Pardon the one tiny piece of cold, refrigerated lasagna picture. It really doesn't do the recipe justice. That was all that was left by the time I realized that this is a recipe worth sharing, and a picture-less post is always a little bit sad to me. Especially when it involves food.
I'm not a crazy lasagna lover, but I'll eat it. Once in awhile is enough for me. I think that one trouble with lasagna is that people overdo it and add in too many extraneous things. (Namely green papper, which I think is way too strong a flavour in lasagna and most other things. But if you like it, toss some in!) My mother-in-law makes an very simple, excellent lasagna, and since I made some the other day, I thought I would share the recipe with you. It's quick and easy to put together, and is a simple way to feed a crowd, should they descend upon your house. And if you double it up and make two pans, you can freeze one (uncooked) and have it at the ready. It's also a nice thing to give to someone who has just had a baby, is recovering from surgery, or who you just like. Reading the recipe, it doesn't sound like it should be nearly as delicious as it is, and looking at that picture, it doesn't look too grand, either. But please take my word for it; it's very, very good. Here goes:
Brown 1 lb ground beef (we use the local, happy-cow beef from the market which is SO tasty)
well with pepper in a large pot, then add:
1 small (6oz) can tomato paste
1 large can tomato sauce, plus one more small can if using the precooked noodles (which I do)
1-2 tsp sugar (I forgot it this time, but it was still yummy)
At this point, you can add in mushrooms if you like. (Adam can't eat them, so I made it sans mushrooms.)
Heat thoroughly. Grab a 9x13 pan, and start layering as follows:
Noodles (about 5 noodles per layer)
Lasagna-style cottage cheese (500mL container) with parmesan grated on top
Grated mozzarella on top with a bit more parmesan
Bake at 375 for about 45 minutes, or until cheese is bubbly and a knife easily cuts through noodles. Enjoy!
I have rappie pie bubbling away in the oven right now, and am going to take pictures post haste. If you don't know what rappie pie is, I feel a wee bit sorry for you, but I'll enlighten you tomorrow. Happy Wednesday!