Monday, January 9, 2012

Supper tonight

I now have three lasagnas sitting in the deep freeze, and one in the fridge, waiting for supper time.

Do you have a good lasagna recipe? Here's mine, in case you don't have one:

1 lb meat
1 jar (24 or 26 oz) spaghetti sauce
1 egg
16 oz container of cottage cheese
3-4 c shredded mozzarella or Italian blend
6 oven-ready* lasagna noodles

1. Preheat oven to 350 degrees. 2. Cook meat 'til done. 3. While meat is cooking, mix egg into cottage cheese.** 4. Add spaghetti sauce and 1/2 c water to meat. 5. Lay 3 lasagna noodles in the bottom of a 9 x 13" casserole dish.*** 6. Layer half meat sauce over noodles. 7. Layer half cottage cheese/egg mixture over meat sauce. 8. Layer half cheese over top. 9. Repeat steps 5-8 once.

Bake 30 minutes (until noodles are done, if using oven ready) until warmed through.

*Strongly recommend using oven-ready noodles. Not only do you not have to spend the time and effort pre-cooking the noodles, and then arranging the slippery, limp noodles, but you don't have an extra pot to wash.

**I usually mix the egg into the cottage cheese in the container it comes in. If you're careful, it can be done without making a mess, and saves on how many dishes you have to do.

***I use half-size disposable commercial steamer pans for a few reasons. First, you can cover with foil and freeze without tying up a pyrex baking dish. Second, you can take it right from the freezer and stick it in the oven without bothering with preheating, or with thawing the food--just bake 1 1/2 hours with foil, and 1/2 hour without. Save the foil, and cover the leftovers with it--no need to put them in a different container. Last, but not least, when the leftovers are gone, just throw the aluminum pan away.

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