Sunday, May 1, 2011


Tonight's supper offering was lasagne. It must have been good - the four children and I polished off this 9 x 11" pan of it!

I started with the sauce. I used a recipe from Better Homes and Gardens 12th edition, but modified it a bit.

My sauce was:
1 lb of hamburger, fried with
1 minced onion
drain that and then add:
1/2 tsp. Italian spice
1/2 tsp. chili powder
1/2 tsp. hot sauce
1/4 tsp. black pepper
1 can mushroom soup
1 bottle of pasta sauce (I used Ragu with mushrooms)
simmer over low heat, stirring occassionally while preparing the rest of the lasagne

Boil 9 lasagne noodles for 10 minutes.

In a separate bowl, combine:
1 cup of lasagne style cottage cheese
1/4 cup grated parmesan cheese
1 egg

Grate 1 1/2 cups mozzarella cheese

Assemble the lasagne:
light layer of the meat sauce on the bottom of the 9 x 13" pan
3 noodles
1/2 of the cottage cheese mixture
1/3 of the remaining meat sauce
3 noodles
1/2 of the cottage cheese mixture
1/3 of the remaining meat sauce
3 noodles
remaining meat sauce
grated mozzarella

bake at 350 degrees F for 20-30 minutes, until the cheese is lightly browned and bubbling.
p.s. The meat sauce recipe, which we discovered by accident was designed to go over spaghetti. The original version of it used a can of tomato soup where I have changed it to a bottle of sauce. With the two cans of soup, it is a wonderful sauce that I highly recommend over pasta and sprinkled with finely grated cheddar cheese. Consider adding garlic to either of these recipes. I'm sure it would be a great addition.

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