When I went to create the hand out for my cooking class, I realized that I have never posted my lasagna recipe on here. I make it all the time because it is Nathan's favorite meal so it is time for me to post it.
My students made this particular dish of lasagna.1 lb ground beef (or ground turkey)
1 large jar of spaghetti sauce
8 oz ricotta cheese*
8 oz small curd cottage cheese*
1 egg
Dash of nutmeg
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon pepper
2 cups shredded mozzarella
1 package no cook lasagna noodles
Things I like to add to the sauce by adding to the meat while it is browning:
chopped onion
chopped bell pepper
minced garlic
mushrooms
chopped zucchini
chopped pepperoni
1. Preheat oven to 375 degrees. Brown ground beef and other vegetables in a skillet with high sides or sauce pan over medium high heat. Drain excess fat if needed before adding spaghetti sauce. Lower heat, cover and let simmer while you prepare cheese filling.
2. Mix ricotta, cottage cheese, egg, nutmeg, sugar, salt and pepper in a large bowl. When well combined, add mozzarella cheese and stir.
3. Spoon some of the sauce into the bottom of a 9 x 13 inch baking dish and then layer:noodles, meat sauce, cheese filling, noodles, cheese filling and meat sauce.
4. Cover and bake for 30 minutes. Remove cover and sprinkle cheese on top if desired and bake for an additional 15 minutes.
5. IMPORTANT: Let the lasagna sit for 10 minutes before you cut into it. The sitting time allows it to firm up so you can dish it out better.
*Note: every recipe that I have seen calls for 15 ounces of one or the other of these cheeses, but I have found that I like my lasagna best with both of them. Ricotta adds a more authentic Italian flavor and the cottage cheese adds more moisture.
No comments:
Post a Comment