JOMAMA'S RECIPES

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JO MAMA'S WORLD FAMOUS LASAGNA RECIPE - FOOD.COM



Jo Mama's World Famous Lasagna Recipe - Food.com image

Wondering what to do with leftover sauce when you make Recipe #22782? Here is the perfect answer. Don't skimp on the sauce--this is best when you use 6-7 cups of sauce. Prep time assumes you have already made sauce. I like to make this up in 2 smaller casseroles so I can serve my family one and freeze the 2nd one for later.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 casseroles, 12 serving(s)

Number Of Ingredients 7

6 -7 cups spaghetti sauce (recipe #22782) or 6 -7 cups use jo mama's world famous spaghetti sauce (Jo Mama's World Famous Spaghetti)
1 (16 ounce) box extra wide lasagna noodles
1 (32 ounce) carton cottage cheese
1 teaspoon oregano
3/4 teaspoon salt
1/2 cup freshly grated parmesan cheese (divided)
1 1/2 lbs mozzarella cheese, shredded

Steps:

  • Cook lasagna noodles according to package directions, drain and cut to fit pan.
  • In small bowl, mix cottage cheese, oregano, salt and 1/4 cup of parmesan cheese.
  • Using two deep 9 x 7-inch glass baking pans or one deep 9 x 13-inch casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce.
  • Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce.
  • Top this with a final noodle layer covered with remaining sauce.
  • Sprinkle remaining 1/4 cup parmesan cheese over top.
  • Bake in 350°F oven for 30-40 minutes until casserole is bubbling and slightly browned on top.
  • Let cool for 15 minutes before serving so lasagna can firm up for easier slicing and serving.

Nutrition Facts : Calories 464.8, FatContent 19.7, SaturatedFatContent 10.1, CholesterolContent 63.6, SodiumContent 1126, CarbohydrateContent 41.4, FiberContent 2.9, SugarContent 9.5, ProteinContent 29.3

JO MAMA'S BEEF STEW RECIPE - FOOD.COM



Jo Mama's Beef Stew Recipe - Food.com image

Hearty and delicious. My family's favorite stew for over 30 years. If you prefer, you can substitute basil for the rosemary--I fix it both ways. Update: When I originally made this recipe, I would coat the beef pieces with a flour/salt/pepper mix by shaking them in a bag and then brown them in a couple tablespoons of oil. I eliminated this step to simplify and lower the calories and fat, but if you do it that way it makes for a thicker sauce. Good either way!

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs stew meat, cut up
1/4 cup flour
4 boiling potatoes, cut into bite-size squares
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 beef bouillon cubes

Steps:

  • Shake stew meat up in a bag with flour to cover.
  • Brown in vegetable oil in stew pot.
  • Cover with water and bring to a boil.
  • Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
  • Add remaining ingredients and add additional water to cover.
  • Bring to a boil again.
  • Reduce heat and simmer until vegetables are done, about 15 minutes.

Nutrition Facts : Calories 314.4, FatContent 7.2, SaturatedFatContent 3.1, CholesterolContent 97, SodiumContent 877.4, CarbohydrateContent 27.1, FiberContent 2.9, SugarContent 3.1, ProteinContent 35.9

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