Lasagna

1 ½ lb Ground Round

½ lb Sausage

1 Tablespoon Italian Seasoning

1 12 oz Can Tomato Paste and ½ Can Water

2 15 oz Cans Tomato Sauce

9 Lasagna noodles

3 Cups mozzarella

½ Cup Parmesan

8 oz Ricotta

 

Brown Meat, Drain, Add Seasoning, Add Tomato Paste, Water, Add Tomato Sauce

Cover & Simmer 20 Minutes Till Thickened

Cook Noodles

Mix ¼ Cup parmeson with 8 oz Ricotta

Layer

3 Noodles

Ricotta cheese Mixture

Sauce Mixture

Mozzarella Cheese

Repeat

Bake 350* For 45 Minutes

 

Once you make this lasagna you will not be able to eat lasagna at an Italian restaurant again!  It is just that good!  This is another recipe that freezes great.  You can freeze it before you bake it or freeze the leftovers like I do to eat later.  One little tip that I like to do is I will take an aluminium loaf pan and make a smaller version just to freeze.  It fits perfectly sideways in a freezer bag.  I leave off the top layer of mozzarella cheese and add that when I bake it later.

 

Enjoy! 

Angela 

 

 

This girl

 Josie said you move your feet and lost your seat! 

Angela

Potato Soup

 

Potato Soup

Ingredients

6 cups chicken broth

6 cups potatoes, peeled and cubed

1 onion diced

1/4 teaspoon white pepper

8 ounces cream cheese (cut into chunks, at room temperature)

Directions

Combine broth, potatoes, and spices.

Boil on medium heat until potatoes are tender about a half hour.

Smash a few potatoes to release the starch for thickening.

Once potatoes are tender add the chunks of cream cheese and stir until dissolved.

 

This potato soup is a favorite at our house.  I was thrilled when I finally found a good potato soup recipe because before my potato soup wasn't that good.  Oh, we ate it, but this one is the best.  

 

Enjoy! 

Angela