MOCK LASAGNA
1 (8 oz.) package of cream cheese
1/4 cup sour cream
1 cup cottage cheese
1-1 1/2 lb. ground beef, browned with chopped onion
1/2 lb. lasagna noodles
1 Jar of Prego/Ragu spaghetti sauce
(add another 8 oz. can of tomato sauce if you like your lasagna with more sauce to dip bread in)
Mozzarella cheese
Parmesan cheese
Combine cream cheese, sour cream, and cottage cheese in mixing bowl. Boil lasagna noodles according to directions on package. Mix ground beef with tomato sauce. Layer half of noodles in a 9X13 inch baking pan. Top with all of cheese mixture. Top the cheese layer with the remaining half of the noodles. Top with meat/sauce mixture. Refrigerate for at least an hour, then bake at 375 for 45 minutes. Top with mozzarella and Parmesan cheese during the last 5 minutes of bake time.
Serving suggestion:
May add parsley or spinach to cheese mixture
1 (8 oz.) package of cream cheese
1/4 cup sour cream
1 cup cottage cheese
1-1 1/2 lb. ground beef, browned with chopped onion
1/2 lb. lasagna noodles
1 Jar of Prego/Ragu spaghetti sauce
(add another 8 oz. can of tomato sauce if you like your lasagna with more sauce to dip bread in)
Mozzarella cheese
Parmesan cheese
Combine cream cheese, sour cream, and cottage cheese in mixing bowl. Boil lasagna noodles according to directions on package. Mix ground beef with tomato sauce. Layer half of noodles in a 9X13 inch baking pan. Top with all of cheese mixture. Top the cheese layer with the remaining half of the noodles. Top with meat/sauce mixture. Refrigerate for at least an hour, then bake at 375 for 45 minutes. Top with mozzarella and Parmesan cheese during the last 5 minutes of bake time.
Serving suggestion:
May add parsley or spinach to cheese mixture
PEASANT BREAD
1 pkg. dry yeast
2 C. warm water
1 T. sugar
2 tsp. salt
4 C. flour
Oil (1-2 T.)
Corn meal
Melted butter
Place yeast, water, sugar and salt in bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 and bake an additional 15 minutes. Remove from oven and brush again with butter. Serve warm!
*If you are making these together and have only one oven like I do, bake the lasagna first (without adding the cheese topping). Let it sit in your microwave to keep it warm while you bake the bread. Then put the lasagna back in (with the mozzarella and parmesan cheese topping) on the top rack of the oven for the last 5 minutes of the bread baking time.
1 pkg. dry yeast
2 C. warm water
1 T. sugar
2 tsp. salt
4 C. flour
Oil (1-2 T.)
Corn meal
Melted butter
Place yeast, water, sugar and salt in bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 and bake an additional 15 minutes. Remove from oven and brush again with butter. Serve warm!
*If you are making these together and have only one oven like I do, bake the lasagna first (without adding the cheese topping). Let it sit in your microwave to keep it warm while you bake the bread. Then put the lasagna back in (with the mozzarella and parmesan cheese topping) on the top rack of the oven for the last 5 minutes of the bread baking time.
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