Damn, I’m a good Italian!

Actually, I’m not Italian at all… but I love their cuisine. Here’s my take on lasagna (and a pretty good salad):

Serves: 8 (larger portions than shown)


  • 1 container De Boles Rice Lasagna Noodles (No Boiling, Oven Ready)
  • 1 large jar of Prego Italian Pasta Sauce – Traditional
  • 1 egg
  • 1 cup Ricotta Cheese
  • 2 cups grated mozzarella cheese
  • ¼ cup Parmesan Cheese
  • 1 jar of Sliced Mushrooms (about 5 oz.)
  • 1 can of Artichoke Hearts (about 12 oz.)
  • ½ jar of Sun Dried Tomatoes (in Olive Oil)
  • ½ cup of chopped onions (I used a mix of red and yellow)


  1. Mix egg, cheeses together in a bowl, and set aside.
  2. Sauté meat in skillet until cooked, draining excess fat, if necessary.
  3. Add onions and sauté for 5 minutes over low heat.
  4. In 9″ x 13″ pan, layer as follows: sauce, noodles, meat, artichokes/sun dried tomatoes/mushrooms, cheese mixture, then repeat, making sure that all exposed areas of noodles are covered.
  5. Sprinkle healthy amount of mozzarella cheese on top.
  6. Cover and bake at 350° F for 1 hour, or until done.

Serves: 8 (small portions)

Mix the following ingredients in a large bowl, toss, and serve with your favorite vinaigrette or Italian dressing.

  • 1 Italian Blend Salad Mix (9 oz. bag)
  • 1 50 Spring Mix/50 Baby Spinach Blend Salad Mix (9 oz. bag)
  • ½ red onion, chopped
  • ½ can of black olives, chopped
  • 1 container of raw sliced mushrooms
  • ¼ cup grated parmesan cheese
  • 1½ cups of cherry tomatoes, sliced in half
  • 1 cucumber, ¼-inch slices then cut in half
  • Bacon Bits to taste

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