Archive for December, 2009

Not At All Lean, But Totally Delicious Lasagna

HP said, “this is most delicious meal you have ever made.”

There is nothing “light”, or “lean”, or “healthy” about this lasagna. Therefore, it tastes absolutely phenomenal. Also, therefore, I am working out twice a day for the next couple of weeks because I ate this for dinner on Christmas Eve and then again for breakfast Christmas day. And maybe for a snack somewhere during the weekend.

If you’re going to do it, go balls to the wall. I use whole milk mozzarella and shred it myself. My Nana is smiling from Heaven, I just know it.

Amyella’s Totally Delicious Lasagna

9 dry lasagna noodles


2 1/2 cups Ricotta cheese
2 1/2 cups whole milk mozzarella cheese, shredded
1/4 cup Parmesan cheese
2 eggs, beaten
salt and pepper to taste
1 Tbs parsely


1 lb ground beef
1/2  onion, chopped
1 tsp minced garlic
2 28oz cans crushed tomatoes (or tomato puree)
salt, pepper, parsley, basil, crushed red pepper flakes
good pinch of white sugar

Preheat oven to 350. Make the sauce (I like mine to simmer at least 30 minutes) by sauteeing the onion and garlic, adding the beef until brown. Drain the fat. Add the tomatoes and seasonings, bring to a boil and then cover, simmer. You won’t use all the sauce for the lasagna, so if you’re opposed to leftovers then cut the recipe in half. Otherwise freeze the extra.

Cook the noodles per package instructions for al dente.

Mix the filling ingredients, setting aside about a cup of mozzarella, and set aside.

In a 9×13 pan add sauce to the bottom to keep noodles from sticking. Layer the noodles (should be 3 across), then sauce, then filling and repeat until you have three layers. Finish the top with extra mozzarella.

Bake for about 40 minutes until the top is golden brown. Be sure to let it sit about 10-15 minutes before cutting. Also be sure to put on elastic waist pants before eating! Yum!


Nana’s Lemon Broccoli Recipe

Nana always made two broccoli dishes: one was just plain steamed broccoli and the other was her lemon broccoli that she always ate. I make it a little easier – in the microwave – and also prefer mind a little less cooked (with some bite to it, kind of al dente). I didn’t eat it much as a kid but this past Thanksgiving I made it and have been craving it almost daily since. You’ll notice that this is a VERY precise recipe! Basically, make it to taste, but don’t leave a single ingredient out!

Nana’s Lemon Broccoli

broccoli florets
olive oil
salt and pepper to taste
lemon juice

Trim the florets and put them in a microwave safe bowl. Season with salt and pepper. Drizzle with olive oil. Shake on some oregano. Squeeze over some lemon juice. Microwave until desired doneness (I usually do about 4 minutes). Eat and reminisce about my Nana (optional but recommended).

Spicy Broth

I threw this together last night based on what I had in the house after being gone for five days and not having been grocery shopping since Thanksgiving. I’ve just been eating it as a soup, but it’s a yummy, spicy base to which you could add rotisserie chicken pieces, little turkey meatballs, beans, rice, or big chunks of veggies to make it a heartier meal.

Spicy Broth

8 or so cups low sodium, fat free chicken broth
1 Tbs olive oil
1/2 sweet onion, diced
3 stalks celery, diced
2 carrots, diced
1 chipotle pepper in adobo sauce, diced
a couple handfuls frozen corn kernels
kosher salt and black pepper to taste
1/2 – 1 tsp cumin
1/2 – 1 tsp ground coriander
1 tsp oregano
about 1 Tbs lemon juice (optional)

Cook the onion, celery, and carrot until soft. Add all remaining ingredients, bring to a boil and then cover and simmer for a bit.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
December 2009
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