Last week I made plans to go snowboarding with my boyfriend Saturday, Sunday, and Monday. I was extremely stoked to spend quality time shredding snow with my boyfriend who happens to be an amazing snowboarder and snowboard instructor.
Last winter, my boyfriend invited me to go snowboarding in Lake Tahoe with him at Heavenly. He really took care of me. He and his sister provided me with everything I would need to enjoy myself (board, bindings, goggles, gloves, waterproof pants, and even a cabin to crash at) and then he stuck with me and gave me personalized lessons the entire week. He really wanted me to learn to enjoy his favorite sport. At the end of my stay with him in Tahoe, he gifted me the snowboard he had let me borrow all week. What a keeper, right?
Now a year has passed and we are still making plans to go snowboarding together.
I had already scheduled the day off work on Monday and my boyfriend had already bought train tickets to come down from Seattle and visit. Everything was going to be absolutely perfect…
Until the weather forecast came out for the weekend… And it read, “Rain, rain, and more rain.”
So we decided on a change of plans. Instead of snowboarding in slushy, icy, awful conditions, we chose to spend time together in the kitchen making delicious food and enjoying each other’s company.
So on Saturday evening, we opened up a bottle of Malbec wine and started making lasagna. We put on an Italian playlist and took over my mother’s kitchen.
He cooked the beef with plenty of fresh oregano and basil while I prepared the cheesy mix we would layer together between oodles of noodles. While we baked we munched on a warm baguette with chocolate from my Baguette & Chocolate recipe and drank Argentinean wine. After sprinkling parmesan cheese thoroughly all over the finished creation, we set it in the oven to bake into a hot, delicious mess.
1 (16 ounce) package lasagna noodles
1 lb lean ground beef
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 garlic clove, crushed
plenty of fresh oregano
plenty of fresh basil
½ cup minced onion
2 teaspoon salt
1 pound small curd cottage cheese
¾ cup grated Parmesan cheese
½ teaspoon ground black pepper
1 pound shredded mozzarella
Preheat the oven to 375 degrees.
Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook for 8 to 10 minutes until noodles are done. Drain the noodles and set aside.
Place the beef in a large, deep skillet. Cook over medium high heat until evenly brown.
Stir in tomato sauce, crushed tomatoes, garlic, oregano, basil, onion, and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
In a large bowl, combine cottage cheese, eggs, Parmesan cheese, salt, pepper, and shredded mozzarella.
In a 9x13 inch baking dish, place a layer of noodles on the bottom of the dish. Layer the beef, cheese, and noodles in whatever way preferred. Finish off the layers with a heavy even sprinkling of Parmesan cheese.
Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5-10 minutes. Let the lasagna stand for 10 minutes before serving.
The result is a hearty, alimentary meal for everyone! We paired the Lasagna with my Clementine Salad recipe.