The Lady and Sons Lasagna

The Lady and Sons Lasagna might be a good recipe to expand your main course collection. This recipe serves 8 and costs $3.13 per serving. One serving contains 749 calories, 44g of protein, and 51g of fat. Head to the store and pick up water, garlic, cheddar, and a few other things to make it today. It is brought to you by Foodnetwork. This recipe is typical of Mediterranean cuisine. 9 people were impressed by this recipe. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. With a spoonacular score of 68%, this dish is solid. Similar recipes include The Lady and Sons Lasagna ( Paula Deen ), Lady and Sons' Salad, and The Lady and Sons Cheese Biscuits.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves. Preheat oven to 350 degrees F. To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups

 

Step by step:

1. To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat.

2. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly).

3. Remove bay leaves.

4. Preheat oven to 350 degrees F.

5. To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses.

6. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point.

7. Bake for 20 minutes.

8. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.

House Seasoning

1. 1 cup salt

2. 1/4 cup black pepper

3. 1/4 cup garlic powder

4. Mix ingredients together and store in an airtight container for up to 6 months.

Nutrition Information:

covered percent of daily need