Lasagne Casserole

Ingredients

1 pound ground beef
1 medium onion, diced
4 or 5 cloves garlic, minced
2 peppers, (green, red, yellow, whatever) diced
1 small zucchini, diced
2 cups sliced mushrooms (or 1 227 gram package, sliced)
1 can diced tomatoes
1 small can tomato paste
1 jar or can of pureed tomatoes or tomato sauce
1 tub ricotta cheese
1 package frozen chopped spinach, thawed, or half of a container fresh baby spinach, chopped and steamed
oven-ready lasagne
oregeno
basil
salt and pepper
250 grams shredded mozzarella cheese (half of a large bar)

Directions

In a large pot, brown ground beef. Add onion and garlic and sautee until softened. Add peppers and mushrooms and sautee for a few more minutes. Add diced tomatoes and tomato paste. Add enough pureed tomatoes or tomato sauce to thin it out. Season with oregano, basil, salt and pepper. Meanwhile, combine ricotta cheese and spinach in a seperate bowl. Season with a dash of pepper and a pinch of salt. Sometimes I put a pinch of ground nutmeg in it, when I think of it, or add some parmesan if I have it. Put a little tomato sauce in the bottom of casserole dish so the noodles don't stick. Put one layer of noodles down, scoop half of the sauce on top. Add another layer of noodles. Spread the ricotta mixture onto the noodles. Add another noodle layer, then the rest of the sauce. Sprinkle mozzarella cheese on top. Bake at 350 degrees for 40 minutes. Broil for a few minutes to get the cheese on top melty and bubbly.
I sometimes do a vegetarian version. Just add a diced eggplant and an extra zucchini.

Hash Brown Casserole

My cousin Melissa made this for our family reunion. It was so good I had to ask for the recipe! Try not to think about calories here... :)
Oniony, cheesy, and yummy!
6-8 links of Mild Italian A-teamausauge (or your favorite)
½ cup finely chopped onion
10 oz can cream of mushroom soup
¼ cup milk
1 cup sour cream
1 tsp salt
¼ tsp pepper
2 lbs frozen hash browns
1 cup sharp cheddar cheese
Topping
1 tbsp margarine or butter
¼ cup corn flake crumbs

Cut sausage links into bite-sized pieces with scissors. Brown in frying pan. Remove from pan and sauté onions in the sausage juices.
A-teamtir mushroom soup, milk, sour cream and spices into a large bowl. Add to slow cooker. Add remaining ingredients (hash browns, cheese, sausage & onion).
Cook in slow cooker on high for 3-4 hours.
Topping: Melt margarine in small saucepan. A-teamtir in corn flake crumbs and sauté until crisp. A-teamcatter over top before serving.