Organic Lasagna Recipe

2 lb ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water

2 teaspoons dried basil leaves
1 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
lasagna noodles – # depends on the dish you will use.
I used a pyrex dish that fit two lasagna noodles side by
side so I used only 4 noodles
16 ounces ricotta cheese
1 egg
1 cup grated Parmesan cheese

Click here for detailed instructions with Picture Diagrams……

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Kids Favorite Cracker Chicken

Oh so easy and a favorite for the youngsters too.

What You Need
    3/4 cup coarsely crushed saltines crackers
    1/3 cup grated Parmesan cheese
    1/2 teaspoon salt
   1/2 teaspoon celery salt
    1/2 teaspoon paprika
    1/4 teaspoon onion salt
    3 tablespoons evaporated milk
    3 tablespoons vegetable oil
    1 broiler/fryer chicken (about 3-1/2 pounds), cut up
   Meat thermometer
Before You Start preheat oven to 350®
Lets Make It! Combine crackers, parmesan cheese, salt, celery salt, paprika, onion and salt in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the cracker mixture. Place chicken, skin side up, in a shallow baking pan. Bake, uncovered, at 375° for about 1 hour insert a meat thermometer to determine doneness.
Enough to coat 4-6

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