|This igloo was made with just a few sand pails, and a LOT of snow...|
we had about 3 feet of snow that day! (and yes, my daughter wore mittens
...she briefly took them off to have her snack!)
It snowed yesterday. It's November. Although it wasn't significant enough to really call it snow (it melted on impact, and the snowfall only lasted for about 10 minutes), you can tell that winter is just around the corner.
I didn't dress my children appropriately. I prepared them for colder weather, but not SNOW! Of course, guilt sets in. And of course, they were fine. No frozen digits, no one has the cold. It wasn't really snowing (as I keep telling myself)...just a little precipitation.
So, I guess it's that time of year, when you start taking out heavier jackets. Pulling out the mittens and hats. Dressing in warmer layers...because one minute you'll be sweating like it's summer, the next, fighting a snowstorm.
Layers are good. For wearing (or eating) in this cold, unpredictable weather.
Old Fashioned Lasagna
(adapted from Allrecipes)
- 1 pound lean ground beef
- 1 onion, chopped
- 1 (6 ounce) can of tomato paste
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups water
- 1 tablespoon dried oregano
- 2 teaspoons garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon brown sugar
- 12 ounces cottage cheese (or full container)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 9 lasagna noodles
- 3 cups shredded mozzarella cheese
- Parmesan (approx. 1/2 cup)
- In a large skillet over medium heat, cook beef until brown. Drain.
- In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
- While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella & 1/2 cup of parmesan on top and bake 15 minutes more, until golden and bubbly.