Recipe Monday - Easy and Incredible Lasagna

Cooking is generally hard for me, but one thing I've got down is lasagna.

You really can't fail at this...it's that easy.

Lasagna noodles

Sauce

Shredded Mozzarella cheese

Shredded Parmesan cheese

Ricotta Cheese

Ground beef

Spinach

1) Start boiling a lot of water and cook 9 noodles

2) Preheat oven to 350

3) Brown the ground beef until cooked through

4) Add sauce to the beef and turn heat to low

5) Mix together all the cheeses, saving some of the mozz and parm.

6) Rinse spinach

7) Put a thin layer of sauce on bottom of lasagna pan

8) Layer three noodles across

9) Put a layer of beef / sauce there

10) Layer of the mixed cheese

11) Layer of spinach

12) Repeat all layering until last noodles are on top and all ingredients used.

13) Sprinkle sauce on top

14) Spinkle rest of mozz and parm on top

15) Bake for 30-35 minutes.

DONE.

Eat for a week.

 

Recipe Monday - Basil Scallop Pasta

This was so delicious. Totally worth your time. My kids ate it three times without complaint!

1 (16 ounce) package farfalle (bow tie) pasta
24 scallops, rinsed and drained
3/4 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoons dried minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter


Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.

Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.

Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.

In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.

Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.