Vegatarian Lasagna *****

2 large eggplants
10 oz. mushrooms
1/3 c. onion, chopped
1 egg
1- 28oz.can crushed tomatoes
2 garlic cloves, minced
1 tsp. red pepper flakes
1 T. chopped parsley
1 T. chopped basil leaves
1 tsp. sugar
1 T. chopped oregano
1 tsp. nutmeg
approx. 9 oz. lasagna noodles
10 oz. ricotta cheese
3/4 c. parmesan cheese, shredded
1/2 c. fontina cheese, shredded
1/2 pound. mozzarella cheese, shredded
1/2 c. heavy cream

Partially boil noodles
In another pan, sauté onions in olive oil then add garlic

In another pan either sauté or roast eggplant and mushrooms until mostly cooked.  Then add crushed tomatoes, red pepper flakes, basil, oregano, and heavy cream.  Simmer.

While sauce simmers, mix cheeses with egg, nutmeg, and salt and pepper to taste  (Save some shredded cheeses for the top of the casserole)

Now it's time to make the layers.  Spray pan.  Layer sauce, noodles, eggplant mushroom mix, ricotta cheese mixture.....repeat

For last layer top with the remaining shredded cheese.

Cover with foil and bake 375* for 20-30 min.  Remove foil and continue baking 5-10 min.  Sprinkle chopped parsley on top. 

Lasagna Soup (Our Best Bites)

2 tsp. olive oil
1 1/2 lbs. Italian sausage (could use turkey sausage)
3 c. chopped onion
4 cloves garlic
2 tsp. dried oregano
optional: 1/2 tsp. crushed red pepper
2 T tomato paste
28 oz. can diced tomatoes, preferably fire roasted
2 bay leaves
6 c. chicken broth
8 oz. fusilli or mafalda pasta (or other pasta of your choice)
1/2 c. chopped fresh basil, or a heaping T. dried basil

8 oz. ricotta cheese
1/2 c. shredded parmesan cheese
1/4 tsp. salt
pepper to taste

Heat oil, add sausage & brown.  Add onions and cook until softened.  Add garlic, oregano, & red pepper flakes.  If you're using dried basil, add at this point. Cook about a minute.  Add tomato paste and stir.

Add diced tomatoes, bay leaves, and chicken stock.  Stir to combine. Bring to boil and then reduce heat to simmer for 30 min.  You can add the dry pasta to the soup in the last 8-ish minutes of cooking, or as I prefer, and cook the pasta separately and add to individual bowls.  Right before serving, stir in fresh basil and then season with salt and pepper to taste.

In a bowl combine ricotta, parmesan, salt and pepper

To serve, place a generous dollop of the ricotta mixture in each bowl, add pasta if you cooked it separately, and ladle the hot soup over the cheese.