A few weeks ago, I kept K because D had to be at work early Saturday and Sunday. We had a med-peds party Friday night and she was passed out by the time we got to my apartment, so just put her in "her" bed. The next day we went to the Farmer's Market. She was so cute helping me pick out the veggies.
Lasagna from With Special Distinction (Mississippi College cookbook)
1/2 pound ground beef (I used 92/8)
1/2 pound Italian sausage
1 clove minced garlic, (I used 1 tsp pre-minced)
1 Tablespoon fresh basil, cut
1 tsp salt
1 (16oz) can tomatoes (I used 24 oz. chopped tomatoes...liked the extra)
2 (6oz) cans tomato paste
6 lasagna noodles
3 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese (Fresh is SOOO much better)
2 Tablespoons parsley flakes
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper
Mozzarella cheese (recipe says 1 pound but I think I used 12 deli slices b/c it's what I had...not sure how much that is, it was less cheese but not really detrimental)
Brown meat. Drain excess fat and blot with paper towel. Return to pan and add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered for 30 minutes, stirring occasionally. Meanwhile, cook noodles as instructed, drain and rinse. Combine cottage cheese, parmesan cheese, parsley flakes, eggs, salt, and pepper.
Preheat oven to 375. In a 13X9 dish, place half the noodles.