Looking for a quick dish this week? Try this!by Kathy Bullerman on Dec. 20, 2011, under Beef, Main Dish, Pasta
I don’t know about you; but the week of Christmas is always hectic. I bring a lot of it on myself – procrastinating and waiting until the last minute to shop, wrap and figure out what to serve.
My aunt Tammy has made this dish since I was a little girl. It is the best lasagne you will ever taste! The best part is, it is pretty easy and your family and guests will rave! I have made it several times for different clients and they love it! If there are leftovers, they freeze great!
I think what makes it so good is that there is no “canned” spaghetti sauce or cottage cheese. There is a lot of meat, veggies and mozzarella cheese!
The only thing that I miss is we always used a quart of those good Minnesota canned garden tomatoes. I have gone to the farmers market and bought tomatoes and canned them myself. They are way better than anything you will buy out of a can at the grocery store. However, I have used the store bought ones in a pinch and I got almost the same result
Lots of fresh tomatoes
Lids and rings
Blanche your tomatoes so the skins come off easy, pack the tomatoes tightly in quart jars, put a teaspoon on salt on top, seal with a lid and ring.
Place in a water bath, bring to a boil for 20 minutes. Remove and let cool over night on the counter – put away in the pantry!
Pretty easy and they are so good in chili & hotdishes too!
Here is the recipe for the LASAGNE:
9 boiled lasagne noodles (I boil them in a long “roaster pan” so they don’t break)
1 1/2 #’s Lean ground beef
1 tsp. garlic salt
1 1/2 tsp. salt
1/2 teaspoon pepper
1 – onion chopped
sliced fresh mushrooms
2 tsp. ground oregano
2 tsp. dried basil
1 qt. tomatoes or a 28 oz. can
4 cups shredded mozzarella cheese
Spray a 9/13 inch pan with cooking spray. Boil lasagne noodles (I’ve tried the no- boil noodles for this recipe, it didn’t work) rinse with cold water and lay out on waxed paper until ready to use.
Brown the ground beef with the chopped onion, garlic salt, salt and pepper. Take 1/4 cup of the tomato liquid and whisk it with 3 T. flour to make a rue. Add the tomatoes, remaining liquid and the rue, stir to dissolve. Add your mushrooms, oregano & basil. Bring mixture to a boil, then simmer for 15 minutes, stirring once in a while.
Place in this order: 1/3 of sauce, 3 noodles, 1/3 of cheese – repeat 2 more times making sure to end with cheese! Bake uncovered for 20 minutes at 375 degrees! Let set on counter for 10 minutes to set up before slicing.