Only my third Sunday into Soup Sunday and I have already failed. No soup and dunkable companion this week, this week is Lasagna Monday (notice my post title rhymes- I’m just that cool).
But really- what’s a girl to do when she is craving some cheezy delicious saucy pasta goodness- well make lasagna of course.
I promise the soup will come back next week- but for this week- onto lasagna!
1 lb italian spice sausage meat (out of casings) – alternatively you can use ground beef
1 medium onion (chopped)
3 cloves of garlic (minced)
1/2 of a bell pepper
2 cans of tomato sauce (I use Hunt’s Thick&Rich)
Fresh Basil – just to be fancy
1 very large portabello mushroom -or 2 smaller ones- thinly sliced
1 pkg of lasagna noodles
4 cups of shredded cheddar cheese
1 container of 2% cottage cheese (500g)
1/2 cup of crumbled feta cheese
To make the sauce fry the sausage in the bottom of a pot, breaking it up into small pieces.
When the sausage starts to brown, add the onion, garlic and peppers, fry with the sausage until the onions are translucent and the sausage is cooked.
Add the cans of sauce and simmer together for 10 minutes. Then throw on some of your fancy fresh basil.
Meanwhile, boil some water in a large pot and cook the lasagna noodles until just before al dente- still slightly firm.
Now on to the layers- first in the bottom of a casserole dish (I used a 9X13) put down about 3/4 cup of sauce
then a layer of noodles, then a layer of cheese (that I will guestimate at 1 cup of cheese and 1/4 of your container of cottage cheese)
then a layer of noodles, then a layer of sauce topped with a thin layer of the sliced mushrooms
This is also the time that it is completely appropriate to break out the wine- if you haven’t already.
Then into the oven at 375 for 45 minutes
And yet again more wine- the most essential part of cooking-
Then serve this up with a side salad – just to add the green to your plate – and voila!
Some seriously delicious dinner right there!
I hope you all have an equally delicious Monday!