Tuesday, November 16, 2010

My Grandma's Meat Lasagna

My Grandma makes a very basic meat lasagna that can be easily adapted to suit your tastes. Add or omit whatever you'd like. The basic recipe is eight ingredients but my Grandma usually kicks it up a notch by adding some minced veggies to her sauce. The layers are simply noodle, meat sauce and cheese. If you want to fancy it up you could add spinach, ricotta or cottage cheese layers. Prep is fairly quick (it can be made and assembled up to a day in advance) and the lasagna cooks in under an hour.


2 tablespoons olive oil
1 large onion, minced
1 1/2 pounds ground beef
1 teaspoon garlic powder
1 teaspoon seasoning salt
1 stalk celery, minced (optional)
1 large carrot, peeled & minced (optional)
3-4 large mushrooms, diced fine (optional)
2 14-ounce cans tomato sauce (I use 1 can sauce, 1 can diced)
1 teaspoon Italian Seasoning (optional)
1 pound of cheese (mozza, cheddar or whatever you want)
9 lasagna noodles


1. Brown onions in oil. Add beef. Season with garlic power and Seasoning Salt. Cook until meat is browned. Drain excess fat. (My Grandma doesn't do this but I can't help myself!) Add carrot, celery and mushrooms and cook a few minutes until fragrant.

2. Add tomato sauce, diced tomatoes and Italian Seasoning. Season with salt & pepper. Simmer slowly for 20-30 minutes.

3. While sauce is simmering, cook lasagna noodles in salted water, as directed by package instructions. Drain and set aside.

4. Prepare cheese by shredding or thinly slicing - your preference. I prefer to have shredded cheese for my layers and thin sliced cheese for the top.

5. When sauce has reduced slightly (if it's runny, simmer longer), arrange 3 noodles lengthwise across a baking dish. Cover with an even layer of meat sauce, followed by an even layer of shredded cheese. Top cheese with 3 more noodles, another layer of meat sauce and another layer of shredded cheese. Finish with the last 3 noodles and a layer of cheese slices.

6. Cover with foil and bake at 350 degrees (F) for 30 minutes. Remove foil and bake for another 15 minutes.

Tastes better than it photographs!

Sunday, November 14, 2010

Garbage Plate Breakfast

A long time ago I saw an episode of Diners, Drive-ins and Dives featuring Frank's Diner and the Chorizo Garbage Plate Special. The premise of the breakfast entrée is that you take whatever you have in your fridge, load it up on top of a bed of grilled hash browns and crack an egg or two on top. Voila! Complete breakfast in one plan and you've cleaned out your fridge a bit in the process.

My Garbage Plate started with a bed of cube hash browns, half a chopped red onion and a bit of chopped red pepper. I cooked it in a cast iron fry pan with a bit of oil and a generous sprinkle of salt and pepper. Any left over veggie will do. Throw in any left over meat you have (ham and sausage are great!). Add some fresh (or dried) herbs or other seasonings of your choice. It's my favourite type of recipe - ANYTHING GOES. Make the Garbage Plate based on what you have and what you like. When your hash browns are cooked and your veggie additions are tender, crack an egg or two on top of the mess and mix it all up. Heat until the egg is cooked through. Top with some shredded cheese. Eat. It's like a breakfast stir fry. And it's GOOD!

Wednesday, November 10, 2010

I'm still here!

I just wanted to update to say I'm still here. The blog is still running. Unfortunately I haven't had time to do much cooking or recipe posting. This time of year, straight through to January, is always the busiest for me. I have some things in the works and hope to get some new recipes up within a week or two.

Thanks for visiting!
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