Easier than Pie > Lasagna

I discovered something about myself and maybe you are the same way. I like looking at recipes to get good ideas but I don't like to stick to recipes strictly anymore. My husband helped me realize that my food turns out better when I'm not so precise and let myself be creative. Well, before I made this Easier Than Pie > Lasagna I looked at others' recipes. Some were difficult; some were easy. I wanted to make mine easier than most but unique. It may or may not be the most original but I hope you enjoy it! I encourage you to add your own little tweaks to make it your own. Buen Provecho!

Prep Time: about 20 mins

Cook time 50 mins

Serving size : 6

Ingredients:
1 pound ground beef

5 dashes of Onion powder 

3 dashes of Garlic powder

4 dashes of Minced Garlic bits

4 dashes of Italian Seasoning

30 ounces of spaghetti sauce (store bought or homemade)

2 eggs

1 (16 ounce) container of Cottage cheese
1 15 oz container of part-skim Ricotta cheese
1/4 cup shredded Parmesan cheese
12 lasagna noodles (16 oz package)
8 ounces shredded mixed cheeses ( I used HEB's Mexican blend Cheddar, Monterrey Jack, Asadero, Queso Quesadilla and I added extra shredded Parmesan) because I didn't have mozzarella. It turned out delicious. 

*Make sure you don't get a cheese mix that has Mexican spices added. Unless you really want to change it up, then go for it!

Before

1/4 cup of water

Topper Ingredients

4 dashes of Italian seasoning

10 dashes of Parmesan cheese

5 dashes of Crushed Red Pepper

Directions:
1.  Cook ground beef until brown. Season with Onion Powder, Garlic Powder and Minced Garlic bits. Stir in pasta sauce, and keep warm.
2.  In a bowl, mix cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
3.  Spread a thin layer of the meat sauce in the bottom of a 8x12 inch pan. Then Layer with 3 uncooked lasagna noodles, next the Ricotta & Cottage cheese mixture, last shredded Mexican or Mozzarella cheese layer.
4.Continue this pattern of layering until all ingredients are used. You should have 3 full round of each layer.
Ending with the top layer of shredded Mexican/Mozzarella Cheese.
(As you can see in the "Before Picture above)

5.  Add water along edges. You may use less than 1/4 cup. This is to insure noodles do not get crispy. (I don't boil my lasagna noodles before I bake them and I don't use the precooked noodles. It's not necessary and your lasagna will still turn out great!)

6.  Bake at 350 for 45 minutes.

After

7.  Sprinkle Topper Ingredients all over. Bake for another 5-7 minutes. 

8.  Remove from oven, and let cool for about 15 minutes before serving.

* I turn my lasagna half way through to ensure that all sides cook evenly. My oven may be strange.

**If you are using a 8x12 pan you may need to put foil or a pan a row below the lasagna pan to avoid spill over from bubbling. This can happen. To avoid spill over you can use a 13x9 pan.

Hope your loved ones ask you to make this meal over and over.

Poppyseed Chicken

This is a very simple and tasty dish that your family will probably be asking you to make again and again! I got it from a friend and she got it from her friend... So I don't know it's origin but I DO know that it's delicious! And... slightly addictive. Hope you enjoy making this meal for others.


Serving size: 6
Cook Time: 30 minutes
Ingredients:
4 chicken breasts, cooked and chopped (I sometimes use 2 or 3 larger cut Chicken breasts to avoid it being too meaty)
2 cups minute rice (I sometimes use 2 1/2 cups to make the base more fluffly)

2 cups boiling water 

16 oz. sour cream

1 can of Cream of chicken

1 can of Cream of mushroom soup 

3 Tbsp poppyseeds 

2 cups crushed Ritz crackers 

1 stick of margarine, melted

Directions:

1. Mix rice and water together and pour into 13x9 inch casserole dish.
2. Cover with saran wrap and let stand for 5 minutes, or until most of the water is absorbed.
3. Meanwhile, mix together chicken, cream of mushroom & cream of chicken, sour cream, and poppyseeds.
4. Spoon mixture evenly over rice.
5. Combine crushed crackers and melted margarine and sprinkle over top.
6. Bake at 350 degrees for about 30 minutes.

*Sidenote: Allow your dish some time to cool off after you take it out of the oven. 15 mins or so. The casserole will hold together better. But if you don't care about the appearance and messiness just dig right in.

**Credit to : Maria Saab for introducing me to this lovely dish!

Close up photo: