Yipes...it has been 2 months since I have posted any recipes! But Chelsea requested the recipe for lasagne, so I'm back!
This is straight out of the Betty Crocker cookbook...
1 pound ground beef
6 oz. ground lean pork
3/4 cup chopped onion
1 clove garlic, minced
1 can (1 #) tomatoes
1 can (15 oz) tomato sauce
2 Tbsp. parsley flakes
2 Tbsp. sugar
1 tsp salt
1 tsp basil leaves
3 cups creamed cottage cheese (24 oz)
1/2 cup grated Parmesan cheese
1 Tbsp parsley flakes
1 tsp salt
1 tsp oregano leaves
1 package (8 oz) lasagne noodles, cooked and well drained
3/4 pound mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat.
Add tomatoes and break up with fork. Stir in tomato sauce, 2 Tbsp. parsley flaskes, 2 Tbsp. sugar, 1 tsp salt, and the basil. Heat to boiling sitrring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 Tbsp. parsley flakes, 1 tsp. salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer.
In ungreased baking pan, 13x9, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. (If desired, lasagne can be covered and refrigerated several hours at this point.)
Bake uncovered 45 minutes. (Allow an additional 10-15 minutes if lasagne has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.
Makes 12 servings.
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13 years ago
3 comments:
ooohhhh, yummy!! Adam is drooling! : ) We'll make this very soon!
I've never had homemade lasagne, I should try it out sometime! Until then I'm making Chicken Tikka Masala tomorrow (a traditional Indian dish)for the first time, so I thought I'd share the recipe with you :) I'll let you know how it turns out!
For the Chicken:
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (kinda bad for you but great for taste)
2 tablespoons vegetable oil
2 medium garlic cloves , pressed through a garlic press
1 tablespoon grated fresh ginger
For the Masala Sauce:
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves pressed through a garlic press
2 teaspoons grated fresh ginger
1 fresh Serrano chile , flesh minced
1 tablespoon tomato paste
1 tablespoon garam masala (you can find this at Whole Foods or an Indian store)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup cream
1/4 cup chopped fresh cilantro leaves
Instructions:
1. Combine the cumin, coriander, cayenne and salt in a bowl. Sprinkle it over the chicken and then rub it in to make sure it coats. Cover the chicken with plastic wrap and refrigerate for 30 to 60 minutes.
2. Meanwhile, whisk together the yogurt, oil, garlic, and ginger in a large bowl. You want enough room to dip the chicken in it.
3. While the chicken is refrigerating, heat oil in a dutch oven over medium-high heat and then add the onions. Cook them until they start to turn golden brown, then add in the garlic, ginger, chile, tomato paste, and garam masala. It will turn into a kind of sticky ball. Let that cook for a few minutes and then add in the crushed tomatoes, sugar, and salt. Give it a quick taste at this point. I actually added in a little bit garam masala because I wanted to give it a bit more kick to it. Bring the mixture to a boil, cover and turn down the heat. Let it simmer for about 15 minutes.
4. Once the chicken is ready, turn on the broiler and set a wire rack on an aluminum-foil lined baking sheet. Take each piece of chicken, and using a pair of tongs, dip it into the yogurt mixture. You really want to give it a nice coating, but let the excess drip off. Place the chicken on the wire rack and stick it in the oven. You want the rack to be on about the second-highest rack position so it isn’t too far from the broiler, though not touching it either.
5. Cook the chicken for about 15 minutes or until it is done (you might need more or less time depending on how thick the breasts are). Make sure you flip it once midway through. You can tell when it’s getting close when it starts to brown and gets a few spots.
6. After the sauce has simmered for a little while, add the cream. Return it to a simmer, cover and remove from heat. The dutch oven should keep it fairly warm for quite some time.
7. Let the chicken cool a bit and then cube it into chunks. Mix that into the sauce and add in the cilantro.
p.s. I got the ingredients from my mom and the instructions from a website. Let me know if you ever end up making this!
Wow Yusra...this looks great! I definitely will try it although may have to wait for a trip to Mpls. to find the garam masala. Thanks for sharing the recipe! Mary
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