Ingredients

2 containers( 15 oz. ea.) ricotta cheese

2 cups shredded mozzarella cheese (about 8 oz.)

42 oz  Pasta Sauce recipe HERE

(*double the recipe for lasagna usage*)

9 uncooked lasagna noodles

1/4 cup grated Parmesan cheese

Directions

Preheat oven to 375°. Combine ricotta cheese, 

1 cup mozzarella cheese, 1/8 cup Parmesan cheese.

Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 3 uncooked noodles, then 1 cup Sauce, and 1/2 of the ricotta cheese mixture; repeat. 

Top with remaining 3 uncooked noodles and Sauce.

Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and parmesan cheeses. 

Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

Beef Stew

Makes: 6 servings

Prep 25 mins

Slow Cook 8 hrs to 10 hrs  (low)

ingredients:

1 1/2 pounds boneless beef chuck pot roast

1 small bag of baby carrots

2 small onions, cut into wedges

6 small red potatoes cut into wedges

2 cloves garlic, minced

1 14 ounce can reduced-sodium beef broth

1 8 ounce can tomato sauce

2 tablespoons worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon ground allspice

2 tablespoons cold water

4 teaspoons cornstarch

directions:

1. Trim fat from meat. Cut meat into 1-inch pieces. In a slow cooker combine meat, carrots, potatoes, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours.

3. after the allowed time of 8-10 hours cooking, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture into meat mixture. Cover and cook about 15 minutes more or until thickened.