Skip to main content

Lasagna


Ezra, enjoying lasagna!

Lasagna

Source: Joanna Knox and Nancy Craddock

Ingredients:
1 pound hot breakfast sausage
1 large onion, diced
1 teaspoon minced garlic
1 15 oz. can tomato sauce
1 can tomato paste
1 tablespoon sugar
1 tablespoon dried oregano
1 tablespoon dried basil
salt
water
parmesan cheese
lasagna noodles
sour cream
mozzarella, grated

Directions:
Brown the sausage with the onion. Add the garlic for the last minute. Drain the grease and return to the pot. Add the tomato sauce and paste, sugar, oregano, basil and salt to taste. Add water to make the sauce as thick or thin as you like. If you're trying to make the sauce go farther, like when using 3 layers of noodles instead of two, add more water. Add 1/3 cup parmesan cheese to the sauce. Allow the sauce to simmer while the lasagna noodles cook. After draining the noodles, return them to the pot and cover with cold water so they won't stick. Choose your pan size. This recipe makes enough for 1 9"x13" pan or 2 8" square pans. Spray the bottom of your baking dish with cooking spray. Place a layer of noodles on the bottom of the pan. Cover with sauce. Spoon sour cream over the sauce and spread it around. Sprinkle with mozzarella and parmesan cheese. Repeat with one or two more layers, depending on your preference and how thin you made your sauce. Bake at 350 for 30-60 minutes, depending on how dark you would like the cheese to get. You can also turn on the broiler to speed up the cooking time.

Comments

Popular posts from this blog

Amish Baked Oatmeal

  Source:  Cooking Classy Ingredients: 1 1/2 cups milk 2 eggs 1/4 cup maple syrup, plus more for drizzling 1/4 cup butter, melted 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1 1/2 teaspoons vanilla 1/4 teaspoon salt 3 cups oats (quick or old fashioned) Directions: Whisk together all ingredients except the oats. Stir in the oats. Pour into a greased 8"x8" baking dish and spread evenly. Bake at 350 for 30 minutes or until done. Serve with a drizzle of maple syrup and top with fruit and/or nuts.

Ranch Chicken Stew with Rice

  Ingredients: 1 pound baby carrots, cut in half 1 1/2 pounds baby potatoes, cubed 2 tablespoons butter, melted 1 can (or 14.5 oz) chicken broth 2 chicken breasts 1 can cream of chicken soup 1 cup sour cream 1 packet ranch dressing mix 1 cup uncooked rice Directions: Spray the inside of a slow cooker with baking spray. Place the carrots and potatoes in the bottom of the slow cooker. Pour the melted butter and broth over the potatoes and carrots. Place the chicken breasts on top. In a bowl, mix together the cream of chicken soup, sour cream, and ranch mix. Pour the mixture over the chicken. Cook on low heat for 7-8 hours. Just before serving, cook the rice. While the rice is cooking, shred the chicken breasts and return to the slow cooker. Add the cooked rice to the slow cooker and stir everything until combined.

Chicken Pot Pie

Chicken Pot Pie Source: Linda Kahler (adapted) Ingredients: 2-3 chicken breasts, cooked and chopped 1 large can of Veg-All mixed vegetables 1 can cream of chicken soup 2/3 cup chicken broth 4 tablespoons butter, melted seasonings to your liking 2 pie crusts Directions: Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.