Thursday, May 14, 2015

Leftover lasagna

Tonight's dinner was a success for my crowd. I didn't take any pictures of the beginning steps because I was making use of tupperware of leftover pasta. I'd already served it twice and knew my family wouldn't eat it again. At least, not if they could recognize it.

So what I did to it, anyone could do. This was a sauceless pasta with fresh tomatoes and cucumber tossed in it. I cooked up a pound of ground beef and added a 28 oz. can of pasta sauce. I put some of the sauce on the bottom of a 9x13 pan and then layered on some of the leftover pasta, cottage cheese, more sauce, and mozzarella. I repeated these layers until everything was used up.

I think stuck in an oven heated to 350 degrees F for 30 minutes.

It came out looking beautiful. The wonderful thing about this is you can literally use any leftover pasta. And everyone loved.

I served it with grilled corn on the cob and apricot crisp for dessert!



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In my pursuit to getting a cookbook published, I'm trying to develop my credibility as a food writer, and not just an author.