Saucy three cheese lasagna

Lasagna, when you put in the time to make it good...is soooo good. This makes about a dozen servings.

13 whole wheat lasagna noodles
1 cup grated fresh parmesan cheese

Sauce:
1 lb sweet italian sausage
1 carrot, finely diced
3/4 cup red onion, finely diced
4 cloves garlic, chopped
1 tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 cup red wine
30 oz. tomato sauce
15 oz. diced tomatoes
6 oz tomato paste

Cheese filling:
15 oz. ricotta cheese
12 oz. low moisture mozarella cheese, divided
1 tsp. basil
1/2 tsp. black pepper
1 egg

Sauce:
In a large skillet, brown sausage, making sure to break it up into small pieces. Once sausage is done remove from the skillet with a slotted spoon and set aside, reserving grease. Drain all but 2 tbsp. sausage grease from the skillet. Add carrots and saute over medium heat for 3 minutes. Add onions and garlic, saute another 4 minutes. Add herbs, saute for 2 more minutes, stirring frequently to avoid scorching. Vegetables should be soft at this point, and you should wind up with a sort of gooey mess when you add the herbs. After 2 minutes, or when vegetables are soft, add wine and stir immediately. Cook, stirring frequently, until liquid is mostly gone. Add tomato paste, sauce and tomatoes and stir thoroughly. Simmer over medium-low heat for 30 minutes, stirring occasionally.

Cheese mixture:
Grate mozarella - you should have around 4 cups grated cheese. Mix three cups mozarella, ricotta, egg, basil and pepper in a medium bowl.

Assembly:
Cook noodles per package directions. Preheat oven to 350. Spray a 9x12 baking dish with cooking spray. Place two noodles along the short edge of the dish so that they also go slightly up the side of the dish, then three noodles across the long edge. The purpose of the two short-edge noodles is to help keep the lasagna together when served. Top with half of the cheese mixture and one third of the sauce, spreading evenly. Top with four noodles, remaining cheese mixture and another third of the sauce. Top with four noodles and remaining sauce. Sprinkle remaining grated mozarella and parmesan cheese over the top.

Bake for 40-45 minutes until cheese is golden brown and pasta is bubbly around the edges.

Chicken Tortilla Soup

1 boneless, skinless chicken breast
3 cloves garlic, diced
1 48 oz. can chicken stock
1 14 oz. can diced tomatoes, undrained
1 14. oz can yellow corn, drained
1 6 oz. can diced green chilies
1 carrot, peeled and diced
1 zucchini, diced
1 red bell pepper, diced
1/4 cup red onion, diced
1 fresh anaheim chili pepper, diced
3 tbsp. fresh cilantro, finely chopped
2 tsp. mexican style chili powder
1 tsp. dried oregano
1/2 tsp. cumin
1 tsp. salt
2 tbsp. olive oil
pepper, to taste
tortilla chips
shredded pepper jack cheese, to taste

Cook and cube chicken using your preferred method. I just slice it, throw the slices in a frying pan, cook it over medium heat, then dice the heck out of it after it's cooked. It's much easier to get smaller pieces once the chicken is cooked.

While your chicken cooks, dice the vegetables and chop the cilantro.

Heat the oil in a large stock pot over medium heat. Add garlic, let saute for 1 minute, stirring often. Add carrots and bell pepper, saute for 3 minutes, stirring often. Add zucchini and onion and saute for another 3 minutes, still stirring often.

Add oregano, chili power and cilantro to the pot, mix well so vegetables are coated with seasonings, and cook for an additional minute.

Add remaining ingredients, except chips and cheese to the pot. Bring to a boil, reduce heat and simmer for at least an hour.

Top individual bowls with chips and cheese just before serving.