How to Make a Really Different Pasta Dish - Make This Old Fashion Chili Lasagna

I got this recipe many years ago from a Home Economics teacher. It is an excellent dish for those who like things spicy. For the uninitiated, use less chili powder. This is a good dish for pitch-in meals, potlucks, church socials, etc. as it feeds several. It is also just a good family dish. It makes a great meal when you add a salad. For dessert serve something light and cool like the Pineapple Mallow recipe below.

CHILI LASAGNA

1 pkg lasagna noodles
1 lb ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can diced tomatoes with the juice
1/4 cup chili powder
3 8-oz cans tomato sauce
1 tsp salt
1/4 tsp black pepper
1 pkg (8-oz) cheese slices, cut into strips

Cool lasagna noodles according to the package directions and drain well.

Preheat oven to 350 degrees.

Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

REFRIGERATOR PINEAPPLE MALLOW

1 lb marshmallows
1/2 cup milk
1 #2 can crushed pineapple
1 pint heavy cream, whipped
1/2 cup chopped walnuts
1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13x9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.

Enjoy!

For more old fashion recipes visit http://grandmasvintagerecipes.blogspot.com.

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French Bread Lasagna Recipe

For a really different take on the Italian classic, Lasagna, try this unique recipe for French Bread Lasagna. Instead of lasagna noodles, this recipe calls for half-inch thick slices of French bread. Tell the kids you are having an international meal to really peak their interest. Explain that lasagna is usually an Italian dish but this is made with French bread and being eaten in their American kitchen. Have a little fun with the concept and talk to the kids about the different cultures while you enjoy this meal.

FRENCH BREAD LASAGNA

1 lb lean ground beef
1/3 cup chopped onion
1/3 cup chopped celery
2 garlic cloves, minced
14 slices french bread (about 1/2" thick)
4 large tomatoes, sliced about 1/2" thick
1 tsp dried basil
1 tsp dried parsley flakes
1 tsp dried oregano
1 tsp dried crushed rosemary
1 tsp garlic powder
3/4 tsp salt
1/2 tsp fresh ground black pepper
2 tsps olive oil, divided
3 tbsps butter
3 tbsps all-purpose flour
1 1/2 cups milk
1/3 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

In a skillet, brown the beef with the onion, celery, and garlic; drain well and set aside. Toast bread and line the bottom of an ungreased 13x9x2-inch baking pan or dish with 10 of the slices. Top slices with half of the meat mixture and half of the tomatoes. Combine the basil, parsley, oregano, rosemary, garlic powder, salt, and pepper; sprinkle half of the mixture over the tomatoes. Drizzle with 1 teaspoon of the oil. Crumble remaining bread slices over the top of the spices and oil. In a saucepan over medium heat, melt the butter and stir in the flour until smooth. Gradually stir in milk and bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat, stir in Parmesan cheese. Pour over the casserole. Top with the mozzarella cheese. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until bubbly and cheese is golden brown.

Yield: 8 to 10 servings.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her Quick Fix recipes, visit http://grandmasquickfixrecipes.blogspot.com

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