Homemade Shepherds Lasagna

Shepherds Lasagna

Shepherds Lasagna

Tonight’s recipe comes from the pressure of a deadline looming. I am not in the mood to be over the top creative, when every minute away from the computer means I am also not working on the manuscript that is due Monday. Ugh. These are the nights when I just resort to pasta.

I had the ingredients, and about 1 hour, to make something awesome. It is a matter of pride for me not to fall back on sandwiches or something. I am old school Supermom crazy about food. I have to make a real meal with actual food, or I suck. Anyways, tonight I dug deep, and made this tasty dinner.

Then, I turned to the internet to name my concoction. With my keyboard calling, all I could think of was what would taste good, not a fancy name for it. After a dozen or so ideas were thrown about the farming wife page, the first entry was still the winner. This recipe is named Shepherds Lasagna, thanks to my online friend: Sidonie of Hobbit House Farm, I dub this recipe Shepherds Lasagna. It’s delish and different, but doesn’t come out in neat pieces like I wanted it to. I think next time, I will make a Bechamel sauce in place of the cheesy part in the original recipe. That way, it should have sticking power. Hope you like it!

Shepherds Lasagna

Serves 8 with 3 pieces left over.

1 1/2 pounds of medium shell macaroni

1 pound hamburger

1/2 inch pepperoni, minced

1 onion, diced

1 cup broccoli, cut into bite sized pieces

1/2 cup carrots, minced

1 cup sliced mushrooms

1 16 ounce container cottage cheese

1 egg

1 cup mozzarella shredded and divided

Directions:

After cutting up all the veg into your family’s favorite sized pieces, saute them in a bit of olive oil until fairly soft.

Meanwhile, heat enough salted water to a boil for shells. Cook them until Al Dente and drain.

Fry meat until no pink remains, season as your family likes. I used Tamari and some hot pepper flakes. Drain meat if needed, and set aside.

Combine cooked vegetables with the tomato sauce, set aside

In cottage cheese container, crack one egg and stir until combined. Then, stir in 1/2 cup mozzarella and you are ready for layering.

In a lasagna pan, coat the bottom with a couple of ladles of sauce.

Add meat in a single layer and spread evenly over sauce

Add another sauce layer

Add noodle layer, making certain to spread evenly to all the sides.

Add cheesy layer, spreading it evenly over the noodles. Leave a small gap of 1/4 inch around all sides.

Add final sauce as the next layer, spreading it all but 1/2 inch from each edge. This is for presentation really, feel free to go right to the edge if desired.

Finally, sprinkle on remaining 1/2 mozz cheese. Add any obligatory Italian seasonings to the top.

Bake 375 for 30 minutes or until bubbly.

I served this with my 1 hour dinner rolls and yes, the entire meal took 1 hour from start to finish.

The finished dish:

Shepherds Pie Lasagna

Shepherds Pie Lasagna served

 

 

 

 

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Filed under family dinner, farming kitchen, home cooking

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