hour add uncooked pasta

Submitted by Lynn G., Mesa, AZ

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“Red meat is not bad for you. Fuzzy green meat is bad for you.”

 

RECIPE #33 COMMENT ON THIS RECIPE

NO PEEK CHICKEN & RICE
“This will awaken your family’s taste buds!”

Ingredients:

4 Chicken Breasts with bone or comparable Amt. of Tenders
1 Box of Uncle Ben’s Long Grain Wild Rice (original recipe)
1 Can of Cream of Mushroom soup
1 Can of Cream of Celery soup
1 Can of water
NOTE: You can add another can of water for moister rice.

Instructions:

In a greased 9 X 13” pan, mix the box of rice, cans of soup and one can of water.
(2 for moister rice – preferred)
Arrange the raw chicken on top of the rice mixture. Cover with tin foil.
Bake at 350 degrees for 2 ½ hours. (No Peeking!)
The aroma will be mouth watering!

Submitted by C. Waddell, Mesa, AZ

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“The oldest computer can be traced back to the time of Adam and Eve.
It was an Apple. One bite and everything crashed.”

 

RECIPE #32 COMMENT ON THIS RECIPE

PROSCIUTTO-STUFFED CHICKEN BAKE
“A mouth watering favorite handed down for generations!”

Ingredients:

8 medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved
6 cups cooked long grain white and wild rice blend* or cooked white rice
¼ cup butter
1 cup sliced green onions (8)
¼ cup all-purpose flour
¼ teaspoon ground black pepper
2 cups milk
1 cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
¾ cup grated Parmesan cheese
¼ cup dry sherry, white wine, or milk
¾ cup panko (Japanese-style bread crumbs)
½ teaspoon dried Italian seasoning, crushed

Directions:

1. Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.
2. Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes.
3. Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.
4. Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (170 degrees F).

MAKE-AHEAD TIP

Prepare as directed. Cover and chill for up to 2 days or freeze for up to 3 months. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375 degrees F. Cover baking dish with foil. Bake for 1 hour. Remove foil and bake about 30 minutes more or until heated through.

Submitted by Rosie B., Mesa, AZ

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“Hunger knows no East or West, Need, not greed, Sufficeth best!”

 

RECIPE #31 COMMENT ON THIS RECIPE

COWBOY BAKED BEANS
“The flavor of the wild west!”

Ingredients:

1 lb lean ground beef
4 slices bacon, chopped
1 small onion, chopped
1 tablespoon Worcestershire sauce
¼ cup brown sugar
¼ cup molasses
1 tbsp. yellow mustard
½ cup barbecue sauce
¼ tsp. ancho chili powder
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can cannellini beans, drained
1 (16 oz.) can great northern beans, drained

Instructions:

1. I use lean ground beef for this recipe so I don’t pour off any liquid or fat from it
after it’s cooked as I think you lose some flavor that way. If you have ground beef with a high fat content you may prefer to cook the ground beef on it’s own first and then drain the fat, it’s up to you.
2. Cook the lean ground beef, bacon pieces, and chopped onion in a dutch oven until the beef and bacon
are cooked, about 7- 10 minutes.
3. Add remaining ingredients and stir well.
4. Cover and bake at 350 degrees for 1 hour.
5. Serve hot.

Submitted by B. Burr, Mesa, AZ

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“Support bacteria – they’re the only culture some people have”

 

RECIPE #30 COMMENT ON THIS RECIPE

OLD FASHIONED GOULASH
“I grew up on this stuff! It’s Great!”

Ingredients:

1 lbs ground beef or ground turkey
3 tsp. minced onion
1 large yellow onion. Diced
2 ½ cups water
½ cup beef broth
1/3 cup olive oil
2 (15 oz.) cans tomato sauce
2 (15 oz.) cans diced tomatoes
1 tbsp. Italian seasoning
1 tbsp. of Adobo seasoning (Spanish food section)
3 bay leaves
1 tbsp. salt
2 tsp. black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella cheese
½ cup shredded white cheese

Instructions:

In a large sauce pan or skillet sauté your ground meat over medium heat until half cooked,
remove from heat.
Add garlic, onions, olive oil, and continue heating until meat is fully cooked.
Add water, broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, seasoned salt, pepper, Adobo seasoning, and mix well.
Lower heat and cover. Cook for 20 minutes more, stirring occasionally.
Add in the uncooked elbow macaroni, stir well until is mixed thoroughly.
Cover again and allow to simmer for 30 minutes.
Once cooked, remove the bay leaves.
Add only the cheddar cheese and mix well.
Add mozzarella right before serving. ENJOY!!

