This episode is dedicated to Andie, a longtime friend and supporter of Economy Bites. Andie's bubbie (Yiddish for "grandma") passed this recipe down to her and she passed it over to me. I love this episode because I feel like I was extra crazy the day we filmed it. Maybe I was just really excited about lasagna.
Important note: I use a jar of sauce in this recipe. People don't always love it when I do that, but here's my reasoning: this recipe isn't mine, it's Andie's bubbie's, and I wanted to stay as true to it as possible. Plus, don't lie, sometimes you use jarred sauce. It's not really the end of the world, especially if you take the extra minute to buy the one made with all natural ingredients. If you'd like to substitute home-made sauce, I'll direct you here for a recipe.
Yumz! I hope you love this episode as much as I do. Thank you to Andie and her bubbie for sharing their recipe with us!
Andie's Bubbie's Lasagna
-1 lb lasagna noodles
-1 lb part-skim Mozzarella cheese, sliced
-1 lb ground beef
-1 Tbsp Garlic powder
-1 Tbsp Italian Seasoning
-salt and pepper to taste
-1 jar pasta sauce
-1 lb small curd dry cottage cheese
-Preheat oven to 375
-Slice cheese and set aside.
-Cook noodles to package directions until al dente
-Combine beef with spices. Heat a pan on the stove on medium. Once hot, add a swirl of Olive oil. Once Olive Oil is hot, add beef and saute until browned, about 5 minutes. Pour off fat and set aside
-In a large baking dish (ceramic or glass), layer the lasagna in the following order:
Bake in the oven, uncovered, for 45 minutes or until cheese is bubbly
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