This recipe is a combination of Chicken Parmigiana by Pioneer Woman, and Lasagna Roll Ups by Favorite Family Recipes. Boy oh boy is it perfect! It's a bit of work, but I promise it's worth it. Say goodbye to nasty jarred or canned spaghetti sauce!
When I made this today, I prepared it before church and placed it in the refrigerator. When we got home all I had to do was bake and serve! You could easily assemble it the day before, refrigerate overnight and cook it the next day.
You could also make a meatless version by omitting the ground beef and associated cooking step.
Ingredients for the sauce:
-1 lb ground beef (or sausage, or turkey, or whatever meat you think would taste good)
-salt and pepper to taste
-1 TB olive oil
-1 TB butter
(If you are using a meat that is NOT lean, omit the oil and only use butter, or you will have a TON of grease to remove. The butter is for delicious flavor.)
-1 whole medium onion, diced (or grated)
-4 cloves garlic, minced
-3/4 cup chicken broth
-3 cans crushed tomatoes
-2 TB sugar
-1 TB dried parsley (or about 1/4 cup fresh, chopped)
Ingredients for the filling:
-2 cups cottage cheese
-1/2 cup freshly grated Parmesan cheese
-1 egg, lightly beaten
-1 tsp dried parsley (or 1 TB fresh, chopped)
-1/2 tsp onion powder
-1/4 tsp garlic powder
-salt and pepper to taste
-Lasagna noodles, cooked, drained and rinsed (rinsed so they don't stick together and tear apart. :( Also, I like to break my noodles in half before cooking, so they're even more less likely to tear and stick together.)
-2 cups shredded mozzarella cheese (or you could use more fresh Parmesan, I just like how gooey and melty the mozz is.)
Preparation Instructions:
Heat olive oil and butter together in a large skillet over medium heat. Season one side of ground beef with salt and pepper. When butter is melted and oil/butter mixture is hot, place the ground beef, seasoned side down in the pan. While cooking, season the other side of ground beef with salt and pepper. Cook on first side for 2-3 minutes until you get a nice crust. Then you can either turn over the ground beef, or start breaking it up, or a combination of both. Cook until it is no longer pink. Drain grease and return to heat.
Add onions and garlic and cook until the onions are no longer raw. Pour in chicken broth and scrape the bottom of the pan, getting all the bits off the bottom. Cook for 1 minute.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 20 minutes, stirring occasionally. (I would recommend covering it during this cooking time, since it tends to bubble all over.) Add chopped parsley and give sauce a good stir and a taste. Add more salt and pepper, if needed.
During the 20 minute simmering time, cook the lasagna noodles to al dente. Drain and rinse.
In a bowl combine all filling ingredients.
Preheat oven to 375 degrees.
Place a thin layer of the sauce on the bottom of a 9x13 baking dish. Cover with lasagna noodles. Spread a thin layer of filling over the noodles. Repeat until you run out of each. Bake in the oven at 375 degrees for 30-35 minutes. Remove from oven and top with mozzarella cheese. Return to oven and cook until cheese is melted and bubbly.
Perfection!
To make ahead and freeze: Assemble lasagna in a 9x13 pan that is lined with foil, with plenty extra foil on the sides. Once assembled, cover with foil and freeze until firm. Once firm, remove from the pan, and wrap with extra foil. Freeze for up to two months.
To prepare after frozen: Remove lasagna from freezer and remove foil. Place in a lightly greased 9x13 baking dish. Cover and thaw in refrigerator for 24 hours. Bake in oven at 375 degrees for 35 minutes. Remove cover and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
Showing posts with label No Meat. Show all posts
Showing posts with label No Meat. Show all posts
Sunday, February 26, 2012
Tuesday, January 10, 2012
Granola
My breakfasts need to be fast. Super fast. I get sick of eating cereal all the time. Also, it's waaaay too tempting to eat the sugary (aka dessert) cereals when I get bored of the healthy ones. So, this week I decided to make some granola.
It's so easy!
4 cups oats
1/2 cup nuts (I used almonds, and put them in the food processor until they were chopped to the size I wanted)
1/4 cup flax seed
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
a handful or two of crasins
1/3 cup canola oil
1/2 cup honey
1 tablespoon vanilla
Combine oats, nuts, flax seed, brown sugar, salt, cinnamon and crasins in a large bowl.
Place canola oil, honey and vanilla in a saucepan and bring to a boil. Boil for one minute, then pour into oat mixture. Mix until well combined. Spread over a large baking sheet and bake at 300 degrees for 20 minutes.
