Lasagna, Garfield’s favorite food, and another recipe that can be modified. This recipe is the basic version that I learned to make years ago. I used my homemade spaghetti sauce recipe for this but any spaghetti sauce will work. Either combine it with ground beef or use just the sauce for a meatless lasagna.
I make a combination of cottage cheese, ricotta cheese, parmesan cheese and cream cheese for my “sauce”. Originally, I was always taught to use cottage cheese. Eventually I learned that lasagna is traditionally ricotta cheese. Using only ricotta doesn’t quite have the same taste as I was used to so I use both. Cream cheese simply adds a great taste and texture to anything like this. Add an egg to it so that it solidifies better and isn’t too runny.
For this recipe I shredded my own cheese that I got from a local butcher shop. I’ve really been noticing the difference in buying local, block cheese lately. I was reading about the processing of cheese and how the pre-shredded stuff at the store has a wax coating and doesn’t melt as well. Buying local cheese costs a bit more but the improved taste and texture is worth it. The cheese I used here was a garlic parsley monterrey jack and it tasted fantastic.
Lasagna
Equipment
- Large cast iron skillet
- Large cake pan
- Hand mixer
- Large mixing bowl
Ingredients
Homemade Spaghetti Sauce
- 1 pounds ground beef
- 1 bell peppers
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 teaspoons italian seasoning
- 1 tablespoons oregano
- 1 tablespoons sugar
Lasagna
- 2 cups cottage cheese
- 15 ounces ricotta cheese
- 3 ounces cream cheese
- 1/2 cups parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 eggs
- lasagna noodles cooked