Tuesday nights mean one thing at Chez Vogel, GLEE! I also happen to be a devoted Britney Spears fan (don’t judge) so I’m very excited for tonight’s episode. I’m waiting until the sister is done with her paper and we’ll watch it together on dvr. Even though it’s hard to wait, I prefer to watch it without commercials anyways.
After our quick workout (yes I fought the rally craziness downtown to go to the gym, and no I didn’t get to see the Prez), I got started on dinner and cracked open a cold one.
For dinner I heated up one of the pans of lasagna my mom made Abby and me. I love easy dinners, and lasagna is one of my favorite comfort foods. It’s perfect for a chilly fall night.
Here’s Mom’s recipe:
- 1 lb. ground beef or turkey
- 1 box lasagna noodles (no-boil)
- 1 jar tomato sauce
- 1 can tomato paste
- 1 16 oz. container low-fat cottage cheese
- 1/2 C grated parmesan cheese
- 1 pkg. sliced mozzarella cheese
- 2 eggs
Brown and drain the meat, pour in the tomato sauce and paste, stir, and simmer for 15 minutes. In a bowl, mix together the cottage cheese, parmesan, and 2 eggs. Spray a 9×13 pan with cookie spray (my mom uses disposable Hefty pans). Layer in this order: noodles, cottage cheese mixture, sliced mozzarella, sauce/meat mixture. Repeat. Cook at 350 degrees for 1 hour. Let cool about 10 minutes before serving. I serve mine with freshly grated parmesan and fresh basil.
Mom put the lasagna into two half pans so we could freeze one for later.
Now I’m off to make some pumpkin granola!