New parent care package

We got to meet Cole Petri today! I made a new parent care package, since I doubt they're interested in cooking right now. I brought Lasagna, tear and bake cookies, and banana bread. Already posted my chocolate chip cookie recipe (follow link above), but I packaged them like this:

Tear and bake cookies! Good way of making homemade cookies so that you're not stuck with the whole batch at once...you can even make in the toaster oven! Keep the rest in the freezer so they last a long time.

On to the lasagna!

I never make a whole tray, because who wants that much lasagna at once? I make 3 little lasagna in a pan similar in size to a bread loaf pan. They're great to keep in the freezer, so figured it would be good for our new parent friends. I make them in the disposable aluminum ones when I am giving them away. I gave two away...and kept one for ourselves. I mean, I had to make sure it was good - right? :-)

Ingredients:

Tomato-Meat Sauce
1	tablespoon olive oil
1	medium onion , chopped
6	medium cloves garlic , pressed through garlic press or minced
1	pound ground meat/meatloaf mix (I always use ground turkey, healthier!)
1/2	teaspoon table salt
1/2	teaspoon ground black pepper
1/4	cup heavy cream (I use a little milk instead sometimes and can't tell the difference)
	1 can (28 ounces) tomato puree
	1 (28-ounce) can diced tomatoes , drained
Ricotta, Mozzarella, and Pasta Layers
15	ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2	ounces grated Parmesan cheese (1 1/4 cups)
1/2	cup chopped fresh basil
1	large egg , lightly beaten
1/2	teaspoon table salt
1/2	teaspoon ground black pepper
12	no-boil lasagna noodles from one 8- or 9-ounce package
16	ounces whole milk mozzarella , shredded (4 cups)

Instructions

1. Heat oil in large pot. Add onion and cook. Stir occasionally until soft - about 2 minutes. Add garlic and cook for an additional 2 minutes (or until fragrant). Increase heat to medium-high and add ground meat, salt, and pepper. While the meat cooks, break into small pieces. Add cream and simmer for about 4 minutes. Add pureed and drained diced tomatoes (I used fresh diced tomatoes - less preservatives) and bring to simmer. Reduce heat and let simmer for another couple of minutes.

2. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy.
   

3. Layer bottom of pan with meat sauce. Lay noodles over that, they smear layer of ricotta mixer. Sprinkle with shredded mozzarella. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella (I usually use fresh, sliced mozzarella on top instead of the shredded), then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Make sure you cool it so you don't have lasagna soup! Here you go:


We deemed it appropriate to give to our friends!

I made a last minute addition to the care package, since I had 3 perfectly ripe bananas just asking to be made into bread. The 2 keys to banana bread are overly ripe bananas and a little yogurt.

Ingredients

2	cups unbleached all-purpose flour
3/4	cup granulated sugar
3/4	teaspoon baking soda
1/2	teaspoon table salt
1 1/4	cups toasted walnuts , chopped coarse (about 1 cup)
3	very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4	cup plain yogurt (I used french vanilla from Stonyfield Organic)
2	large eggs , beaten lightly
6	tablespoons unsalted butter , melted and cooled
1	teaspoon vanilla extract

Instructions

1. 1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

2. 2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.