February 15, 2010

The Secret is in the Sauce

I hesitated to share this recipe because would it would reveal that I am not a "from scratch" person all the time. It would mar my rep so to speak. A good friend asked for my lasagna recipe sooo here I am, an open book, now. : )

Lasagna

3/4 lb. ground beef

8 -ish lasagna noodles (make 'em fit in the pan however you can) I do three in a row lengthwise and then break one into about a 2/3 piece and place it at the end (perpendicular to the other ones). I buy the oven ready kind. No need to dirty another pot, right?

1 beaten egg

2 cups cottage cheese

1/2 c. Parmesan cheese divided (I'm cheap so I use the kind in the can)

1 T dried parsley flakes

4 c. shredded mozzarella cheese

Are your ready for the final ingredient?? Drum roll please...

1 can of Hunt's Garlic & Herb spaghetti sauce*. There...I'm outed!


Brown beef in a small stock pot (I usually sprinkle in a little pepper, onion powder and garlic powder while it's browning), drain, and then pour in one (ugh, dare I say it again?) can of Hunt's Garlic & Herb spaghetti sauce. Heat until the sauce is warmed.

For filling: Combine the egg, cottage cheese, Parmesan cheese, and parsley flakes.

Layer half noodles, then half filling (spread it out the best you can), half sauce/meat mixture, sprinkle 2 cups of mozzarella, then repeat. Once it's assembled sprinkle with the rest of the Parmesan cheese.

Bake in a preheated oven 375 degrees for about 30-35 minutes. Let it stand about 10 minutes. This gives you a chance to pop in some yummy garlic bread!

*Note: Sometimes I'm out of the Secret Sauce so I'll use a different brand. Just make sure to add some extra garlic powder, oregano, basil and hint of onion powder. I love Hunt's Garlic & Herb. Way back in the beginning of our marriage a friend shared the secret of Hunt's Garlic & Herb and it was the start of my kitchen coup d'├ętat (another story).


3 comments:

Vicki said...

We like to use ricotta cheese instead of cottage cheese, not so runny then. Good recipe!

Carmen said...
This comment has been removed by the author.
Carmen said...

I used to use ricotta, but it's a bit more expensive. I run the cottage cheese through the blender or just mush it up real well with a fork and then it's not too runny. Thanks! : )

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