the best lasagna. ever

THE BEST LASAGNA. EVER
photo & recipe via The Pioneer Woman

This is a great, basic lasagna recipe that everyone will love! Made it without the sausage the first time (thought it would taste a bit odd), but sausage makes it extra-yummy and I would recommend following the recipe exactly. 

1.5 lb ground beef

1 lb hot breakfast sausage
2 cloves garlic, minced
2 (14.5 ounce) cans whole tomatoes

2 (6 ounce) cans tomato paste

2 T dried parsley

2 T dried basil

1 teaspoon salt

3 cups low-fat cottage cheese

2 whole beaten eggs

1/2 cup grated (not shredded) Parmesan cheese

2 Tablespoons dried parsley

1 teaspoon salt

1 pound sliced Mozzarella cheese

1 (10 ounce) package lasagna noodles

(add 1/2 t salt and 1 T olive oil to pasta water)

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350 degree oven for 20 to 30 minutes, or until top is hot and bubbly.

cooking / baking to do list

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Easy Zucchini Fritters

pepperoni pizza grilled cheese

PEPPERONI PIZZA GRILLED CHEESE
recipe (adapted) & image via Forkful Of Comfort

4 slices of bread
Butter
Mozzarella, shredded
Pepperoni, quartered
Italian seasoning or basil
Parmesan cheese
Pizza sauce for dipping

Warm a large skillet over medium heat.

Butter bread on one side. Top unbuttered side with mozzarella, Italian Seasoning and Parmesan. Top with desired amount of pepperoni. Cook until golden brown on each side. Serve with pizza sauce. Wahla!

three cheese manicotti

THREE CHEESE MANICOTTI

recipe & images via Cooking Classy

Another winner! This was scrumptious! I didn't change a thing, but would think fresh herbs might make it even more delicious? This top photo is to show the manicotti...before ALL that yummy sauce is poured over it. Yum!

1 (8 oz) pkg Manicotti noodles

1 (15 oz) container Ricotta Cheese 
1 lb freshly grated Mozzarella Cheese (about 4 cups)
3 oz finely, freshly grated Parmesan cheese (about 3/4 cup)

2 large eggs

1 1/2 Tbsp dried parsley

1/4 tsp freshly ground black pepper

Marinara Sauce, recipe follows

Preheat oven to 350 degrees. Cook pasta according to directions listed on package and drain. In the meantime prepare Manicotti filling, in a large mixing bowl, using a fork blend together Ricotta cheese, eggs, parsley and pepper. Stir in grated Mozzarella and Parmesan cheese and mix until well blended. Divide cheese mixture evenly among the 14 manicotti noodles stuffing each one full. Align noodles in a single layer in a 13 x 9 baking dish. Pour marinara sauce evenly over filled manicotti noodles. Bake in preheated oven for 45 minutes. Serve warm.

Marinara Sauce:

1/3 cup extra virgin olive oil

2 cloves garlic, minced

2 (28 oz) cans crushed Roma tomatos

1 Tbsp dried basil

1 tsp dried parsley

Salt and pepper to taste

Combine all ingredients in a large saucepan, simmer 20 minutes (do this while preparing the filling and pasta).

mexican stuffed shells

MEXICAN STUFFED SHELLS
recipe & photo via The Way To His Heart

Could not have been more satisfied with this recipe. It was absolutely delicious and I would not change a thing.

1 lb ground beef
1 package taco seasoning
4 oz cream cheese
15-20 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
3 green onions, diced
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

stuffed pasta shells

STUFFED PASTA SHELLS

image & recipe via 101 Cookbooks


What can I say about this recipe? Hmmm? It was DELICIOUS! Super easy to make and the taste is incredible...super rich tomato flavor. Ease up on the crushed red pepper flakes if you don't like too much spice, but it really was not bad at all. Adding this one to my short list of rotating recipes!

Zest of one lemon

Sauce:
1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced

25-30 jumbo dried pasta shells

Oil a 13 x 9-inch baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F with a rack in the middle.

To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.

To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.

Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

Serves 4 - 6

mexican pizza

• Made these tonight and loved them! Great flavor. Only thing I did differently was leave the refried beans out...not a fan. Super tasty and WAY better than those Mexican Pizzas from that taco joint we all know.
• 
  
• MEXICAN PIZZA
• photo & recipe via All Recipes
• 
  
• 1/2 pound ground beef
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (16 ounce) can refried beans
• 4 (10 inch) flour tortillas
• 1/2 cup salsa
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, chopped
• 2 roma (plum) tomatoes, diced
• 1/4 cup finely chopped jalapeno peppers
• 1/4 cup sour cream (optional)

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the Jalapeno onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

A LITTLE SWEET, A LITTLE SOUR

Sweet & Sour Chicken Meatballs

photo & recipe via Naturally Ella

2 slices bread

1/2 medium onion, diced

1 clove garlic, minced

1/2 tablespoon sunflower oil (I couldn't bring myself to spend $7.99, so I used olive oil)

1 pound ground chicken

1/4 cup fresh parsley (1 tablespoon dry)

1 egg

1 (8 ounce) can pineapple pieces, drained (set juice aside for sauce)

Sauce

1 cup ketchup

1/4 cup natural sugar (I used granulated sugar)

1/4 cup pineapple juice

1 1/2 tablespoons Worcestershire sauce

Pinch cayenne pepper

Preheat oven to 400 degrees. In a small skillet, heat sunflower oil over medium heat. Add onions and garlic; cook until onions are transparent (about 3 to 4 minutes). Set aside to cool slightly.

Using a food processor, turn bread into crumbs (or shred with your hands). In a large bowl, combine meatball ingredients (everything except pineapples); stir until everything is mixed thoroughly. Shape into 12 meatballs (I had about 17 and it barely filled a 9x13 pan). Sprinkle pineapple pieces over meatballs.

In a small bowl, whisk together ingredients for sauce, adjusting sugar and pineapple juice for desired sweetness. Once ready, cover meatballs in sauce. Bake for 23-25 minutes (took me about 30) until meatballs are cooked all the way through. Delicioso!!!