September 20th, – Lasagna
Ok, so this isn’t exactly a wholly new recipe to me. I’ve made lasagna before, but in a crock pot because I thought it saved time. You know what? It doesn’t. Instead of baking for an hour, you crock pot it for 4…. Which is still weird on one’s schedule. AND it never sets in the crock pot. It just ends up looking like a pile of barf on one’s plate. Absolutely delicious, but doesn’t present well.
I decided to make this because I had left over ricotta and parmesan cheese in my fridge from the gnocchi last week. It’s also Jim’s favorite dish of mine… so two birds, one stone.
I am taking my old recipe and using a new backing direction. I sort of used the following recipe:
- 1 pound lean ground beef
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (29 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 (12 ounce) package lasagna noodles
- 12 ounces cottage cheese
- 1/2 cup grated Parmesan cheese
- 16 ounces shredded mozzarella cheese
- In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
- In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Easy lasagna II
- To assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Mmmmm… local & free-ranged. I love you, Pastures-A-Plenty.
All set to make the sauce.
What the heck do they mean by one onion? Onions vary so much in size. I ended up using two “small” onions; whatever that means to you.
Ground beef in a lasagna? Booooooorrrrrrrrrrrrrrring. Hot Italian pork sausage is much more delicious.
I didn’t use fresh garlic because granulated garlic is one of my favorite condiments; I always have it on hand. Instead, I dumped a WHOLE LOT of granulated garlic in it; a few tablespoons. Probably too much for the average person, but I have quite the tolerance and adoration of garlic.
The amount of onion I used.
I didn’t really measure anything. I just eyeballed it.
The cheesy goodness. In a guilt-free world, I would sit down and eat this whole thing.
Instead of using all cottage cheese, I used about 7oz of ricotta cheese and…. 2 cups of cottage cheese. Also, for the life of me, I could not find bulk parmesan cheese at Cub Foods so I used the prepackaged shakable parmesan.
I wish I had scooped out the layer fixins into equal piles to keep equality in check. Instead, I eyeballed it. Look how cute these pans are? Both were covered in foil. One was placed in the freezer for another time. The other was popped in the fridge for dinner after work.
Coming home from work and popping this in the oven was a snap! I forgot to add the ¼ cup of water to it, which made me nervous. I was also curious about the cooking time because this pan was half the size. The suggested 45 min and 10 min at 350 was great.
How great is this lighting?!?! It’s like the sky new I was taking the table’s picture.
I also made some Pillsbury Crescents and canned corn (I have way too much corn in stalk right now)
The dished up lasagna stood up beautifully on the plate. No slop of barf anywhere to see. It seemed to be a great consistency too even though I forgot the water during baking.
“This looks soooo delicious!” says my little kitchen helper.
The taste test.
A happy face to match a happy tummy.
Stay tuned for next week’s more unexpected meal; a meal I have never remotely attempted