Skip to main content

Marj’s Lasagna

 Marj’s Lasagna                                          yield: 10.5 x 17” pan                              

Ingredients:

2 (28 oz) (793 ml.) cans Italian style tomatoes

1 5 1/2 oz (156 gm) can tomato paste

2 tsp salt

1/8 tsp pepper

1 medium bay leaf

1 tsp oregano

1 tsp basil

1/4 cup peanut oil

1 cup chopped onions

1 large garlic

2 lbs (907) gm) lean ground beef

2 tbs chopped parsley

1 16 oz (454 gms) lasagna noodles

3/4 lb (340 gm) mozzarella cheese, sliced

1 lb (454 gm) cottage or ricotta cheese

1/2 cup grated parmesan cheese

2 300 gm packages frozen chopped spinach, thawed, drain excess water

1 10 oz (284 ml) can sliced mushrooms, drained OR 1/2 lb (225 gm) fresh mushrooms


Directions:

Tomato sauce: Put tomatoes, tomato paste, salt, pepper, bay leaf, oregano and basil in heavy kettle; simmer uncovered for at least an hour.

Meat mixture: Heat peanut oil in heavy skillet; saute onions and garlic. Add meat browning well, stirring frequently. Add parsley; season to taste with salt and pepper.

Noodles: Add lasagna noodles to large amount of water with 2 tbs oil in large pot. Stir gently to keep noodles separate. Cook about 10 minutes until tender. Drain well, fill pot with warm water..

Assembly: In large casserole (10 1/2 “ X 3” X 17” ) pour 1 1/2 cups tomato sauce. Arrange layers of lasagna noodles, mozzarella cheese, spinach, cottage cheese, mushrooms, meat, tomato sauce. Repeat twice more. Top with parmesan cheese.

Bake: In moderate oven 350°F 30 to 40 minutes or until brown and bubbling.

 

Notes:        

  • Substitution: vegetable oil for peanut oil
  • Spinach and mushrooms optional
  • Prior to assembling, arrange containers in order in which they will be layered. 
  • Drain each wet noodle on tea towel before layering.
  • Overlap noodles about a 1/2”. There may be leftover noodles. 
  • Arrange each layer of noodles at 90° to previous one. Use scissors to cut noodles to fit pan. 
  • Store bought tomato sauce substitution - about 6 cups required (about 1.5 L ) 

To save time prepare before zoom visit:

  •     assess what pans/casseroles you have to bake the lasagna
  •     make sauce
  •     heat large pot of water for noodles
  •     slice mozzarella
  •     grate parmesan cheese











Comments

Post a Comment

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Easy 20-minute Butter Chicken

  Easy 20-minute Butter Chicken serves 4 Get Recipe This a quick way to make butter chicken.  It goes well with a side of rice or naan! Ingredients 1 tablespoon oil 1 tablespoon butter 1 medium onion, diced 1 teaspoon fresh ginger, finely minced or grated  2-3 cloves garlic, finely minced or crushed 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4 tablespoons tomato paste or 8 oz can of tomato sauce 1 tablespoon garam masala 1 teaspoon cayenne or paprika, adjust to taste 1 teaspoon Fenugreek (or substitute with mustard powder or seeds) 1 teaspoon  cumin 1 tsp salt 1/4 tsp black pepper 1 cup heavy cream (or use light cream, evaporated milk or yogurt for lower fat) Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-hig...
Post a Comment
Read more

The Best Classic Chili Recipe

  The Best Classic Chili Recipe  serves 6 Get Recipe This is a highly rated traditional chili recipe that is made with ground beef, kidney beans, and a simple homemade blend of chili seasonings.  Prep time is 5 minutes and cook time is 25 minutes. Ingredients 1 tablespoon olive oil 1 medium yellow onion -diced 1 pound 90% lean ground beef 2 1/2 tablespoons chili powder** 2 tablespoons ground cumin 2 tablespoons granulated sugar 2 tablespoons tomato paste 1 tablespoon garlic powder 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper -optional 1 1/2 cups beef broth 1 (15 oz.) can diced tomatoes 1 (16 oz.) can red kidney beans, drained and rinsed 1 (8 oz.) can tomato sauce Instructions Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add th...
Post a Comment
Read more