Saturday, April 23, 2011

7 cheese lasagna

I made this dinner about a week ago, we have not been financially able for me to splurge on new recipes (seeing how my hubby didnt like a few of the dinners, we were needing to make sure that he would like dinner enough to take it for lunch the next couple days to work as well) i have been trying to venture out of the box within my budget.

This recipe was assisted by my hubby, and it ended up being great! a new twist on a timeless recipe

2 eggs
16oz ricotta cheese
2tbsp blue cheese crumbles
2tbsp feta
2 cups mozzarella (plus a handful for the top)
1 cup sharp cheddar (plus a little for the top)
1 cup Monterrey jack (plus a little for the top)
4tbsp fresh Parmesan
1lb box lasagna noodles
1lb hamburger
1/2 lb Italian sausage (spicy sausage would make for a tasty addition)
(or for my veggie friends, some steamed spinach would be perfect! and throw a little tofu in with the ricotta blend for the spread)
2 cups red (or white)
sauce (we like Prego because its finely blended and mild)

first thing i did was blend feta, blue cheese and ricotta together, and then i let it cool for 30 minutes (i have a magic bullet so i just lidded it and put it in the fridge

then i started the pot to boil with salt and a little olive oil.

cook burger and sausage together in a pan, and once cooked-drain excess fat and add sauce (eye ball it) season to taste

Once i added the noodles to the pot i mixed together all the cheeses and 2 eggs

after the noodles are done (little softer than AL Dente) i drained the water, and began to build my lasagna.

put a small amount of sauce on the bottom of the pan before you make your pasta layer. and depending on the size of your pan (13x9 is best for this recipe) use 3 or 4 strips.

layer as follows
cheese mix
meat sauce mix (or sauce then spinach)

for the top layer add fresh cheese and Italian seasonings

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