April 6, 2012

Friday Foodie: Lasagna

Today's recipe comes from team member Laughing Crafter Studio courtesy of our "Show Us Your Recipe" link up.

I love a good lasagna. Buffy, from the Laughing Crafter Studio, linked up her Momma's lasagna recipe.  Here's what she has to say...

"In my unbiased opinion, my Momma made the best lasagna. Period. Of course, she used to laugh and say that a real Italian would never try any lasagna made by a Minnesota yankee, especially if they found out it had Owens Country Sausage in it. My solution to that problem is to just not tell the Italian in question what ingredients are in it until after they. Worked with my very Italian father-in-law. Just sayin… 

1 lb. lean ground beef
1 lb. Owens Country Sausage (Regular)
1/2 C chopped celery
2 6oz cans tomato paste
1/2 package mozzerella cheese
small container 2% small curd cottage cheese (don’t use low or fat free: it’s mostly water and ill make the sauce watery, plus it melts into nasty goo!)
2-3 tablespoons chopped garlic
2 C boiling water
no boil lasagna noodles

Okay, freak out for five minutes because the sausage in this is obviously going to clog every artery you have within minutes of the first bite. B-) After the five minutes is up, preheat the oven to 350. 

Brown the ground beef and sausage in a med size pot then drain really, really well. Add celery, garlic, tomato paste and boiling water and simmer on low for 15 minutes or so or until celery is cooked through. 
Spray your lasagna pan with nonstick goop and layer in this order: lasagna noodles, sauce, mozzerella and cottage cheese. Repeat for a second layer. 

Heat for 20 minutes or until the cheese on top is all melty goodness. Let it sit for 5 minutes before serving then dive in. 

It’s fantastic with green salad, a little vino and garlic bread and even better the second day."

Thanks Buffy!