Lazy mom's lasagna.

lazy mom's lasagna.
This is not my recipe although I've been making this for 25 years now... and there might be some that wouldn't even call it lasagna.

Start by putting 12 lasagna noodles in a large pot of boiling salted water boil for 12- 15 minutes and drain

while the noodles cook, brown 1 1/2lbs ground beef; drain off the fat.

saute 1 chopped onion and 2 cloves minced garlic and 1 green pepper chopped, in a little olive oil cook until tender.

return beef to pan and add 2 jars of your favorite pasta sauce, I like this one the best.
then spread a little sauce in the bottom of 13x9 baking dish top with 3 noodles spread with 1/4 of the meat mixture sprinkle with 1/4 c mozzarella cheese. repeat the layering 4 times top with 1 c of shredded mozzarella cheese cover with foil and bake in a preheated 350 oven for 40 to 45 minutes let stand at least 10 minutes

and taa daa there you have it
12 noodles

1green pepper(chopped)

1 onion (chopped)

2 cloves garlic (minced)

2 jars of pasta sauce

1 1/2lbs ground beef

2 cups shredded mozzarella cheese.

Comments

pei girl said…

yummyyyyyyyy bet is was delicious!!have a great day nanna:0)

27 April, 2007

Mustard Pickles

Mustard Pickles The recipe is an old Prince Edward Island favourite 4 cups diced onions 8 cucumbers 1 medium cauliflower 2 medium sweet red peppers (diced) 3 1/2 cups sugar 1/2 cup flour 1 1/2 teaspoons turmeric 3 Tablespoons dry mustard 1 teaspoon ginger 2 1/2 cups vinegar Peel and cut onions into medium sized pieces. Peel cucumbers, remove seeds and centres. Cut to desired size. If cucumbers are green and not too ripe, skin may be left on. Separate cauliflower into small flowerets. Dice red peppers. Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water. Add a pinch of alum and let stand overnight (or for 8 hours). Then Drain vegetables and prepare sauce. in a large bowl mix sauce dry ingredients together until there are no lumps in a large stockpot add the vinegar and 2 cups hot water along with the dry ingredients allow to boil for 5 minutes stirring constantly, Then ,to the sauce add the vegetables bring to a boil, and boil for an additional 5 minutes stirring co...

TRADITIONAL SCOTCH COOKIES

TRADITIONAL SCOTCH COOKIES 1/2 cup cornstarch. 1 cup flour. 1/2 cup icing sugar. 3/4 cup butter, softened. Sift together cornstarch, icing sugar and flour. With large spoon, thoroughly blend in butter. Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle. Roll dough to 1/4 inch thickness; cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or Icing, if desired. Bake in 300°F (150°C) oven 10-15 minutes or until edges are lightly browned. Remove and cool completely on wire rack. Store in tightly covered container. Yield: About 2 dozen cookies.

Butter Tarts

Butter Tart Filling:Use your favourite pastry recipe for the shells or cheat like I do and buy the frozen tart shells 1-cup packed brown sugar 1/2-cup corn syrup 6-tbsp butter 2-beaten eggs 2-tsp vanilla 1/4-tsp salt 2-tsp vinegar 1-cup raisins Combine brown sugar, corn syrup, and butterAdd eggs, vanilla, salt, vinegar, and raisinsMix well Fill the pastry shells no more than 2/3 full Bake at 425* for 15-20 minutes

Island Kitchen Party

Search This Blog