Remove from oven and leave on pan until the granola hardens. Break it up and store it in a large air-tight container.
I like to eat it for breakfast with some vanilla honey yogurt and frozen fruit. You could also eat it with milk, or plain, or however you want! It is delicious!
It's so easy!
4 cups oats
1/2 cup nuts (I used almonds, and put them in the food processor until they were chopped to the size I wanted)
1/4 cup flax seed
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
a handful or two of crasins
1/3 cup canola oil
1/2 cup honey
1 tablespoon vanilla
Combine oats, nuts, flax seed, brown sugar, salt, cinnamon and crasins in a large bowl.
Place canola oil, honey and vanilla in a saucepan and bring to a boil. Boil for one minute, then pour into oat mixture. Mix until well combined. Spread over a large baking sheet and bake at 300 degrees for 20 minutes.
Remove from oven and leave on pan until the granola hardens. Break it up and store it in a large air-tight container.
I like to eat it for breakfast with some vanilla honey yogurt and frozen fruit. You could also eat it with milk, or plain, or however you want! It is delicious!
Monday, September 26, 2011
Really, Really Good Soup (Cauliflower and Cheese)
I'm not gonna lie, cauliflower, when cooked, smells horrible. If you can get past the smell, you should make this dish because it is wonderful (and low carb!).
If you like potato soup, you should make this dish because it is wonderful (and low carb!).
When I go to Zupas, I have to order the Wisconsin Cauliflower soup. I just have to. It's too perfect to pass up. It's too good to risk trying another soup I may not like. This soup, is like that soup, except made in the crock pot. If you're in a hurry, you can cook a non-crock pot version. Which is good as well. I just like to make things and walk away, so crock pot cooking works for me!
The Ingredients:
2 tablespoons butter
1/2 large onion, diced very fine
1/2 teaspoon salt
1 can chicken broth (if you want to go vegetarian, use vegetable broth)
1 head cauliflower, cut into floretes
2 cups milk
1 teaspoon mustard
1 cup shredded cheddar cheese
1 cup shredded pepperjack cheese
The Directions:
Put the cauliflower pieces, onion, salt and butter in the crock pot and cook on low for 4-5 hours, or on high for 2-3. Once the cauliflower is nice and soft, pour the cauliflower mixture into a blender (with the center piece removed from the lid) and puree until you get the consistency you want. You may have to do this in two or three batches. Return cauliflower mixture to crock pot and add milk, mustard and cheeses. You may also want to add more salt and some pepper at this point. Give it a taste! Turn the crock pot to high and heat through for 30 mins to an hour, stirring occassionally.
My husband, who thinks he hates onions, loves this soup.
My sister in law, who hates a lot of things, likes this soup. (I didn't tell her what was in it until after she gave her verdict.)
Picky eater approved! Try it!
If you like potato soup, you should make this dish because it is wonderful (and low carb!).
When I go to Zupas, I have to order the Wisconsin Cauliflower soup. I just have to. It's too perfect to pass up. It's too good to risk trying another soup I may not like. This soup, is like that soup, except made in the crock pot. If you're in a hurry, you can cook a non-crock pot version. Which is good as well. I just like to make things and walk away, so crock pot cooking works for me!
The Ingredients:
2 tablespoons butter
1/2 large onion, diced very fine
1/2 teaspoon salt
1 can chicken broth (if you want to go vegetarian, use vegetable broth)
1 head cauliflower, cut into floretes
2 cups milk
1 teaspoon mustard
1 cup shredded cheddar cheese
1 cup shredded pepperjack cheese
The Directions:
Put the cauliflower pieces, onion, salt and butter in the crock pot and cook on low for 4-5 hours, or on high for 2-3. Once the cauliflower is nice and soft, pour the cauliflower mixture into a blender (with the center piece removed from the lid) and puree until you get the consistency you want. You may have to do this in two or three batches. Return cauliflower mixture to crock pot and add milk, mustard and cheeses. You may also want to add more salt and some pepper at this point. Give it a taste! Turn the crock pot to high and heat through for 30 mins to an hour, stirring occassionally.
My husband, who thinks he hates onions, loves this soup.
My sister in law, who hates a lot of things, likes this soup. (I didn't tell her what was in it until after she gave her verdict.)
Picky eater approved! Try it!
