Dinner time can often be stressful. There is always the issue of what to have, time to make it, and time to enjoy it. I would like to introduce you to OUR version of Italian Lasagna.
This recipe does require some prep time, but if you plan for it, it works out quite well. Working with the meat takes the most prep time. Since we are health conscious, we don’t want to buy preservative filled meat from the supermarket. Instead, we will head out to our friend the farmer and help him butcher an old milk cow.
Now, there is quite a bit of bone in the neck of a cow, so the second step in our meat preparation is to ‘de-meat’ the bones. This is a simple process of putting the neck in a large pot of water and set it to boil. The boiling cooks the meat and it falls off the bone.
Of course, we must remember that this cut of meat came from an OLD milk cow, hence the meat will be quite tough. You may need to let the pot boil and simmer overnight.
The next morning, upon arising, you will find the meat tender and easily falling off the bone. You will also notice that the pot has boiled dry over night, leaving a nasty little mess on the bottom of the pot. Good thing it’s a Pampered Chef pot. Let it soak in the sink for a while, and the pot will be good as new.
Now you have a large amount of tender, stringy beef ready for our lasagna dish. Using a pounds worth of meat, season to taste with Watkin’s Italian seasoning, and put into another cooking pot.
The rest is easy. Add 2 and 3/4 cups of hot water, and 1/2 cup of milk. Stir the hot water and milk together with the meat. Next, add the packet of sauce mix and uncooked pasta from a box of Hamburger Helper. Heat to boiling, stirring occasionally.
Once the water has reached the boiling point, reduce the heat. Cover the pot, and simmer for approximately 10 minutes. Stir occasionally until pasta is tender. Remove from heat; uncover, and let sit so the sauce will thicken.
After dinner, make sure to refrigerate the leftovers…
Bon A petit!