When I think about my hours spent in the kitchen on the farm, my first instinct is to grab my lasagna pan. Whenever we work cattle, have a crew out to help or need to work together on a project, I know that I can never go wrong with the cheesy, meaty greatness that is my “Farm-ous Lasagna.”
So here it is…AND I have a crew to feed it to today!
This is what we’re doing:
And I’ll be sure to explain it more later.
But for now, here’s the recipe:
Val’s Farm-ous Lasagna
- ground beef, browned (I use 1 1/2 pounds of meat, but not everyone likes their lasagna THAT meaty, use your discretion.)
- 1 can pasta sauce
- 4 cups shredded cheese of your choosing (I prefer the pizza mix, because it melts so yummy!)
- 1 22 oz. container cottage cheese (I use low-fat…which is almost laughable because of the amount of cheese in my lasagna, but I didn’t ask your opinion, now did I? 🙂 )
- lasagna noodles, about 12, depending on your pan size, cooked al dente’ and drained/rinsed
1) Add pasta sauce and browned hamburger together in a skillet. I make sure it’s all warmed together before layering my lasagna.
2) Layer your lasagna: I always start with a base of sauce/burger mixture at the bottom, then a layer of noodles, then a layer of sauce again, cottage cheese and shredded cheese. Continue layering, ending with shredded cheese that covers the whole pan. (I use one package of cheese in the layering, and one package just for the topping…I like cheese.) Like this:
3) Bake at 350* for about 30 minutes, or until you notice the sauce in the lasagna starts boiling.
4) Enjoy! And perhaps consider hitting the gym for a little extra time tonight. The beauty of this recipe? If possible, it tastes even better as leftovers. Unfortunately, it’s been a year or two since my boys left us any leftovers!
* I am participating in Indiana’s Family of Farmers Table Talk Series and received a gift in exchange for my participation.