Here are three tried and true recipes from this forum. A meat lasagnas, a chicken lasagna and a veggie lasagna. All three are delish! Save yourself the headache of cooking the noodles and buy a good quality "no cook" noodle. A 9 X 13 will give you 9 3" X 4" squares. If you make different kinds you can cut the squares smaller and people will try some of each. Regardless I think you need at least two 9 X 13 pans for 15 people.....me, being me, would do 3! Leftovers are a good thing, running short is a nightmare! LOL Joey's Killer Lasagna 1 medium onion -- chopped 3 Tbl olive oil 1/2 Lb ground beef 1/2 Lb Italian sausage -- casings removed and broken up 1/2 Lb ground veal 2 Clove garlic -- minced 4 ounces mushrooms -- chopped 15 ounces tomato sauce 12 ounces tomato paste 1/2 Cup dry red wine 1/2 Cup water 1 Tsp oregano -- leaves 1 Tsp basil crushed 1 Tsp salt 1/2 Tsp pepper 1/2 Tsp sugar 8 ounces mozzarella cheese -- thinly sliced 1 Lb Ricotta cheese 1/2 Cup Parmesan cheese 12 ounces lasagna noodles Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.~ Add the garlic and mushrooms. Cook. Drain. Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours. Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again. Butter a 9 x 13-inch baking dish.~ Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese. Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly. ALasagna Veggie - Ohiomom 16 Ozpackage of lasagna 2 Tblolive oil 1 medium onion chopped 3 large Roma tomatoes seeded and chopped 2 Cup fresh spinach 2 1/2 Cup portabello mushrooms sliced 4 Tbl butter 2 garlic cloves finely chopped 3 Cup white sauce 1 Cupgrated monterey jack cheese 1 Cup grated cheddar cheese Salt & Pepper White Sauce: 3 Cup of milk heated 4 Tbl butter 4 Tbl all purpose flour 1/2 Cup grated parmesan cheese Salt & Pepper Melt butter in saucepan over medium heat. Stir in flour, stirring until blended, about one minute. Gradually add milk, stirring constantly with whisk. Continue to whisk over low heat until sauce is smooth and slightly thick. Add parmesan cheese, salt & pepper to taste, stir for two minutes more. Set aside. Heat 2 Tbsp. olive oil in skillet and saute onion. Add chopped tomatoes and cook for about 6 minutes, stirring often. Season with salt & pepper. Set aside. Cook spinach in 1 cup of boiling water until wilted. Pour into strainer, press gently with wooden spoon to remove liquid. Stir spinach into tomato mixture.~ Heat 4 Tbsp. butter in skillet and add mushrooms. Cook until mushrooms start to exude their juice, add garlic. Cook the mushroom mixture until all the liquids evaporate and mushrooms start to brown. Set aside. Mix the cheddar and monterey jack cheeses together.~ In a large pot of boiling salted water, cook lasagna noodles for about 6 minutes. Drain and rinse with cold water. Lightly butter the bottom of shallow baking dish.~ Pour about 1/2 cup of white sauce in bottom and arrange a layer of pasta.Cover with half mushroom mixture. Drizzle with white sauce. Sprinkle with a little cheese.~ Make another layer of pasta, spread with half of the tomato mixture. Drizzle with white sauce. Sprinkle with a little cheese. Repeat layers in same order. Top with a layer of pasta, remainder of white sauce and cheese. Chicken Lasagne (Scott) 9 Lasagna Noodles 1/4 Cup butter/margarine 8 Oz cups sliced fresh mushrooms 2 garlic cloves minced 1/2 Tsp salt 1 Tsp lemon juice 1/4 Cup flour 2 Cup milk 2 whole chicken breasts or equivalent poached and cubed 1 Cup of the liquid you cooked the chicken in 1/2 Cup chopped fresh parsley 15 Oz carton ricotta cheese 2 eggs 3 Cup chopped fresh broccoli 8 Oz cups shredded mozzarella cheese 1/2 Cup grated Parmesan cheese. Cook lasagne noodles, drain and rinse in hot water.~ In large saucepan, melt butter, add mushrooms, garlic salt and lemon juice. Saute mushrooms unitl tender, about 5 minutes. Add flour; blend well. Add milk and chicken juice; cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.~ Heat oven to 325. Mix Ricotta and parmesan cheese with beaten eggs. Layer 1/3 each noodles, ricotta mixture, mozzarella, sauce and broccoli (for the top layer I do the broccoli then the mozzarella on top). Sprinkle with remaining parsley. Bake for 45 minutes or until bubbly. Let stand 10-15 minutes before serving.~

Cook's gives this definition: GOOD CUT FOR PAN-SEARING: Flap Meat Steak (ALTERNATE NAMES: Top sirloin tips, beef sirloin tips, sirloin tip steak, sirloin flap meat for tips) Shopping Tips: Varies widely in size. Ask for a 1-pound steak of even thickness. Avoid small strips of meat or large steaks that taper drastically at one end. Tasters' Comments: "Great beefy flavor" is the main selling point. Praised as "tender and fun to chew" and "never mushy."

I adapted this recipe for the slow cooker and it is just fabulous. Nothing could be eaiser to fix when you are having guests. Be sure to use chuck roast only. Russian River Pot Roast beef chuck roast around 5 pounds 1/2 cup tomato sauce 1/2 cup sun dried tomatoes 1/2 cup Pinot Noir 1 piece dried orange peel 3 whole cloves 1 cinnamon stick 1 clove garlic minced 1 teaspoon dried Italian Seasoning 1/2 teaspoon crushed fennel seeds salt and pepper olive oil 3 onions 6 carrots The roast is rare in the center and very flavorful. Also, vegetables in the slow cooker have to be in small pieces to cook, don't worry, they don't get overdone. Pat the roast dry with paper towels and brown thoroughly in the oil. Put the onions and carrots sliced in one inch pieces into the bottom of the slow cooker. Put the browned roast on top. Add the other ingredients except salt and pepper. You can do this the night before and leave out on your countertop. Cook for 12 hours on low. One hour before serving, drain off juice into a sauce pan. Remove orange peel and cinnamon stick. Skim off any fat, although there may not be very much. Reduce the juice on the stove to less than half. Correct seasonings and pour over roast. Continue cooking 1 more hour.

I love to cook sirloin tip roasts rare - yes, as Linda said, they can be a little chewy, but you're not paying for a prime rib roast, either. I roast on a rack in the roasting pan, seasoned with salt and pepper and garlic slivers poked in with a paring knife. I think about 20 minutes a pound for rare (but double check in a cookbook), let it set for 10-15 minutes before you slice thin. Yummy with horseradish sauce made by mixing equal amounts sour cream and bottled horseradish. Leftovers make great Beef Stroganoff - don't cook it again, just add it at the end to heat through. Becky Lompoc, CA * Exported from MasterCook * Beef Stroganoff Recipe By :Becky Chatham Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beef sirloin steak -- sliced 1/2" thick 2 tablespoons margarine 1 1/2 cups beef broth 2 tablespoons ketchup 1 teaspoon salt 1 small garlic clove -- finely chopped 8 ounces mushrooms -- sliced 1 medium onion -- chopped 3 tablespoons flour, all-purpose 1 cup sour cream Cook beef in margarine in skillet over low heat, stirring occasionally, until brown. Reserve 1/3 cup of the broth. Stir remaining broth, the ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender. Stir in mushrooms and onion. Cover and simmer about 5 minutes or until onion is tender. Shake reserved broth and the flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat until hot. - - - - - - - - - - - - - - - - - - - NOTES : I think the condensed beef broth (undiluted) gives this better flavor.