Submitted by C. Sinclair, Mesa, AZ

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“When your only tool is a hammer,

all problems start looking like nails”

 

RECIPE #29 COMMENT ON THIS RECIPE

SLOW COOKER HONEY PORK ROAST
“an awesome all weather treat for dinner!”

INGREDIENTS

3 to 4 pounds pork loin roast
2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon black pepper
¾ teaspoon salt
2 tablespoons garlic, minced
½ cup honey
2 tablespoons olive oil
¼ cup soy sauce
⅔ cup Parmesan cheese, grated

DIRECTIONS

1. Place the pork loin roast in the inner pot of a slow cooker.
2. In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
3. Pour the sauce over the pork loin roast into the slow cooker.
4. Cover and cook on low for 6 to 8 hours.
5. Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
6. Add the reserved cooking liquid to a saucepan and bring to a boil.
7. Reduce the heat and simmer until reduced and thickened.
8. Pour the reduced, thickened sauce over the shredded meat and serve.

Submitted by Robert P., Mesa, AZ

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“Just mix and bake those tasty cakes, and beat the frosting light,
The sweetest way to please a man, is through his appetite!”

 

RECIPE #28 COMMENT ON THIS RECIPE

EASY BREAKFAST CASSEROLE
“a great way to start the day!”

INGREDIENTS

1/2 pound spicy or mild pork sausage
1 medium onion, chopped
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese, divided
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
mild salsa (optional)

PREPARATION

1. Heat the oven to 350° F Butter an 8-inch square baking dish.
2. In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
3. In the prepared baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
4. In a bowl, whisk together the eggs, milk and pepper; pour egg mixture over cheese.
5. Cover with foil and bake for 45 to 55 minutes, or until a knife inserted near center comes out clean.
6. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
7. Cut into squares. Serve with salsa, if desired.

Submitted by Karen G., Mesa, AZ

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“Worry is today’s mouse eating tomorrow’s cheese.”

 

RECIPE #27 COMMENT ON THIS RECIPE

MEXICAN BEEF CASSEROLE
“a ‘South of the Border’ treat”

1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
2 cans Rotel diced tomatoes with green chiles drained
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn, beans, tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8×12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

Submitted by Sharon E., Mesa, AZ

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“What you don’t eat, won’t go to waist”

 

RECIPE #26 COMMENT ON THIS RECIPE

CROCKPOT HAM AND BEAN SOUP
“great way to use a leftover ham bone”

Ingredients

1 pound of dried beans
8 cups low sodium chicken broth (or water, beef, or vegetable broth)
1 leftover ham bone with meat (or ham hocks, diced ham or 1 lb. cooked sausage)
1 onion, diced
1 clove garlic, minced
1 teaspoon chili powder (optional)
1 15 oz can diced tomatoes
1 lemon, juiced
Optional: Hot sauce or crushed red pepper to taste

Instructions

1. Rinse beans and drain. Remove any unwanted debris.
2. Place beans, onions, ham bone, broth/water, garlic and chili powder in a 6qt slow cooker.
3. Cook on high 5 hours (or low for 7-8) or until beans are tender.
4. Once tender, remove the hambone (if used) and chop any meat left on the bone and add it back to the pot.
5. Stir in diced tomatoes, lemon juice.
6. Cook for additional 30 minutes.

Submitted by Holly D., Mesa, AZ

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“Lord, keep me sweet – A sour person leaves a bad taste in the mouth”

 

RECIPE #25 COMMENT ON THIS RECIPE

SWEET POTATO CASSEROLE
“Great at Thanksgiving, or today!”

