September 9 - Dinner - Beef & Zucchini Lasagne w/Steamed Broccoli, Carrots & Garlic Toast

Beef & Zucchini Lasagne
8 oz (1/2 package) lasagne noodles, uncooked
15 oz ricotta cheese
2 cups shredded mozzerella cheese, divided
1/2 cup parmesan cheese
2 eggs, lightly beaten
6-1/2 cups (52 oz) of your favorite pasta sauce
1 lb ground beef or Italian sausage, cooked and drained
1 tsp parsley flakes
1 large zucchini

Preheat oven to 350. In a medium bowl, combine ricotta cheese, 1 cup of the Mozzerella cheese, parmesan cheese, and eggs. Mix well. In a separate bowl, add browned meat to pasta sauce and mix well. Slice zucchini into very thin slices (I use a veggie slicer for this).

Spread 1 cup of the meat-sauce mixture in a 9 x 13 pan. Place 1/3 of the uncooked lasagne noodles over sauce. Spread 1/2 of the cheese mixture over the noodles. Place zucchini slices evenly over the cheese mixture. Top with 1/3 of the meat-sauce mixture.

Repeat layering. Top with remaining noodles and meat sauce mixture. Cover with foil. Bake 55 minutes. Uncover, sprinkle with reserved Mozzerella and parsley flakes. Bake an additonal 5 minutes, or until cheese is bubbly. Let stand 15 minutes before cutting and serving.

Buttery Garlic Toast
1/2 cup olive oil
1/2 cup of butter or margerine, softened
6 cloves of garlic, peeled
3 tablespoons water
2 baguettes, or 1 loaf French or Cuban bread, thin sliced (most bakeries can just run the bread through their slicer if you ask)

Preheat oven to 425. Put garlic and water into a blender. In a glass measuring cup, mix together butter and olive oil. Slowly add butter mixture to the blender. Blend until garlic is pureed and you have a "paste".

Arrange bread pieces on an ungreased cookie sheet. Brush garlic butter paste onto each slice of bread. Bake until golden brown.

Steamed Carrots/Broccoli (recipe is the same for both)
2 bunches broccoli , cut into pieces or 3 large carrots, peeled and sliced

Put water into your steamer. Place broccoli or carrots into the top part of the steamer. Steam until tender (a fork pierces them easily). Be careful not to oversteam the broccoli. Steamed broccoli should be bright green in color, and easily pierced with a fork.

This was a big hit last night! Since my mom and sister were out of town, I had family dinner here. Everyone had at least 2 helpings!

Estimated Cost: about $10! And it could have served 8-12 people (if we didn't like it so much!) =)

We were lucky to have leftovers for lunch later today!

Delicious meal!

Love,

Sarah