Lasagne. Feb 7th attempt.
Posted by peeterjoot on February 8, 2010
About 16 lasagna noodles for one big pan (spinach noodles are nice). Whole box if making 1.5 pans (ie. one for freezing).
1 package (500g / 1lb) lean ground beef.
1 jar spaghetti sauce.
1 container of cottage cheese (don’t have to bother straining).
Bag of shredded mozzarella on hand.
Parmesan to grate on top when done.
A bunch of mushrooms (~12).
1 pepper (yellow makes a nice colour contrast in the sauce)
Dice up the shrooms, and fry em. Add a bit of white wine to help them get soggy, and fry till the wine evaporates.
Dice up the pepper. Small enough that the kids and wife won’t try to pick em out.
Cut zuke into smallish pieces, and fry em up too (separate from the mushrooms since they cook at separate speeds).
Fry up the ground beef. If frozen make sure to take it out of the freezer in the morning (if cooking mid afternoon). Breaking it up right at the beginning is helpful so it doesn’t clump.
Now’s a good time to get the noodles cooking.
Combine the meat, the peppers, the mushrooms, and the sauce in a big pan, and mix em and cook em a bit all together.
Michelle says I should have fried the spinach a bit to make it floppy. Try that next time. That would also make it easier to add it to the layers, because it makes the layers all wobbly when putting it on raw.
– noodles on the bottom, slightly overlapping
– cottage cheese, then mozzarella, then sauce, then some spinach.
– same thing
– noodles, mozzarella, then grate on the parmesan. Cover with foil and cook at 375 (having preheated oven), then 5-10 more minutes uncovered. I’m not sure if the foil makes a difference and I’m going to try next time without it.