Sunday, May 24, 2009

The Weekend

This weekend was great I got pretty much everything done that I thought I was going to plus some.

I made Brian's special dinner. We had amazing lasagna, salad, and garlic bread. I also made him homemade mint chocolate chip ice cream cake. It was great! I got the lasagna recipe off of It is called Linda's Lasagna but I have changed enough of it to call it Brittany's lasagna. I have put the recipe at the end of this post. Here is the link to recipe for the ice cream cake from Martha Stewart: Mint Chocolate Chip Cake. The chocolate cake was probably the best homemade one I have made and it was so EASY! I used two 9x13 pans, which didn't work very well, to thick even when cut in half, and I only used green ice cream.

This weekend we also bought outdoor furniture for our little deck. We put them out their on Saturday afternoon and then it rained on Sunday before we even got to use them! When we got home Saturday night Brian looked outside and said "I really like our new chairs!" I just laughed and thought, "that's great hun, I am glad you approve so much!" Here they are in the rain this afternoon, I also like them.

We went to out hometown stock car races on Friday night and then also went up to Hylite Reservoir on Saturday night. On Saturday afternoon at like 3 we decided to pack up the grill and what we were going to have for dinner and take it up to Hylite. When we got up their the lake still had ice on it but it was pretty warm. We sat and drank beer and talked and ate. It was the perfect evening!

Amazing Lasagna

1 pound lean ground beef
1 onion, chopped
3 cloves garlic
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar

6 ounces ricotta cheese
6 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese

1.) In a large saucepan over medium heat, add crushed garlic cloves and onion, cook until translucent. Add beef and cook until brown. Drain. To the beef and onions add tomato paste, crushed tomatoes, water, oregano, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2.) While sauce is simmering, blend cottage cheese, ricotta, Parmesan and egg until smooth. Set aside.
3.) 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.
4.) Preheat oven to 350 degrees F (175 degrees C).
5.) 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.
6.) Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

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