A peek into my fridge of perishables
revealed lots of cheese, tomatoes and mushrooms. Browsing through my cabinets,
I spotted a box of lasagna sheets with pictures of everything in my fridge on
it. So much for a kitchen inspiration! I guess that’s why packaging is so
important on a product.
Hence with much improvisation, I
decided on my own version of lasagna, keeping the components of meat sauce, and
cheese fairly simple. The meat sauce derives much flavor from my added use of
my favorite pasta sauce and lots of tomatoes, onions and mushrooms; hence there
is no need to simmer it for hours on end.
For those who want it even simpler
to fit the busy urbanite’s lifestyle, simply use a flavorful store-bought pasta
sauce for the meat sauce layer. I’ve tried various pasta sauces for my
spaghetti from Prego to Kimball or Classico and they all taste fairly decent.
Forget the cooking pros!! There’s no shame in using something from a bottle,
whatever works I say.
I had much fun assembling the layers
of the lasagna. Very therapeutic, and of course, the feeling of satisfaction you
get when serving the lasagna and all the layers stay nicely packed and moist.
Here’s my recipe :)
Kathy's Lasagna
1 pack of ground beef
1 bottle of your favorite pasta
sauce
1 box of uncooked lasagna
noodles
Button mushrooms – sliced
Onion – diced
Tomatoes - diced
Grated cheese – a lot of
cheeseeee!!! or you can use cheese slices
1/4 cup hot water
Cook beef in a large skillet
over medium heat, stirring until it crumbles and is no longer pink; drain. Stir
in pasta sauce, onions, tomatoes & mushrooms.
Grease 9 x 12 baking dish; pour
a think layer of beef mix on the dish first. Top with noodle layers on top. And
then spread a thin layer of cheese . Repeat procedures. Lastly, spread
remaining one-third of meat sauce and spread the cheese.
Then, slowly pour 1/4 cup
hot water around inside edge of dish. Cover
baking dish with heavy-duty aluminum foil (to avoid it from drying). Bake at
150C for around 45 minutes; uncover and bake 10 more minutes. Let stand before
serving.