Mom's Lasagna and Parmesan Cheese Twists

Mom's Lasagna

15 lasagna noodles
3 qts boiling water
2 Tbsp salt
1 Tbsp vegetable oil
2 lbs. ground beef, pork, or chicken
3 1/2 c diced tomatoes, drained
1/2 c tomato paste
3 c tomato puree (I used spaghetti sauce)
1/2 to 1 tsp garlic powder (to your taste - we like it garlicky)
1 tsp pepper
1 tsp sugar
1/2 tsp Worcestershire sauce
6 oz shredded cheddar cheese
6 oz shredded mozzarella cheese
8 oz ricotta cheese
Parmesan cheese (lasagna topper)
Dried Parsley (optional)

Preheat oven to 350.
Bring water, salt and oil to a boil. Add noodles to water, boiling about 8-10 minutes until finished but firm. Remove noodles, rinse with cold water and drain. Brown meat and drain grease. Stir in tomatoes, tomato paste, puree, and seasonings to meat mixture.

Layer the sause, noodles, and cheeses in 9x13 baking pan in the following order and with like amounts:
Repeat second and third layers of each
Top with sauce and parmesan cheese

Bake at 350, uncovered, for one hour.

From Mom's kitchen

Ken's rating: *****
Chalsea's rating: *****
This makes GREAT leftovers! And it freezes well. You can also prepare this ahead of time and store in fridge until you're ready to bake. Pop it in the oven an hour before dinner time, and you're good to go.

Parmesan Cheese Twists
Thaw time: 30 minutes
Prep time: 20 minutes
Bake time: 10 minutes

1/2 pkg Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 Tbsp water
1/4 c grated parmesan cheese (I would suggest using shredded)
1 Tbsp chopped parsley
1/2 tsp dried oregano leaves, crushed

Thaw pastry sheet at room temp 30 minutes. Preheat oven to 400. Mix egg and water. Mix cheese parsley and oregano.
Unfold pastry on lightly floured surface. Roll into 14"x10" rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll gently with rolling pin to seal.
Cut crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture.
Bake 10 minutes or until golden brown. Serve warm or at room temperature.

Yield: 28 breadsticks.

From the inside of a Pepperidge Farm Frozen Puff Pastry Sheets box

Ken's rating: ****
Chalsea's rating: ***1/2