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02 July 2008 @ 09:27 am
Lasagna, anyone?  
Want a "how to" with pictures?  It's image intensive, of course.  ;)

Carrie's Lasagna
(yes, it's mine.  I don't know anyone else that does it my way.)

Here's the cast of characters:   The freeze dried basil (with the blue lid) is the next best thing to fresh.  I have a terrible time keeping herbs alive, so it's great.  Oooh, and you can kind of see the new dining room table in the corner of the picture.

Brown the meat.  Break up the clumps.  No one wants clumpy lasagna.

Like this.

Drain the meat.  Nobody likes greasy lasagna, either.

Add the jarred pasta sauce to the browned meat.  Sometimes I make it from scratch, but nobody notices anyway, and it still tastes good. Plus, I'm inherently lazy.

Add a jar of water

Mix the cottage cheese, mozzerella, parmesam, herbs, salt, pepper and eggs.  Crappy picture.  White cheese in a white bowl.  I'm so not a photographer.

Chop the parsely.

Like so.  Look at my mad herb choppin' skillz.

Gosh, I'm cool.

Ignore the ghetto pan.  Put someof the saucey mixture on the bottom of the pan.  Enough to cover the bottom.

Layer pasta over that.  Not cooked.  Raw.  Stiff.  I know, I know.  Just trust me.

Cover THAT with some of the cheese mixture.

Layer as many times as you have pand and ingredients for.

Finish with some mozzerella cheese and parmesan.  Enough?  Amounts are sbubject to my whim, as always.  But when in doubt?  ALWAYS more cheese.

My assistant, Aaron.  You can't have him.

Bake for an hour at 350F.  Uncover, bake another 15 minutes.


LOOK at the yum.  Try not to look at the open refrigerator and the lasagna pan with the foil in the background.  Oi.


1 (16 ounce)  contianer small curd cottage cheese, drained
1/2 cup Parmesan chese
2 eggs
1 tsp parsely
1 (26 ounce) jar pasta sauce
1 jar of water
1 package lasagna noodles, uncooked
1 lb. ground beef, cooked and drained
3 cups shredded mozzerella cheese
dried basil
dried oregano


Preheat oven to 350F.  In a medium bowl, combine cottage cheese, parmesan, eggs, 2 cups of mozzerella pinch of salt and pepper, a tsp of the herbs and parsely; mix well.  Add pasta sauce to drained meat.  In a 9x13 pan or casserole, evenly spread I cup of meat/pasta sauce.  Evenly top with a layer of uncooked lasagna noodles.  Spread a layer of the cheese mixture over it evenly, almost covering the noodles.  Repeat, layeringas many times as the pan and the ingredients will allow, finishing with a layer of mozzerella cheese, and a generous dusting of parmesan sprinkle a little more salt, pepper and herbs on top of it all.  Cover pan tightly with foil and bake for one hour.  Uncover and bake an additional 15 minutes until hot and bubbly.  Let stand 15 minutes before serving.


I am:: bed
I feel:: creativecreative
I hear:: Spiderman on the X Box
Jandy the Gnome Whisperer: Heart Steamjandjsalmon on July 2nd, 2008 05:29 pm (UTC)
OOOOh it looks UBER-YUMMY! I never put sauce down first - but my lasagna never looks that good - so I will try it! :D

And yes - you do have mad herb choppin' skillz... and isn't Aaron SOOOO cute? You're sure I can't have him? Shucks! ;)
Carrie Leigh: Alphabet soupcarrie_leigh on July 2nd, 2008 09:09 pm (UTC)
I changed my mind this afternoon. You can have him for a bit.
autumnrhythm30: Actress: Kate Winsletautumnrhythm30 on July 2nd, 2008 05:43 pm (UTC)
Cottage cheese? I've never heard that before. Interesting.

And it does look delicious (and I don't cook the pasta either. Too hard, and I do not have a pan for that either).
Carrie Leigh: Alphabet soupcarrie_leigh on July 2nd, 2008 09:10 pm (UTC)
Some recipes use ricotta cheese, but it makes the lasagna dry. Who wants dry lasagna? Not me.
Lauradream_mancer on July 2nd, 2008 05:46 pm (UTC)
OMG that looks good. Like... really good. I want lasagne now, thank you oh so much.

I think I may do cooking by picture sometime with enchiladas and chicken parmesan. Those are my two best dishes. Of course, I'd have to do it at the 'rents, because I have no pots, pans, or anything. Or the food. Or silverware. I'm still using plastic!
Carrie Leigh: Alphabet soupcarrie_leigh on July 2nd, 2008 09:11 pm (UTC)
Ah, plastic. Reminds me of college.

