Lasagna

My Mom's Lasagna Recipe - adapted slightly ;)

Sauce mixture

1     lb ground beef
2     tsp minced garlic
1     cup chopped onion
1     10 oz can sliced mushrooms with liquid
1     7 oz can tomato sauce
1     5 1/2 oz can tomato paste
2     tsp mixed Italian seasonings (a pre mixed blend of basil, oregano, thyme,
       rosemary, marjoram, sage & savory)
       salt & pepper to taste

Cheese layer

1     500 gram container of 2% cottage cheese
1     egg
1/2  cup parmesan cheese (or more - as much as you need to make it thick; not runny)

12     lasagna noodles  (I use the ready to use - no boiling necessary noodles)

8     oz package of mozzarella cheese slices or shredded cheese blend

In a deep frying pan scramble fry ground beef on medium heat until completely browned.  Drain any excess grease.  Add chopped onions, garlic, sprinkle of salt & pepper & continue frying until onions are soft.  Add mushrooms & liquid, can of tomato sauce & tomato sauce can of water, can of tomato paste & tomato paste can of water, Italian seasoning mixture and salt & pepper.  Reduce heat to medium low and simmer sauce at least 15 minutes until it is slightly thickened.  It needs to be somewhat runny to ensure the noodles have the extra liquid to absorb while cooking your lasagna.  If your sauce is too thick, add water as needed.

Combine cottage cheese, egg and parmesan cheese in a bowl and mix well.  This mixture must be somewhat thick - not runny or it will not set right in your lasagna.  Add additional parmesan cheese to thicken or another egg to loosen.

Using a 9 x 13 pan, pour a small amount of sauce in the bottom to keep the noodles from sticking.  Lay 3 noodles side by side and 1 at the end of the pan so the bottom is covered with noodles.  Spoon a large quantity of ground beef sauce mixture over the noodles.  Top with another layer of noodles. 

Spread the cottage cheese mixture over the noodles and top with another healthy layer of sauce mixture.  Top with another layer of noodles & put the remaining sauce mixture on top.  Finish with your mozzarella cheese slices or shredded cheese blend.

Bake covered in a pre heated 350 degree oven for 30 minutes.  Remove the cover and bake for another 15 minutes until cheese is nicely melted on top and the sauce is bubbling.

Remove from oven and let set 10 minutes before slicing.

Squished Baby Potatoes

Squished Baby Potatoes

2 pounds new baby potatoes
salt and pepper
olive oil

Scrub the potatoes and cook, unpeeled in boiling salted water until tender.  Drain.  When cool enough to touch squish them flat using a coffee cup, ramekin or the pot.  Don't let them explode, just flatten until the edges break a bit, but they are still in one piece.  Toss in olive oil and season with salt and pepper.

Heat oven to 400 degrees F.  Spread the potatoes on a baking sheet and bake until crisp outside but still soft inside, about 40 minutes.

This recipe came from the Food Network Canada website.