Tuesday, May 31, 2011
Roasted Red Pepper Pasta
Have you been to Pizza Pie Cafe? If you have, have you tried their red pepper pasta sauce? Oh my, it is divine. I crave that stuff. Unfortunately, the pizza at Pizza Pie Cafe is a little advanced for Lance's tastes, so I don't get to eat there very often.
Lucky for me, Lance likes this dish! So, instead of spending $18 for Lance and I to go to Pizza Pie Cafe for me to get that pasta, I can make this. This isn't as good, I'll admit, but it works.
3-4 roasted red bell peppers (you can use the ones that come in a jar, or you can roast your own)
2 Tb olive oil
1/2 onion, diced
2 cloves garlic, minced
1 Tb red pepper flakes (adjust to taste, I like it SPICY)
1/4 c chicken broth
1/2 c heavy cream
fresh Parmesan (NOT the crappy kind in a can, we want the fresh kind, that you will grate yourself)
1 lb pasta, any kind will do
salt, salt, salt
So, how do you roast bell peppers? I put them under the broiler for 20-30 minutes, turning every 10 minutes. I want all sides to be burnt black. After they're nice and black, place in a plastic zip lock bag and put in the fridge for about 10 minutes.
Then you'll want to take them out of the fridge and peel off the blackened skin. I love that part. Then you of course clean out the seeds and membranes. Voila!
And now, the recipe:
Cook pasta!
Meanwhile, put olive oil in a pan over medium heat. Add onions and garlic and cook until soft. Add chicken broth and cook until heated. Put garlic-onion mixture in the blender with the chopped roasted red peppers.
I do this because Lance doesn't like onion chunks. Therefore, you blend the heck out of it, until there are no more onion chunks. If you don't mind chunks, then you could just blend the peppers. Or the peppers and the chicken broth. My blender sucks. If I don't have a certain amount of liquid in it, it won't blend. So.... yeah. Adjust the blending to your desire, or your blender's desire.
Put red pepper mixture back into pan over medium eat, add salt. Salt, salt, salt. It will need salt. Also add the red pepper flakes, and the 1/2 cup cream. Cook until warm, or hot, or whatever temperature you prefer. Give it a taste and adjust seasonings as necessary. Add cooked pasta, stir together. MMMMM.
Grate some fresh Parm on top of each serving. You could also add fresh parsley or basil, but I'm not a fan of either of those. Maybe cilantro would be good.... I'll have to try that next time.
Lucky for me, Lance likes this dish! So, instead of spending $18 for Lance and I to go to Pizza Pie Cafe for me to get that pasta, I can make this. This isn't as good, I'll admit, but it works.
3-4 roasted red bell peppers (you can use the ones that come in a jar, or you can roast your own)
2 Tb olive oil
1/2 onion, diced
2 cloves garlic, minced
1 Tb red pepper flakes (adjust to taste, I like it SPICY)
1/4 c chicken broth
1/2 c heavy cream
fresh Parmesan (NOT the crappy kind in a can, we want the fresh kind, that you will grate yourself)
1 lb pasta, any kind will do
salt, salt, salt
So, how do you roast bell peppers? I put them under the broiler for 20-30 minutes, turning every 10 minutes. I want all sides to be burnt black. After they're nice and black, place in a plastic zip lock bag and put in the fridge for about 10 minutes.
Then you'll want to take them out of the fridge and peel off the blackened skin. I love that part. Then you of course clean out the seeds and membranes. Voila!
And now, the recipe:
Cook pasta!
Meanwhile, put olive oil in a pan over medium heat. Add onions and garlic and cook until soft. Add chicken broth and cook until heated. Put garlic-onion mixture in the blender with the chopped roasted red peppers.
I do this because Lance doesn't like onion chunks. Therefore, you blend the heck out of it, until there are no more onion chunks. If you don't mind chunks, then you could just blend the peppers. Or the peppers and the chicken broth. My blender sucks. If I don't have a certain amount of liquid in it, it won't blend. So.... yeah. Adjust the blending to your desire, or your blender's desire.
Put red pepper mixture back into pan over medium eat, add salt. Salt, salt, salt. It will need salt. Also add the red pepper flakes, and the 1/2 cup cream. Cook until warm, or hot, or whatever temperature you prefer. Give it a taste and adjust seasonings as necessary. Add cooked pasta, stir together. MMMMM.
Grate some fresh Parm on top of each serving. You could also add fresh parsley or basil, but I'm not a fan of either of those. Maybe cilantro would be good.... I'll have to try that next time.
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