Lasagna Casserole

5 Tomatoes, diced small
1/2 teaspoon of oregano
1/2 teaspoon of basil
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 15oz can of tomato sauce
Chop the tomatoes very small add all other ingredient to it in a pot and simmer over low heat, and leave it be.



4 cloves of garlic, finely diced
1/4 cup of finely diced onion
2 teaspoons of olive oil

Saute of low heat until the onions are translucent, then add to the tomatoes and take off of heat.

Cheese Blend:

4 eggs
1/2 cup pecorino romano cheese
1/4 cup feta
3/4 cup ricotta
1 cup cottage cheese
1/2 cup sour cream
1/4 cup parmesan cheese
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of oregano
1/2 teaspoon of basil
1/2 teaspoon of italian seasoning (Mcormick to me is best blend)

Beat the eggs and add in the rest of the ingredients one by one and combine well.

Brown 1lb of lean ground beef, this can be turkey or chicken or even pork. Could even be a blend of a little bit of everything, including sausage. Season with 1 teaspoon salt, 1 teaspoon of pepper, and 1/2 a teaspoon of oregano, basil and italian seasoning. Once browned add to the tomato sauce.

2 pkgs of Conchiglie noodles (medium sized shells, 16oz each)
Boil with a sprinkle of salt and olive oil. Boil them separately so that you know for sure each has an even amount that goes into the tomato sauce and the cheese blend. Once cooked put one batch in the tomato sauce and beef mix and the other batch into the cheese blend.
2 cups of Kraft mexican cheese blend with Philadelphia cream cheese in it
In a lasagna pan, use non stick olive oil spray, or take a paper towel with olive oil and coat the pan, next sprinkle some of the mexican cheese mix on the bottom. Next put a thin layer of the tomato, beef and shells mix and then sprinkle the mexican cheese mix, add a layer of the shells and cheese blend, sprinkle of the mexican cheese, continue to alternate until all of it is layered. Spread 1 cup of sharp cheddar cheese over the top and bake at 350* for about 30 min, or until the cheese is browning and its "bubbly" along the edges.
This ended up being pretty killer!

1 cup of sharp cheddar cheese
2 cups of Kraft mexican cheese blend with Philadelphia cream cheese in it
2 pkgs of Conchiglie noodles (medium sized shells, 16oz each)

1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of oregano
1/2 teaspoon of basil
1/2 teaspoon of italian seasoning (Mcormick to me is best blend)
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1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of oregano
1/2 teaspoon of basil
1/2 teaspoon of italian seasoning (Mcormick to me is best blend)

4 eggs
1/2 cup pecorino romano cheese
1/4 cup feta
3/4 cup ricotta
1 cup cottage cheese
1/2 cup sour cream
1/4 cup parmesan cheese

4 cloves of garlic, finely diced
1/4 cup of finely diced onion
2 teaspoons of olive oil

5 Tomatoes, diced small
1/2 teaspoon of oregano
1/2 teaspoon of basil
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 15oz can of tomato sauce