Lasagna from scratch!

Lasagna

This is not a quick dinner.  It has a lot of prep work, but it is oh so worth it!  I wrote this recipe in a different format.  I wrote down everything as I did it.  If you gather all of your ingredients, you should be able to work your way through the recipe and end with a fantastic lasagna!

Ingredients:

2 cups spinach

2 cups ricotta cheese

2 eggs

2 cups broccoli

1 small zucchini

¼ pound sliced mushrooms

1 15oz can tomato sauce
1 jar of your favorite spaghetti sauce

2 pounds ground beef

½ onion

3 cloves garlic

1 pound mozzarella

½ pound Romano

½ pound parmesan (plus more for topping)

6 lasagna noodles

In separate bowl mix…

2 cups fresh spinach chopped

2 cups ricotta cheese (the smaller container is just under this amount, I use that)

2 eggs

Prep the Vegetables…

2 cups chopped broccoli

1 small zucchini sliced thinly

1/4 pound sliced mushrooms

1 can tomato sauce (15 oz)

Make the Sauce…

2 pounds ground beef

½ onion chopped

3 cloves garlic chopped

1 jar of your favorite sauce

Brown the ground beef, onion, and garlic together in a deep frying pan.  Mix in the sauce and remove from the heat.

Cheeses all shredded…

1 pound mozzarella

½ pound Romano

½ pound parmesan (plus more for topping)

Cook 6 lasagna noodles for 12 minutes.  Remove from water to cookie cooling rack.

Assemble…

In a 10.5in x 11.75in x 2in baking pan pour just enough tomato sauce to cover the bottom.  Add remaining tomato sauce into the meat sauce.

Sprinkle with mozzarella cheese. 

Lay in 3 noodles spread evenly in pan.

Lay in a layer of mushrooms

Lay in the spinach and ricotta cheese mixture

Lay in a layer of zucchini slices

Lay in a layer of meat sauce

Cover in Romano cheese

Lay in 3 noodles spread evenly in pan

Lay in a layer of chopped broccoli

Lay in a layer of remaining meat sauce

Lay in a layer of remaining mozzarella cheese

Layer with parmesan cheese

Bake at 425* for approximately an hour or until bubbly and lightly browned on top.  Let cool for a few minutes before cutting and serving.  Top with extra parmesan cheese.

Breakfast Cookies!

These are lovely moist cookies that make for a healthy quick breakfast.  They were a huge hit will all the children in the household.

This is my inspiration for this recipe.  I didn't have any applesauce on hand, but I did have plenty of frozen mashed bananas.  None of my children will eat raisins, so I put in chocolate chips instead.

My version is this...

Banana Oatmeal Cookies

Ingredients:
2 C uncooked rolled oats
2 C mashed banana
1/4 C whole milk
1/2 C semi-sweet chocolate chips
1 tsp vanilla
1 tsp cinamon
2 tsp sugar

Directions
Preheat oven to 350*F.
Mix all ingredients in a bowl.
Let the ingredients sit for about five minutes so the oats soak up some of the moisture.
Spoon the mixture onto a greased cookie sheet.  You can put them pretty close to each other.  The cookie will not spread out as it cooks and will keep the shape you put them in.
Bake for 18 minutes.
Remove from oven and allow to cool a bit before you eat.

One batch makes approximately 24 small cookies.

I'm thinking these would freeze very well, though we don't have any left after four kids ran through the kitchen a few times.