I'm Becoming A Foodie...

Yep, that's right. I'm becoming a foodie. My waistline is not okay with this. Lately I've been whipping up all kinds of delicious dinners and lunches because I discovered Ree Drummond. Darn her. Why does she have to be so inspirational and relate-able?!

Anywho, like I was saying, I've been cooking a lot. Yesterday I made a strawberry cobbler, and a lasagna. The cobbler was whatever is less than sub par, but my lasagna was totes amazeballs. So I thought I'd share what I did. I didn't really follow any recipe or direction, and I had never made one before. But I had a general idea of what to do. I mean if you eat a lasagna once, you kind of instinctually know how to make it.

Is instinctually a word? It is now.

Sorry I don't have any pictures. I have no idea how to add them to my blog. Which is embarrassing, but eventually I'll get around to figuring the mechanics of this the host out. I am really ramble-y today...too much coffee...

So, anyway, here's what I did:

I browned two pounds of hamburger meat (we like super meaty sauce), making sure to get it chopped up in to teeny tiny clumps, and threw in some Italian seasoning while it was in the skillet. Once done, I drained it, slightly rinsed it, and lightly seasoned the meat. Then I tossed it in a bowl with one 26oz container of plain old red pasta sauce.

I then mixed about half of a 30oz container of ricotta cheese with about a fourth of a cup of parmesan and roughly a cup mozzarella, and two eggs. I just used pre-grated Walmart brand cheese, but freshly grated would be fun. I mixed/whipped that with a whisk until well combined.

Next I layered like a cup and a fourth or so of meat sauce on the bottom of a Pyrex dish (I don't really know how big it is. So use your best judgement on how big of a pan you need.). I dropped in enough pasta to cover the meat sauce as completely as possible, and evenly covered that with the ricotta mixture, not necessarily in a thin layer, but it wasn't really thick either. Then I repeated the process one more time with the meat sauce first, then pasta, then cheese.

At then end I slopped on some more meat sauce and drowned that with what cheese mix was left, covered the dish tightly with a double layer of foil, and threw it in a 350 F oven for about an hour. Just until the whole thing was fork tinder.

Now that I've tasted the fruits of my kitchen labor, I would probably add the other half of that ricotta to my meat sauce. We love cheese in my house, and the meat just seemed to be lacking. And to make your life much easier, I suggest using oven ready pasta. That's what I did. Because I don't have a pot big enough to boil the stuff in.

Now that I've shared my 'Sagna guidlines with you, I think I'll go enjoy some left overs. I'm hungry, and there is a ton left to eat!