Lasagna

There's a lot of lasagna recipes out there...I know, I've tried a LOT of them. I love lasagna, but its gotta be just right for me. Here's a new recipe I tried this weekend. Its adapted from this recipe. One of the beauties of lasagna is its a freezer food - my little family can't successfully eat an entire 9x13 pan of it before we get sick of eating the same food day in and day out, so I make it in 2 8x8 pans - cook 1 and freeze the other. Two meals in 1 - can't beat that! This turned out really good. Its the perfect cheeziness and the sauce was mighty tasty.

• 1 package oven-ready lasagna noodles (or if you prefer, you can use regular ones, just be sure to boil them while you're making your sauce)
• 1 lb ground beef
• 1/2 lb hot Italian sausage, casings removed
• 1 cup chopped onion
• 1 (28 oz) can Italian stewed tomatoes, undrained (if not already chopped, chop if you're like me and don't like big chunks of tomato in your lasagna)
• 2 (6 oz) cans tomato paste
• 2 tsp sugar
• 1/2 tsp pepper
• 1 (15 oz) container ricotta cheese
• 1 egg, beaten
• 1/2 tsp salt
• 3/4 cup grated parmesan cheese
• 4 cups shredded mozzarella cheese
• cayenne pepper, to taste
• garlic powder, to taste

Cook ground beef, sausage, and onion; drain. Stir in undrained tomatoes, tomato paste, sugar, and pepper. If you would like to, now is the time to add cayenne and garlic powder. Bring to boil. Reduce heat and simmer uncovered for 20-30 minutes. In a small bowl blend ricotta, egg, parsley, parmesan cheese, and 1/2 tsp salt. Put a layer of noodles in a 9x13 (or 2 8x8s) pan, then a layer of meat sauce, layer of ricotta mixture, and a layer of the cheese. Repeat all layers twice more (3 layers in all). Cover with foil. Bake at 375° for 30 minutes. Uncover and bake for 20 more minutes. We like our cheesy top to be nice and chewy and almost crunchy, so for the last 2 minutes I turned the broiler on (make sure you watch it and don't go too long or you'll have a crunchy black top). Let stand 10 minutes before cutting.

A Feast for the 4th

We had an excellent feast for the 4th of July.  Some friends came up for the weekend and we ate our hearts out (most likely literally...or rather now our arteries are major clogged).  I really wasn't in the creative mood, so I turned to who other than (yes, you guessed right I'm sure) the Pioneer Woman.  She is just the best (if you can find me someone better, let me know).  Here's what was on the menu:

Jalapeno Poppers (I'm SO addicted!)

• fresh jalapenos
• cream cheese, softened
• bacon, sliced in 1/2 or 1/3 depending on size of bacon & jalapenos

Cut jalapenos in half, length-wise.  With a spoon, remove seeds and membranes (if you want it a little hotter, leave a little in).  Smear softened cream cheese into each jalapeno half.  Wrap jalapeno with bacon piece.  Stick toothpick through the middle.  Bake on a pan with a rack in a 375° oven for 20-25 minutes.  You don't want the bacon to shrink too much, but after 20 minutes if the bacon isn't brown enough, turn on the broiler for a couple minutes to finish it off.  

PW's Potato Salad

• 5 pounds potatoes (she uses russet, I used red)
  
• 1 1/2 cups mayonnaise
  
• 4 Tbsp prepared mustard
  
• 5 green onions, sliced
  
• 8 small pickles (she uses sweet, I used dill)
  
• 1 tsp salt
  
• 1/2 tsp paprika
  
• 1/2 tsp black pepper
  
• 4 hard boiled eggs, coarsely chopped

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy.  Fold potatoes together with mayo, mustard, green onions, salt, pepper.  Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed.  If need more moisture, can add a little pickle juice from the jar.

