It's a stormy night on McCanless Creek.
Ronnie didn't practice tonight so we are planning to watch a movie. It was one we started to watch back in June but somehow managed to get sidetracked. Gran Torino with Clint Eastwood.
Supper was a bit on the comfort food side. We have been wanting lasagna for a couple of weeks. Since I got home a few minutes earlier than usual I thought tonight was a perfect time for it. We have decided we actually prefer our lasagna with cottage cheese instead of ricotta, but feel free to substitute.
Lasagna*
Tossed Salad
Honey Wheat Bread w/ roasted garlic butter
Lasagna
9 lasagna noodles - no boil
1 -26 ounce can Del Monte 4 Cheese Spaghetti Sauce(tonight I added 1/2 lb. browned ground beef, 1 tsp. Worcestershire and 1 tsp. brown sugar)
1 -26 ounce can Del Monte 4 Cheese Spaghetti Sauce(tonight I added 1/2 lb. browned ground beef, 1 tsp. Worcestershire and 1 tsp. brown sugar)
2 cups cottage cheese
3/4 cup sour cream
1 egg
3/4 cup Parmesan cheese
1 egg
3/4 cup Parmesan cheese
2 tsp. onion powder
1 Tbsp. dried parsley
12 oz. mozzarella cheese - sliced
12 oz. mozzarella cheese - sliced
Cover the bottom of a 9x13 glass dish with a thin layer of sauce. (I did this before I added the ground beef)
Mix cottage cheese, sour cream, egg, Parmesan cheese, onion powder and parsley in a bowl.
Layer 3 lasagna noodles over sauce
Spread 1/3 cheese mixture over noodles.
Add 1/3 of the sauce.
Lay 3 mozzarella slices over top
Repeat twice.
Spread 1/3 cheese mixture over noodles.
Add 1/3 of the sauce.
Lay 3 mozzarella slices over top
Repeat twice.
Bake at 375* for about 1 hour. Remove foil and bake 10 additional minutes.
Top should be light brown and bubbly.
Top should be light brown and bubbly.
So, until tomorrow........
S~~~