Jackie’s Lasagna

Beth

Recipes

Jackie’s Lasagna

by Beth | Mar 16, 2015 | Recipes | 0 comments

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Jackie's Lasagna

Print Recipe
Cook Time 1 hour
Total Time 1 hour
Course: Entre
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb lean ground beef
  • 1 lb lean ground pork
  • 1 med onion finely diced
  • 2 tablespoons vegetable oil
  • 1-28 oz can tomatoes puree in blender
  • 1 15 oz can tomato sauce
  • 3 small cans tomato paste
  • 1 can sliced black olives drained (more if desired)
  • 1 pkg. lasagna noodles
  • 3-8 oz pkg. shredded mozzarella
  • 1 lb ricotta
  • parmesan cheese sprinkled between layers
  • 1/2 teaspoon celery salt
  • 3 bay leaves
  • 1 - 1 1/2 teaspoons sweet basil
  • 1 - 1 1/2 teaspoons oregano
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

Method
 

  1. Prepare sauce 1-2 days ahead:
  2. In a 5 qt stock pot, saute meat and onions in vegetable oil; mash meat until thoroughly crumbled. Add all spices. When meat is cooked, add all tomato products and olives. Simmer 3-4 hours.
  3. Cook lasagna noodles in salted water with 1 teaspoons vegetable oil as per package directions. Warm sauce while this cooks. Drain and cool noodles.
  4. In a 16 1/4" x 11 1/4" x 2 1/4" pan layer as follows:
  5. one fourth of meat sauce
  6. lasagna noodles
  7. one third of ricotta
  8. one package of mozzarella
  9. sprinkle parmesan to cover completely
  10. Repeat layers and end with meat sauce and parmesan over 3rd layer.
  11. Bake uncovered at 350ºF (180ºC) approximately 1 hour.

Notes

I don't know how essential it is to make the sauce 2 days ahead... but,do make it ahead of time.

Be prepared to take your time. But it’s worth it!

Carrot Cake

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake
  • 4 eggs
  • 1 1/2 c. vegetable oil (I use coconut oil)
  • 2 c. sugar
  • 2 c. flour
  • 2 tsp. baking powder
  • 3 tsp. cinnamon
  • 2 tsp. soda
  • 1 tsp. salt
  • 3 c. raw carrots, grated (I don't measure, but I grate up about 1lb of carrots)
  • 4 Tbsp. hot water
Icing
  • 1 (8 oz.) pkg. cream cheese
  • 1/4 c.butter
  • 1 (1 lb.) box confectioners sugar
  • 2 tsp. vanilla
  • 1 c. chopped nuts (pecans)

Method
 

Cake
  1. Blend sugar and oil. Add eggs. Beat well. Add hot water.
  2. Sift dry ingredients. Add to sugar-egg mixture. Beat well.
  3. Stir in grated carrots.
  4. Pour into 2 or 3 (9-inch) or a 9x13u0022 greased and floured cake pans. Bake at 350ºF for 25 to 35 minutes.
  5. Cool cakes and stack with frosting.
Icing
  1. Work cheese until soft. Add softened butter. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

Notes

  • Mt family loves a 4 layer cake, so I modify this way: bake in 2 layers; when cooled thoroughly, I split the layers horizontally using dental floss so I have 4 layers. Double the icing recipe; don't add the pecans until after icing between the layers. So u002du002d interior has no pecans, but the outside is covered!

  • Cream Cheese Icing

    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 8 oz. pkg. cream cheese
    • 1/4 c. margarine
    • 1 1 lb. box confectioners sugar
    • 2 tsp. vanilla
    • 1 c. chopped nuts pecans

    Method
     

    1. Work cheese until soft. Add softened margarine. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

    Notes

    If I make a 3 layer carrot cake, I double this recipe. But then I have extras! What to do? Make a second carrot cake recipe and make it into cupcakes or a sheet cake and use the rest of the icing on that.
    Or, just be decadent and eat it like fudge.

    tags:family, food, lasagna

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