Looking to celebrate National Lasagna Day today? Here are two ways to commemorate the cheesy occasion.
If you're looking to let someone else do the heavy lifting, Buca di Beppo is offering a free lunch-size serving of its popular lasagna with any purchase of a small or large pasta or entree today.
The offer is available at Buca di Bepo's 87 locations nationwide, including its restaurants at 1249 Howe Ave., Sacramento and 1212 Galleria Blvd., Roseville.
The free lasagna offer is not valid with other coupons, offers or to-go orders, but can be boxed and taken home for dine-in guests, a restaurant news release states.
Want to impress your family with a delicious, homemade lasagna tonight?
Try this recipe - an easy-to-prepare, quick-to-disappear dinner in my house - which comes courtesy of Paula Deen and the Food Network Web site.
Lots O'Meat Lasagna
Prep time: 25 minutes
Cook time: 1 hour, 40 minutes
Notes: Recipe courtesy Paula Deen, 2008
1 1/2 pounds ground chuck
1 pound ground Italian sausage
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small curd cottage cheese
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven-ready lasagna noodles
2 (8-ounce) packages shredded mozzarella
Preheat oven to 350 degrees Fahrenheit. In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13-by-9 baking pan. Place three uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake for 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly.
Let rest 10 minutes before serving.