3 cups uncooked rotini pasta
1 lb ground beef
1 large onion chopped
1 tsp garlic powder
1/2 tsp salt
1 can diced tomatoes undrained
1 can tomato sauce
1 cup shredded american-cheddar cheese blend

Preheat over to 350 degrees. Cook and drain pasta as directed on package.

Brown beef, onion, garlic powder, and salt and drain.

Stir in tomatoes, tomato sauce, sugar, and pasta. Pour into an ungreased 8 inch square glass baking dish.

Cover with foil. Bake 30-40 minutes or until its bubbly around the edges. Sprinkle with cheese and bake uncovered 5-10 minutes longer or until cheese is melted.

1 box (16 oz) lasagna noodles
1 lb sweet Italian sausage
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 eggs
2 lbs ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
1 jar (48 oz) seasoned tomato sauce

Makes 8 servings
Prep time: 25 minutes
Bake time: 1 hour

Preheat oven to 350 degrees F. Cook lasagna noodles as package directs; drain and rinse.

Meanwhile, in a nonstick skillet, cook sausage and onion till brown. Drain fat. Stir in garlic and red pepper flakes. Remove from heat and set aside.

In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, and basil. Mix well.

Spread a layer of tomato sauce in a 13 x 9 inch baking dish; top with a layer of noodles. Cover noodles with a layer of the cheese mixture; top with some sausage mixture. Cover with a layer of sauce. Repeat layering with noodles, cheese mixture, sausage mixture, and sauce. Top with final layer of noodles and sauce.

Bake covered for 45 minutes. Uncover and bake about 15 minutes. Let stand for 5 minutes before serving.