Welcome to our very first post! We are so excited to begin this journey and along the way, hope to make many good friends! So, the big decision…what would be “First Blog” worthy? We debated and changed our minds probably half a dozen times or so (which, in all honesty, is pretty conservative for me). I have a small handful of recipes handed down to me over the years by family and friends, of which I can not wait to share with all of you! But, to really make this first post special, I wanted to pay tribute to my mom. She had a passion for cooking, and for the life of her, could never make any dish in small portions. That must be where my true love for leftovers came. Aside from being convenient, some dishes are just way better the next day. So, the winning recipe was my mom’s lasagna. I know there are scads of lasagna recipes out there (and I have no idea where she got this one), but what always set hers aside from most was the cheese mixture. No Ricotta here guys! Not to say I do not love Ricotta, but this is just a nice variation from the norm. And the beauty of lasagna is that you can change/substitute ingredients to your liking…win win!!
So, here’s to you mom…I think you would be proud to have your special dish out there for the world to see. I am proud and honored to be sharing it with all of you! And please feel free to comment. I am still learning my way around the blogging world slowly (and loving and adoring every single second of it!), and truly appreciate any advice or tips you may have to offer!
As they say in the beautiful words of the Irish~”Slainté” (‘sloyn-cha’ which means cheers)!
- 1 box lasagna noodles (we prefer oven ready)
- 1 lb ground beef
- 2 lbs sweet Italian sausage
- 72 oz pasta sauce
- 1 tsp oregano
- 1 tsp garlic powder
- 8 oz cream cheese (softened)
- 16 oz sour cream (or greek yogurt)
- 2 cups shredded mozzarella cheese
- 3 bunches green onions (chopped, including stems, separated)
- Preheat oven to 350 degrees
- Brown ground beef and sweet Italian sausage. Drain excess fat
- While meat is browning, mix cream cheese, sour cream (or greek yogurt), mozzarella cheese and about one cup chopped stems from green onions in medium bowl
- To meat mixture, add pasta sauce, oregano, garlic powder and remaining green onions. Let simmer about 15 minutes to thicken up a bit.
- In lasagna pan, lightly sprayed with cooking spray, place a layer of noodles in bottom of pan (ours holds three wide). Then add 1/3 of the meat mixture on top of noodles, followed by 1/3 of cheese mixture (dollops with tablespoon-then you can spread it around with spoon). Repeat two more times, ending with cheese mixture on top
- This is how your masterpiece should look
- Bake at 350 for about an hour, then let rest for 10 minutes after removing from the oven
- Serve with garlic bread, or any side of one's choosing
Recent Comments