You should teach us how, you know! I've never made chicken parmesan, but I like chicken, and I like parmesan. Bring it on.
Lauradream_mancer on July 2nd, 2008 09:29 pm (UTC)
I'll try to make it this weekend and take pics. I'll be staying with mom, so that might work.
seegrimseegrim on July 2nd, 2008 06:47 pm (UTC)
My assistant, Aaron. You can't have him.

Was that for me? *laughs*

I'm pretty happy with my lasagna recipe as well, but I agree with Jessica--mine doesn't look that good. I'm going to have to try yours. (Thanks for including the recipe. Wouldn't want you to have to search needlessly for it! *winks*)

Thanks for another installment of cooking with persephone33. ;)
Carrie Leigh: Laverne and Shirleycarrie_leigh on July 2nd, 2008 09:12 pm (UTC)

You check your email. I FINALLY sent them.

What else would your little heart desire? I live to serve. :)
(Anonymous) on July 2nd, 2008 08:11 pm (UTC)
Great pix of A. Pretty please email it to me?
Love, Mom
flymageflymage on July 2nd, 2008 08:50 pm (UTC)
>But when in doubt? ALWAYS more cheese.

Words to live by. In fact, I think I'll even have them put on my headstone, too.
Carrie Leigh: Alphabet soupcarrie_leigh on July 2nd, 2008 09:13 pm (UTC)

Wise man, loving husband, beloved father... always more cheese.
(Anonymous) on July 3rd, 2008 08:10 pm (UTC)
>>Wise man, loving husband, beloved father... always more cheese.

Nah, that first one'll never fly (not with anyone who _knows_ me ;)
Comic Book Goddessrainpuddle13 on July 2nd, 2008 09:01 pm (UTC)
GAH! I want! I wish I could make that, but I alone cannot eat a pan of lasagna. Well, I could, but honestly I don't *need* to. No one else in my family eats pasta (or rice for that matter) and it KILLS me!!

I was considering ordering pasta tonight for dinner, and that settles it. I think I might get veggie stuffed shells...
Carrie Leigh: Alphabet soupcarrie_leigh on July 2nd, 2008 09:16 pm (UTC)
A) Your icons keep getting better and better.

B)We had a lot left over, even with all those people to feed, so i feel your pain. It does freeze... But then I don't ever do that so I'm not going to lie and recommend that anyone else do it, either. I LOVE pasta. LOVE it. I'm sad that no one else in your family likes it. Come visit me. We'll eat pasta together.

C) Stuffed shells.... Mmmm.
Comic Book Goddess: TW - Edward clothesrainpuddle13 on July 2nd, 2008 09:20 pm (UTC)
a) I do love my Edward. *points to icon* This one is particularly true >:)

b) I might make some come winter (it's entirely too hot to cook these days in my house - old house, old ac, old insulation). *le sigh*

c) I'm really fond of pasta tossed with tomatoes, fresh basil and mozzarella.
Carrie Leigh: Alice ships edward/bellacarrie_leigh on July 2nd, 2008 09:26 pm (UTC)
Comic Book Goddess: TW - Bella Ass Grabrainpuddle13 on July 2nd, 2008 09:29 pm (UTC)
Oh yes, I took that one. I use rigatoni or corkscrew pasta - I'm not keen on actual spaghetti noodles (way too easy to get something on me). Tasty *purrs*
WolfStarwolfstar07 on July 2nd, 2008 10:14 pm (UTC)
It's been a really long time since we've made lasagna from scratch, but we made it pretty similar, raw noodles and all.
dragonsangel68: TW - James in teethdragonsangel68 on July 3rd, 2008 12:14 am (UTC)
Oooh that looks yummy! Of course, I'd have to hide the fact that it uses cottage cheese from the family (I'll bet they wouldn't even notice *giggles*). I'm definitely giving this one a go!
pipperstormspipperstorms on July 3rd, 2008 03:14 am (UTC)
Thanks for reminding me it's 10 pm and I haven't eaten dinner. Are you sure I can't have Aaron? I really adore his dimples.
dL: foodheartdieloreley on July 3rd, 2008 12:06 pm (UTC)
You make me hungry! That lasagna looks YUM. Mum also uses uncooked pasta sheets, although I'm not sure why. Maybe so the sauce will make the pasta tasty? She also uses the curly sheets and won't buy any others. San Remo? I think the day they stop making them is the day she stops making lasagna. Better stock up, methinks.

"But when in doubt? ALWAYS more cheese."
I agree.