Lasagna

Lasagna

1 lb. ground beef

1 lb. sausage
2 stalks celery, chopped
1 large onion, chopped
3 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 Tbs dried parsley
1 Tbs dried basil
1 tsp salt
1 (16 oz.) tub cottage cheese
1 (8 oz.) tub sour cream
1/4 c. Kraft Parmesan cheese
1 (10 oz.) pkg. lasagna noodles
1 & 1/2 lbs. shredded mozzarella cheese

Brown together beef, celery and onion. Drain. Mix in tomato sauce, paste, spices and salt. Simmer for 30 minutes.

Cook noodles according to package.

In separate bowl, mix cottage cheese, sour cream & parmesan.

Spray a 9x13 dish with nonstick spray and lay four noodles over the bottom. Add 1/2 of the meat sauce, 1/2 of the cottage cheese mixture, and then 1/2 of the mozzarella. Repeat layers starting with four more noodles and ending with mozzarella.

Bake, uncovered, for 30 minutes at 350º or until hot and bubbly.

(I think it's even better after refrigerated and reheated! 

Tends to bubble over whenever I put it into one 9 x 13 pan. I actually like to do three 8 x 8 pan out of this recipe.

(Use low-fat cottage cheese and sour cream plus thinly sliced, grilled or sautéed zucchini instead of pasta for healthier version. Or just add an extra layer of julienned, cooked zucchini.)

Alternative keto lasagna noodles:
4 eggs
6 oz cream cheese
1/3 c. Parmesan cheese
2 c. of mozzarella, shredded
1/4 tsp Italian seasoning
1/4 tsp garlic powder
Preheat oven to 375°. Line jellyroll pan with parchment paper or silicone liner. Cream together cream cheese and eggs. Add Parmesan and seasonings. Fold in mozzarella. Spread in an even, thin layer. Bake 20 minutes. When cool, cut to size.

Hamburger Stew

Hamburger Stew

2 T. butter
1 large onion, chopped
2 stalks celery, chopped
1 lb. ground beef
4 carrots
2 potatoes
2 cans French style green beans, not drained
1 can cream of mushroom soup
1 1/2 t. salt
1/4 t. pepper
1/2 t. oregano

Saute onion and celery in the butter in a large pot. Add ground beef and brown. Add remaining ingredients and simmer, covered, until carrots and potatoes are tender (about 15-20 minutes).

Hamburger Gravy (mock stroganoff)

Hamburger Gravy over Noodles

1 Tbs. olive oil
1/2 medium onion, diced
1 lb. hamburger
sprinkle of garlic powder
1 can cream of mushroom soup
1/4 cup milk
1/4 cup sour cream
egg noodles, cooked, drained and buttered

Saute onion in olive oil until translucent. Add hamburger and break up while browning thoroughly. Sprinkle with garlic powder and add soup, milk and sour cream. Heat until bubbly. Serve over buttered egg noodles.

Shepherd's Pie

Braegger Shepherd's Pie


1 lb. hamburger
sprinkle of onion flakes
1 can cream of mushroom soup
1 can French style green beans, drained
2 cups mashed potatoes (we make up instant), seasoned with salt and pepper
shredded cheese, optional


Brown hamburger in skillet. Add onion flakes, soup and beans and mix well. Spread mashed potatoes in a layer on top of hamburger mixture and heat through. If desired (but we don't usually do this), top with grated cheese and cover skillet until melted.