Tuesday, March 24, 2009

Yummy Lasagna and Fresh Coleslaw

Making do with what you have in the house can be a fun challenge. Although we usually need to buy produce every week, sometimes we can come up with lots of great recipes from what we have in our pantries.

Believe it or not, I actually had all the ingredients on hand to make lasagna today! Thanks to the great deal on cheese at Jewel a couple weeks ago, the cottage cheese I was given, and the meaty spaghetti sauce I made & froze a few weeks ago, this lasagna didn't take too long to make!

In addition, I used the rest of the head of cabbage I bought last week (for St. Patrick's Day, of course!) to make a fresh batch of coleslaw. (You do know, cabbage is quite good for you, right?) For those of you who enjoy baking and working in the kitchen, I've included the recipes.

(Makes one 13x9 pan)

Brown 1 lb. hamburger & drain
  • 3 ½ cups crushed up tomatoes
  • 2-3 cloves crushed garlic
  • 3 tbsp. chopped parsley
  • 2 tsp. salt
  • ¼ (or less) tsp. pepper
  • 2 tbsp. basil
  • 2 cans tomato paste
Bring it to a boil, turn to low, and let it simmer ½ hour.

Cottage Cheese Mixture
Beat up 2 eggs with fork.
  • 1 carton (16 oz.) cottage cheese
  • Salt and pepper
  • 2 tbsp. fresh chopped parsley
Prepare your noodles as directed.

Have 1-1.5 lbs. of shredded mozarella cheese

To assemble:
  • Make two layers of your ingredients as follows:
  • Noodles, Cottage cheese, Grated cheese, Meat sauce
  • For the top layer, use this order: cottage cheese, meat, mozzarella cheese on top
Bake uncovered at 350-375 for about 45 minutes.


For 4 cups shredded cabbage...

Shake up this dressing:
  • 1/3 cup white vinegar
  • 3 Tbsp oil
  • 1 tsp salt
  • 1/8-1/4 tsp pepper
  • 1 tsp minced onion
  • 3 Tbsp sugar
Pour over cabbage and refrigerate for about an hour before serving.

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