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Archive for Wednesday, January 16, 2008

Tonganoxie recipe finds way into new corporate cookbook

January 16, 2008

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This lamb lasagna, a recipe by Tonganoxie resident Shari Paynter, is featured in the regional "Wal-Mart Family Cookbook."

This lamb lasagna, a recipe by Tonganoxie resident Shari Paynter, is featured in the regional "Wal-Mart Family Cookbook."

Shari Paynter of Tonganoxie is featured in this year's regional "Wal-Mart Family Cookbook."

Paynter grew up on a farm that raised sheep, so she entered her family's Lamb Lasagna. She does say, however, that it can be made with beef instead.

Lamb lasagna

Here's the recipe:

1 package (12 ounces) lasagna noodles

1 pound ground lamb or ground beef

1 medium onion, finely chopped

2 cans (8 ounces each) Hunt's tomato sauce with basil, garlic and oregano

2 cans (6 ounces each) Hunt's tomato paste

1 cup water

1/4 teaspoon McCormick ground black pepper

1 package (10 ounces) Cracker Barrel sharp natural cheddar cheese

2 cups Kraft shredded low-moisture part-skin mozzarella cheese

6 hard-cooked eggs, sliced

1/2 cup Kraft shredded Parmesan cheese

Preheat oven to 350 degrees. Spray 3-quart rectangular baking dish with no-stick cooking spray; set aside.

Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain. Set noodles aside.

For sauce, in large skillet cook lamb and onion until meat is brown. Drain fat. Stir in tomato sauce, tomato paste, water and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally.

Spread 1 cup sauce in prepared dish. Layer with a third of the noodles, a third of the cheddar cheese, one-third of the mozzarella cheese, one-third of the egg slices and one-third of remaining sauce. Repeat layers two more times. Sprinkle with Parmesan cheese.

Bake, covered, about 30 minutes or until hot and bubbly. Let stand for 10 minutes before serving.

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