Everyone in our family loves real food and everyone has made at least one killer dish! Grammy cooked from scratch nearly every night and she made great food that we enjoyed during the holidays. I think our family’s food began there.
Here’s her lasagna recipe. I’ll post a picture next time I make it.
- 1 package of lasagna noodles
- 1 pound ground beef
- 1 onion
- canned spaghetti sauce
- small can of diced tomatoes
- fat-free cottage cheese
- 2 eggs
- 1/2 shredded Parmesan cheese (more or less)
- 6 cups shredded Mozerella cheese (2 packs of 3 cups each works really well for this recipe)
Put a large pan of water on high, add a couple of teaspoons of salt, a little olive oil, and bring to a boil.
While you wait for the water to boil, start browning the ground beef in a large heavy dutch oven (it keeps tomato sauce from splattering all over your kitchen). Drain off any grease and discard. Dice an onion and add that too. After the onion is translucent, add a large can of spaghetti sauce (I pick up the large tall cans from Kroger because it’s the cheapest, it don’t have sugar and everyone likes it better when I make it with that brand of sauce. Amber taught me not to buy canned meat sauce. She said the meat is usually inferior and it’s best to just add your own). Ivey taught me to add a small can of diced tomatoes too. Grammy would not only approve, she would love Ivey too. Lower the heat and let the sauce simmer while the noodles cook.
When the water starts to boil, add the noodles. Grammy always used a whole pack but I use half a pack. It’s lower carb and everyone said it tasted better. (It always saves a little money.) Stir the noodles as soon as you add them to the boiling water and occasionally after that. Turn the heat down slightly. Check the package for cooking times and slightly under cook the noodles. Drain and rinse them in cold water. Drape them over the sides of the colander so that they don’t stick together.
Dump the cottage cheese into a mixing bowl. Add the raw eggs and Parmesan cheese. Beat this mixture together with a fork.
Now you are ready to assemble the lasagna. Preheat the oven to 350 degrees.
Put 1/4 of the sauce mixture in the bottom of the baking dish. Add half of the cooked lasagna noodles overlapping them slightly. Dump all the cottage cheese mixture over the noodles. Spread it around so it covers the entire bottom of the casserole dish. Spoon 1/2 of the sauce mixture over the cottage cheese mixture. Do your best to do it a little at a time so you cover the cottage cheese as evenly as possible. Top with 3 cups of shredded Mozarella cheese.
Next add the rest of the cooked noodles overlapping slightly again. Top the noodles with the remaining 1/4 of the meat sauce and the last 3 cups of shredded Mozarella cheese.
The baking dish goes into the oven for 30 minutes. The lasagna will be bubbling and the top should be lightly browned when finished.
Notes: Amber swears by the thin no-bake lasagna noodles. I haven’t tried them yet. I keep meaning too; it would save a lot of time and energy boiling a big stock pot of water. I’m beginning to wonder if our Kroger has them because I have looked!