PW's Sun-Dried Tomato Pasta Salad

Dressing:

• 1 (7 oz) jar sun-dried tomatoes, drained
• 4 cloves garlic
• 3 Tbsp red wine vinegar
• 1 cup extra virgin olive oil
• salt
• pepper

Salad

• 16 oz corkscrew pasta
• 1 jar olives (she used Kalamata, I used plain ol' sliced black olives)
• 1 pint ripe cherry tomatoes, halved
• Several basil leaves, chopped or julienne
• 1 1/2 cups freshly grated Parmesan cheese

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped.  Blend while drizzling in olive oil; continue blending until mixed together.  Cook pasta according to package directions, drain, and rinse with cold water until no longer hot.  Pour 2/3 of the dressing over the pasta, add olives, and toss together.  Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.  Serve on a big platter with an extra sprinkling of Parmesan cheese.

and these Tasty Burgers of My Husbands Own Creation

I really can't tell you exactly what was in the patty.  Basically into the ground beef he mixed in chopped bacon, goat cheese, Worcestershire, olive oil, balsamic vinegar, cayenne, salt, and pepper (he's the mixing king!).  Then grilled them on up on the bar-b.  I topped mine with sliced avocado, fresh tomato, and caramelized onions.  Oh baby, it was tasty!

Mexican Lasagna

A good friend of mine gave me a ton of her favorite recipes for a bridal shower gift way back when my hubby and I were married.  This was one of them.  Its kind of a mix  between enchiladas and lasagna.  The best part is its quick, its easy, and its good!

• 1 1/2 lbs ground beef or turkey
  
• 1 pkg taco seasoning (watch out for MSG, especially if you have younger children or are pregnant or nursing)
• 1 tsp seasoned salt
• 1 cup diced tomatoes, fresh or canned
• 1 (15 oz) can tomato sauce
• 1 (4 oz) can diced green chilies
• 1 cup ricotta cheese
• 2 eggs, beaten
• 10 corn tortillas
• 2 1/2 cups (10 oz) grated Monterey Jack cheese (or a grated Mexican cheese blend)

Brown beef in a large skillet, drain fat.  Add taco seasoning, seasoned salt, tomatoes, tomato sauce, and chilies.  Bring to boil.  Reduce heat, simmer uncovered for 10 minutes.  In a small bowl combine ricotta cheese and eggs.  in bottom of a 13"x9"x2" baking dish spread 1/2 the meat mixture, top with 1/2 the tortillas, spread with 1/2 cheese mixture, and sprinkle 1/2 the grated cheese over it.  Repeat.  Bake uncovered in 350° oven for 20-30 minutes or until hot and bubbly.  Let stand 10 minutes before serving.

Serves 6-8.

Another Delicious Sandwich

Pioneer Woman has done it again!  She has created a most wonderful meal that the entire family enjoyed and has my husband left in awe.  I made this sandwich tonight (knowing perfectly well it was right up my hubby's alley) and, ya know, he said something along the lines of "wow Julie, you have really become such an incredible cook!  I mean, I'm speechless."  Gee-wiz!  Tuning into the Pioneer Woman has certainly not been good for my caloric intake or my arteries, but it has most definitely done wonders for my marriage :)  This really is a delicious sandwich (not for those on diets though)!

(Photo from PW Cooks)

Marlboro Man's Favorite Sandwich

PW Enchiladas

I came across this recipe on (none other than) the Pioneer Woman.  You know I've found that ALL of her recipes are good, but some are just good and others are exceptionally good.  I think these were just good.  But I can't say that was the fault of the Pioneer Woman, because I wasn't really taking the right care in making these - I was just flying through the recipe, so I wasn't paying attention really.  I think I forgot to add the seasoned salt in the meat, so it wasn't as flavorful.  Don't get me wrong, these were very good, just not the best ever.  I do recommend them, thought!

You can get this recipe here.

Leftover Steak Sandwich

Leftover steak?  Who has leftover steak? I know, but actually I do. I never can finish a whole steak at a restaurant no matter how small it might be. In this case we went out to eat and my son chose the steak kids meal. He ate one bite and was done, so we doggy bagged it. Next day he didn't want it, so for lunch I had a scrumptious leftover steak sandwich. The pictures are horrible. My camera stinks. In fact both pictures are of the same sandwich, but you wouldn't know it by just looking at it (and the avocado in the first looks like mustard, but it really is avocado).  The Naan was excellent for a sandwich - I'll have to remember to use it more often!  Chalk up another for a really great sandwich!

• Leftover steak
• Avocado
• Naan (Indian bread - I used Whole Wheat Tandori Naan from T.J.'s)
• Mayo
• Mustard

Slice avocados.  Slice steak into thin slices.  Reheat in microwave if desired (I did!).  Cut slice of Naan in half.  Slightly toast.  Spread mayo and mustard as desired on one side of each half of Naan.  Place slices of steak and avocado on one 1/2 of Naan, then place remaining slice over.  Enjoy!

