Being a housewife takes patience, concentration, and organization. It's easy to become overwhelmed or fatigued.Your family comes home and messes up what you just cleaned.Here are some tips to keep from burning out.Let's be honest: there are times when you're just not feeling it. Don't worry: we're all tempted to fake it sometimes. A little organization, housecleaning, tips, shortcuts and hints to help her save time and we can have that wonderful little Suzy come out in each and every one of us.
Tuesday, December 27, 2011
LOW CARB-ALISCIOUS LASAGNA
Total time: 1 hr 30 min Prep time: 30 min
1 tbsp salt
1 lb ground beef
1 12 tsps black pepper(ground)
1 green bell pepper(diced)
1 diced onion
1 cup tomato paste
16 ozs canned tomatoes(sauce)
14 cup red wine
2 tbsps fresh basil(chopped)
1 tbsp fresh oregano(chopped)
15 ozs low-fat ricotta cheese(low fat)
2 tbsps fresh parsley(chopped)
16 ozs spinach(frozen chopped, thawed and drained)
1 lb fresh mushrooms(sliced)
8 ozs shredded mozzarella cheese
8 ozs grated parmesan cheese
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.