Macaroni and cheese

• 2 c. macaroni
• 1 tsp salt
  
• 1/4 tsp pepper
• 3 c. grated cheddar cheese
• 2 c. white sauce
• 1 TBS butter/margarine

Cook macaroni as directed on package. Place half the macaroni in ungreased 2 quart casserole dish. Sprinkle with half the salt, pepper, and cheese. Repeat. Pour white sauce over the casserole. Dot with butter. Cover and bake 30 min. Uncover and bake 15 min longer.

White sauce (makes 1 c. so you'll need to double this):

• 2 TBS butter/margarine
• 2 TBS flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 c. milk

Melt margarine in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smoth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 min.

Notes:
When assembling the casserole, I used less salt. I just sprinkled each layer with salt and pepper from the shaker. The oven temperature was not specified. Most recently, I did 350 for the first 30 min and 375 for the last 15 min. Next time, I'll try 375 for the whole thing.

Easy Beef & Spinach Lasagna

(Adapted from http://www.cooksrecipes.com/gmeat/easy_beef_&_spinach_lasagna_recipe.html)

• 1 pound lean ground beef or ground white meat turkey (the kind of ground turkey with the lowest fat content)
• 1/4 teaspoon salt
• 1 jar (26 to 30 ounces) prepared spaghetti sauce (or more)
• 1/4 teaspoon ground red pepper
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 package (10 ounces?) frozen chopped spinach, defrosted and well drained (Use your hands to squeeze out the water.)
• 1/4 cup freshly grated Parmesan cheese
• 1 box brown rice lasagna noodles (or regular ones)
• 1 1/2 cups shredded part-skim mozzarella cheese, or however much you want

Heat oven to 375°F. In large nonstick skillet, brown ground beef/turkey over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce and red pepper; set aside.

Boil lasagna noodles until cooked.  There will be a few extras; you won't actually need the whole box.  Drain and use immediately.  (Otherwise they will stick together.)

Meanwhile in medium bowl, combine ricotta cheese, spinach, and Parmesan cheese.

Spread some beef sauce over bottom of a square baking dish (8x8"? 9x9"?). Arrange lasagna noodles lengthwise in single layer, tearing them as needed to fit in dish.  Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with more beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce and sprinkle with remaining mozzarella cheese. [Note:  I think these directions were for layering in a 9x13" pan. For the square pan that I use, I think it's layered as follows:  beef, pasta, half the ricotta, mozzarella, beef, pasta, other half of the ricotta, mozzarella, beef, pasta, last of the beef, last of the mozzarella.]

Bake in 375°F oven 45 minutes or until cooked. Let cool for a bit before serving.

Moussaka

(From http://southernfood.about.com/od/eggplantcasserolerecipes/r/bl30621c.htm)

• 2 medium eggplants
• 2 teaspoons salt
• 1 pound lean ground beef
• 1 can (14.5 ounces) tomatoes, drained
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon oregano
• dash cinnamon
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 2 1/2 cups shredded cheddar cheese
• 2 eggs, slightly beaten

Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.

In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices.

In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all.

Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.