Saturday, 19 December 2015

Home for the Holidays

We couldn't be happier to have our son Home for the Holidays. His last exam was on Thursday, so my parents drove to Guelph to take him out for lunch before bringing him home. He is ready for some much needed rest, relaxation and recovery after a grueling first term. Second year Computer Science at the University of Guelph is challenging. 

After sleeping well into the afternoon on Friday, our son made our family favourite lasagna using my Dad's special recipe (scroll to end for recipe). 
It was delicious and a wonderful way to finish off our week. Lasagna, oregano focaccia bread, Caesar salad and red wine. Let's dig in. 
A couple more photos to celebrate our son being Home for the Holidays. My husband would rather I fetched the knives and forks while our son photobombs with 'the' finger. Yep that's our boy.

Lasagna (my Dad's special recipe)

1 lb extra lean ground beef
48 oz Heinz tomato juice (has to be Heinz)
1 bay leaf
1 - 5.5 oz can tomato paste

Fry ground beef until cooked through, add tomato juice, bay leaf and tomato paste.
Cook on low until done (simmer ~ 2 hours).

1 box oven ready noodles
1 lb sliced mozzarella cheese (we used grated)
1 lb cottage cheese (2 small containers or 1 large container)

Grease lasagna pan to prevent sticking.
Assemble 3 layers as follows:
Sauce, noodles, cottage cheese, mozzarella cheese
Alternate directions for the noodles, lengthwise, crosswise, lengthwise

Bake at 375 F for 50 minutes (cover with tinfoil for first 45 minutes)
Let sit for 10 minutes before cutting.

Serve, dig in and enjoy.

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  1. Replies
    1. Yes and it's gone already. Lasted for dinner, midnight snack and lunch.

  2. Looks like a great meal - not sure about the carving knife.