I thought I’d share the recipes I used to make my husband dinner on Father’s Day. For the main course, he requested lasagna. Having never made lasagna, I had to hunt down the perfect recipe. When I found one called “Lots o’ Meat Lasagna,” I knew that was the perfect recipe for my husband. He commented it was the best lasagna he’d ever had!
Lots O’ Meat Lasagna
Courtesy of Paula Deen and the Food Network
- 1 1/2 pounds ground chuck
- 1 pound ground Italian sausage
- 1 onion
- 2 cloves garlic, minced
- 2 teaspoons ground oregano
- 1 teaspoon ground basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 2 (15-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1 1/2 cups small curd cottage cheese (I used ricotta)
- 1 (5-ounce) package grated Parmigianno-Reggiano
- 2 tablespoons freshly chopped parsley leaves
- 2 large eggs, lightly beaten
- 9 oven-ready lasagna noodles
- 2 (8-ounce) packages shredded mozzarella
- Preheat oven to 350 degrees F.
- In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
- Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
- In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
- Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
- Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
The next recipe is tried and true. We generally make it around Christmas time, but it was great on a hot summer day. Because I’m too lazy to make the graham cracker crust, I buy pre-made. If you are lazy like I am, the recipe will fill two pre-made graham cracker crusts. But what is better than one pie? Two pies!
Courtesy of Eagle Brand
- 1/4 cup chocolate cookie crumbs
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
- 1 cup crushed hard peppermint candy
- Red food coloring (optional)
- 1 (8 ounce) tub frozen non-dairy whipped topping, thawed
- Spray 9-inch pie plate with non-stick cooking spray. Sprinkle cookie crumbs on sides and bottom of plate.
- In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Stir in candy and food coloring (optional).
- Fold in whipped topping. Pour into prepared plate (or 2 pre-made crusts). Cover; freeze 6 hours or until firm. Garnish as desired. Freeze leftovers.