Mostaccioli

1 lb. lean ground beef or sausage
1 1/2 large jars of spaghetti sauce
1 lb. mostaccioli pasta, cooked and drained
1 beaten egg
1/2 c. water
15 oz. ricotta cheese
2 c. shredded mozzarella cheese
1/2 c. freshly grated Romano cheese (for an easier and more inexpensive option, I just use mozzarella again)

Preheat oven to 375 degrees. Brown meat and drain. (I like to add a little onion when I brown the meat) Stir in sauce and cooked pasta. Set aside in a separate bowl, combine egg, ricotta cheese, water, and mozzarella. In a 13x9" casserole pan, spread 1/2 of the pasta mixture. Layer cheese mixture over all. Top with Romano (or mozzarella) cheese and bake 5 minutes longer, uncovered.

original post: Becca Hansen Sep. 2005 layered dishes

Ziti

Ziti pasta (or a similar tube pasta)
ground sausage
spaghetti sauce
Mozzarella cheese, grated
Olives (optional)

cook ziti pasta according to package directions. Put 1/2 in greased baking dish. cook ground sausage, drain, and layer 1/2 over ziti in pan. Pour 1/2 spaghetti sauce over pasta (use either Ragu or homemade) and sausage. Cover with shredded mozzarella cheese. Repeat layers again. Cover with foil and bake at 350 degrees until heated thoroughly

original post: Lindsay Anderson, much thanks to Joyce Anderson Sep. 2005 layered dishes.

Spinach Lasagne

2 c. low fat cottage cheese
2 c. low fat shredded Mozzarella cheese
1 egg
1 pkg. frozen chopped spinach
3/4 tsp. oregano
8 oz. uncooked lasagna noodles
1 c. water
tomato sauce

Thaw and drain spinach. In large bowl, mix cottage cheese, 1 cup mozzarella cheese, the egg, spinach and oregano. In a greased 13x9x2 inch baking dish, layer 1/2 cup tomato sauce, third of lasagna noodles and half the cheese mixture. Repeat. Top with remaining noodles, then 1/2 cup tomato sauce. sprinkle with remaining 1 cup mozzarella cheese. pour water around edges. Cover tightly with foil bake @350 degrees for 1 hour and 15 minutes until bubbly. Let stand 15 minutes before serving.

original post by: Genevieve Gillette Sep. 2005 layered dishes

White Cheese Chicken Lasagne

9 lasagna noodles
1/2 c. butter
1 onion, chopped
1 clove garlic, minced
1/2 c. all-purpose flour
1 t. salt
2 c. chicken broth
1 1/2 c. milk
4 c. shredded mozzarella cheese, divided
1 c. grated Parmesan cheese, divided
1 t. dried basil
1 t. dried oregano
1/2 t. ground black pepper
2 c. ricotta cheese
2 c. cubed, cooked chicken meat
2 (10oz) packages frozen chopped spinach, thawed and drained (I use fresh)
1 T. chopped fresh parsley
1/4 c. grated Parmesan cheese for topping

preheat oven to 350 degrees F (175 degrees C) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. remove from heat, and set aside.

spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

original post: Krysta Fecke Sep. 2005