Lasagna

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Shhhh I have a little secret to tell you. Promise you won’t tell anyone? It’s kind of embarrassing. Well here it goes. I’m not a very good cook. I mean I am pretty good at baking but cooking? I can make basically anything Italian (pasta), breakfast foods ( so easy), but normal food? I’m just ok and compared to my baking, my cooking skills are soso. Since next year I will be living in an apartment with a partial meal plan and kitchen, that means making my own food! That also means making desserts but sadly one cannot live on desserts. So this summer I have been practicing my cooking skills by making dinner for my family. I got this recipe from The Pioneer Woman. I’ve always loved lasagna and thought I’d give it a go. It’s not too difficult, just layering, boiling pasta and baking (my area of expertise).

Ingredients
1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Instructions
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Grade: A
If you’re looking for the perfect meaty lasagna this is it! It is very hearty and filling, just like a lasagna should be. I will be definitely making this next year for the girls!

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