re: WFDT

Take a page out of my book and try it with bowtie pasta. It's great

Broiled Salmon, roasted Brussels Sprouts and Hashbrowns.

Decaf Coffee with a generous pour of Bailey's

We spent most of the day picking out our annual refurbishing of Pecans, (Desirable variety) purchased from and cracked at Bass Orchards in Raymond, MS (25 pounds). They were concerned that they were going to run out this year before Christmas. They water their orchards and had nice pecans in spite of the summer drought we had here.

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If the pasta is really thin, it's fine for me.

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It's funny you should say that about not using the pasta and liking it really thin. The other day when I was making soup I needed a couple of cans of stuff. When I left home I chose to just go to Big Lots to get what I needed rather than go to WD or Rouse's. It was there I saw this Lasagne pasta and picked up a box to try. It'said it was a "Product of Italy" so I figured it might be good(you have to watch some of the stuff you buy there). When I layered the lasagna yesterday I realized this pasta was something I'd like. It's completely flat with no ruffly edges and REALLY quite thin. It took five sheet of pasta per layer and I did three layers of meat, saucce and cheeses. There's still enough pasta to do another whole lasagna!
While I was eating I noted and even remarked to my wife that the pasta almost melts in your mouth. I love that stuff!







Here's where you can see how thin it is.



Alright, so here's the recipe. It's probably not the BEST recipe but it's basic easy and pretty tasty. You will note that I typed in BOLD my preference for the use of the pasta. Use it uncooked.

Classic Lasagna

Prep 45 mins
Cook 1 hr
Servings 10 Units US
2 lbs ground beef
1 medium onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
30 ounces tomato sauce
15 ounces water
12 ounces tomato paste
1 teaspoon oregano
1 teaspoon basil
18 ounces mozzarella cheese, grated
16 ounces cottage cheese, small curd (or ricotta cheese)
3/4 cup grated parmesan cheese
salt, to taste
pepper, to taste
16 ounces lasagna noodles
Directions
Preheat oven to 350. In a large pan, add olive oil, chopped onions, and garlic. Saute until onions are soft and translucent.
Add ground beef and cook until completely browned and drain fat. Return to pan.
Add tomato sauce, tomato paste, water, spices, salt, and pepper.
Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 15 to 20 minutes.
Cook pasta according to the package directions, rinse and set aside. I usually add a teaspoon of oil to the water so the pasta doesn't stick together. Instead of cooking the pasta just layer it uncooked. With all the juices it will cook perfectly and you don't have to handle pasta that wants to fall apart.
In a 14 x11 1/2 x 2 1/4 inch baking dish or two smaller size baking dishes, put a small amount of meat mixture in the bottom of the dish. Spread around.
Add lasagna noodles (about 5 or 6 and they will overlap each other).
Next, spoon half of the cottage cheese on top of the pasta and spread covering the pasta.
Spoon meat mixture on top of cottage cheese. Sprinkle with parmesan cheese.
Next add 1/2 of the mozzarella cheese. Repeat with another layer of pasta, cottage cheese, meat mixture, parmesan cheese, mozzarella cheese.
Final layer is pasta, topped with remaining meat mixture and remaining mozzarella cheese. Cover with foil and cook for approximately 1 hour. Serve with salad and garlic bread.