Mum's Lasagna

Mum's Lasagna

My Mum made this recipe for as long as I can remember. It was a favourite in our family for Birthdays, Anniversaries, and any other special occasion. 

Utensils Required:

Frying Pan
2 Bowls for jar sauce
Large bowl for grated cheese
Medium bowl for cottage cheese and egg mixture
9” x 13” Baking Pan
Measuring Spoons
Wooden Spoon
Paring Knife

Ingredients:

Lasagna Noodles - Oven Ready or Original to cook ahead of time.
1 lb. Mince
½ tsp Garlic Powder
1 Onion, chopped
½ tsp. Onion Powder
1 tsp. Worcestershire Sauce
1 large jar/can Pasta Sauce
2 Eggs
1 c. Cottage Cheese
Salt & Pepper to taste
Mild Cheddar Cheese
Parmesan Cheese, as much as desired

Method:

1. Separate pasta sauce in 2 bowls 1/2 c. in one and 1/2 c. in second bowl. Keep remaining sauce to add to meat when cooked.
2. In large frying pan, brown mince with Worcestershire Sauce, garlic powder, onion powder, chopped onion. Once browned, mix in pasta sauce, left in jar/can.
3. In separate bowl mix eggs and cottage cheese with salt and pepper to taste. Set aside.
4. Shred cheese, enough to cover 2 layers.
5. Cook noodles, if using regular or homemade noodles.
6. Put lasagna together in following order

Spread ¼ c. Sauce in baking pan

Place Noodles ¼-inch apart

Cover noodles with half of the Cottage Cheese mixture

Spread half meat mixture over cottage cheese

Place 1/2 shredded cheese  over meat mixture

Place noodles ¼ -inch apart

Cover noodles with remaining cottage cheese mixture

Spread remaining meat sauce mixture over cottage cheese mixture

Cover meat sauce mixture with remailing shredded cheese

Place noodles ¼ -inch apart

Spread reserved 1/2 c. pasta sauce over noodles

Sprinkle entire top with grated Parmesan Cheese

Place in oven at 180*C (350*F)

Cook for 40 – 45 minutes

Pasta Salad

Pasta Salad

This is a salad I have been making for many years. There are many variations as the ingredients can be changed to the vegetables you like to put in it. This dish has been served as summer meals, both lunch and supper, Potluck luncheons at any charity function, and Weddings and Baby Showers. It has always been a hit, and I have been asked for the recipe many times.

Utensils:

Big pot
Strainer
Wooden Spoon
Large mixing bowl
Paring Knife
Serving Bowl

Ingredients:

500gm Fusilli Pasta
2 bottles Thousand Islands Dressing
1 cup Mayonnaise (more if needed)
Mild Cheddar Cheese, cubed ½ inch squares
Cooked or tinned Ham, cut into ½ inch cubes
Onion, chopped
Small Tomatoes, cut in half, if desired
Red Pepper, chopped and sliced
340g Can of Corn
Salt, to taste
Pepper, to taste
Garlic Powder, to taste
Paprika

Method:

Cook pasta as on package, in large pot.
Drain Pasta, rinse under cold water, put in large mixing bowl.
Empty 2 bottles Thousand Island Dressing into pasta, mix with wooden spoon, let sit for 1 hour, stirring occasionally.

Mix in Mayonnaise. Once vegetables are all in, add more if needed.
Add Cheese, ham, onion, tomatoes, red pepper (chopped), corn, mix well.
Add salt, pepper, garlic powder to taste.

Put into serving dish, top with sprinkle of Paprika

Optional vegetables:

Cauliflower
Broccoli
Baby Sweet Corn
Anything else you desire; the sky is the limit.


Will keep 2-3 days in airtight container in the refrigerator.