Lasagna

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I dove into the family cookbook to make some lasagna. There are a few recipes to choose from the Riesberg Recipes, this one is easy and of course I made some alterations to it. Below I have both the original recipe and the substitutions I have made.

Lasagna

8 oz lasagna (I’ve been using no boil)
1 lb hamburger (ground turkey)
32 oz spaghetti sauce
15 oz cottage cheese
12 oz grated mozzarella cheese (riccota, from a deli it comes in a pie shape)
¼ c grated Romano or Parmesan cheese
spices as desired (i.e. oregano, basil, ground pepper)

In greased (or lined) 9×13 pan place small amount of spaghetti sauce, put 3 layers of 3 strips of uncooked lasagna, spaghetti sauce with hamburger, cottage cheese and mozzarella. Top with Parmesan cheese. Cover and bake at 375° for 30 minutes, remove cover and continue baking for 30 minutes. Let stand 10 minutes.

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Mediterranean Tuna Casserole

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If you want to go for something different tonight (or tomorrow) this is a great recipe featured in Taste of Home. I’m not a fan of fish, and really not a fan of tuna casserole. This dish makes the tuna hard to taste and gives a nice update to an old (and usually gross) classic.

Mediterranean Tuna Casserole

1½ c uncooked whole wheat penne pasta
2 cans (10 oz) white water packed tuna, drained
1 can (10¾ oz) condensed cream of mushroom soup, undiluted
1¼ c water-packed artichoke hearts, rinsed, drained and chopped
½ c sour cream
¼ c roasted sweet red peppers, drained and chopped (I oven roasted some red pepper)
3 Tbsp chopped onion
3 Tbsp sun-dried tomatoes, chopped
2 Tbsp Greek olives, chopped
1 Tbsp snipped fresh dill or 1 tsp dill weed
2 garlic cloves, minced
1 tsp grated lemon peel (or juice)
½ tsp crushed red pepper flakes
½ c dry bread crumbs (I used crushed Corn Flakes)
¼ c grated Parmesan cheese
½ tsp Italian seasoning

Cook pasta according to package directions.

Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, garlic, lemon and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups.

In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake uncovered, at 350° for 25-30 minutes or until golden brown.

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