Julie R.

Happy 100th Post and one Dang Good Burrito!

So yes this is our 100th post here at Food That's Good.  Has this blog met up to my expectations?  Well, yes and no.  I was really hoping to have more people post their recipes, but to be honest, I've really enjoyed sharing mine with everyone too!  So if you have any recipes, please post them, if not, please continue to enjoy mine and others!  

So what would be a recipe worthy enough to be posted on this momentous occasion?  Well I've been thinking lately that my husband and I really enjoy good burritos...not Toxic Smell (aka Taco Bell), but a really good hearty burrito.  I've had very few that have met up to my expectations and even fewer that have met up to my hubby's, so why not try to make one myself?  So yesterday I went to good ol' Trader Joes for some ingredients and this is what I came up with.  It was dang good!  Even better, my husband said, "This is the best burrito I've ever had," which is saying a LOT because he works in a town that has 13 Mexican restaurants in less than a 2 block radius, which he consumes from on a daily basis!  These things are humongous, so we really only could eat 1/2 of one, but my husband said he was literally sick from eating so much, but he just couldn't stop.  All night he was ranting and raving about this burrito (which made me SO happy because I've NEVER in our 8 years of marriage ever had a reaction even 1/2 this good for anything I've ever made or bought for him!).  He woke up at 4 in the morning just craving the remaining half of his burrito and ate it!  So, you get the picture that this was one dang good burrito?  

I made this up as I went along, so these ingredients/directions aren't necessarily exact.  If you don't like caramelized onions (I hate onions, but LOVE caramelized sweet onions!), then this is not the recipe for you, because that is really what made it so delicious!

(Sorry, my picts of the actual burrito kept coming out blurry - stinky camera!)

• Beef Sirloin, thinly sliced (like that used for Philly Cheese steaks)
• Salt & Pepper to taste
• Garlic powder to taste
• Butter (About 3 Tablespoons)
• Olive Oil
• Refried Beans (I used T.J.'s Vegetarian Salsa Style, but it would be even better with homemade!)
• Mexican blend cheese, grated
• Hawaiian sweet onions, sliced (if you don't have sweet onions, you can use normal ones, just add a little sugar)
• Jar of fire roasted yellow & red peppers, drained (and if needed, slice into smaller slices)
• Fresh guacamole
• Burrito-Style tortillas (you know, the big huge ones!)

Heat about a tablespoon each of olive oil and butter in a skillet or frying pan.  Season the meat with salt, pepper, and garlic as desired.  Add meat to skillet and cook until cooked through (about 160°).  Meanwhile heat another skillet or frying pan and add sliced onions; saute.  When the onions start to be somewhat transparent, add the drained peppers.  Saute until both have cooked thoroughly and have caramelized (the best way to test this is to taste it, but be careful, 'cause if they're sweet like mine, you won't want to stop!).  While the onions/peppers and beef are cooking, heat up beans in a saucepan.  Preheat your oven to 400°.  

When the meat, peppers, and beans are all finished, take out a tortilla and lay flat.  Place the desired amount of beans, cheese, beef, guacamole, onions/peppers, and/or whatever else you want on that tortilla.  (Note:  I was going to use rice, but forgot, so that might be good as well.  Don't skimp out on the onions/peppers, though - this was REALLY what made it so divine - without them, it would have been an ordinary burrito!)  Now this is a very important step - don't skip it - mix all of the ingredients (minus the tortilla) together!  This avoids clumps of one thing or the other (nothing grosser than a huge clump of hot sauce or sour cream or something!).  Wrap the tortilla burrito style (if you don't know how to do this, go here).  Place seam side down on a baking sheet and bake for about 3-5 minutes or until the tortilla is warmed up and slightly crispy (really watch it, though so you don't burn it!).  Enjoy!

Julie R.

AG, CA

Beef Cannelloni Bake

I believe this recipe originated from All Recipes.  My husband loves cannelloni, so I've been meaning to make it for quite some time, but haven't until a few days ago.  This turned out REALLY good!  I substituted chicken broth for the alcohol.  Next time I make it the only thing I would do different is bake the filling mixture a little longer to thicken it up a bit more and sprinkle a little cheese on the top 5 minutes before the dish is removed.  Make sure you plan on spending a lot of time, though - this is definitely a time consuming recipe!

