Happy New Year!  On New Year’s Day, families in the South often gather for brunch or dinner with traditional “good luck” foods like black eyed peas, collard greens and cornbread.  Many people watch parades and exciting football games.  Others create personal resolutions and goals for health, finances or new habits.  In Elementary School, the children started talking about snow as soon as we gathered back from the holidays.  I’m not sure who was more excited about the prospect of snow, the teachers or the students.  The mere mention of that four-letter word on the news had my students gathered at the window looking for the first flake.  It was such an exciting time as we learned about the weather conditions necessary for snow and learned how to read thermometers.  

     I like to make soups, stews and casseroles in the winter. This month’s recipe is Lasagna. This lasagna recipe is easier than some recipes because the noodles do not have to be cooked.  It is even better the second day after flavors have combined.  It freezes well for quick dinners on busy days. I like the flavor that the pork with the beef adds to the dish, but you can use whichever meat you prefer.  Make sure you spread the pasta sauce all the way to the edges of the dish so that the noodles will be soft.  If you are cooking gluten free, I have included the brands I use.  If using bagged shredded cheese, always check the package to make sure it is gluten free.

Blessings!

Peggy Isenhour

1 lb ground beef, turkey or sausage, some stores have beef and pork blend

1 small onion, chopped

1 teaspoon Italian seasoning

1 24 oz jar pasta sauce (Great Value, Barilla, Prego, Dave’s)

1 cup ricotta cheese

½ cup grated parmesan cheese, divided (Kraft is gluten free)

1 ¼ cups shredded mozzarella cheese or more, divided (Kraft, Great Value & Sargento are gluten free)

1 9 oz box oven ready lasagna noodles (Barilla gluten free oven ready lasagna noodles at Publix  and Walmart)

 Brown 1 lb of meat in medium skillet.  Drain.  Add one small onion to hamburger in pan and cook for 3 minutes on medium.  Add Italian seasoning to hamburger onion mixture.  Add 24 oz pasta sauce to hamburger mixture and mix well. Heat mixture on medium heat until hot.  
 Spread small amount of hamburger mixture on bottom of 8 x 8 or 7 x 11 pan.  Place 2 or more lasagna noodles on top.  You can break the noodles to fit your pan.  Put half hamburger mixture on top of noodles.  Place ½ cup ricotta cheese across the top in dollops.  Sprinkle ½ cup Mozzarella and 1/4 cup Parmesan on top.  Repeat layer of noodles, hamburger mixture, ricotta cheese and Parmesan cheese.  Save rest of mozzarella cheese for putting on the top when lasagna is done.  Wrap pan tightly with aluminum foil to keep moisture in.  Bake at 425 degrees for 40 minutes.  Take foil off and cover with 1 cup or more of mozzarella cheese.  Bake uncovered for 5 – 8  additional minutes. Let the lasagna sit and absorb flavors for 15 minutes.  Enjoy!