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October 20, 2012
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Plains Edition Recipes 10-20-12

Easy Skillet Lasagna Recipe

Cassidy Robinson, Mustang, Okla.

1-1/2 Tbsp. Extra Virgin Olive Oil

1 Onion, chopped

1 c. Mushrooms, chopped

2 Garlic Cloves, minced

2 (14.5 oz) cans Italian Diced Tomatoes, drained

1/4 c. Tomato Sauce

3 Basil Leaves, chopped

1/4 t. Black Pepper

1 t. Sea Salt

1/2 c. Skim Ricotta Cheese

1/2 c. Mozzarella Cheese

3 Tbsp. Parmesan Cheese

6 oz. Lasagna Noodles

2 Tbsp. Parsley

Cook lasagna noodles and break into thirds. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes. Add noodles to skillet and stir into the mixture well. Add scoops of Ricotta cheese over the noodles. Add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes or until mixture is thick. Serve immediately with additional basil or parsley.

Fresh Spinach Salad

Doris Rempe, Lawrence, Neb.

1 lb. Fresh Spinach

1 Red Onion

3 Eggs

6 slices Bacon


1 Onion, chopped

1 Tbsp. Mustard

1 c. Oil

1 t. Celery Seed

1/3 c. Vinegar

1/2 t. Salt

1/3 c. Sugar

Remove stems from spinach. Wash. Tear into bite-sized pieces. Cut red onion into rings. Hard boil eggs and chop. Cook and crumble bacon. Combine all ingredients. Serve with dressing.

Italian Hoagie Sandwich

Sharon Raasch, Imperial, Neb.

1 Tbsp. Canola or Vegetable Oil

4 Onions, thinly sliced

10 oz. Mushrooms, sliced

2 lbs. Lean Beef Top Round, thinly sliced

1/2 c. Chili Sauce

1/2 c. Ketchup

1/2 t. Salt

1/2 t. Black Pepper

8 Italian-style Hoagie Rolls, sliced 3/4 through

In a large nonstick skillet, heat the oil over medium-high heat. Add the onions and sauté for 3 to 4 minutes, or until tender. Add the mushrooms and sauté for 3 to 4 more minutes, or until the mushrooms are tender and the onions begin to brown, stirring occasionally; remove the vegetables to a bowl. In the same skillet, brown the steak over medium-high heat for 6 to 7 minutes, or until no pink remains, draining off any excess liquid. Return the vegetables to the skillet and add the chili sauce, ketchup, salt, and pepper. Cook for 3 to 4 minutes, or until thoroughly heated, stirring occasionally. Spoon into the hoagie rolls and serve immediately.

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The Fence Post Updated Oct 22, 2012 09:05AM Published Nov 26, 2012 09:26AM Copyright 2012 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.