Family

 INGREDIENTS

* 3 tablespoons extra virgin olive oil

* 2 medium onions, chopped

* 1 pound fresh shiitake mushrooms, sliced

* 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices

* 2 cups vegetable broth

* 4 tablespoons chopped fresh thyme, divided

* 4 tablespoons sliced fresh sage, divided

* 3 15-ounce containers whole-milk ricotta cheese

* 4 cups grated mozzarella cheese, divided

* 2 cups grated Parmesan cheese, divided

* 4 large eggs

* Olive oil

Ingredients:

2 cans (15-1/4 ounces each) whole kernel corn, drained

1 can (15 ounces) black beans, rinsed and drained

1 jar (16 ounces) chunky salsa, divided

6 boneless skinless chicken breast halves (4 ounces each)

1 cup (4 ounces) shredded cheddar cheese

Directions:

Sherri’s Mexican Lasagna

9×13 pan (I like glass) in a 350 degree oven for 35-45 min.

1 # of ground turkey, beef or chicken

1/2 cup of chopped onions

1 15 oz can refried beans

1 8 oz can tomato sauce

1 package of taco seasoning

1 4 oz can of chopped, MILD chilies (those fire loving diners can add spicy sauce and such to their own)

3/4 cup to 1 cup of water

1 pkg frosen hash browns

1 cup cooked diced ham

1 pkg Pepper Jack Cheese

12 eggs _

Milk

Preheat oven 350, spray a 9 x 13 casserole dish and set aside. In large bowl combine, hashbrowns, ham, and pepper jack cheese put into casserole dish. Wisk together 12 with some milk about 2 TBSP, pour over hashbrown mixture. Bake for about an hour or until eggs are set. I like to add salt and pepper and cayenne pepper to the egg mixture before pouring over the hashbrown mixture.

Bake 40-45 minutes until it is set