Sunday, December 26, 2010

Lighthouse Lasagna

This is a delicious but rich dish. SP wasn't a fan so I don't think I'll be making it again soon, but it was beefy and cheesy and easy to make.

Lighthouse Lasagna
Potluck at Midnight Farm
1 pound ground round
1 small can tomato ­paste
1 (8-ounce) can tomato ­sauce
1 teaspoon ­sugar
Coarse salt
12 ounces egg ­noodles
1 tablespoon ­unsalted butter
1 1/2 cups sour ­cream
5 ounces cream ­cheese, at room temperature
1 bunch scallions, ­finely chopped
8 ounces cheddar cheese, ­sliced

Heat the oven to 350 ­degrees.

Sauté the meat until lightly browned in a large skillet over medium heat, breaking it up as it cooks. Add the tomato paste, tomato sauce, and sugar. (Next time I will add salt too) Fill the tomato paste can with water and stir it in. Simmer, covered, for 15 to 20 ­minutes.

Fill a large pot with water, salt it, and bring it to a boil. Add the egg
noodles and cook them until tender. Drain the noodles, then return them to the pot. Stir in the butter.

Mix the sour cream, cream cheese, and scallions in a small ­bowl. Make two layers of the ingredients in a large casserole dish, as ­follows: Spread a little sauce over the bottom of the dish, top with a layer of noodles, then spread half of the sour cream mixture and half of the meat sauce. Repeat these steps. Top the lasagna with the sliced ­cheddar.

Bake for 30 minutes, until the lasagna mixture is bubbly and the cheese is lightly ­browned.
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