• 1 (8 oz) package cannelloni pasta
  
• 8 ounces lean ground beef
  
• 2 carrots, chopped
  
• 1/2 stalk celery, chopped
  
• 1/2 onion, chopped
  
• 10 oz fresh spinach, washed and chopped
  
• 1 1/4 tsp salt
  
• 1 1/4 tsp ground black pepper
  
• 2 Tbsp olive oil
  
• 1 cup dry white wine (or 1 cup chicken broth)
  
• 1 cup heavy whipping cream
  
• 1 cup chopped tomatoes
  
• 1/2 cup grated Parmesan cheese
  
• 2 tsp Italian seasoning
  
• 2 Tbsp chopped fresh basil

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500°.  

In an 11 x 17-inch baking dish (if you don't have one, a 9x13" will work fine), crumble beef and toss with chopped carrots, celery, onions and spinach. Add salt, pepper, olive oil and wine (or chicken broth). Mix well. Place in heated oven and roast until beef is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful not to burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400°. Stir often while baking. Cool for 15 minutes.

Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, Parmesan, Italian seasoning and basil. Stir and return to oven for approximately 20 minutes (or longer if it needs to thicken more). Remove from oven and lower oven temperature to 350°. Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 Tbsp of mixture. Place in a clean 9 x 13 inch baking dish.

While meat mixture is cooling, make tomato sauce.  

• 1 (14.5 oz) can Italian-style tomatoes
  
• 2 Tbsp olive oil
  
• 2 cloves garlic, chopped
  
• 1 onion, chopped
  
• 1 tsp salt
  
• 1 tsp pepper
  
• 4 leaves fresh basil, chopped
  

Place tomatoes with liquids in food processor and process until smooth. Set aside. Heat olive oil over medium heat in a large skillet. Add garlic and onion; saute until soft. Add processed tomatoes, salt and pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.

Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.

Serves 5.

Julie R.

AG, CA

Hawaiian Chicken

My kids have been sick and seeing that I have a 32 pound leech (aka my 1 1/2 yr. old) attached to my hip at all times, I haven't done much cooking...well, other than spaghetti, hot dogs, and chicken nuggets - real gourmet, I know!  I made this a couple of weeks ago and never got around to actually posting it.  This is a childhood favorite of mine that was passed on from a lady at church to my mom to me.  It really is very easy to make, it just takes a little time for the marinading.  

This recipe calls for chicken thighs, which I am not a fan of and I'll tell you why.  When I was a little girl (probably 10 or so), I remember standing at the sink with my older sister, removing the skin off the chicken thighs (back then it was very rare to buy boneless, skinless anything).  It totally grossed me out, but what really got me was there was still a few small fuzzy feathers attached.  How sick is that?  So ever since I don't buy chicken with the skin on it unless absolutely necessary and I NEVER buy chicken thighs.  I've been scared for life!

• 1/2 cup ketchup
  
• 1/2 cup soy sauce
  
• 1/2 cup sugar
  
• 1/4 tsp pepper, optional
  
• 1 Tbsp Worcestershire sauce
  
• Few drops of hot sauce, optional
  
• Boneless, skinless chicken thighs (or pork or beef) - I use boneless, skinless chicken breasts cute in thick halves
  

Mix ingredients together (minus the meat). Pour in Ziploc bag with boneless chicken thighs. Let marinade in fridge for a few hours or over night. Pour all in baking dish. Bake at 350° for 1/2 hour to 45 minutes.  Serve by spooning sauce over rice with chicken.

Julie R.

AG, CA

P.W.'s Lasagna

This is yet another recipe from The Pioneer Woman (you really should check out her stuff - I really don't know how she looks so good eating/making what she does, but its all so yummy).  I really am a sucker for a delicious slice of lasagna and I find the only way to get it good is to make it myself, so that I did.  Again, she has step-by-step photo instructions.  Maybe some of you have already caught on, but I would have never thought to use sliced cheese (as opposed to grated)...brilliant!  Well I made this the other day...it definitely was tasty, but I'm not so sure that I'm sold on it being "the best."

(photo & recipe courtesy of the Pioneer Woman)

The Pioneer Woman's Best Lasagna Ever

Julie R.

