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Lasagna

LasagnaLasagna tends to be a touchy subject in our home.

Oh, don’t get me wrong – we all love it.  A lot.  It’s just that both Beloved and I have our tried and true recipes – his handed down from his mother, mine developed and honed over many years – and we each are convinced our own recipe is the best.

For the record, my recipe is better.

Naturally.

You see, I believe that a truly good lasagna is like a symphony, with all of the many parts blending together harmoniously, each ingredient complimenting and enhancing all of the others.  My lasagna is a concerto of firm pasta, savory beef, subtle seasonings, tender vegetables and four different cheeses.

Beloved’s family lasagna recipe tastes like tomatoes and sausage.  It’s not their fault – they’re from Ohio, where every dish tastes like tomatoes and sausage.

Including fajitas.

Anyhoo, since my recipe is the better one, it’s the one you’re getting.  Waltz with it.

Lasagna

serves 8 generously

2 pounds lean ground beef

Salt and pepper to taste

2 standard size cans tomato sauce

1 – 4 oz. can tomato paste

8 oz. sliced mushrooms

1 medium yellow onion, diced

2 cloves garlic, minced

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 small container small curd cottage cheese

1 small container full-fat ricotta cheese

1 cup shredded Parmesan cheese (NOT the stuff in the can)

1 egg, lightly beaten

2 tablespoons dried parsley

1 pound mozzarella cheese, shredded

1 lb. box lasagna noodles

Preheat the oven to 350 F.

Prepare the lasagna noodles according to package directions until al dente; drain and rinse with cold water until they’re cool and no longer sticking together.  Lay them out in a single layer on waxed paper or foil.

Brown ground beef with the mushrooms, onion, garlic and bell pepper over high heat.  Drain if necessary; salt and pepper to taste.  Add tomato sauce, tomato paste, oregano, basil and thyme; reduce heat to a simmer.

While the beef mixture is simmering, combine the cottage cheese, ricotta cheese, parmesan, egg and parsley in a medium sized mixing bowl; mix well.

In a large (9 x 13) baking dish, place a single layer of noodles and spread 1/2 of the cheese mixture, followed by another layer of noodles.  Top with 1/2 of the meat sauce, then 1/2 of the mozzarella.  Repeat, laying another layer of noodles, followed by the other half of the cheese mixture, a layer of noodles, and the remaining meat sauce and mozzarella.

Bake for 30 minutes or until heated through and cheese on top is melted and beginning to brown.  Remove from oven and let stand for 10 – 15 minutes.  Cut into squares and serve.


8 comments

Irish Gumbo says:

Man…(drool, slurp)…that sounds REALLY good, and its a long way to dinner! I have to say I lean towards your side of the Great Lasagna Divide, I like the symphony rather than the duet.

Ironic, then, that I have two tubs of tomato/sausage pasta sauce in the freezer. Homemade, of course!

Irish Gumbos last blog post..SUNDAY CONTEST: CAPTION THAT STUPID PICTURE, SECOND EDITION

Be says:

This is really good. Second best!

phhhst says:

Thank-you for another recipe. BTW I made your aple brussel sprouts on Christmas Eve and the family all ate their vegetables!

Happy New Year Jan.

phhhsts last blog post..Rest in Peace

My eyes crossed when I saw the list of ingredients. Uhh…..I’ll have to take your word for it but it looks great. :)

Midlife Slicess last blog post..Unexpected Surprises

I think this would be GREAT with a Panini! What do you think? Maybe not? It sounds fantastic … but it does NOT sound dietetic! That means I’ll have to make it BEFORE January 1st … which does NOT give me much time at all!

Thistle says:

Holy cow!…my ADD doesn’t even allow me to read all the ingredients without wandering off. But i bet it tastes amazing…

Thistles last blog post..I’m thinking about doing what?!

[…] Because they’re the only things Beloved cooks with any confidence.  Well, besides his mother’s lasagna, but…um, we won’t go there.  However, they are very good omelets and steaks, and hey – […]

Mock Lasagna says:

[…] of risotto, which I indulge in once in a blue moon), but I do miss lasagna…and I make a damn good one.  I’ve made a fairly decent lasagna-type dish using spaghetti squash in the past, but it […]

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