Lasagna with Meat Sauce

Lasagna. It is comfort food with all it’s cheesy, saucy goodness. Throw in some nice crusty garlic bread, a salad on the side and you have a great go-to meal when company is coming over for dinner.  Everyone I know that makes their own, has their own special recipe. Some make it with beef and sausage, some with the grated Parmesan that comes in the little green canister and others make it with a spicy ground chicken instead of beef. To me, I think it’s up to your own style of taste…. a little of your own flair. For me, the more cheese and sauce, the better.

To begin, I start out making a meat sauce. You can make this the day before. Don’t want to make a meat sauce from scratch? No problem. Just take two jars of your favorite spaghetti sauce, add ground beef and any spices to your taste and there ya go. Hide the jars in the bottom of your trash can and no one will know you didn’t stand over a stove all day making sauce. You’re secret is safe with me.

There are times that I just make a simple marinara sauce and use that in place of the meat sauce.

Grab a large container of cottage cheese and place in a bowl. I prefer cottage cheese in my lasagna than ricotta. To me, it’s not as dry as ricotta and I prefer the flavor.

Next add 1 tbs. of dried basil or more to taste.

Sprinkle in 1/4 C. shredded Parmesan cheese.

Somehow my cat always knows when I break out the cheese. I think she’s hoping I knock over the whole bag her way.

Stir to combine then taste to see if you need more basil or cheese.

Crack in one egg then mix well.

Spray a large casserole dish with non stick spray.

Spoon in a small amount of sauce, enough to cover the bottom.

Place 4 uncooked lasagna noodles in a layer, slightly overlapping one another over the sauce.
I like for the noodles to cook with the sauce, if you prefer to boil your noodles before hand, go right head.

Add another layer of sauce on top of the noodles. (I wonder how many times I have the word noodles in this recipe.)

Spread a layer of the cottage cheese mixture onto of the sauce…..

then add a layer of shredded cheese. I use a mix of mozzarella and Colby cheddar jack. I like mine cheesy.

Then, you guessed it, add more noodles. Then add more sauce, then once again layer cottage cheese mixture, shredded cheese,then the noodles then sauce.

Lastly sprinkle on 1/2 cup of Parmesan cheese and 1 1/2 C. or more of the mozzarella, colby jack cheese mixture.

Cover the baking dish with foil and bake at 375 degrees for 1 hour. Uncover and continue to bake 15 to 20 minutes more or until noodles are done.

Let stand 15 minutes before cutting and serving.

If you are using noodles that have already been boiled, then bake 45 minutes covered, uncover and continue baking another 15 minutes.

Enjoy!

Lasagna with Meat Sauce

For the Meat Sauce:

Ingredients:

2 cans crushed tomatoes
1 small can tomato paste
1 onion, chopped
2 garlic cloves, minced
1 1/2 ground beef
1Tbs. basil
1 Tbs. Thyme
2 tsp. oregano
2 tsp. paprika
2 tsp. onion powder
2 tsp, garlic powder
2 tsp. chili powder
1/2 can tomato paste
1 tsp salt
1 tsp. sugar
1 bay leaf

Directions:

In a large pot add about 2 to 3 Tbs of olive oil. Heat to medium heat. Add onions and garlic. Cook about 5 minutes or until onions become tender. Remove onions and garlic; set aside. In same pot, add beef and cook over medium high heat until meat is brown. Drain if needed.
Add onions and garlic back to the pot. Sprinkle in 1Tbs. basil, 1 Tbs. Thyme, 2 tsp. oregano, 2 tsp. paprika, 2 tsp. onion powder, 2 tsp, garlic powder, 2 tsp. chili powder, 1/2 can tomato paste and 1 tsp salt. Stir well with beef mixture and cook about 1 minute more.

Pour in 2 cans of crushed tomatoes and add 1 tsp. sugar. Stir well. If sauce is too thick, add a little water. Taste and add any more spices or salt if you prefer. Add in bay leaf. Cover and simmer for 45 minutes to an hour.

