Snowy Day Lasagna

We've had several snowy days lately.  On Saturday I got to spend the entire snowy day at home.  I decided to do some baking.  I didn't want to spend all day in the kitchen though so I made what I call Quick Homemade Lasagna.  The noodles are from a box and my meat sauce recipe uses canned tomato sauce and paste.  It does take a little more time than making lasagna from an all included kit, but it is well worth it.  Please do not be intimidated by the length of the recipe.  I tried to provide detailed instructions.  Let me know what you think.

For this one I used ground beef, but I will often use ground turkey or ground chicken or some combination of the three.  When I use ground chicken I add a little thyme and sage to the other spices.  I think they help bring out the flavor of the chicken.

Now for the recipe...

Quick Homemade Lasagna

Ø  Quick Homemade Meat Sauce for Lasagna, Spaghetti, and other Italian Dishes:

·         1 pound 93/7 ground beef

·         ½ tsp. oregano

·         ½ tsp. basil

·         ¼ tsp. parsley

·         ¼ tsp. onion powder

·         ¼ tsp. garlic powder

·         Dash black pepper

·         2 - 15 ounce cans tomato sauce

·         2 - 6 ounce cans tomato paste

·         1 cup water

·         1 ½ tsp. oregano

·         ¾ tsp. basil

·         ½ tsp. parsley

·         ½ tsp. onion powder

·         ½ tsp. garlic powder

·         Dash black pepper

In large skillet over medium heat, scramble ground beef using a spatula.   Add first group of spices (oregano, basil, parsley, onion powder, garlic powder, and black pepper) to beef.  Continue cooking over medium heat until the beef is evenly browned and fully cooked.  If desired drain and discard any remaining grease from pan. 

In large glass mixing bowl combine tomato sauce, tomato paste, second group of spices (oregano, basil, parsley, onion powder, garlic powder, and black pepper) and water.  Stir together.

Add to cooked beef.  Stir.  Cover and continue cooking until mixture begins to bubble.  Remove from heat. Sauce is now ready to be used for lasagna, spaghetti, or other Italian dishes.    

Ø  9 lasagna noodles

Ø  2 tablespoons olive oil

Ø  16 ounce container low fat cottage cheese

Ø  ¼ cup shredded parmesan cheese

Ø  16 ounce package shredded mozzarella cheese

Ø  2 large carrots, peeled and shredded

In a large pot bring 6 quarts of water to a boil on high.  When water is boiling add oil.  Drop in lasagna noodles one at a time layering them in different directions.  Lower temperature to medium high, making adjustments so the pot won’t boil over but so that it keeps to a rapid boil.  Boil noodles for 14 minutes.

Drain noodles into colander.  Rinse thoroughly with cold water to stop cooking.

Preheat oven to 350 F.  Spray 9x13 inch glass dish with non-stick olive oil spray. 

Stir the shredded parmesan cheese into the cottage cheese. 

Spoon two large spoons of meat sauce into bottom of dish.  Layer three noodles lengthwise in dish.  Add half of the cottage cheese mixture.  Add a third of the shredded mozzarella.  Add half of the carrots.  Layer a third of the meat sauce. 

Layer another three noodles.  Add the remaining half of the cottage cheese mixture.  Add another third of the shredded mozzarella.  Add the remaining half of the carrots. Layer another third of the meat sauce. 

Layer the last three noodles.  Top with the remaining meat sauce and sprinkle with the last of the shredded mozzarella.

Bake for 25 minutes.  Allow to cool for 10 minutes before serving.