I started out browning my 2lbs of WR ground beef with some onions in a large skillet. The grass-fed ground beef gives this lasagne such a delicious flavor.
Once the beef was all browned, I sprinkled on some garlic powder (fresh minced garlic would be even better), salt & pepper. Then I added in some of my own stewing tomatoes & tomato sauce and let it simmer away for a few minutes. Now it was time for my secret ingredient - maple syrup. This adds to the already delicious flavour, giving it a hint of sweetness.
Then it was time to prepare my lasagne. I put a layer of noodles in the bottom of my casserole dish, followed by a layer of half the meat mixture, and then a nice layer of cottage cheese - makes it so yum.
After the layer of cottage cheese, I did another layer of noodles and added the rest of the meat mixture on top.
Next, a nice sprinkling of parmesan cheese.
Then I put another layer of noodles on top, covered with tin foil, and it was ready to put in the oven.
For the last half hour of baking, I added a nice layer of mozzarella cheese on top.
And, Voila......the finished product.
It was delish.....it ended up a little runny (guess I added to much tomato liquid), but it was oh-so-good. There were leftovers, but I don't mind this kind of leftovers!!!!
Leave a comment
Comments will be approved before showing up.
A damp, dreary morning, such as this morning, was calling for a meal of good, old-fashioned lasagne. It does take a little time to prepare, but it is so worth it in the end - our whole family agrees.