Tuesday, August 25, 2009

Lasagna Worth Trying!

I know I said that I would have the Mexican Lasagna recipe posted today, but time got away from me and the pictures aren't ready yet. So here is a great recipe for a regular lasagna that I made for a dinner with my neighbors that turned out fabulous. I got the recipe from The Pioneer Woman's website and made a few minor tweaks. I also made Bruschetta for an appetizer. Hope you like it!

Bruschetta

What you need:

3 whole tomatoes, chopped
2 tablespoons fresh basil, chopped
1 tablespoon minced garlic
2 tablespoons extra virgin olive oil
1 package fresh mozzarella
1 loaf Ciabatta bread (French works too!)

Slice Ciabatta bread into 1/2" thick slices and lay out on a large cookie sheet. Mix chopped tomatoes, olive oil, garlic, and basil in a medium mixing bowl. Slice mozzarella into 1/4" thick slices and lat on bread slices. Spoon tomato mixture on top of cheese. Bake at 375 degrees for 15-20 minutes. (You can also broil, but I have a history of burning bread so I stay away from anything that broils). Enjoy!



Lasagna Worth Trying (Sorry, no pictures of this one. But trust me, it's goooood)

What you need:
1 1/2 pounds lean ground beef
1 pound hot Italian sausage
2 cloves garlic, minced
1 jar spaghetti sauce, your favorite
2 Tbsp. dried parsley
2 Tbsp. dried basil
1 tsp. salt
3 cups low fat cottage cheese
2 beaten eggs
1/2 grated (not shredded) Parmesan
2 Tbsp. dried parsley
1 tsp. salt
1 pound sliced mozzarella cheese (the pre-packaged kind)
1 10-ounce pkg. lasagna noodles (I use wheat)
(add 1/2 tsp. salt and 1 Tbsp. olive oil to pasta water)

Got all that? Good. Let's start.
Bring large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, Italian sausage, and garlic. Cook over medium-high heat until browned. Drain the fat (there will not be any if you use lean ground beef) Add spaghetti sauce, 2 tablespoons parsley, basil, and salt. Set aside

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and one more teaspoon salt. Stir together well. Set aside.
Cook lasagna until "al dente" (not all the way cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping will occur.
Spoon half the cottage cheese mixture over noodles. Spread evenly.
Cover cottage cheese with a single layer of mozzarella slices.
Spoon a little less than half the meat mixture on top.
Repeat, ending with meat mixture. Sprinkle top with Parmesan. (I used fresh grated Parmesan for the top)

Either freeze, refrigerate for up to two days, or bake immediately: 350 degrees for 20-30 minutes, until the top is bubbly. Then proceed to stuff yourself silly!

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