Grandma Knowles’s Famous Lasagna

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If you follow this blog regularly you know that I am a sucker for pasta. I would like to attribute it to my Italian heritage – but mostly likely it is because carbs are delicious… especially when you cover them in yummy sauce. I thought I had found the ultimate lasagna recipe my “Red and White Lasagna” that was until I tried this recipe. This is a family recipe from my friend Ingrid – it was her great grandmothers. I could tell by the recipe Ingrid forwarded me that her grandmother did not need to follow printed directions to make this dish. The email basically read “a little bit of this, a little bit of that, layer it and bake” the measurements were not exactly precise! So I used my best judgement and I am happy to say… its really hard to F*CK up lasagna – so it came out great! This recipe definitely wins lasagna of the year… Thanks Ingrid and family for sharing!

Great Grandma Knowles Bomb.com Lasagna (Serves 8-12)

Ingredients:

  • 1 lb. ground beef
  • 1 lb. ground sausage (spicy or mild)
  • 2 teaspoons oregano
  • 1 1/2 teaspoons garlic powder
  • 1 28oz can crushed tomatoes
  • 1 12oz can tomato paste
  • 24oz fresh mozzarella, sliced
  • 32oz small curd cottage cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped parsley
  • salt and pepper
  • No boil lasagna noodles

Directions:

  1. Pre-heat the oven to 325 degrees.
  2. In a large skillet, add beef and sausage, season with oregano and garlic powder and cook until brown. Add crushed tomatoes and tomato paste and simmer for 10 minutes.
  3. Meanwhile combine cottage cheese, shredded Parmesan, parsley, salt and pepper in a medium bowl.
  4. Coat a 9×13″ lasagna pan with olive oil. Start with a layer of noodles, half the cottage cheese mix, half the sliced mozzarella slices and half the hamburger mixture. Repeat with the remaining noodles, cottage cheese mixture, mozzarella and meat.
  5. Bake at 325 for 1 hour. ****Now the family secret is to bake the lasagna for 1 hour and then let it cool (either over night or for a few hours) When you are ready to serve re-heat the lasagna in a 325 degree oven until it is heated all the way through****
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Giada’s Roman-Style Chicken

Giada is one of my favorite chefs, I own almost all of her cookbooks (along with Ina Garten!) I love to watch her shows and cook her recipes- they are always flavorful and delicious! Unlike Bon Appetit magazine, Giada’s recipes are usually pretty simple, which makes them perfect for week nights. This recipe is a classic, the chicken comes out tender and moist. I served it with creamy polenta and roasted veggies (making the whole meal gluten free and amazing!) It is perfect for 6 people or double the recipe if you have a crowd- either way it is a healthy crowd pleaser that everyone will love! Enjoy!

Giada’s Roman-Style Chicken (Serves 6)

Ingredients:

  • 4 skinless chicken breast halves, with ribs
  • 2 skinless chicken thighs, with bones
  • 1/2 teaspoon salt, plus 1 teaspoon
  • 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  • 1/4 cup olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 ounces prosciutto, chopped
  • 2 cloves garlic, chopped
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tablespoons capers
  • 1/4 cup chopped fresh flat-leaf parsley leaves

Directions:

  1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
  2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.
  3. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
  4. Add the capers and the parsley. Stir to combine and serve.