Cross country Trip #10… April 2019

1st Stop Los Angeles, CA to see the family, spend some quality time and cook a few dinners before heading East!

When we started out on our first cross country adventure almost 5 years ago, our son and daughter in law gave us this wonderful book, “1,000 Places To See In The US & Canada Before You Die!”  I found it to be quite helpful when driving in unfamiliar areas, had I not had it to read, we would have missed many little towns, restaurants and wonderful adventures!  Great gift… We can’t thank you enough!

Friday’s Lasagna dinner …

My Basic Lasagna Recipe

Cooking for a Crowd

I created this basic lasagna recipe when I opened my first restaurant in Manlius, New York.  I modify it by adding meats, seafood, veggies and different sauces and it’s always a hit. The cottage cheese makes it creamier and lower in fat without compromising the flavor. 

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Prep Time 20 mins

Cook Time 45 mins

Resting time 15 mins

Total Time 1 hr 20 mins

Course Main Course

Cuisine Italian

Servings 12 People

Ingredients

  

• 1 Box Lasagna Noodles I like Barilla
• 1 1/2 Lbs Ricotta Cheese
• 1 1/2 Lbs Cottage Cheese
• 3 Cups Italian Style Shredded Cheese I found a great blend at Aldi that has mozzarella, Parmesan, Asiago, Romano & provolone
• 3 Each Eggs
• 1/2 Cup Parsley Flakes Dried
• 1 1/2 Quarts Marinara Sauce

Instructions

 

• In a large pot, bring 6 quarts of water to a boil. Add 2 tablespoons of salt and noodles to the boiling water and stir.  Continue with a rolling boil for 5 to six minutes until pasta is al dente or “soft to the tooth.”  Spray a sheet pan with canola spray, drain noodles and lay out on pan.  This makes it easier to use when building your lasagna.
• In a medium bowl, combine ricotta cheese, cottage cheese and 3 whole eggs. Stir in parsley flakes and set aside. Divide the Italian style shredded cheese into three 1 cup portions and set aside. 
• Start by spraying a 9”x13”x2” glass baking dish with canola oil spray… this makes it easier to clean later.  Cover the bottom with 1 1/2 cups of marinara sauce, arrange a layer of lasagna noodles over the sauce.  Spread half of the creamy cheese mixture over the noodles, sprinkle with 1 cup of shredded cheese. Repeat the layers topping with the last cup of Italian style shredded cheese. 
  
• Preheat oven to 375 degrees Fahrenheit.  Bake 45 to 50 minutes  

  Cover Pan lightly with foil for the first 30 minutes, remove to finish cooking.

  Remove from oven when done, let rest for 15-20 minutes before serving.

Keyword Pasta

Saturday’s Lunch at the Stand on Ventura Blvd… Which burger would you choose…Epic Pastrami, Big Blu, or my choice, French Onion on a Brioche roll, awesome ! Check it out “American Redefined” THESTAND.COM

Sunday’s Dinner…Asian Sesame Ginger marinated Tri Tip with roasted Red skin potatoes and fresh green beans sautéed in garlic and butter, cooked to perfection on a Weber Grill…now that’s a great end to a perfect California day!

Next stop… Williams, Arizona