Tastes of Italy

Asia made lasagna and garlic cheese bread.

INGREDIENTS

• 16 ounces uncooked noodles
• 1 (26 ounce) can spaghetti sauce
• 1 pound hamburger
  
• 8 ounces shredded mozzarella cheese
• 8 ounces shredded Cheddar cheese
• 1 cup grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Blend tomato sauce and hamburger together. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
4. Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

Sue made lentils.

INGREDIENTS

2	tablespoons olive oil, plus extra for drizzling
1	carrot, finely chopped
2	celery ribs, finely chopped
1	white onion, finely chopped
1	leek, finely chopped
12	ounces brown lentils, soaked overnight
1	rosemary sprig
1	sprig fresh sage
2	fresh bay leaves
1 1/2	pints vegetable stock
2	teaspoons red wine vinegar
6	tablespoons chopped flat leaf parsley
	salt & freshly ground black pepper

DIRECTIONS

1. Warm the olive oil in a large saucepan over medium-low heat. Add the chopped vegetables, cover and cook gently for about 5 minutes until translucent.
2. Drain the lentils and add to the vegetables. Cook for 3 minutes, stirring.
3. Tie the herbs together with string to make a bouquet garni. Add to the pan along with the vegetable stock.
4. Bring the soup to the boil, reduce the heat and simmer over a medium heat for 1 hour, until the lentils are very soft, skimming away any impurities which rise to the top.
5. Discard the bouquet garni and set aside 4 spoonfuls of lentils as garnish.
6. Purée the soup in a food processor or blender, then push through a fine sieve. Pour it back into the pan, add the vinegar and season to taste. Bring back to the boil.
7. In a separate pan, gently warm the reserved lentils. Stir in the parsley, then spoon the mixture into the centre of individual soup plates.
8. Pour the soup round the edge and drizzle with olive oil.