The first photo is before it was cooked, the following one is after it was cooked:
1 package of lasagna noodles
1 jar of marinara sauce
container of mushrooms
1 package of frozen spinach
1 yellow onion
3 cloves of garlic
1 small container of ricotta cheese
1 package of mozzarella cheese
2 9×13 pans
Prepare lasagna noodles by following the directions on the box. Slice the mushrooms, onion and garlic and saute in a pan with some olive oil. Prepare the spinach as directed on box. When the mushroom mixture and the spinach are ready, combine in a bowl with the ricotta cheese, half the bag of mozzarella, and the egg. Once the noodles have been cooked, lay them out individually and spread some of the spinach/cheese mixture onto each one. Then roll them up, pour some sauce on top and cover with remaining mozzarella. Pour some sauce on the bottom of the pan, then place the roll ups in the pan, cover and bake on 350′ for about 45 minutes.
8 oz macaroni
4 Tbsp margarine/butter
1/4 cup flour
2 cups milk
8 oz shredded cheddar cheese (or mozzarella, or mixed cheese)
1 Tbsp dried parsley flakes
salt and pepper
2 oz plain breadcrumbs (Jason’s)
2 oz grated Parmesan cheese
Preheat oven to 350. Use a 10 inch round tin pan sprayed with Pam.
Cook macaroni as directed on package. Drain well.
Melt margarine/butter in a pot. Add flour and cook 2 minutes, stirring. Stir in milk. Bring to a boil, stirring constantly, and simmer until thickened, about 5 minutes.
Remove pan from heat. Add macaroni, shredded cheese, parsley, salt, and pepper. Mix well.
Transfer mix to round tin pan.
Toss together breadcrumbs and Parmesan cheese. Sprinkle over the macaroni/cheese mixture.
Bake until top is golden brown. About 30-35 minutes.