Saturday, October 28, 2006

LASAGNA!


Prepare a batch of Home on the Range Venison Meat Sauce (recipe in sidebar) or your favorite pasta sauce recipe that would use about one 29 ounce can tomatoes and two six ounce cans of tomato paste plus meat (or veggies) and spices. Cook on low til done and the flavors have blended.

Boil a 10-oz package of lasagna noodles to which you've added a few dashes of salt to the water, as well as a teaspoon of olive oil to keep the noodles from sticking. Cook the noodles "al dente" (they still have a bit of "bite"(. When they are done but not too soft, drain, rinse with cool water, and lay them flat on a sheet of foil or a cookie sheet so they are easier to wrangle later.

Mix 3 cups low fat cottage cheese in a bowl with 2 beaten eggs. (people that hate cottage cheese won't even know this is cottage cheese when you are done). Add a 1/4 cup of grated Romano cheese, 1/4 cup grated Parmesan cheese, a 1/2 teaspoon of Penzey's garlic powder, 1 tablespoon dried parsley flakes, 2 teaspoons of fresh (or dried) basil, a pinch of sugar and 1/2 teaspoon of salt to that and mix together well.

To assemble, spread a tiny bit of meat sauce on the bottom of a lasagna pan (about 13 x 9 pan) which you have VERY lightly sprayed with PAM non stick spray first. The purpose of that little bit of sauce (maybe 1/4 to 1/2 cup spread around) is so keep the noodles from getting hard as it cooks. On that lay about 4 lasagna noodles.

Top with half the cottage cheese/egg mixture.

Top that with 1/2 pound of slices mozzarella cheese (not the shredded stuff, but thick slices from the deli)

Top with another 4 noodles and 1/2 of the remaining pasta sauce mixture.

Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture and another 1/2 pound of mozzarella.

Finish that with the rest of the meat mixture. Sprinkle it all generously with a little more grated Parmesan and bake in a 350 degree oven for about 30-40 minutes, until bubbly around the edges.

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