Friday, April 26, 2013

Sallee B's Lasagna Recipe for Two

Why buy frozen lasagna when you can make your own tasty, budget friendly lasagna? Pantry Style Lasagna starts with a package of lasagna noodles. Then you will make a quick and easy meat sauce, cheese filling, and assemble your lasagna for baking.

This recipe will yield 3-4 servings.


Equipment

  •      8 inch skillet
  •      6 quart sauce pan or stock pot
  •     6 inch x 10 inch glass baking dish (1.5 quart)
  •     4 cup bowl
  •      Colander
  •      Spatula
  •      Measuring spoon set, 1/8 tsp. to 1 Tbsp.
  •      Knife for slicing, chopping

Ingredients for Meat Sauce


  •   1/2 pound ground chuck
  •   1/2 tsp. dried Italian seasoning
  •   1/8 tsp. ground, rainbow blend peppercorns
  •   1 small onion, chopped  (about 1/4 cup)
  •   1/8 to 1/4 tsp. onion powder
  •  1/8 to 1/4 tsp. garlic powder
  •   1 can (28 ounces) crushed tomatoes
  •   1 level Tablespoon dried parsley
  •   1/2 tsp. sugar
  •  1/2 tsp. dried basil
  • 1/4 tsp. salt
Ingredients for Cheese Filling

  •   2 cups small curd cottage cheese
  •   1/4 cup grated Parmesan cheese
  •   1 1/2 tsp. dried parsley
  •  1/2 tsp. salt
  •   1 tsp. dried oregano
  •   1 cup shredded cheddar Jack or Colby Jack cheese
  •   1/4 cup grated Parmesan cheese
  •   Pan spray or oil

Directions

  • Follow package directions and start cooking the six lasagna noodles. 
  • Occasionally, stir gently to make sure the noodles do not stick to the bottom of the pan. 
  • While the noodles are cooking, start cooking your ground chuck.
  • Crumble ground chuck into skillet and sprinkle 1/2 tsp. of Italian seasoning over it. 
  • Add chopped onion, 1/8 tsp. garlic powder, and grind about 1/8 tsp. of pepper over it. 
  • Cook over medium heat and stir with a spatula until the meat is no longer showing any pink; drain in colander.
  • Drain most of the hot water from the noodles into the sink. 
  • Gently pick up the noodles and place them on top of the meat in the colander. 
  • Do not pour hot water on top of your ground meat. 
  • When the noodles are cool, place them on a plate, or bowl until you need them.
  • Using the pan that the noodles were in, combine the crushed tomatoes, 1 Tbsp. parsley, sugar, basil, 1/4 tsp. salt, 1/8 tsp. garlic powder, and 1/8 tsp. onion powder. If the mixture is too thick, add about 1/4 cup of water. 
  • Add ground chuck and stir until blended well. 
  • Set aside on back burner of stove.
  • Preheat oven to 350 degrees.
  • In the 4 cup bowl, mix the cottage cheese, 1/4 cup Parmesan cheese, shredded cheese, 1 Tablespoon dried parsley, 1/2 teaspoon salt, and the oregano.
Assembling Your Lasagna

  1. Lightly oil or spray your baking dish with pan coat. 
  2. Cover bottom of baking dish with two noodles. 
  3. Trim to fit and place pieces in bottom of dish too. 
  4. Spoon about 1/3 of your tomato meat sauce over the noodles. 
  5. Using a Tablespoon, place six slightly rounded, spoonfuls of cheese mixture over sauce and gently spread it out. 
  6. Repeat this procedure two more times, but make sure you have enough sauce to cover the top of your lasagna.
  7. Cook uncovered in your preheated 350-degree oven for 45 minutes. 
  8. Place lasagna on your stove top and let it sit 15 minutes before you cut it.









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