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Recipe: Ellasagna

Here is the recipe for Elliana’s lasagna, aka Ellasagna

1 lb. lean ground beef
1 lb. Italian sausage
2 lbs. grated medium cheddar cheese
2 lbs. grated mozzarella cheese
2 lbs. ricotta cheese
2 large Portobello mushrooms
2 jars of marinara sauce
2 packs of lasagna noodles
1 medium onion

Chop the onion and the mushrooms.
Brown the sausage and ground beef with the chopped onion.
Spray Pam, or some other non-stick product, to two 8X13 cake pans.
Put down a layer of lasagna noodles.
Add some of the browned meat.
Put some marinara sauce on the meat.
Put some ricotta cheese on the marinara sauce.
Put a generous amount of mozzarella cheese on the ricotta.
Put a generous amount of cheddar cheese on the mozzarella.
Put some of the chopped Portobello mushrooms on the mozzarella.
Put another layer of noodles on that, and repeat.
Put another layer of noodles on that, and repeat leaving off the Portobello mushrooms.

Do the same thing with the other cake pan.

Bake at 350 for 45 to 50 minutes.

Eat most of one, and put the leftovers in the fridge for your family to grab periodically during the night.

Slice the second one into servings and freeze. Reheat in the microwave for quick meals, and to get even with your family* for eating all the leftovers.


Tom and Elliana

*For best results, put some of them in plain sight, but hide some of them way in the back, or underneath the frozen vegetables because your family will see you eating some. They will think they scored when they find the ones in plain sight, and you get to eat a few of those and the ones you’ve hidden if you do it when they are not around!

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