Lodestone Lasagne

SAUCE:
1 cup chopped onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
1 16-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/4 cup minced fresh parsley
1 tablespoon packed light brown sugar
1 teaspoon salt
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 whole stalk celery (stems removed)
2 cups water

1-2 pounds italian sausage (I use turkey sausage)
8 ounces lasagne noodles cooked al dente (save time with no cook noodles)
1 pound ricotta cheese
1 1/2 pounds mozzarella cheese

In large sauce pan, combine all sauce ingredients and simmer for 3 hours, stirring occassionally. Remove bay leaf and celery stalk.

In large skillet brown sausage, drain and add to sauce. In a 9x13 inch baking dish layer half of noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil bake at 350 degrees for 1 hour.

*this recipe comes from Creme de Colorado which is published by the Junior League of Denver. It is not really fast but it's easy and makes a terrific Sunday night dinner served with crusty bread and salad.

Secret Ingredient Chili

1 lb ground turkey
1 red pepper
1 green pepper
1/2 yellow or white onion
1 tablespoon chili pepper
1 teaspoon cumin
1/2 teaspoon celery salt
1.4 teaspoon paprika
1 shake red pepper flakes
1/4 teaspoon cayenne pepper
pinch of cinammon
2 160z cans seasoned kidney beans
2 16oz cans chili beans
1 28oz can roasted diced tomotes
1 16oz can tomoato with pepper and onion
1 6oz can tomato paste
1 cup water
1/2 cup beer
salt and pepper to taste

finely chop onion and pepper and saute in a large sauce pan over medium heat for apx 3-5 minutes until soft, add turkey and brown with vegetables. Add chili pepper, cumin, paprika, celery salt, cayenne pepper, red pepper flakes. Add tomatoes, paste, beans, water, beer, cinnamon, salt and pepper. Let simmer on low for 1-2 hours serve with sour cream, cheddar cheese, avacados and fritos or crackers for garnish.

*I don't measure the spices, I add them all to taste so feel free to experiment. The cinnamon flavor will be strong when you first make this but it will mellow after simmering.