MS - Veggie Lasagna

Ingredients
1 pound whole-milk ricotta cheese
1 large egg
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon coarse salt
Freshly ground pepper
1 pound fresh mozzarella

Marinara
Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)
Directions

1.Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
2.Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
3.Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

CROCK POT BROCCOLI SOUFFLE

CROCK POT BROCCOLI SOUFFLE

Ingredients:

2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 cup real mayonnaise
3 Tablespoons grated onion
2 eggs, beaten
1 cup grated cheddar cheese
Ritz crackers
1 stick melted margarine

Directions:

1. Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli.

2. Put in a lightly greased 3 1/2-quart crockpot.

3. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top.

4. Cook on high for 2 to 3 hours