Cooking is crafting, right?
My sister-in-law and her husband and two kids were moving into their new townhouse today, so I volunteered to make some lasagna for them, as I knew they weren’t going to have time to do anything for themselves. Kim gives me the go-ahead, so I head over to Publix to get the ingredients that I think I will need to make it. (I thought that I had ingredients that I really didn’t have.) So, substitutions galore! The original recipe is in Dad’s own Cookbook. The “new” recipe is this:
David’s no-boil Lasagna:
2 cans Italian sausage and garlic Prego
1 can diced tomatoes
1/4 lb hot sausage, 1/4 lb turkey sausage, 1.5 lb hamburger
1 Large container whole milk ricotta cheese
1 pkg of broccoli
3 eggs
8 string cheese
1 pkg “italian cheese blend”
handful of Parmesan cheese
Preheat oven 350. Combine browned meats and Prego. Put a layer of meat sauce, layer of pasta, layer of meat sauce, put 1/2 of the cheese on meat sauce, tear the string cheese into thirds and arrange accordingly. Then add layer of pasta, chop up broccoli, add eggs to ricotta cheese, stir in broccoli. Put Ricotta mixture over pasta layer, add another pasta layer, add diced tomatoes to meat sauce and put over last layer of pasta. Put the rest of the cheese blend on top, and then put the Parmesan on top, cover with aluminum foil, and cook for 50 minutes. Take the aluminum foil off the top, put it back in to put a little crust on it.
At least people ate it...
Now, for those of you who are saying… hey, that isn’t on the diet. Well, nyah, nyah, nyah… on one quarter of it, I used sliced zucchini instead of pasta, (it makes it count.) I salted the uncooked zucchini and put it on paper towels to remove some of the moisture, so the lasagna wouldn’t get soupy.