Country-Style Lasagna
Passport To Flavor Copyright 1993
9 lasagna noodles (2 inches wide) I used Dreamfields
2 cans (14 ½ ounces each) Del Monte Pasta Style Chunky Tomatoes*
Milk
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 teaspoon dried basil, crushed
1 cup diced cooked ham
2 cups shredded mozzarella cheese I used a mozzarella and provolone blend
*I don't think they make this style of tomatoes anymore. I used the diced tomatoes seasoned with basil, oregano and garlic(?) and omitted the basil - next time I'd use the petite diced
Cook noodles according to package directions; rinse, drain and separate noodles. Drain tomatoes reserving liquid; pour liquid into measuring cup. Add to measure 2 cups. In a large saucepan, melt butter; stir in flour and basil. Cook over medium heat 3 minutes, stirring constantly. Stir in reserved liquid; cook until thickened, stirring constantly. Season to taste with salt and pepper, if desired. Stir in tomatoes. Spread thin layer sauce on bottom of 11x2-inch or 2-quart baking dish. Top with 3 noodles and 1/3 each of sauce, ham and cheese; repeat layers twice, ending with cheese. Bake, uncovered, at 375 degrees F 25 minutes. Garnish with Parmesan cheese and green onions, if desired.
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I never thought of lasagna as something I can whip up after work but now I do. This was practically a Rachael Ray meal. Not quite but it definitely made it to the table in under an hour, maybe closer to 45 minutes.
I loved the creamy tomato sauce and the Dreamfields lasagna noodles had a great texture (I'm not sure if it was the noodles themselves or if I just managed to cook them perfectly). I added too much ham though, thinking more was better, but it ended up being on the salty side. I would have preferred smalller chunks of tomatoes and next time I'll try the petite diced ones. The ham was not key in this - this would have been great meatless or with veggies. I think this recipe has lots of possibilities.
My son LOVED this. LOVED it. So I'll be making some version of this again.
This was from a small pamphlet cookbook put out by Del Monte, with recipes for their tomato products. I think they've made changes in the product line in the past 13 years and I couldn't find the product they called for but diced tomatoes worked fine.
Question of the Day: How do you usually make lasagna?
7 comments:
I usually do meat sauce (with ground beef) layered with a ricotta/egg/mozzarella layer and lots of mozzarella and Parmesan cheese. Sometimes I use the no-bake noodles, sometimes I boil. It's great but it's heavy and I've made it so many times, I'd like to start trying some different versions, especially now that I can get Dreamfield lasagna noodles.
I use veggie crumbles (rather than ground beef) in a tomato sauce with cottage cheese and LOTS of mozarella. This is what DH prefers. I like lasagne all ways, with or without ricotta cheese (my ab fave is creamy with spinach though). I prefer to use boiled noodles, sometimes the noboil are pastey.
The lasagne I make most often...okay, ALL the time...is the frozen variety from the supermarket. *blush*
I used to make it from scratch every so often when the kids were still all home. I had interested and willing kitchen help back then. I got a recipe in a homeschoolers swap for "I Told You So Lasagne" that used ground turkey. It was good, but I also went the traditional route too - with ground beef. Spinach was always a definate plus, too.
I could probably count on three fingers the times I've made lasagna. We like it, I don't know why I don't make it. When I did, it was usually a recipe on the noodle box, with ground beef.
Jan
I rarely make it because when I do,it's an all day production.I make my own tomato sauce and it simmers for awhile.Very time consuming.
wow, i can't find dreamfields lasagna. Lucky you.
I'm like Emily...it's usually all day. I like the idea that lasagna can be whipped up in an hour. I might try this next week.
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