Wednesday, December 2, 2015

Lasagna...Remember, Make Two

I have been deep in holiday baking.  The week of Thanksgiving I made 29 pies, 12 loaves of pumpkin bread, 24 pumpkin ginger spice cupcakes...oh, and then I made all of Thanksgiving dinner...

I am tired, but I am doing what I love.  My holiday wish for all of you is that you too are doing what you love.

(And I am pretty sure that everyone over the age of 25 is tired.)

When we are tired, nothing beats comfort food, unless it is comfort food that you baked a few weeks ago and put in the freezer...especially if it is in a recyclable tin.

So...remember the golden rule that I discussed a few weeks ago, and make this...

Kitchen Tart Golden Rule Lasagna
(Doubles and Triples Easily)

2 eggs
8 ounces sour cream
8 ounces small curd cottage cheese
4 cups shredded mozzarella cheese
½ cup grated Parmesan
1 box of no-boil noodles (I like Barilla)
1 pound ground beef
24-30 ounces sauce (I like Rao's)

Mix eggs, sour cream, cottage cheese and Parmesan cheese together in a bowl.

Spray the bottom of the cooking pan.  Spread 1 cup of sauce on the bottom of the pan.  Lay noodles to cover the bottom of the pan.

Layer in this fashion for as many layers as you like…

Sour Cream mixture
Ground Beef
Mozzarella Cheese
Cheese mixture
Ground Beef…

For the last layer do…
Mozzarella Cheese

Cover with aluminum foil and bake at 375 degrees for 50-60 minutes.

If frozen you can either thaw overnight and then cook 60-70 minutes, or cook directly from the freezer and bake 90-120 minutes until hot throughout.