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One of best recipes we made at Lady and Sons was our lip smaking' lasagna.
Ingredients
2 cups canned, diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onions, diced
1/2 cup green bell peppers, diced
2 cloves garlic, diced
1/4 cup chopped, fresh parsley leaves
1 1/2 teaspoons Italian Seasoning
11/2 teaspoons The Lady's House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 pounds ground beef
6 to 9 Long strips lasagna noodles
12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
1 cup Gruyere cheese, grated
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0:00
[Music]
0:09
Speaking of cheeses,
0:12
I've got that fabulous
0:14
fresh mozzarella cheese. And we're
0:17
fixing to get started on a pot of
0:19
lasagna that's going to knock your socks
0:21
off. Before I left, I asked Michael if
0:24
he could kind of get me ready because I
0:26
wanted to quickly run in and be able to
0:28
get started on this lasagna. And he's
0:30
done a great job. He's already browned
0:33
off my ground beef for me, which is such
0:36
a nice head start. And I like to sauté
0:39
my vegetables in half butter and half
0:42
olive oil. Now I'm going to dump in
0:44
onion,
0:47
bell pepper, and that great fresh garlic
0:51
that adds so much flavor to your pot.
0:55
I'm going to add some canned tomatoes.
0:57
Now, if it's tomato season and you have
0:59
some fresh, by all means, use them.
1:03
And next I'm going to add tomato sauce,
1:11
Italian seasoning,
1:15
some fresh parsley,
1:17
a good seasoning, salt,
1:21
little pinch of sugar,
1:24
house seasoning,
1:26
your mixture of salt, garlic powder, and
1:29
pepper, and a couple of bay leaves.
1:32
I'm just going to stir those up
1:33
together. And then we're going to add
1:36
some water.
1:40
I'm going to transfer this ground beef
1:44
into the sauce.
1:48
Just like this. And this is lean ground
1:50
beef, so I'm not even going to bother
1:53
draining it. All right. So, I'm going to
1:57
put that lid back on there and let that
2:00
simmer while I step on over here and
2:01
grate up this mozzarella that I got from
2:04
the sisters this morning.
2:06
Ain't that pretty pretty cheese?
2:11
You know, I don't think that you can get
2:13
too much cheese in Italian dishes, can
2:15
you? And this is so good and soft and
2:18
fresh. It's just kind of rolling on the
2:22
grater, but that's all right because by
2:24
the time it's mixed in, what's a little
2:27
hunk here and there in the lasagna, it
2:29
can't hurt it. I know that most of us
2:32
probably use the box lasagna noodles.
2:35
Well, I was able to get my hands on some
2:38
fresh lasagna noodles that are going to
2:42
be so good in this. And we're not going
2:46
to have to cook them like you would the
2:47
box.
2:49
Now, I'm using cottage cheese today. I
2:52
didn't have any ricotta on hand, so this
2:55
will work nicely. And I'm just going to
2:57
break a couple of eggs up into it.
3:02
I have made lasagna and spaghetti a
3:04
thousand times, and there's not one hint
3:07
of Italian heritage in my blood, but we
3:10
make it so good. Everybody just loves
3:14
it. So, I'm going to start assembling
3:17
the dish. that we're going to bake our
3:19
lasagna in. I'm going to start with a
3:22
very thin layer of sauce and I'm going
3:24
to put just enough that that lasagna has
3:29
something to sit on.
3:32
So, I'm going to come in here
3:34
and I'm just going to break that off
3:39
to fit the pan. Now, we're going to
3:41
start with all of our cheeses. And one
3:43
more time, you can do any cheeses that
3:46
you like. Whatever is your favorite, not
3:48
mine. I've got cheddar, grier, and
3:52
Swiss. I love Swiss cheese and lasagna.
3:55
And I'm going to go in there with the
3:56
mozzarella from the mozzarella sisters.
3:59
Put a little layer of grated Parmesan.
4:02
Then I'm going to add some dollops of
4:05
the cottage cheese and egg that's been
4:08
mixed together. And now cream cheese.
4:11
And I just tear it off in little
4:13
bite-sized pieces and just drop it
4:16
randomly in there. Now, we're going to
4:19
ladle on some more sauce.
4:22
All right,
4:24
this time I'm going to put just a little
4:26
bit more sauce because that that fresh
4:30
pasta is really going to soak up the
4:34
liquid. We're going to go back in here
4:37
now with a another layer of pasta. All
4:40
right. Now, we're going to start by
4:42
doing the same thing all over again. So,
4:46
I think this time, you know the steps.
4:50
Oh, I've served this so many times at
4:52
home. When we were young, married, poor
4:56
kids, we would make spaghetti sauce
4:58
because it was a lot cheaper than
5:01
lasagna because of the cheeses.
5:04
It can get a little pricey, but when we
5:08
had a little extra money to blow, we
5:10
changed that spaghetti pot to a lasagna
5:12
pot. And oh my goodness, we just thought
5:16
you couldn't eat any better
5:19
than this.
5:21
All right, now this is ready to go into
5:24
the oven.
5:26
And I've got one right next door to it
5:28
in the oven that's ready to be cheesed.
5:34
Now, you can finish yours off with any
5:36
cheese that you want to. This is the
5:38
three cheeses that I'm using.
5:43
We're going to give that about 15
5:46
minutes and then it's ready to eat.
5:50
Oh my gracious, look at that.
5:56
All right, I'm going to have to just
5:58
taste this.
6:11
[Music]
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[Music]
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