Gourmet Foods

• 1 lb. noodles (1/2 inch wide)
• 1 small mozzarella (3/4 lb.)
• ½ cup grated Parmesan cheese
• 4 tbs. olive oil
• 1 large chopped onion
• 1 large can tomato puree
• ½ tsp. sugar
• Salt and pepper to taste

Brown onion in oil; add tomatoes, salt, pepper, and sugar. Cook slowly in covered pan for one hour; stir frequently.

Cook noodles about 15 minutes or until tender (stirring constantly to prevent sticking) in 5 quarts of rapidly boiling salted water. Drain. Alternate in baking dish layers of noodles, sauce, thin slices of mozzarella, and a sprinkling of grated Parmesan cheese. Serves 4 to 6.

• 3 tablespoons olive oil
• 1 cup minced onions
• 1 cup thinly sliced green peppers
• 2 cloves garlic, minced
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon oregano
• 2 tablespoons chopped parsley
• 1 can tomatoes
• 1 can tomato sauce
• ½ cup grated Dry Gouda or Edam cheese
• ½ pound sliced Swiss cheese
• 1 ½ pounds cottage cheese

Heat the olive oil; cook the onions, green peppers and garlic in it for 10 minutes. Add the salt, pepper, oregano, parsley, tomatoes and tomato sauce. Cover and cook over low heat 30 minutes. Stir in 2 tablespoons Gouda cheese.

Cook the lasagne (if you can’t get it, use broad noodles) as package directs. Spread 1/3 of the sauce on the bottom of a 12×8 inch baking dish. Arrange alternate layers of the Swiss, cottage cheese, a sprinkling of the Gouda and spread with sauce; then repeat until all the ingredients are arranged in layers in a baking dish. Cover with remaining sauce and sprinkle top with remaining Gouda cheese.

Bake in a 350 degree oven for 35 minutes. Serve hot. Serves 8.