I grew up with this in my parents house being known as lasagna. My Mom made this and I always loved it. I don't know if it was the pan she cooked it on or her magical oven that gave it such flavor but, I can never recreate the taste! A savory blend of meats and cheeses are encased in wonderful fluffy crescent dough. I would guess that she ran across this recipe way back when and got it from one of her many cookbooks or the newspaper. All the same, it was my personal favorite and I requested it when asked what I'd want for my "birthday dinner." I'm sure this recipe can be modified all the way around to suite your own tastes! like using ground turkey with low-fat cheese and adding other cooked vegetables or a chicken divan type creation. Have fun, create your own - enjoy! Diane
Phyllis's Lasagna Ingredients: Meat Filling: 1 1/2 lbs ground beef 3/4 cup chopped onion 1/2 tsp garlic powder 1 small can tomato paste 1 tsp parsley 1/2 tsp basil 1/2 tsp oregano 1/2 tsp salt dash of pepper Cheese Filling: 1 pack (2cups) of mozzarella cheese, shredded 1 cup cream style cottage cheese or 1 cup ricotta *your choice 1/4 cup grated parmesan cheese 1 egg 2 tubes of crescent rolls Meat Mixture: Brown meat, drain off fat. add chopped onion, stir until tender. add all herbs & spices listed under Meat Filling. Stir in tomato paste. let everything cook for 20 mins uncovered. While that is cooking, place first tube of crescent rolls on cookie sheet (as for pie crust, pinch seems together) Cheese Mixture: Beat egg, add to cottage cheese & parmesan cheese. Place first roll of dough down on a large baking sheet - add meat mixture in the middle. Alternate meat mixture and cottage (or ricotta) cheese mixture. Then sprinkle mozzarella cheese. Once all the filling is down, place the second roll of dough down over the filling and pinch any holes in seams and pull up sides of crescent roll dough to form one large bread loaf. Bake at 325 for 45 mins to an Hour (check to make sure it doesn't get too brown) serves: 4-6 Recipe Adapted by: Phyllis C Photo by: Diane Baker for Canning and Cooking at Home
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What a better way to start a busy Sunday then gathering all the makings of this wonderful (and one of my most requested recipes) pot roast! Bonus is that is all goes into your slow cooker and does all the hard work while you can go outside and enjoy the Fall leaves, football games and more importantly - family time! Enjoy - Diane Slow Cooker Pot Roast 3 lbs Beef Roast (Pot Roast,Chuck Roast) 1 Large onion sliced 2 Cups carrots, diced 1 Cup Green Peas small bag mini potatoes, quartered 1 bay leaf 1 tsp dried thyme 3 Cups beef stock * 2 Cloves garlic, chopped 3 Tbs Worcestershire sauce Salt & Pepper to taste Cut meat into 2-3 inch chunks, sprinkle with salt & pepper. place in slow cooker, add all veggies and add all liquids, stir and cover. *you can substitute 1/2 cup of beef broth with 1/2 cup dry red wine (if I am serving with mashed potatoes, I take those out of slow cooker and mash on stove top) High 6 hours. When meat is tender, remove bay leaf. I thicken the liquid (and turn into a gravy) in a saucepan when all done (I also use a fat separator to strain liquids into sauce pan). Either use a Roux OR Cornstarch and cold water slurry to thicken gravy - add back to meat and veggies mix...and serve hot. **Recipe Note: I have made this in my larger dutch oven and cooked at 325 for approx.2.5 hours. (keep an eye on liquid level in dutch oven) Recipe & Photo by: Diane Baker for Canning and Cooking at Home |