Ingredients

6 pounds sweet potatoes
1 cup self-rising flour
1 cup packed light brown sugar
1 cup butter, divided
17 ounce jar marshmallow creme
2 teaspoons vanilla
1 teaspoon salt
1 cup fresh cranberries

Directions

1. In an 8- to 10-quart pot of boiling water, cook the sweet potatoes until tender when pierced with a fork, 25 to 30 minutes. Drain and cool until easy to handle.
2. Meanwhile, combine the flour, brown sugar and 1/2 cup of the butter, cubed, in a large bowl. Use your fingers or a pastry blender to cut butter into flour until it clings together. Spread in a shallow baking pan and freeze until ready to use.
3. Preheat oven to 350 degrees F. Peel skin from potatoes, return to pot, and mash with a potato masher. Fold in the remaining 1/2 cup of the butter, melted, marshmallow creme, vanilla and salt. Spread mixture evenly in a 3-quart rectangular baking dish.
4. Pile frozen crumb topping over sweet potato mixture. Top with cranberries. Bake for 45 to 50 minutes or until topping is lightly golden.

Submitted by Barbara F., Mesa, AZ

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“Life is not a bowl of cherries, It’s a bunch of raisins: Raisin’ kids, Raisin’ money, and Raisin’ heck!”

 

RECIPE #24 COMMENT ON THIS RECIPE

BEEF TACO SKILLET
“Simple, quick and tasty!”

Makes 4 servings

1 lb ground beef
1 can (10 3/4 oz) tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (or corn if you prefer), cut into 1″ pieces
1/2 cup shredded Cheddar cheese

1. Cook beef in 10″ skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 min.
3. Stir and then top with cheese. Serve hot!

Submitted by Erin A., Mesa, AZ

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“Artificial intelligence is no match for natural stupidity.”

 

RECIPE #23 COMMENT ON THIS RECIPE

SLOW COOKER POTATO SOUP
“This Slow Cooker Potato Soup recipe is thick and creamy and wonderfully flavorful, and made extra easy in the slow cooker!”

PREP TIME: 10 MINS
TOTAL TIME: 4 HOURS 20 MINS

INGREDIENTS:
6 slices cooked bacon, diced
3-4 cups good-quality chicken or vegetable stock
2 pounds Yukon gold potatoes, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease* (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat Greek yogurt or low-fat sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
(optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream)

DIRECTIONS:
1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
4. Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

Submitted by Hailey T., Mesa, AZ

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“Let us not pray for lighter burdens, but for stronger backs.”

 

RECIPE #22 COMMENT ON THIS RECIPE

MISSISSIPPI MUD ROAST
“Here’s a super easy and delicious recipe!”

1 3-4 lb roast (Pork or beef! Both turn out amazing!)
1 (1oz) packet of Ranch salad dressing mix
1 (1oz) packet of au jus gravy mix
3 (or more) jarred peperoncini peppers
1 stick (1/2 cup) of butter

Place roast in a slowcooker and top with ranch mix and au jus gravy mix.
Place stick of butter on top and place peperoncini peppers around the roast.
Cover and cook on low for 8-9 hours

Serve over egg noodles or with mashed potatoes.
I recommend “Reames” frozen egg noodles or any “home-style” egg noodle for this recipe.
Winco has some amazing dried home-style noodles in their bulk section!

Submitted by Courtney M., Mesa, AZ

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“If your knees start shaking – Kneel on them!”

 

RECIPE #21 COMMENT ON THIS RECIPE

COWBOY CAVIAR
“Great dip for parties- delicious!”

1 large, diced avocado
2-4 diced Roma tomatoes
1 can, rinsed & drained black beans
1 can, drained Green Giant white “shoepeg” corn
2/3 cup chopped cilantro
2/3 cup chopped green onion
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, finely chopped
3/4 tsp salt
1 dash pepper
1 dash cumin
1-2 diced jalapenos (optional–added for heat)

Prepare and combine first six ingredients in serving bowl. For dressing: combine remaining ingredients in mixing cup and pour over veggie mix, combine and serve with tortilla chips. (Hint: leave the avocado seed in the dip to prevent darkening of the avocado). Makes 10 servings

Submitted by Jeanie S, Mesa, AZ (Recipe by Kim C.)

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“Life is hard by the yard, but a cinch by the inch!”

 

RECIPE #20 COMMENT ON THIS RECIPE

SAUSAGE MUFFINS
“They are Awesome!”

