Monday, November 17, 2008
One of Matt's favorites, he named this recipe. We like them better than regular lasagna and we can make these without a week's worth of leftovers. Sorry, this is another one of those no-measuring recipes.
1. Boil 9 lasagna noodles (in case one breaks) per the package directions. Drain and cool a little before handling. Preheat oven to 350 deg.
2. Meanwhile, in a pan brown 1/2 pound ground round or whatever with a fat handful each of onion, green pepper, and roasted red pepper (or fresh). Make sure you throw some minced garlic and montreal steak seasoning in there. Oh and drain the fat...eww.
3. In a bowl, mix the meat/veggies with the following: 3 big scoops of cottage cheese (drain it if it appears watery), a couple of fat handfuls of shredded mozzarella, a bunch of italian seasoning, and a handful of seasoned bread crumbs.
4. Lay out each lasagna noodle flat. Spoon about 2 scoops of the meat filling onto each noodle and spread out. Roll each noodle up (about 3 flops over) and place in a 9x13 baking pan (yes this is messy). Repeat until you have 8 little packets. (see pictures above).
5. Place a half slice of provolone directly on top of each noodle. Dump a jar of your favorite spaghetti sauce over the whole thing, make sure you cover it all. Sprinkle on handfuls of shredded mozz and top with sprinkles of italian seasoning.
6. Cover the pan with foil and pop in the oven for about 25 minutes. Remove the foil and bake for another 15 minutes or until you are too hungry to wait anymore.
6.5 (optional) Take the 9th kinda cold noodle and insert it into the emptied sauce jar and wiggle around so you get a little sauce on it. Insert in your mouth. hehe yum.
7. Remove the lasagna and let sit for a couple minutes. Serve with garlic bread and salad.