![]() There are other cow’s milk alternatives like goat milk or oat milk that may be another good choice for some people.Įach type of milk has its advantages and disadvantages, depending on a person’s diet, health, nutritional needs, or personal taste preferences.įor example, some people may be intolerant to dairy milk and may need to choose a plant-based alternative.Īlternatively, those who may need to boost their calorie and nutrient intake may opt for whole milk, which is a concentrated source of protein, fat, and calories. They’re becoming even more available in stores across the United States. Almond, soy, rice, and coconut “milk” are popular plant-based milk alternatives. Now, cow’s milk comes in all sorts of varieties: whole milk, 2 percent, 1 percent, skim (fat-free), and even lactose-free milk.įor people with dietary or allergy concerns, there are also alternatives to cow’s milk. Allow to stand 10 minutes before cutting for easier handling.Not too long ago, the only thing you could expect to drown your cereal in was whole cow’s milk. Remove foil bake about 10 minutes longer of until lightly browned. Top with layer of lasagna, cheese and meat sauce top with reserved mozzarella and additional parmesan, if desired.Ĭover with aluminum foil bake at 350 degrees for 45 minutes or until hot and bubbly. Repeat layers of lasagna, cheese and meat twice. Spread 1/3 of cheese filling over lasagna and cover with about 1 cup of meat sauce. Arrange 3 pieces of lasagna lengthwise over sauce, overlapping edges. Pour about 1/2 cup meat sauce in bottom of (13×9) pan. Separate lasagna and lay out on wax paper or aluminum foil to keep pieces from sticking together as they cool.Ĭombine cheeses (reserving 1/2 cup mozzarella for topping), eggs, parsley, salt and pepper for filling. Meanwhile, cook lasagna according to package instructions. It won’t let you down, I promise!Ģ cups Mozzarella cheese, shredded (reserve 1/2 cup)īrown beef in large saucepan over medium-high heat drain the rendered fat. If you don’t have a favorite lasagna recipe, give this one a try. The addition of cottage cheese may seem a bit odd, but it really does lighten up the texture of the ricotta. ![]() If I use part-skim ricotta, it’s always just right. I find that only happens when I used a combo of whole milk ricotta and whole milk mozzarella. Plus, who doesn’t love the ruffles on the pasta? In the past I’ve had problems with the lasagna being too watery. They seem to hold up better for leftovers than fresh pasta does. While I love homemade pasta, I usually use boxed lasagna noodles. I’ve used fresh pasta in the past, but to be honest – I prefer the box. Layers of perfect pasta, lean ground sirloin, creamy ricotta and chewy mozzarella, and a nice zippy marinara sauce. But, at heart, I’m a traditionalist – so, that’s what I’m sharing with you today. As with most other pasta casseroles, the possibilities are endless. And, I’m looking forward to trying a seafood lasagna at some point in the future. Although, I do love a good spinach-mushroom lasagna. ![]() I’ve tried other versions since then, but none of them ever lived up to the classic in my eyes. I always used the recipe right off the box, and it always turned out great. She’s not a huge fan of Italian, so I always tried to make something that Dad & I really enjoyed, but didn’t get a chance to have too often. I remember making it for my dad and myself, on the nights my mom was working late giving riding lessons at the stable. One of the most comforting meals on the planet.
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