1 cup Bisquick
1 lb. cooked sausage
4 eggs beaten
1 cup shredded Cheddar cheese

Mix all together, pour into muffin tins, bake at 350 for 20 minutes. Makes 12 muffins

Submitted by Vicki S. (Red Mountain/72nd)

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“It’s not what we give, but what we share, for the gift without the giver is bare.”

 

RECIPE #19 COMMENT ON THIS RECIPE

CITRUS AVOCADO SALAD
“Healthy and Delicious”

SALAD:
6 cups of greens
2 grapefruit, peeled and segmented
2 oranges, peeled and segmented
3 avocados, peeled and thinly sliced
¼ cup sliced almonds

DRESSING:
½ cup olive oil
¼ cup lemon juice
¼ cup sugar
2 teaspoons coarse ground mustard
¼ teaspoon salt

DIRECTIONS:
Layer greens on platter with other ingredients
Whisk dressing ingredients together until blended.
Drizzle on top of salad and serve.

Submitted by Sharon L. (80th/Hermosa Vista)

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“All people smile in the same language”

 

RECIPE #18 COMMENT ON THIS RECIPE

TRADITIONAL BOLOGNESE LASAGNA
“Our family favorite baked pasta dish!”

There are three parts to this recipe. First, prepare Bolognese Sauce (recipe below). Then, prepare Besciamella Sauce (recipe below). Finally, prepare the Lasagna (final recipe below).

Bolognese Sauce Recipe:

1/3 cup olive oil
1/2 cup finely chopped yellow onion
2 tablespoons minced garlic
2/3 cup finely chopped carrots
1/3 cup finely chopped zucchini
1/3 cup finely chopped yellow summer squash
1/4 pound ground beef
1/2 pound Italian sausage (spicy is best)
6 tablespoons heavy cream
1 28-oz can crushed tomatoes
1 6-oz can tomato paste
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped basil

Heat the oil in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8-10 minutes. Add the carrots, zucchini, and squash, and cook until tender, 4-5 minutes. Add the meat, raise the heat to medium-high, and continue to cook, breaking up the meat with a wooden spoon and stirring often, until the meat is browned through, about 5 minutes. Reduce the heat to medium-low and add 4 tablespoons of the cream, stirring until well combined. Add the crushed tomatoes, tomato paste, salt, and pepper, and simmer, uncovered, for 45 minutes. Stir in the remaining 2 tablespoons of heavy cream and the basil. Remove from the heat.

Besciamella Sauce Recipe:

1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup all-purpose flour
2 cups whole milk
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper

Melt the butter in a large saucepan over medium-high heat. When the butter is completely melted and bubbling, add the flour, whisking until well blended. Cook, stirring occasionally, for 3 minutes. Gradually add the milk and cream, whisking constantly. Bring to a boil, continuing to whisk, and cook until the sauce is smooth and thickened, 8-10 minutes. Stir in the salt and pepper. Remove from the heat.

Lasagna Recipe:

1 12-oz box (3/4 pound) rippled edge lasagna noodles (not oven-ready lasagna)
Bolognese Sauce (see above)
Besciamella Sauce (see above)
1/2 cup finely grated Locatelli Romano cheese (optional)

Preheat the oven to 350 degrees F. Bring a large pot of water to boil over high heat. Add the lasagna noodles, stirring gently to prevent them from sticking together. Continue to boil, stirring occasionally, until the lasagna is tender, but still quite al dente, 4-5 minutes. (Remember that the noodles will continue to cook more in the oven.) Drain well and spread the noodles in a single layer on waxed paper to cool slightly. Brush the bottom of a 9 x 13 x 2-inch casserole dish with butter. Place a layer of lasagna noodles over the bottom of the dish, overlapping the noodles. Spread a layer of the Bolognese Sauce (about 2 cups) over the noodles, and then a layer of the Besciamella Sauce (about 1 1/2 cups). Repeat the layers twice more, using only 1 cup of Bolognese for the top layer and being sure to end with the Besciamella Sauce. Sprinkle the Romano cheese (optional) evenly over the top of the casserole. Bake uncovered for 30 minutes.

Submitted by Sharon L. (80th/Hermosa Vista)

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“Tact is the ability to close your mouth before someone tells you to”

 

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