AG, CA

Sloppy Joes

Sloppy Joes, sloppy, sloppy joes...do any of you remember that Adam Sandler FNL song?  Classic!  Last night was my lil' sister's b-day, so for dinner my mom made sloppy joes.  Not just ANY sloppy joes, though...the best.  I had a best friend growing up who lived down the street from me.  Both coming from big families, it seemed one of our mom's was always having a baby (ok, I'm exagerating).  So whenever her mom would have a baby, my mom would make them lasagna and whenever my mom had a baby, we'd get sloppy joes.  The funny thing is that they didn't think they were that great, but we LOVED them (and visa versa with the lasagna).  So last year I made a cookbook for my family and I hunted down her recipe, so here it is.

• 2 lbs lean ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cans tomato sauce
• 1 cup finely chopped celery
• 1 cup grated carrots
• 1 tsp season salt (or to taste)
• 1 tsp pepper (or to taste)
• a "little" garlic powder
• 1 whole bay leaf
• 2 Tbsp brown sugar
• 2 Tbsp vinegar
• 1 or 2 Tbsp mustard
• 1 cup ketchup

Brown ground beef with onions and green pepper.  Drain off grease.  Add remaining ingredients.  Simmer for about 1 1/2 hours; stirring frequently.  Remove by leaf.  Seve on hamburger buns.

Makes about 12.

Julie R.

AG, CA

Beef Noodle Bowl

I originally got this recipe from a Kraft Food and Family magazine that they mail out for free. The recipe is also on the website kraftfoods.com, which is also where you can sign up for the magazine.  The recipe on the site is different than the original recipe I found in the mag, so I put it here how I like to make it.

Everyone in my family loves this dinner. And because it has meat, veggies, and noodles I usually serve it alone (no side dishes!) which makes it even easier. It really only takes about 25 minutes from start to finish.

(picture courtesy of Kraft Foods)

• 1/2 lb. linguine, uncooked
  
• 3 cups broccoli florets
  
• 3 carrots, peeled, sliced
  
• 2 tsp. oil
  
• 1 lb. beef sirloin steak, cut into strips*
  
• 1/4 cup prepared italian dressing (such as Wishbone)
  
• 1/4 cup teriyaki sauce
  

Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

*I have also used chicken and pork and they are tasty too.

Emily D.
Henderson, NV

Individual Meat Loaves

My mom made these last night for my dad's birthday dinner.  This recipe originated from McCormick - I picked it up in a grocery store when we were first married (so 7 or 8 years ago).  I've made a few adjustments - we like more sauce on top, so the sauce is doubled (if you don't like that, you can cut it in 1/2).  Since our family is still small, I'm big on freezing meals.  With these I make all 8, cook 4 in an 8x8" pan and freeze the other 4 uncooked in another 8x8" pan.  When you're ready to use them, thaw, then cook as directed.

(picture courtesy of McCormick)

• 2 lbs lean ground beef or turkey
  
• 1 egg
  
• 1 1/4 cup ketchup, divided
  
• 1 cup bread crumbs
  
• 2 Tbsp parsley flakes
  
• 2 Tbsp minced onion
  
• 1 tsp ground dry mustard
  
• 1/2 tsp Season-All seasoned salt
  
• 1 tsp basil leaves
  
• 1 tsp oregano leaves
  

Preheat oven to 375°. Combine meat, egg, 3/4 cup ketchup, bread crumbs, parsley, onion, mustard, and seasoned salt. Mix thoroughly; shape into 8 loaves. Place in 9”x13” baking pan. Combine 1/2 cup ketchup, basil, and oregano; spoon over loaves. Bake for 35 minutes or until done (165° on meat thermometer).

Serves 8.

Julie R.

AG, CA

Fiesta Bake

This recipe originated with the Ortega chile company, and my friend's Mom made it often when they were growing up as they loved cornbread! It is very easy to put together with canned pantry ingredients and frozen corn. It also turns out great with any kind of leftover meat, such as chicken or turkey, chopped. These days she usually uses ground turkey, “Bearitos” brand taco seasoning mix from the health food store, frozen corn kernels, and low-fat cheddar. You could leave out the cheese, if you want. Also, you could add chopped green pepper to the meat/onion mixture in place of the Ortegas. Some tamale pie recipes use green Spanish olives, which would be great here, too. 