For the Lasagna:

Ingredients:

1 box of Lasagna noodles
1 large container of cottage cheese
1 Tbs. dried basil or more to taste
1/4 C shredded parmesan cheese plus 1/2 C. reserved
1 egg
3 C. equal parts Mozzeralla, colby jack and cheddar cheese

Directions:

Mix together cottage cheese, basil, 1/4 C. Parmesan cheese and the egg.

Spray a large casserole dish with non stick spray. Spoon in a small amount of sauce, enough to cover the bottom. Place 4 uncooked lasagna noodles in a layer, slightly overlapping one another over the sauce. Add another layer of sauce on top of the noodles. Spread a layer of the cottage cheese mixture onto of the sauce, then sprinkle mozzarella cheese mixture over cottage cheese mixture. Place another 4 noodles, then add more sauce, then once again layer cottage cheese mixture, shredded cheese,then the noodles then more sauce.

Lastly sprinkle on 1/2 cup of parmesan cheese and 1 1/2 C. or more of the mozzeralla, colby jack cheese mixture.

Cover the baking dish with foil and bake at 375 degrees for 1 hour. Uncover and continue to bake 15 to 20 minutes more or until noodles are done. Let stand 15 minutes before cutting and serving.

If you are using noodles that have already been boiled, then bake 45 minutes covered, uncover and contiue baking another 15 minutes.

Cheesy Pasta Bake

This dish makes a lot, so it’s great for when you have friends or family over for dinner and you want something simple, yet satisfying. It’s also a good dish for when you want leftovers for the next day…you know… when it’s one of those I-don’t -feel-like-cooking kind of days.

Here’s what you’ll need:

1 16oz box of penne or ziti whichever you prefer, 1/2 to 3/4 Ib ground beef, 3 large mild or hot Italian sausage links- I used mild, 1 onion, 2 cloves of garlic, shredded cheese- I used cheddar and Monterrey Jack, 2 jars of your favorite pasta sauce. You can use a homemade sauce, but I wanted to keep this simple and well, I was feeling lazy.

Oh and I almost forgot the shredded Parmesan cheese.

In a large pot, cook pasta according to box directions, but leave a little under al dente because the pasta will continue to cook when it goes into the oven later. Drain pasta, then add back to the pot.

Chop the onion.

smash and mince the garlic cloves.

In a deep, large pan add olive oil and heat on medium heat. Throw in onions and garlic. Cook until onion is tender. Remove from pan and set aside.

In same pan, add ground beef. Remove sausage from their casings and add to the pan with the beef. Cook until beef and sausage are done. Drain if needed.

Add onions and garlic back to the pan.

Reserve 1/2 cup of pasta sauce, then pour the rest over meat mixture.

Stir to mix well.

Pour meat mixture over pasta and gently mix until meat sauce and pasta are combined.

Spray a large baking dish with no stick spray. Pour reserved sauce into dish, spreading it evenly on the bottom.

Spoon a layer of the meat pasta mixture over the sauce.

Next add a layer of cheddar jack cheese…don’t be stingy, you can add lots. Anything is better with cheese.

Add another layer of pasta mixture and then top with Cheddar Jack cheese and the Parmesan cheese.

Bake uncovered at 375 degrees for 20 minutes or until bubbly.

Serve with a salad and crusty bread.

Enjoy!

Cheesy Pasta Bake

Ingredients:

1 16oz box of penne or ziti
1/2 to 3/4 Ib ground beef
3 large mild or hot Italian sausage links, casings removed
1 onion, chopped
2 garlic cloves,minced
2 cups or more of shredded cheese, cheddar and monterey Jack or other desired cheese
2 jars of pasta sauce, reserve 1/2 C.
1 cups Shredded Parmesean Cheese

Directions:

In a large pot, cook pasta according to box directions, but leave a little under al dente because the pasta will continue to cook when it goes into the oven later. Drain pasta, then add back to the pot.

In a deep, large pan add olive oil and heat on medium heat. Add onions and garlic, cook until onion is tender. Remove from pan and set aside.
In same pan, add ground beef and sausage. Cook until beef and sausage are done. Drain if needed. Add onions and garlic back to the pan. Pour both jars of pasta sauce over meat, except for the reserved 1/2 Cup of sauce. Stir to mix well. Pour meat and sauce mixture over pasta. Gently mix until sauce and pasta are combined.

