After several days of cooking and making new dishes I had a number of items left over. As I did not want to see the food go to waste I decided to make a dish mainly with the items I had leftover. The result is what I am calling “Kitchen Scrap Lasagna”
½ lb chicken breast tenders sliced paper thin
½ lb ground pork
½ lb ground beef
½ yellow onion
1 green onion sliced, diced and chopped (essentially to the consistency of dried oregano)
2 teaspoons minced garlic
1 can diced tomatoes (14.5 oz)
2 cans tomato sauce (15 oz)
1 can tomato paste (the wee little 6 oz type)
2 teaspoons oregano
1 teaspoon basil
2 tablespoons parsley
6 oz of Parmesan Cheese
2 cups of cottage cheese (small curd)
8 oz shredded mozzarella
12 lasagna noodles
Here we go:
1- Preheat oven to 350 degrees, also bring a large pot of water to a boil. When water is boiling add salt (1 teaspoon) and 12 lasagna noodles. Cook for 9 mins or until noodles are “al dente” Remove and set pasta aside (all of this is going on when you are doing the other steps, btw)
2- Place 3 tablespoons of olive oil in a pan, heat and add chicken, pork and beef. Cook and stir over medium heat for 3 mins.
3- Add yellow onions, garlic oregano and basil, stir and cook for 3 more mins.
4- Remove from heat, drain oil
5- Put meat back into the pan and over the flame, mix in the diced tomatoes, tomato sauce and paste
6- Simmer over a low heat for 30 minutes while stirring to prevent burning
7- While your sauce is simmering, mix together your cottage cheese, Parmesan cheese and parsley
8- With your sauce ready, in a 9 by 13 oven safe dish spread a coat of sauce. Then lay down 3 noodles side by side – do not cross.. Add a coat of the cheese mixture, followed by sauce. Repeat once. Note that I said to make 12 noodles… I only use 9. In case some stick while cooking it always makes sense to have some extra on hand. After you lay your last 3 noodles top with sauce, followed by shredded mozzarella cheese.
9- Bake for 45 mins to an hour (depending on how brown you want your mozzarella)
The dish lasagna going in…
And coming out, all brown and ready to eat..
I know you are going to get tired of hearing it but this was outstanding. Truly. How good do you ask? I ate 1/3 of this pan by myself in one sitting. I have never made lasagna before, let alone just throw things together and and think it would turn out to be an edible lasagna.
A few things to note – I enjoy things a bit more “baked”, hence the darker cheese on top, as I experience a number of flavors that wouldn’t be there otherwise. Obviosuly you will want to bake to your taste.
Also, I do not care for Ricotta cheese AND I had cottage cheese left over so I simply used that. And yes, you’ll be happy to know that cottage cheese has a lower fat content!
The dish takes a bit of time to prep and bake but the payoff is worth the effort. In total you can expect about 12 servings from a pan of this size.
Oh, and on a side note… I think I may have found the perfect pasta sauce recipe in this creation.