Red and White Mock Lasagna |
| Name: |
Lisa Perry |
| Base: |
Lackland Air Force Base |
| Recipe: |
Pasta noodles of choice and the following ingredients make a great kid friendly meal. Some hidden veggies make it a more nutritious choice than "real" lasagna.
To have on hand: pasta noodles, favorite cheeses, hamburger, sausage, and your favorite spaghetti sauce.
Red sauce: *1 lb. ground beef, 1/2 lb. gr. pork or sausage, 1 28oz. can spaghetti sauce of choice, 1/2 cup each (or more): chopped celery, carrots, onions. 2 cloves finely chopped garlic, 1 tbsp olive oil, Italian seasonings and salt and pepper to taste. Brown ground beef and pork or sausage, drain. In food processor, finely chop vegetables. Saute in olive oil until tender. Add meat, sauce, seasonings and simmer until flavors mingle.
White sauce: 6 tbsp. butter, 3 tbsp. flour, 2 cups milk or fat free half and half, salt and pepper to taste. Melt butter over low to medium heat, add flour to form a thin paste. Gradually add milk to desired consistency.
After making sauces, boil noodles. When done, layer red sauce on bottom of glass casserole. Top with layer of noodles, cheese and cover with 1/2 of white sauce. Alternate layers of noodles and sauce, but end with red sauce. Top with cheese and bake until heated through.
You may use lasagna noodles, elbow macaroni, or penne noodles. I choose whatever is on sale that week. To further stretch my food dollars, I brown 1lb. of ground beef, then put in food processor until it looks like "Taco Bell" meat and use only half of it. You can use the other half for another meal like tacos or enchiladas. This casserole makes a great pot luck dish also. |
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