Saturday, February 7, 2009
This is my most requested "birthday supper" for the girls. We LOVE lasagne around here. And, it fits pretty well into the heart-healthy mediterranean diet, especially if you use whole wheat pasta!
1 pound ground beef (or more, I have made it with 2 pounds)
1 clove garlic minced (or more, its hard to get too much garlic, right?)
1 tsp. basil
1 1/2 tsp. salt
1 pound can tomatoes (diced, or whole if cheaper and scrush 'em up yourself)
12 oz tomato paste
1 tsp. parsley flakes
Brown meat, add the rest, let barely simmer
3 cups small curd cottage cheese
2 eggs slightly beaten
2 T. parsley
2 tsp. salt
1/2 tsp. pepper
1/2 cup OR MORE grated mozzerella
you can add some parmesan* to this as well
Lasagne noodles cooked al dente.
noodles, cheese mix, 1 # (or more) grated mozzerella, and meat sauce until all igredients are used up. A 9X13 pan struggles to hold it all. If you have a "lasagne pan" that's best.
Cover and bake @ 375 for 30 minutes. Remove cover for last 15 minutes. Let stand 10-15 minutes before serving. You can make your garlic toast while its standing!
Serve with grated parmesan* cheese and garlic toast.
*I have taken to buying a solid wedge of parmesan cheese and grating it myself. Its easy to grate, and while, yes, its expensive, it keeps very well if well wrapped, and you are buying 100% cheese, not fillers, and "anti-caking" products.
Slice homemade bread, or store bought if you must... (see artisan bread in five minutes a day)
Set it under a broiler to just begin to brown.
Take a peeled clove of garlic and rub it over the surface of the toasted bread. This grates the garlic into it.
Now brush with extra virgin olive oil.
Enjoy your lasagne supper!