Every week Kristin of Delightfully Dowling and I invite you to join us for this blog hop to share recipes, restaurant reviews or kitchen tips.
Hey, you all know I’m not really a chef, I just like to play one on my blog, right?
My husband and I, and our families, LOVE food and yes, talk about it incessantly, and Mark and I are always trying new recipes. If you see either of us in line at the grocery store, chances are we are drooling over Bon Appetit or Cooking Light. However, what it really comes down to is this:
I’m just a simple girl trying to feed my family on a daily basis.
Trying to feed them something that won’t warrant complaints and make my head feel like is going to explode.
Trying to get some kind of nutrition into my children who avoid fruits and vegetables like the plague.
Trying to get something easy on the table between the whirlwind of school-homework-sports-CCD-more homework-and get into bed at a reasonable hour.
I hope that here you’ll find some simple things to make (and once in a while a recipe that encourages you try a new food or technique or method), some home cooking that will make your life easier and bring comfort to you and your family.
Speaking of comfort – do you ever make lasagna, the king of comfort food? Such a perfect fall/winter meal – all those carbs and cheesiness come together to make you feel all warm and cozy on a chilly fall day. Plus – one lasagna can be divided into several meals and frozen, it’s easy to reheat, inexpensive, a crowd pleaser, and you can put just about anything in there!
Here is my recipe for simple, classic lasagna – make it your own with the meat you use in it (sliced meatballs or Italian sausage are DEElicious in a lasagna) and veggies (cooked spinach is yummy in there too.) We often use homemade sauce for lasagna, but jarred sauce is perfectly acceptable too (I like Classico Four Cheese – what’s your favorite jarred sauce?)
Are you ready?? Here we go…I’m hungry just writing this!
Good Old Fashioned Lasagna Ingredients:
16 oz. package lasagna noodles
1 lb. ground beef
2 16 oz. jars spaghetti sauce, 1 cup reserved
15 oz. ricotta cheese
3 cups mozzarella cheese, divided into 2 c and 1 c
1 cup parmesan cheese, divided into 1/2 cups
2 teaspoons dried parsley
dash of black pepper
=Cook lasagna noodles according to directions on box (cooking time may vary depending on brand). After draining lasagna noodles, separate them and lay on a cutting board until ready to use.
=Brown beef and drain.
=Combine eggs, ricotta, 2 cups mozzarella, 1/2 cup parmesan, parsley and pepper. Break the eggs right into the bowl and give them a bit of a beating before combining with the other ingredients.
=In a 9×13 pan, start layering your lasagna.
Starting with about 1/2 cup of sauce in the bottom of the pan, your layers should go something like this*: Sauce – Noodles – Egg/Cheese Mixture – Meat Sauce – Noodles – Egg/Cheese Mixture – Meat Sauce – Noodles – Egg/Cheese Mixture – Meat Sauce – Noodles – Sauce – Remaining Mozzarella & Parmesan, sprinkled over the top.
*This is just a guideline! Don’t be intimidated. I always seems to run out of meat by the third layer, but maybe you will divide yours more evenly – it doesn’t really matter! The necessary layers each round are noodles/sauce/cheese. The fillings like meat and veggies don’t have to make an appearance at each level 🙂
*My pan fits 3 noodles across so I end up using 12 noodles.
*Spread the cheese mixture on the noodles (#3) with the back of spoon. It doesn’t have to be perfect.
*DO take care to spread each layer of sauce across the noodles so they stay nice and moist when baking.
*Notice that #7 is a layer made up of broken noodles. Every time I make a lasagna there are broken noodles – it’s okay!! Hide this layer in the middle and no one will ever know the difference!
*Cover the top layer of noodles with a bit of sauce or they will get crispy, and not in a good way.
=Bake at 350 for 30 minutes. Let stand 10 minutes before slicing and serving. Serve with the reserved sauce and a nice big salad (and a glass of red wine wouldn’t hurt either).
What have you cooked up lately? Share a post (with a link back to Shine Your Light or Delightfully Dowling, and/or a Mangia Monday button, please!)