Spray a large baking dish with no stick spray. Pour reserved sauce into dish, spreading it evenly on the bottom. Spoon a layer of the pasta meat mixture. Next add a layer of cheddar jack cheese, then add another layer of pasta mixture. Top with more cheddar jack cheese and the Parmesan cheese.

Bake uncovered at 375 degrees for 20 minutes or until bubbly.

Chicken and Wild Rice Casserole

One of the the things my mom used to make when I was a little girl was her famous chicken casserole (which I will post at another time). To this day it’s one of my favorite childhood dishes. But I wanted to come up with my own version, so here it goes:

What you will need:

Long grain and wild rice, chicken tenderloins, sliced baby bella mushrooms, onion, garlic (no, it’s not your imagination, the onion and clove of garlic did not make it into the picture), milk, poultry seasoning, thyme, cooking sherry, cream of chicken soup and cream of celery soup, shredded Parmesan cheese, bread crumbs and butter.

Cook rice according to directions on box.

While the rice is cooking….

Chop one small onion.

In a large pan, add a few table spoons of olive oil.

Saute onions over medium heat until soft. Remove from pan and set aside.

Mince one clove of garlic. Set aside.

In the large pan, add 1 tbs of butter and olive oil.

add mushrooms and cook over medium high heat stirring often.

When the mushrooms begin to darken and soften, add garlic. Cook about 1 minute more stirring often.

Sprinkle in Thyme and cook about 1 minute more.

Pour in cooking sherry and cook until liquid is evaporated.

I think all that steaminess clouded up my camera lens.

Yes, I said steaminess.

In a large bowl, add cooked long grain and wild rice.

add onions.

then mushrooms and mix well.

Spray a large casserole dish with no stick spray. Spoon rice on the bottom.

Sprinkle tenderloins on both sides with poultry seasoning.

Place tenderloins on top of rice.

Top tenderloins with Parmesan cheese.

In a large bowl ( As you can see I used the same bowl I mixed the rice in. Less to clean up is always a good thing.) pour in both soups.

Don’t judge, canned soups can be yummy if used every once in a while.

add milk and stir to mix well.

Spoon over top of cheese and chicken.

Melt 2 tbs of butter.

Pour melted butter over bread crumbs.

Mix well to combine all that buttery goodness.

Spoon on top of soup mixture.

Place dish on a baking sheet. Bake uncovered at 350 degrees for 45 minutes until bubbly and chicken is no longer pink. Lift chicken and stir rice before serving.

Enjoy!

Chicken and Wild Rice Casserole

Ingredients:

1 box of long grain and wild rice

1 lb. chicken tenderloins or boneless, skinless chicken breasts

1 pkg. sliced mushrooms (I used baby Bella)

1 small onion, chopped

1 clove of garlic, minced

1 tsp. dried Thyme

1/4 Cup cooking sherry (optional)

Poultry seasoning to taste

1/2 cup shredded Parmesan cheese

1 can cream of chicken soup

1 can cream of celery soup

1/2 cup milk

3 Tbs. butter, divided

Directions:

Cook rice according to directions on box. While rice is cooking, in a large pan, add a few table spoons of olive oil. Add onions and saute over medium heat until soft. Remove from pan and set aside.

In same pan as you saute onions, add 1 tbs of butter and olive oil. Add mushrooms and cook over medium high heat stirring often. When the mushrooms begin to darken and soften, add garlic. Cook about 1 minute more stirring often. Add Thyme and continue cooking 1 minute. Pour in cooking sherry and cook until liquid is evaporated.

In a large bowl, add cooked long grain and wild rice, onions and mushrooms; mix well. Spray a large casserole dish with no stick spray. Spoon rice mixture on the bottom of dish.

Sprinkle tenderloins on both sides with poultry seasoning. Place tenderloins on top of rice.

Top tenderloins with Parmesan cheese.

In a large bowl mix both cans of soups and milk. Spoon over top of cheese and chicken.

Melt 2 tbs of butter and combine with bread crumbs. Spoon on top of soup mixture.

Place dish on a baking sheet. Bake uncovered at 350 degrees for 45 minutes until bubbly and chicken is no longer pink. Lift chicken and stir rice before serving.