I'm all about the Italian food, it's one of my favorites we even had it for the wedding! Now bring on the Lasagna, one of my favorites. Rick always turns his nose up at, he says my noodles are always hard (stop no comments). So this time I precooked them, so take that big boy! And guess what he ate TWO yes two helpings and no sissy little plates he usually has (then eats crap food late at night).
So Here it is a yummy recipe for Three-Cheese White Lasagna. Now they have a recipe for making the sauce but I just used the store bought Alfredo Sauce, yes did you read the fast part! Ok her's looks freaking amazing when it was sliced. Mine not so pretty, may have to do something with kids pulling on my leg to dish them up. For some reason they think they need to be fed on a regular bases! LOL just playing!
Here's her amazing recipe! Check it out and let me know what you think!
Prep time: 20 min
Cook time: 40 min
Extra creamy and decadent, this casserole is like macaroni and cheese dressed up for company. Many kids and even adults aren’t fans of ricotta cheese, which is how I came up with this Cheddar and Monterey Jack–loaded alternative to the traditional lasagna. Sautéed onions and a mix of beef and pork give the dish some backbone, while a little Parmesan sprinkled over the top offers up an irresistible golden-brown crust. You could make this even more like macaroni and cheese if you wanted by using elbow macaroni or even ziti in place of the lasagna noodles.
YES THAT IS HER FINISHED PICTURE ~ HOT HUH?
SEE MY PICTURES BELOW!
Ingredients
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
1⁄2 pound lean ground beef
1⁄2 pound ground pork
3⁄4 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup low-fat or whole milk
3 cups homemade Parmesan sauce or store bought Alfredo sauce
9 no-boil egg lasagna noodles
11⁄2 cups (6 ounces) grated Cheddar cheese
11⁄2 cups (6 ounces) grated Monterey Jack cheese
1 large egg, lightly beaten
1⁄2 cup (2 ounces) grated Parmesan cheese
Alexis Note: I used store bought Alfredo, along with we only had cheddar cheese so that is what I used. Also no EVOL here, we have the regular oil :). Oh yeah no boil egg lasagna noodles either. You know my moto use what you have on hand!
Make the sauce. Heat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant, about 1 minute longer. Add the beef and pork and cook 2 to 4 minutes until the meat is browned. Pour off the extra fat from the pan.
Assemble and bake the lasagna. Stir together the milk and Parmesan sauce and evenly spread 1⁄2 cup over the bottom of a 13″ x 9″ pan. Lay 3 lasagna noodles in the pan lengthwise. Stir together the Cheddar and Monterey Jack cheeses in a medium bowl with the egg. Pour 3⁄4 cup of the sauce over the noodles and top with 2 cups of the cheese-and-egg mixture. Pour 3⁄4 cup of the sauce evenly over the cheese, and follow with 3 more noodles, the meat mixture, 3⁄4 cup of the sauce, 3 more noodles, the remaining 1 cup of the cheese mixture, and the remaining 3⁄4 cup of sauce. Sprinkle evenly with the Parmesan.
Bake and serve the lasagna. Cover the pan with foil and bake until the cheese is bubbly and brown, about 30 minutes. Cool 5 to 10 minutes before slicing.
If you have not picked this book up yet, DO it now!!! Oh yeah and for you Food Network fans like me that love DDD I've attached when her dinner was featured on there!!!
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