42nd Recipe Street

1/2 Onion, Chopped
1 lb Ground Beef OR
1 lb Italian Sausage
8 Oven Ready Lasagna Noodles
1 (28 oz) Can Petite Diced Tomatoes (I like Pomi)
1 (8 oz) Can Tomato Sauce (I like Pomi)
1/2 C Water
1/2 t Salt
1/2 t Sugar
1/2 t Garlic Powder
1 C (8 oz) Ricotta Cheese
6 oz Shredded Mozzarella Cheese
Oregano, to taste

Saute onion and ground beef until caramelized and starting to stick to the bottom of the pan. Break each lasagna into about 1 inch pieces and place on top of beef.

Whisk together diced tomatoes, tomato sauce, water, salt, sugar, and garlic powder. Pour over noodles and make sure they are completely covered.

Turn the heat down to just below medium and cook for about 10 minutes. DO NOT STIR.

Remove lid from pan and mix well, separating noodles that may be stuck together. Put lid back on and cook another 10 minutes, stirring from time to time.

Turn off heat and add ricotta cheese dollops in small spoonfuls. Cover and let warm for 5 minutes. Top with shredded cheese and oregano. Cover and let sit for 3 minutes.

1 Stick (8 T) Butter
1/4 C Cocoa Powder
1/2 C Chocolate Milk (I like Shatto)
1/2 t Salt
3 C Quick Cooking Oats
1/2 C Peanut Butter
1 t Vanilla Extract

Line a spring form pan with wax paper.

In a sauce pan melt the butter. Stir in sugar, cocoa powder, milk, and salt. Boil rapidly for 1 minute and 30 seconds. Remove from heat. Stir in oatmeal, peanut butter, and vanilla extract. Mix well.

Quick transfer to the spring form pan and smooth out. Chill and cut into wedges to serve.