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Entry tags:
Food
I was going to post this yesterday.
It was my turn to cook, so I made
3-lbs ground beef
1 large onion, chopped
2 cloves minced garlic
2 cans (15oz) diced tomatoes
2 cans (15oz) tomato sauce
1/4 cup parsley flakes
1/4 cup sugar
2 tsp salt
2tsp sweet basil
1 24oz carton 2% cottage cheese
2 12oz cartons riccotta cheese
1 cup grated parmesan cheese
2 20oz packages frozen chopped spinach, thawed and well drained
1 tblsp salt
2 tsp oregano
2 packages (16oz each) lasagna noodles
1.5lbs shredded mozzarella
1 cup grated parmesan cheese
Cook and stir ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat. Add diced tomatoes, sauce, 1/4 cup parsley flakes, sugar, 2tsp salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered about 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350°F. Mix cottage cheese, riccotta cheese, 1c parmesan cheese, spinach, 1tblsp salt, and the oregano. Reserve 2c meat sauce for thin top layer.
In one ungreased Really Big Lasagna Pan™ (or two 9x13 pans), cover bottom of pan with a single layer of noodles. Then layer 1/3 each of remaining meat sauce, cheese and spinach mixture, mozzarella cheese, and a layer of noodles; repeat 2x. Spread reserved meat sauce over top, sprinkle with 1c parmesan cheese.
Put entire pan into carefully cleaned out shelf on fridge and wait for![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
teeka to be done selling jewelry on Farmer's Market and Library Mall.
Take out of fridge, bake uncovered for 55 minutes (45 min if you skip the refrigerator step). For easier cutting, let stand 15 minutes after removing from over.
Made 15 servings (6 large pieces - double servings- and 9 regular sized ones).
We decided the top layer of noodles came out a little dry and crunchy in spots. The recipe is based on the "Lasagna for a Crowd" recipe from the Betty Crocker cookbook, and on typing it up, I see one of the big changes is I used double the noodles they called for, which is why I had four layers of noodles instead of the two listed in the recipe. If we do it again, Teeka says we need to also up the cheese and make more sauce so that there is more reserved for the thin top layer. I agree, but I can't up them by that much, or it won't fit in the pan (the current recipe fills the pan full almost to the top).
She did also say that it was really good.
Froze a lot of lasagna today, and plan to vacuum-pack most of it once it's frozen.
Going to the RenFaire tomorrow. It's closing day, and we plan to be there all day because we haven't made it to the fair at all this season.
It was my turn to cook, so I made
3-lbs ground beef
1 large onion, chopped
2 cloves minced garlic
2 cans (15oz) diced tomatoes
2 cans (15oz) tomato sauce
1/4 cup parsley flakes
1/4 cup sugar
2 tsp salt
2tsp sweet basil
1 24oz carton 2% cottage cheese
2 12oz cartons riccotta cheese
1 cup grated parmesan cheese
2 20oz packages frozen chopped spinach, thawed and well drained
1 tblsp salt
2 tsp oregano
2 packages (16oz each) lasagna noodles
1.5lbs shredded mozzarella
1 cup grated parmesan cheese
Cook and stir ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat. Add diced tomatoes, sauce, 1/4 cup parsley flakes, sugar, 2tsp salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered about 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350°F. Mix cottage cheese, riccotta cheese, 1c parmesan cheese, spinach, 1tblsp salt, and the oregano. Reserve 2c meat sauce for thin top layer.
In one ungreased Really Big Lasagna Pan™ (or two 9x13 pans), cover bottom of pan with a single layer of noodles. Then layer 1/3 each of remaining meat sauce, cheese and spinach mixture, mozzarella cheese, and a layer of noodles; repeat 2x. Spread reserved meat sauce over top, sprinkle with 1c parmesan cheese.
Put entire pan into carefully cleaned out shelf on fridge and wait for
teeka to be done selling jewelry on Farmer's Market and Library Mall.Take out of fridge, bake uncovered for 55 minutes (45 min if you skip the refrigerator step). For easier cutting, let stand 15 minutes after removing from over.
Made 15 servings (6 large pieces - double servings- and 9 regular sized ones).
We decided the top layer of noodles came out a little dry and crunchy in spots. The recipe is based on the "Lasagna for a Crowd" recipe from the Betty Crocker cookbook, and on typing it up, I see one of the big changes is I used double the noodles they called for, which is why I had four layers of noodles instead of the two listed in the recipe. If we do it again, Teeka says we need to also up the cheese and make more sauce so that there is more reserved for the thin top layer. I agree, but I can't up them by that much, or it won't fit in the pan (the current recipe fills the pan full almost to the top).
She did also say that it was really good.
Froze a lot of lasagna today, and plan to vacuum-pack most of it once it's frozen.
Going to the RenFaire tomorrow. It's closing day, and we plan to be there all day because we haven't made it to the fair at all this season.