Week One: Wednesday (Day 3)

Tonight we will be feasting on Lasagna. I love lasagna. It's SUCH a comfort food, especially with the temperature at TEN degrees outside. I'll serve that with salad. I've had a lot of salad. I really like salad.

I've tweaked the basic recipe by adding a cup of shredded zucchini. I'm all for extra veggies without much fuss.

The Recipe:

1 pounds ground beef
1 medium chopped onion
1 garlic clove
1 C shredded zucchini
1 1/2 pounds mozzarella, (5 cups grated)
1 can (28 ounces) tomato puree
15 oz. cups ricotta
1 egg
1 pound lasagna noodles
1 teaspoon salt
1/4 teaspoon freshly ground pepper

• Preheat oven to 350 degrees. Crush the garlic; grate the cheeses. Chop the onion.
• To make the sauce: Heat 1 tablespoon oil in a skillet over medium heat; cook onion, garlic, zucchini, salt, and pepper 1 minute.
• Add ground beef; cook, breaking up with a spoon, until browned, about 5 minutes.
• Stir in tomatoes. Reduce heat; simmer 1 minute.
• Coat baking dish with cooking spray or oil; spread a thin layer of sauce on the bottom of the dish.
• Top with a layer of noodles. Next, spread a third of the ricotta, then 1 1/2 cups sauce, on top. Sprinkle with 1 cup mozzarella.
• Repeat these steps 2 more times.
• Top with a layer of noodles, the remaining sauce, and mozzarella
• Cover with foil; bake 20 minutes.
• Remove foil; bake 20 minutes more.
• Let rest 10 minutes before cutting and serving.

I don't have garlic (wish I did!). I DO have granulated garlic. I may add a shake at some point in the recipe.

Verdict:

Me: This is the best lasagna I've ever made!

Hubby: This is the best lasagna she's ever made!