I’ve been away from the blog for a few days. My daughter, N, is very sick. Pneumonia. And she’s been a type 1 diabetic since she was 9 years old. Being sick and being diabetic is not a good combination. It makes everything much. MUCH. WORSE. I took her back to urgent care today. She got an injected antibiotic which is supposed to give the antibiotic she’s taking by mouth a shot in the arm. Too bad she had to get the shot further south than that. Ouch! She’s supposed to feel much better by tomorrow, No matter how old your children get, they’re always your baby and it still hurts to see them sick. Have you ever read the book Love You Forever? I read it to my kids all the time and every time I would cry. Yes, every time. It’s sweet, happy, sad and all about the love of a Mommy for her baby. Hear it here.
I finally made the lasagna tonight that I’ve been promising my green-eyed Irish guy. It is one beautiful Italian dish with a thick meaty sauce, a luscious cheese layer and plenty of shredded cheeses and noodles you don’t have to cook beforehand. It takes a couple hours to make but it is soooooo worth it.
Darn it! The first piece is so hard to get out of the pan.
1 1/2 lbs. lean ground beef (I used 90/10. You could also use 1 lb. beef and 1/2 lb. Italian sausage)
1 small onion, chopped (about 3/4 cup)
1 tsp. chopped garlic
1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. sugar
1 tsp. salt
1 tsp. pepper
Brown meat, onion and garlic in a large Dutch oven on medium heat. Drain grease. Add remaining ingredients. Stir to combine well. Bring to a boil, stirring occasionally. Reduce heat to low and simmer for 35-40 minutes, stirring occasionally, until thickened. Set aside until time to layer lasagna
Place 10 lasagna noodles (doesn’t have to be no boil) in a 13 x 9 baking pan. Pour enough boiling water over the noodles until they are covered. Let sit while making the cheese mixture.
15 oz. ricotta cheese (you may use reduced fat if desired)
16 oz. small curd cottage cheese (you may use reduced fat if desired)
1/2 cup freshly grated Parmesan cheese
1 1/2 tsp. dried Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
8 oz. finely shredded Italian blend cheese
8 oz. finely shredded mozzarella cheese
In a medium sized bowl beat the two eggs. Add the remaining ingredients except the shredded Italian and mozzarella cheeses and stir until fulled combined.
Remove the noodles from the boiling water with tongs and set on paper towels to absorb the excess water.
Preheat oven to 400 degrees. Dry the 13 x 9 pan with a paper towel and spray with non-stick cooking spray. Spoon about 1/2 cup sauce into the prepared pan. Place 4 noodles horizontally and 1 noodle vertically on top of the sauce in the pan. Top with 1/2 of the cheese mixture. Spoon 1/2 of the meat mixture on the cheese mixture. Sprinkle with 1/2 of the Italian blend and mozzarella cheeses. Place the last 5 noodles in the pan, 4 horizontally and 1 vertically. Top with the last of the cheese mixture. Spoon the remaining meat sauce on the cheese mixture. Sprinkle with the remaining shredded cheese. Cover with a double layer of aluminum foil spray with non-stick cooking spray so that the cheese won’t stick to it. Bake for 1 hour at 400 degrees. Remove from the oven. Carefully remove the foil. Raise the oven temperature to 425 degrees and bake for 15 minutes until the top is slightly browned and the cheese is bubbly. Buon appetito!
Wishing you love, laughter and cake,