Diane Prather

Diane Prather

Diane Prather: Lasagna makes a hearty meal

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Ingredients

• 10 ounces lasagna noodles

• Meat sauce: 1 to 2 pounds ground beef; 1 clove garlic, minced; 1 tablespoon whole basil; 1 1/2 teaspoons salt; 2 cups tomatoes; 2 (6-ounce) cans tomato paste; 2 tablespoons parsley flakes; 2 (6-ounce) cans tomato paste; 2 tablespoons parsley flakes

• Cheese filling: 3 cups creamy cottage cheese; 1/2 cup grated Parmesan or Romano cheese; 2 tablespoons parsley flakes; 2 beaten eggs; 1/2 teaspoon pepper; 2 teaspoons salt; 1 pound Mozzarella cheese, sliced thin

Directions

Preheat oven to 375 degrees. Lightly spray a 13-by-9-inch casserole. Cook lasagna noodles as directed on box, drain, rinse in cold water, and drain again. Brown the meat, spoon off the fat, and add remaining ingredients. Simmer, uncovered, for 30 minutes. Stir frequently. Mix the first six ingredients of the cheese filling (all except for Mozzarella slices). Put a little meat sauce in the bottom of the casserole. Cover with half of the noodles. Spread half of cheese sauce on top. Cover with half of Mozzarella slices and half of the meat sauce. Repeat layers. Bake for 30 minutes at 375 degrees. Let stand 10 minutes before serving. (Note: Spaghetti sauce and tomato paste may be used for meat sauce.)

— This week's recipe for lasagna serves 8 to 12. With a green salad and maybe bread, it makes a hearty meal.

The recipe uses 10 ounces of lasagna (wide) noodles. For the meat sauce you will need: 1 or 2 pounds of hamburger or Italian sausage (or some of each), 1 clove garlic (minced), 1 tablespoon whole basil, 1 1/2 teaspoons salt, 2 cups tomatoes, 2 (6-ounce) cans tomato paste and 2 tablespoons parsley flakes. Note: You can save time by using a large jar or can of spaghetti sauce and the tomato paste with the meat.

For the cheese filling, you will need: 3 cups creamy cottage cheese, 1/2 cup grated Parmesan or Romano cheese, 2 tablespoons parsley flakes, 2 beaten eggs, 1/2 teaspoon pepper, 2 teaspoons salt and 1 pound mozzarella cheese (sliced thin).

First, preheat the oven to 375 degrees. Lightly spray a 13-by-9-inch casserole dish.

Cook the lasagna noodles according to the directions on the box. Drain. Rinse in cold water and drain again.

Crumble up the meat and brown in a large skillet. Spoon off the fat. Add the remaining ingredients. Simmer, uncovered, for half an hour. Stir frequently. If using spaghetti sauce and tomato paste, add this to the meat. Eliminate the other meat sauce ingredients given in the recipe. Simmer.

While the meat sauce simmers, mix the cheese filling in a bowl. Mix the cottage cheese, grated Parmesan or Romano cheese, parsley flakes, beaten eggs, pepper, and salt. (Do not mix in mozzarella slices.)

Put a little meat sauce in the bottom of the casserole. Cover with half of the noodles. Spread half of the cheese filling over the noodles. Cover with half of the mozzarella slices and half of the meat sauce. Repeat layers.

Bake for 30 minutes. Let stand 10 minutes before serving. This lets the cheese set up.

Do you have a different recipe for lasagna? I'm still interested in chili recipes, too, and anything else you'd like to share. Call me at 824-8809 or write to me at Box 415, Craig, CO 81626.

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