Thursday, May 13, 2010
This is the lasagna we ended up eating on Tuesday night. Not the lasagna I had planned on feeding our missionary guests.
But considering on Tuesday Brian and I drove over 60 miles round trip before noon and I saw 5 complicated patients in the breast clinic - this is the lasagna we ate.
And if it hadn't been for Megan who shopped for the groceries and cooked the entire dinner - cheese cake and all - we would have ended up eating McDonalds.
I love my grown up girl!
Supper was great. Cooked to perfection and perfectly on time.
This was the lasagna we were supposed to enjoy - LaBella Lasagna recipe courtesy of my mom.
1 pound ground chuck
1 Tbsp. chopped parsley
1 Tbsp. basil
1 1/2 tsp. salt
1 No. 303 can tomatoes
2 (6 oz.) cans tomato paste
2 cups cottage cheese - or Ricotta cheese
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/3 cup Parmesan cheese
1 pound mozzarella cheese
1/2 pkg. lasagna noodles, cooked, drained and rinsed in cold water (9 strips)
Cook meat until brown, drain off excess fat. Add parsley, salt, tomatoes, and tomato paste; simmer for 1/2 hour, stirring occasionally.
Combine cottage (or Ricotta) cheese and Parmesan cheese; add eggs, salt and pepper.
To assemble lasagna pour a thin layer of tomato sauce in bottom of 13 x 9 baking dish. Cover with a layer of lasagna (3 strips). Spread half the cheese mixture over lasagna; layer half the mozzarella over the cheese mixture. Spread a layer of tomato sauce over all.
Repeat layers; top with remaining lasagna and tomato sauce.
Cover with foil and bake in a 350 degree oven for 20 minutes; uncover and bake 20 minutes longer. Let sit 15 minutes before serving.