Friday, April 26, 2013

Sallee B's Pantry Style Lasagna

Updated July 20, 2017

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

Zucchini noodles will lower your carb count. 
For carb counters and calorie watchers, you can slice 1/8 inch thick,  length-wise strips of zucchini in place of the lasagna noodles. My choice is a 9-10 ounce zucchini sliced into wide noodles with a mandolin. 

This recipe will yield 4-6 servings.

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

Noodles First

  • Follow package directions and  cook six lasagna noodles. 
  • Stir gently a few times to make sure the noodles do not stick to the bottom of the pan. 
  • While the noodles are simmering, start cooking your meat sauce.
  • Drain the hot water from the noodles into the colander. 
  • When the noodles are cool, place them on a plate, or bowl until you need them.

Ingredients for Meat Sauce

  • 8 ounces ground chuck
  • 1/2 tsp. dried Italian seasoning
  • 1 small onion, chopped about 1/4 of a cup
  • 1/4 tsp. onion powder, or 1 tsp. dried onions
  • 1/4 tsp. garlic powder
  • 1-15 ounce can crushed tomatoes
  • 1-15 ounce can tomato sauce
  • 1 level Tablespoon dried parsley
  • 1/2 tsp. sugar Use cane sugar, granulated sugar, agave, or stevia. The sugar is to balance out the acid from the tomatoes.
  • 1/2 tsp. dried basil
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper My choice is ground black pepper, or a ground peppercorn blend. 
Meat Sauce Directions
  • Crumble ground chuck into a skillet and sprinkle 1/2 tsp. Italian seasoning over it. 
  • Add the small, chopped onion.
  • Cook over medium heat and stir with a spatula until the meat is no longer showing any pink; drain grease from meat mixture and set aside.
  • Using the pan that the noodles were in, combine the crushed tomatoes and tomato sauce, 1 Tbsp. parsley, sugar, basil, 1/4 tsp. salt, 1/8 tsp. black pepper, 1/4 tsp. garlic powder, and 1/4 tsp. onion powder, or dried onions.
  • Add ground chuck and stir until blended well. 
  • Set aside on back burner of stove.
  • Preheat oven to 350 degrees and combine the cheese filling ingredients while the oven preheats.
Ingredients for Cheese Filling
  • 2 cups small curd cottage cheese
  • 1/4 cup grated Parmesan Romano cheese
  • 1 1/2 tsp. dried parsley
  • 1/2 tsp. salt
  • 1 tsp. dried oregano
  • 1 cup shredded mozzarella cheese 
  • 1 large egg  The egg helps to bind the cheese filling together during baking. However, it can be left out. The only difference will be a less firm cheese filling after baking. 
Cheese Filling Directions
  • Combine all of the cheese filling ingredients in a one quart bowl.
  • Stir just until the mixture is well blended.
  • You are ready to assemble your lasagna
Assembling Your Lasagna
  1. Lightly oil or spray your baking dish with pan coat. 
  2. Cover bottom of baking dish with noodles. 
  3. Trim the noodles to fit and set small pieces aside to use on top of lasagna 
  4. Spoon about 1/3 of your meat sauce over the noodles. 
  5. Using a Tablespoon, place six slightly rounded, spoonfuls of cheese mixture over sauce and gently spread it out slightly.
  6. place a second layer of noodles, meat sauce, and cheese filling and a third layer. On the third layer, use the trimmed pieces of noodles. 
 Make sure you have enough sauce to completely cover the top of your lasagna.
  1. Sprinkle about 1 tsp. of Parmesan Romano cheese over the top of the lasagna.
  2. Cook uncovered in your preheated 350-degree oven for 45 minutes. 
  3. Place lasagna on your stove top and let it sit at least 30 minutes before you cut it.