Tuesday, April 2, 2013

Mom's Lasagna

I had the chance to make Mom's Lasagna last week while she and my Dad were visiting. It served us for two meals and not a slice went into the freezer, it was that good. We enjoyed fresh made french bread with it right out of the oven and with a little salad on the side it was a great meal. I had assumed this was a recipe from my Grandmother but Mom asked if I remembered a cousin of hers that died recently. He was a cook at a restaurant and this recipe is actually from him. So, here is Llyod Touchette's Lasagna. Many thanks Lloyd for a wonderful recipe and lots of good family dinner memories.

2 Tbsp canola oil.
1/2 cup chopped onions
1 clove garlic, minced
1 pound ground beef
1 (1 pound) can tomato (I used a qt jar of canned)
1 8 oz can tomato sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp basil (I use more)
1/2 tsp oregano (I use more)
2 tsp sugar
10 lasagna noodles cooked to directions
2 eggs
1 pound ricotta cheese
1/4 lb american cheese slices (6-8)
1/4 cup parmesan cheese

Heat oil in a skillet. Add onion and garlic and cook until done but not browned. Add beef and cook slowly. Add tomato, sauce and seasonings. Simmer uncovered 30 minutes or until thick but not dry.
Cook noodles and drain.
In a separate bowl, beat eggs and blend in ricotta cheese.

Grease a 9x13 inch pan. Add 1/2 meat sauce. Layer in 5 of the noodles. Add the ricotta cheese mixture and then top with the american cheese slices. Add the last 5 noodles on top. Top with the meat mixture and then sprinkle the parmesan cheese on top. Cover and bake in a 350 degree oven 35-40 minutes until golden brown and bubbly. This is even better the second day and freezes wonderfully.

Since I love pasta but it is a big carb no-no we have found that Dreamfields pasta has the lowest amount of digestible carbs at 5 g with the best flavor. In fact, you would not be able to tell the difference if you didn't know (we tried it out on my parents last September that way!). This allows me to still have pasta and not cook two separate meals when you have a spouse on the low carb Atkins type diet. It is readily available in Walmart and Publix down here in Florida so I assume it is in other stores too. No vested stake in the company, just a happy customer.

I'm hooking up with Connie over at Freemotion by the River for her linky Tuesday. Head on over and check it out.


Kathy ... aka Nana said...

I've never had lasagna with American cheese (my recipe calls for mozzarella, ricotta and parmesan). This certainly sounds yummy ... so I think I'm going to have to add it to my upcoming meal plan.

Ellen said...

I've never had lasagna with American cheese before either - not sure what that really is???

My Mom always used cottage cheese instead of ricotta but now I use plain zero or low fat Greek yogurt instead. Surprisingly it tastes pretty darn good. I also substitute the Greek yogurt for sour cream and we have it on pierogies and baked potatoes, etc. I haven't bought sour cream in a long time.

Ray and Jeanne said...

It sounds yummy - I'll have to give this a try! I love leftovers - some in the freezer for dinner on a quilting day! With just two of us, I should be ok! Thanks! ~Jeanne

Connie Kresin Campbell said...

Thanks for sharing the recipe, it sounds good.....especially with hot out of the oven french bread! Thanks for sharing.
Freemotion by the River Linky Party Tuesday

Val's Creative Life said...

Yum!!! Thanks for rejuvinating this yummy recipe at TUesday ARchives this week.