IVORY'S FAVORITE LASAGNA
(corn on the cob, Cesar salad, and homemade garlic bread)
1 10 oz package of frozen spinach (it comes in a frozen block or a bag like other frozen veggies-i got the bag and defrosted mine in my little black pan from pampered chef)
1-2 lbs of ground beef
1 1/2 tsp oregano
1/4 tsp peeper
1 1/2 TBSP Worcestershire sauce
1 pack of lasagna noodles
1 lbs of Monterrey jack or mozzarella cheese, grated
2 cans of cream of mushroom soup
1 1/2 cup milk
1 8-oz can tomato sauce
1/2 cup fresh grated Parmesan cheese
Cook Spinach and drain well. Brown beef and drain. Add oregano, pepper and Worcestershire sauce. Cook noodles and drain. Arrange half of the noodles in a 9x13 pan, then top with half the meat mixture, half of the spinach and half of the grated cheese. Repeat layers of noodles, meat, spinach, and the cheese. Combine soup and milk and whisk together;pour over lasagna and let seep through noodles. Spread tomato sauce over top(I added an extra can because I wanted more tomato) and sprinkle with Parmesan cheese. bake for 30 minutes at 350 degrees.
Did we like it: Jake loved it!...I didn't love it because of the beef-I just should have made my part without it, or with chicken-ooooo that sounds good...but he loved it. This lasagna is really different because it is more of a white sauce lasagna...it has tomato sauce on the top, but that's it.
PERFECT CORN ON THE COB
Pan full of boiling water
1/4 tsp sugar
1 lemon wedge
corn on the cob, husked and rinsed
Fill pan, add sugar and squeeze lemon wedge and drop into pot-bring to boil and add corn. Boil 8-10 minutes.
NEVER add SALT to the water ---it will toughen your corn!
(i have made it this way all summer long and it is the perfect corn on the cob)
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