Lasagna

Tyler has a list of recipes he keeps requesting I write down.  In case I die.  Romantic, right?  I think he is only half joking when he says it, but he says it a lot.  

Enter blog.  What a great way to keep track of death recipes!  Just one more solution offered by this little web address.  I think I am going to have a new label called, "RECIPES FOR TYLER IN CASE AMANDA DIES."    Is that too morbid?  I am not really sure but I think it's a good idea anyway.  

This recipe is long over due.  It might be one of his top picks and it's taken me this long to deliver.  Good thing I haven't died lately.  He would be up a crick (or creek, depending on where you're from).  So after today I can check one more recipe off my list.  And here I was thinking I didn't accomplish anything today. Oh, and if this is for Tyler, and I'm dead, this is going to have to be pretty step-by-step.  Please forgive me if it's too elementary with too many pictures.

Lasagna

source:  Amanda Original

Lasagna noodles (I prefer the "no cooking required" kind)

Sauce (recipe below)

Filling (recipe below)

8 oz mozzarella, shredded

SAUCE:  (Very similar to the spaghetti sauce recipe)

1 lb ground turkey or ground beef

2 med onions, diced

2 carrots, peeled and minced (optional)

2 stalks of celery, minced (optional)

1 T minced garlic

2 24 oz cans spaghetti sauce (or 2-28 oz cans Italian style tomatoes)

1/2 tsp salt

1/2 tsp pepper

2 T sugar

1 T basil

1/2 T oregano

Brown meat with onions until they are translucent.  Add celery and onion 

and cook until vegetables are tender.  Once all liquid is cooked off, 

add garlic and cook 2-3 minutes.  

Stir in remaining ingredients and simmer uncovered for 1 hour.  Taste and add more seasonings if necessary.

This is my favorite kind of canned pasta sauce at the moment.  If Italian style stewed tomatoes are cheaper, I buy those (and run them through the food processor) and adjust the seasonings a little.  If the pasta sauce is cheaper (which is usually is) I buy this.

FILLING:

2 eggs

1/2 cup grated Parmesan

4 oz cream cheese

1 1/2 cups cottage or ricotta cheese

Combine all ingredients in food processor or mixer 

and process until smooth

Assembly:  

Preheat oven to 350.  If you are using the no-cook pasta, place a layer of sauce on the bottom of a 13x9 pan,  (If you cooked your pasta, you can skip the layer on the bottom and start with pasta)

then a layer of pasta, 

1/3 of the filling, 

1/3 of the cheese.  

Start with the sauce again 

and repeat layers (I like to go the opposite way with the pasta in the middle, I'm a freak like that.  I am also a freak about trying to get them to fit perfectly in the pan, see?  I think homemade pasta might solve this problem, but didn't really feel like it and let's face it, Tyler ain't doin that.)

until you have done 3 layers and all ingredients have been used.  On the last layer, add cheese to the top instead of in between sauce and filling.  

Cover with foil and bake for 45 minutes to an hour until bubbly in the middle.  Cool for about 20 minutes before serving if possible.

Great served with Garlic Bread

Serves 8-10



Printer friendly recipe