So Good!

One of Jacob’s favorite meals is lasagna.  He will eat Stouffer’s when the mood strikes, but homemade is always preferred. 

A couple of weeks ago, we were having Supper Club at our home and providing the entrée.  I decided I’d make two kinds of lasagna.  Not that we needed both but knowing leftovers would be welcome, it was the way to go. 

I have two beef lasagna recipes that are both delicious. Here is the recipe for the beef lasagna I prepared for friends.  I don’t recall where I got this recipe but it’s fun to make because it has ‘extra’ ingredients.  Don’t be intimated by the ingredients list!

LOADED LASAGNA

1 1/2 lb. Ground beef
1 c. chopped onion
1 c. chopped bell pepper
2 cloves garlic, crushed
1 (28 oz.) can tomatoes
3 (8 oz.) cans tomato sauce
1/2 tsp garlic powder
1 Tbsp basil
2 Tbsp oregano
1/2 tsp seasoned salt
4 bay leaves
Salt and pepper, to taste
*1/2 lb. fresh mushrooms
2 Tbsp butter, melted
9 lasagna noodles
1 egg, beaten
2 c. cottage cheese
2 c. Mozzarella cheese, shredded
1 c. Swiss cheese, shredded
1 (14 oz.) can artichoke hearts, drained
1 (6 oz.) can ripe olives, drained and sliced
1/2 c. grated Parmesan cheese

Cook beef, onion, bell pepper, and garlic cloves in a large Dutch oven until meat is browned.  Drain.  Chop tomatoes adding to the meat mixture along with the next 7 ingredients.  Reduce heat and simmer for 1 hour.  Remove bay leaves. 

Slice mushrooms and saute in butter; drain.  Set aside.  Cook noodles according to package directions; drain.  Set aside.  (I usually remove noodles and lay them in a single layer on wax paper.) Combine egg and cottage cheese, mixing well; set aside.

Spray a 9×13-inch pan with cooking spray.  Spread 1/3 of the sauce in the pan.  Arrange 3 cooked noodles on sauce.  Layer 1 cup of Mozzarella cheese and all of the cottage cheese mixture over the noodles. 

Top with 3 more noodles.  Spoon 1/3 of sauce over noodles and top with mushrooms, artichoke hearts, and ripe olives.

Layer the remaining 3 noodles, Swiss cheese, remaining Mozzarella, and the last 1/3 of sauce in the dish.  Cover and bake at 350F for 45 minutes.  Uncover.  Sprinkle with Parmesan cheese and bake an additional 15 minutes.  Serves 12. 

Jacob was quite happy that we had leftovers! A day or two later, he had finished two good-sized servings and reached for his IPad. Pushed a button marked, So good. And we heard a male voice say, “that is so good“. It was the best moment!! I was so glad my sweet boy was enjoying every bite of the lasagna I made with him in mind. And he used his device appropriately to tell me!!

The chicken lasagna dish I made is my favorite. I try to eat gluten-free and discovered this recipe about 6 years ago. It has a lot of steps but everyone who has tasted it really likes it. Here’s the link if you are interested: https://low-carb-news.blogspot.com/2014/08/chicken-mushroom-bacon-lasagna.html

*Note: because the chicken lasagna also called for mushrooms, I omitted them when I made the beef one this time. Jacob likes it either way but since the chicken one called for mushrooms, I decided not to include them in both. Not that readers care but a couple of people who were in attendance that night might catch that!

Honestly, I didn’t offer this one to Jacob because he is such a fan of the beef lasagna. After all, according to him, it is soooooo good!!

 

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