HELPER CHEFS

Tuesday, July 27, 2010

Lasagna










This was great lasagna. Dan enjoyed it. It also makes FABULOUS leftovers:) To experiment, next time I may try having one or two layers of pepperoni. But I do worry about the greasiness that may bring to the dish. Serve with salad and garlic bread.

-1 ½ lbs. ground beef and pork mixture
-3 cups spaghetti sauce (26oz)
-1 clove garlic minced
¾ cup water
½ cup chopped onion
16 oz. Container small curd 1 % cottage cheese
1-cup mozzarella
1-cup Monterey Jack
3/5 cup 100% real grated Romano/Parmesan cheese
2 eggs
8tsp-dried parsley
2 tsp paprika
Salt and Pepper
9 pieces whole-wheat blend lasagna noodles cooked el dente

-Brown meat in skillet. (if lasagna noodles are not cooked el dente yet, cook them now too)
-Towards the end of the meat browning, toss the onion and garlic in to cook a little with the it till the onion is transparent and the meat is finished cooking.
-Pour spaghetti sauce, paprika, and water in with the cooked meat mixture and bring to simmer about 15 min.
-While meat mixture is simmering, mix in a separate bowl, the cottage cheese, Romano/Parmesan cheese, 2 eggs, salt/pepper, parsley, HALF of the Mozzarella, and HALF of the Monterey Jack. Mix well in bowl until blended evenly throughout.
-In 9x13ish glass baking pan, spread a thin even layer of the sauce from meat mixture. Enough to cover bottom.
-Lay 3 lasagna noodles length wise side by side over the sauce to cover the bottom of the glass baking dish.
-Next, evenly spread a layer of meat mixture on top noodles.
-Then, evenly spread a layer of cheese mixture on top the meat mixture.
-After that, lay 3 more noodles side by side on top the cheese mixture.
-Keep layering in repeat order resulting in last layers cheese mixture, noodles, then meat.
-Overall, from glass bottom up it should be
-glass bottom, thin layer sauce, 3 noodles, meat mixture, cheese mixture, 3
noodles, meat mixture, cheese mixture, last 3 noodles, meat mixture.
-Top the last meat mixture layer with the remaining ½ cup Mozzarella and ½ cup Monterey Jack.
-Pop lasagna in a 350 degree oven uncovered for 45min-1 hr or until bubbly on all sides.
-Remove from oven and let sit 20 minutes before serving. (use this time to pop garlic bread in the oven)

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