INGREDIENTS:
- 1 pound ground beef
- 1 cup chopped onions
- ½ cup chopped celery
- ½ cup chopped bell pepper
- ¼ cup diced garlic
- 3 cups tomato sauce
- 1 tsp fresh oregano, chopped
- 1 tsp fresh basil, chopped
- 1 tsp fresh thyme, chopped
- 12 lasagna noodles
- 2 cups poke salad, cooked and drained(or canned)
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 1 egg, beaten
- 1 cup Parmesan cheese, grated
- 1/4 tsp nutmeg
- salt and black pepper
METHOD:
Preheat oven to 350 degrees F. In a 12-inch cast iron skillet, sauté
ground beef until meat is separated grain for grain. Remove beef
with a slotted spoon and discard all but 1 teaspoon of the drippings.
Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes
or until vegetables are wilted. Return beef to the skillet and blend
into the vegetable mixture. Add tomato puree, oregano, basil and
thyme. Season to taste using salt and pepper. Bring mixture to a
rolling boil, reduce heat to simmer and cook for 30 minutes. In
a two gallon stock pot, cook noodles according to package directions.
Drain and set aside. In a medium-size mixing bowl, combine poke
salad, cottage cheese, ricotta cheese, egg, Parmesan cheese and
nutmeg. Using a wooden spoon, mix ingredients thoroughly until well
incorporated. Season to taste using salt and pepper. Assemble lasagna
by placing 1/3 of the poke salad mixture in the bottom of a lightly
greased 9" x 13" pan. Top with 4 noodles and beef mixture.
Repeat this process until 3 layers are complete, ending with the
beef mixture. Repeat this process until 3 layers are complete, ending
with the beef mixture. Cover pan with aluminum foil and bake 45
minutes until hot and bubbly. |
