Archive for June, 2008

Best Lagagna EVER!

Best. Lasagna. EVER.

I originally posted this in October 2005 (!) but thought I should update it with some photos.  Especially after the grief it added to my weekend.

It really is worth all of the hassle, though.  I promise.


1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


In a skillet over medium heat, brown ground beef, onion and garlic; drain fat.


Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt.

Adding stuff

Add diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.


Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Mmmmm…cheese.  And other stuff.

Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.


Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

It’s about 10 calories a serving.  Give or take a couple of hundred calories.


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1/3 cup olive oil
1 can chick peas (garbonzo beans)
2 Tbsp tahini or unsweetened peanut butter
2 Tbsp lemon juice
1/4 tsp salt
Crushed garlic…lots of it
1/4 tsp cumin (optional)


Drain the chick peas and reserve the juice.
Blend the chick peas in a blender – you may have to do this in stages to get it smooth.
Add the oil while blending (Um. Make sure you stop the blender before lifting the lid. But you knew that.)
If it is not smooth, add the reserved juice as you feel necessary.
Add the rest of the ingredients.

This keeps for quite a while, so you can make a big batch and keep it around. That is assuming you don’t eat it all in one sitting. Not that I have done that or anything.

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