Motherhood: All love begins and ends there. — Robert Browning
This Mother’s Day I was given the gift of sleep. My husband and children let me sleep in and hang out undisturbed in bed until I was ready to get up. I got up around 9 am, had a leisurely shower (without kids knocking on the door and begging to get in), and got ready for the day. They took me to breakfast and then to see Spiderman (my choice in a family friendly movie). They gave me all of their great crafts made at school, including a haiku written by my 11-year-old.
God could not be everywhere, and therefore he made mothers. — Rudyard Kipling
For dinner we had my Perfect Lasagna. We just call it that, it might not be “perfect”. I used to make this dish when I was in high school living at West Point Military Academy. Every Sunday my parents would invite any and all cadets over after church that needed a place to hang out for the afternoon. Sometimes there were 5 and sometimes there was 20. It was such a fun part of our week. I started making this dish because it is easy, fast and can feed a lot of people. Just add some salad and garlic bread and you have a perfect dinner for 5 or 25.
It is such an easy and fast dinner that my husband and kids were able to put it together by themselves. I got to sit back, relax and take pictures of their cooking.
All that I am or ever hope to be, I owe to my angel mother. — Abraham Lincoln
I always make the sauce in advance. I usually make a few batches and put them in the freezer so that I can thaw and use as needed.
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
1 lb. ground turkey
- In a food processor put stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
- In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the onions to the blended tomato sauce and blend again.
- In the same skillet cook the ground turkey until fully done. Drain. Add meat back to skillet and add the white wine and blended sauce.
- Simmer for 30 minutes, stirring occasionally. Makes 4 cups of sauce.
10-12 oz container of Ricotta Cheese
10-12 oz container of Cottage Cheese
2 cups Mozzarella Cheese
1 egg (works as a binder)
- Mix everything together in a bowl
2 boxes Ready to Use Lasagna noodles
2 cups Mozzarella Cheese
Preheat oven to 350 degrees
I use a 10×14 pan. I always put a little sauce in the bottom of the pan to make sure that the noodles don’t stick.
Put a layer of noodles in first. Next add a layer of the cheese mixture followed by a sprinkling of the plain mozzarella cheese. Finally spoon out a layer of sauce/meat mixture. Repeat 3-4 times until you reach the top of the pan. On the top put a layer of noodles followed by sauce without the cheese.
Cover with foil. Bake for 40 minutes. Lasagna should be bubbling slightly by the edges of the pan.
When it is done add a layer of shredded mozzarella cheese and put back into the oven for 10-15 minutes or until the cheese is melted.
Remove from oven and let sit for 15 minutes before cutting. Feeds my family of 6 (which is more like a family of 8 because of my teenage boys) with leftovers for lunch the next day.
Serve with salad and garlic bread. Enjoy.
All women become like their mothers. That is their tragedy. No man does. That’s his. — Oscar Wilde
Happy Mother’s Day!