• 1 lb. ground beef
  
• 1 cup (1 small) onion
  
• 3/4 cup salsa
  
• 1 package Taco seasoning mix
  
• 1/4 cup water
  
• 1 cup whole kernel corn
  
• 2-1/4 oz. can sliced ripe olives, drained
  
• 1 package (8.5 oz.) corn muffin mix
  
• 1 cup (4 oz.) shredded cheddar cheese
  
• 4 0z. can Ortega diced green chiles

In medium skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain.  Stir in salsa, taco seasoning mix and water; bring to a boil.  Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened.  Stir in corn and olives.  Spoon into ungreased 8-inch square baking dish.  Prepare batter for corn muffin mix according to package directions.   Stir in cheese and chiles until smooth; spread over meat mixture.   Bake, uncovered, in pre-heated 350 degree oven for 30-35 minutes or until crust is golden brown.  Pass additional salsa at the table as a topping, if desired.  Makes 6 servings.

Carla

California

Beef Pasties

• 2 cups mirepoix (onion, celery, carrot –chopped)
  
• 2-2/3 cups cubed roast beef (from Deli) 
  
• 2 cups refrigerated cubed hash browns 
  
• 2 cups shredded sharp cheddar cheese
  
• 2 tsp. herbes de Provence 
  
• Salt and pepper to taste 
  
• 2 (15-oz.) packages refrigerated pie crusts 
  
• 1 egg, beaten 
  

Place mirepoix in a glass bowl with a small amount of water. Cover and microwave on HIGH for 3 minutes to soften; drain water. (May be done ahead, then chilled until ready to use.) Place mirepoix, beef cubes, hash browns, cheese, herbes de Provence, salt and pepper in a medium bowl; mix well. On a lightly floured board, unroll pie crusts and cut each in half. Place equal amounts of meat mixture on half of each piece of dough. Brush edges with beaten egg and fold to enclose filling; press firmly to seal edges. Wrap each individually in plastic wrap and place in a large resealable bag; store in freezer. To cook, place desired number of thawed pasties on a baking sheet. Bake at 375 degrees for 20 to 25 minutes or until golden brown.   Makes 8 pasties.

Carla

California

Sneaky Lasagna

sneaky lasagna:
i snuck in some veggies you can't taste to make this nutritious and delicious!

sauce:

2 jars of cheap spaghetti sauce (hunt's, store brand, etc.)
1 can of diced tomatoes, or 1 cup of fresh diced tomatoes
half an onion (white or yellow)
3-5 peeled garlic cloves
1/8 cup olive oil
2 cups of well-steamed carrots (optional, but healthy!)
italian seasoning
fresh rosemary (snip a sprig, beat with back of knife blade to bruise and bring out flavor, then snip bits directly into sauce)

filling:

first layer:
1 2 lb. tub of ricotta cheese
1 ball of mozzarella cheese, grated (save some for topping)
1 cup of parmesean cheese
2 eggs
10-12 fresh basil leaves, snipped into small bits or strips

second layer (optional):

1 lb. ground beef, browned
1-2 cups of finely chopped zucchini (saute with beef)

1 package of oven-ready lasagna


start by preparing the sauce. in a pot, cover the bottom with a thin layer of olive oil. heat at medium temperature, then add finely chopped onion and garlic. saute until both ingredients are lightly browned. once browned, dump in the tomatoes. if using steamed carrots, puree with a little bit of the jar sauce, then add to the pot. add the rest of the sauce, then season to taste with italian seasoning. allow to simmer until the rest of the ingredients are prepared; add fresh rosemary before assembling lasagna.

for the cheese filling, combine ricotta, mozzarella, parmesean, eggs, and fresh basil leaves. stir and set aside.

for the meat layer, brown the beef, then add finely chopped zucchini. you can season the meat with italian seasoning for more flavor.

assembly: in a 9x13" pan, spoon enough sauce to coat the bottom of the pan. lay out a layer of the dry oven-ready noodles (4 overlapping covers the pan well), then cover with 1/2 of the cheese mixture. next, apply half of the meat and veggie layer over the cheese mixture, cover with 1/3 of the sauce. repeat noodles, cheese mixture, beef and veggie layer, and sauce. top with one last noodle layer, sauce, and then sprinkle the top with cheese. cover with a slightly tented piece of foil (to avoid cheese sticking to it) and bake at 375 degrees for one hour. to make it extra yummy, throw the pan in the broiler for 60 seconds at the end for bubbly cheese.