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Monday, August 30, 2010

Fun Dip, Gobstoppers, Poprocks, Froot Loops & Lasagna



When was the last time you ate the candy you loved as a kid?

I picked some up this past week and couldn't believe how fun it was. Yes. Candy is fun. Just try putting some poprocks on your tongue and then make some noise. And then there was the fun dip. Did you know that double-dipping with a foodie is always allowed and sometimes a requirement?

Relish life
with
fun dip
gobstoppers
and
poprocks

Lick and
double-dip
in
pink
purple
orange
sugar

Pop
fizz
crackle
laugh

Taste test
Froot Loops
and
eat the rainbow

Be
loopy.



History of Lasagna

Lasagna, a beloved comfort food, is often associated with Italian cuisine, but its origins are a subject of debate. The term "lasagna" comes from the Greek word lasana (or Lasanon), meaning "trivet" or "stand for a pot," and was later adopted by the Romans as lasanum, meaning "cooking pot." This term was likely used to describe the dish, as the recipe evolved over time. While Italy is now renowned for lasagna, the first recorded recipe appeared in an English cookbook, leading to some disagreement about its true origin.

Despite the debate, lasagna has become a classic in many households around the world. In Canada, it's a particularly cherished dish and is often a go-to recipe for family gatherings, offering comfort and warmth.

Story of Lynda’s Evolving Lasagna

The lasagna recipe that my family loves has its roots in my sister Lynda's experimentation. When she was just 10 years old, she started tweaking the lasagna recipe from the red plaid Betty Crocker cookbook, which our mom often used. Over the years, Lynda honed the recipe and made it her own by adjusting ingredients to enhance the flavors. One key discovery was the importance of using high-quality cheeses, especially mozzarella and Parmesan. We learned this the hard way when our dad once used low-fat mozzarella, resulting in a less-than-ideal lasagna.

Lynda's lasagna is baked at 400˚F for 45 minutes, and then broiled for a few minutes to get the top crispy and golden brown. The recipe can also be made vegetarian by omitting the ground beef.

Recipe: Lynda's Lasagna

Serves: 8

Ingredients:

For the sauce:
1 lb. lean ground beef, browned
½ onion, diced fine
1 small can tomato paste
l large can diced tomatoes
1 tablespoon oregano
Salt and pepper, to taste

For the cottage cheese layer:
1 egg
4 cups cottage cheese

1 package Lasagna noodles

For the topping:
½ cup parmesan cheese, grated
1 lb. mozzarella cheese, grated

Instructions:

  1. Make the Sauce: Brown the ground beef in a pan. Add the diced onion, tomato paste, diced tomatoes, oregano, salt, and pepper. Simmer for 30 minutes, allowing the flavors to blend.

  2. Cook the Noodles: Boil lasagna noodles in salted water for about 8 minutes, or until just tender (al dente). Drain the noodles and set them in cool water to prevent them from sticking together.

  3. Prepare the Cottage Cheese Layer: In a bowl, mix the egg, cottage cheese, and Parmesan cheese together.

  4. Assemble the Lasagna: In a 9" x 13" pan, layer the lasagna starting with noodles. Follow with a layer of sauce, then a layer of the cottage cheese mixture. Repeat the layers: noodles, sauce, cottage cheese, until all ingredients are used.

  5. Top with Cheese: Sprinkle the top layer with mozzarella and Parmesan cheese.

  6. Bake: Bake in a 350˚ to 400˚F oven for 45 minutes to an hour. Then, place under the broiler for a few minutes to make the cheese crunchy and brown.

Tasting Notes
A good lasagna is bubbling and golden on top, with a crispy, cheese-filled finish. After baking, let it rest for 15 minutes to make it easier to cut into perfect squares for serving. Whether you’re serving it at a family dinner or a special occasion, this lasagna is sure to please everyone!

Link
Weird Al Yankovic singing “La La La Lasagna

More to Explore:

5 comments:

  1. Delicious love adding cottage cheese

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  2. Ah, candy, what fun! The lasagna looks stunning. A favorite around here, must try this version. Cottage cheese, who knew?

    ReplyDelete
  3. I had pop rocks for the first time in years a couple of weeks ago and it was the absolute best!

    And your lasagna looks stunning. Will be incorporating some of your techniques/ingredients in the one I have planned to make this weekend.

    ReplyDelete
  4. I never really stopped eating those childhood treats :)

    ReplyDelete
  5. Yum! the vinegarette sounds delicious!
    Moni

    moniquemueller22@gmail.com

    ReplyDelete

Thank you for visiting! I appreciate all your comments and love reading each and every one of them. I will answer your questions as best I can as soon as possible. I wish I could respond to everybody individually but my schedule just doesn't permit it right now. I will, however, do my best to visit your blog. Your comments are a big motivator to keep blogging so thanks for dropping by! {Please note that I don't allow Anonymous commenting due to spammers. As well, I won't publish a comment if it contains a link that doesn't go to a valid food blog, again due to spammers.}

Shari