Week Five: Lasagna and Pineapple Cream Cake (Plum Easy Cake)

Week Five: Lasagna and Pineapple Cream Cake

Lasagna

(10 servings)

• 1 lb. lasagna noodles
• 1 lb. lean ground beef
• ½ lb. sausage meat
• 2 quarts marinara sauce (I like Prego Marinara)
• 1 cup skim milk ricotta cheese
• 2 eggs, beaten
• 1 teaspoon dry basil flakes
• 1 lb. skim milk mozzarella cheese, shredded
• 1 cup grated Parmesan cheese

1.  Boil lasagna according to package instructions, undercooking slightly, drain and rinse with cold water. Pat dry on tea towel. Combine chopped onions and sausage and brown together. Drain meat. Combine ricotta cheeses, eggs and spices.

2.  Lightly grease a 13" x 9" baking pan, and arrange a layer of lasagna noodles. Spread with ricotta cheese mixture, layer noodles, spread with meat, sprinkle with grated mozzerella cheese and spread with marinara. Layer noodles, sprinkle generously with mozzerella and add some sauce.  Continue layering lasagna, cheeses, meat and sauce in the same manner until all ingredients are used. (You may have an extra lasagna noodle or two).

3.  Bake at 350 degrees for 30-45 minutes. Let stand for 10 minutes before cutting into squares to serve.

Pineapple Cream Cake

"Plum Easy" Cake

(Servings: 20)

• 1 lemon cake mix
• 1 package lemon instant pudding
• 1 ½ cup milk
• 1 large can crushed pineapple
• 1 12 ounce carton Cool Whip

1.  Make cake as directed on box and bake for 20-25 minutes in jelly roll pan that has been greased and floured. Remove from oven; while hot poke holes all over cake. Spoon pineapple with juice over cake and cool until completely chilled.

2.  Mix pudding with the 1 1/2 cup milk and fold in Cool Whip; spread on cake. Chill.

Sprinkle with coconut, if desired.