Wednesday, August 26, 2009


Posted by Lori:
Every year on the first day of school, my family takes an evening meal to our children's teachers. The menu is the same each year: lasagna, green beans, garlic bread, and Chocolate Delight (recipe called "Pudding Cake" here) or Butterfinger Cake. It's something we enjoy doing, but our children's teachers are also very appreciative and thankful to not have to think about cooking and feeding their own families on that hectic first day. This year we fed five families the "Back to School" meal.


2 pounds hamburger
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 - 26.5 oz cans or jars of spaghetti sauce
1 pkg. spaghetti sauce mix (thick and zesty variety)
1/4 cup apple cider vinegar
6-8 lasagna noodles, regular or whole wheat (uncooked)
Cottage cheese
3 cups mozzerella cheese, grated
1 cup fresh Parmesean cheese, grated

In large skillet or pot, brown hamburger meat with garlic and onion powder. Drain meat to remove grease and wipe grease out of skillet or pot. Return meat to skillet/pot and add remaining ingredients. Simmer for 10 minutes on medium heat, stirring occassionally.

In 9 x 13 casserole dish (or disposable aluminum pan, if desired) place three lasagna noodles across the bottom. (In some casserole dishes, the lasagna noodles don't reach the end. I break one in three pieces to fill to the end.)Spread meat sauce mixture over noodles. Spoon layer of cottage cheese over meat sauce. (I like it fairly thick, you may prefer it thinner.) Sprinkle 1 1/2 cups mozzarella cheese over cottage cheese, then sprinkle with 1/2 cup grated Parmesean cheese. Repeat noodle layer, meat sauce layer, and then top with mozzarella and Parmesean cheeses (only do the layer of cottage cheese one time - all the others twice).

You may bake this immediately, if desired, but I never do. In fact, I usually make them early and freeze them until I need them. If I don't freeze them, I still make them the day before - it's just easier that way for me. Bake at 350 degrees for about 45 minutes, until cheese begins to brown. Let stand 10 - 15 minutes before serving so that layers will remain intact when serving.

Last week I started something new with our daughter and her friends. You can read about it here. But, in doing this new tradition, I made only one lasagna, which I never do. I'm always making five or even more at a time and don't measure out anything or know how much meat I use. So, when I made this "one" all by itself, I took care to measure it out for you (plus one of the kid's teachers has asked for the recipe for two years and I didn't have it written down!). The funny thing is that when I finished, I had 2 - 3 cups of meat sauce left over! But, I got to thinking that it would depend on how deep the casserole dish was as to how much (if any) was left over, plus it would depend on how thick you made made the sauce layer. So, if you have some left over, just freeze it and use it in a soup, make pizza cups (using biscuits in a muffin pan), or add more spaghetti sauce to thin and serve over pasta. Enjoy!!
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Weston said...

Hey, I heard about a lasagna recipe recently that has cream cheese in it ( in addition to the traditional cheeses!) Can you imagine?

Might have to try it sometime!

Weston said...

whoops, didn't know weston was signedin....

Lori said...

Anything with cream cheese is usually a favorite of mine, but don't know about in lasagna! Might be good, since so many Italian places use Ricotta, which is similar.

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