Well, as December is chock-full of holidays and I spend half of it at home, I did not do much cooking past the 20th. It's nice to be at home where someone else cooks for me and does the dished. Like a restaurant, but with more love and fighting. Anyhow, it's 2012 now, time for some more creative kitchen adventures. I'm sure I will have plenty of old standbys like tacos and ramen noodles, but there are also some recipes on my mind I'd like to try soon. Plus, I've resolved to eat healthier and exercise more because the holiday weight gain really snuck up on me this year. So hopefully you will see lots of salads, soups and veggies.
Since I have not yet made anything spectacular, today I will post the last meal of 2011 that I made, goat cheese lasagna! This stuff is amazingly delicious, and terribly detrimental to the health of my kidney-stone-prone boyfriend. But we had goat cheese, so I went ahead and made it anyways as an end-of-the-year treat.
You will need:
Lasagna noodles
Pasta sauce
Ground beef
Goat cheese
Ricotta or cottage cheese
Step 1: Boil a large pot of water. Add the noodles once fully boiling and boil for 7-9 minutes. Once al dente, drain.
Step 2: While water is boiling, brown about 1 pound ground beef and drain excess grease. If you want, you can combine the meat and sauce in a bowl.
Step 3: Mix the cheeses together well in a separate bowl.
Step 4: In a baking pan or crock pot, layer the noodles, cheese, sauce and meat. Bake at 375 for 1 hour, or on high for 4-5 hours. You can also sprinkle some mozarella on top.
Then just sit back and enjoy! The salty tang of the goat cheese is phenomenal.Labels: goat cheese, ground beef, lasagna, pasta sauce
