As a child, I spent every other weekend with my paternal grandparents at their home in Canton. On Saturday, I would spend the day helping my granddaddy in his neighborhood grocery store. I watched while he stocked canned goods and filled the drink box with bottled cokes. Behind the counter, boxes of “penny candy” were lined up in neat rows — this was my domain. One of my jobs was to sack the candy in small brown bags for the young customers as they chose what their money would buy. At 5, I would leave to go to their home and wait for my grandfather’s arrival home at 7 for his supper.
My grandmother was a librarian and instilled in me a love for reading. For this, I will be forever grateful. Nancy Drew mysteries were my favorite. As soon as I finished one, I began reading another. Even today while browsing in bookstores, I always walk through the young adult section where I see that Nancy is still around. Her picture on the front has changed with the times, but the inside stories are still the same. In the past, when talking with my junior high students, I often shared about times like these. I would tell them what life was like — back in the day. An immediate look of pity covers their faces — they thought I was being forced to work on a Saturday. They almost burst into tears at the thought of only three TV channels and no movies to purchase. The idea that phones were actually kept at home and attached to the wall will send them into a teen-age frenzy. I’m telling them about some of the happiest times of my childhood and they are wondering if I ever had any fun.
I dearly loved both of my grandmothers, but they were very different. My maternal grandmother was old-fashioned and very domestic. Mae Mae was a “fondue kind of grandmother.” One meal I remember having for the first time at her house was Lasagna. It was delicious. Even though Italian lasagna is still a family favorite, lasagna isn’t just Italian any more. I hope you will try one of these new variations, the next time you are in the mood for lasagna and a little something different. Thanks for reading.
MEXICAN-CORN LASAGNA
1 pound ground beef
1 (17-ounce) can Mexicorn, drained
1 can (15-ounce) tomato sauce
1 cup Picante sauce
1 tablespoon chili powder
1½ teaspoons ground cumin
1 (16-ounce) cottage cheese
2 eggs, beaten
¼ cup Parmesan cheese
1 teaspoon oregano leaves, crushed
½ teaspoon garlic salt
12 corn tortillas
1 cup (4-ounce) grated cheddar cheese
Brown ground beef, drain. Add corn, tomato sauce, picante sauce, chili powder and cumin – Simmer for 5 minutes. Combine cottage cheese, eggs, Parmesan cheese, oregano and salt. Mix well. Lightly grease a 13-by-9-by-2 pan. Put 6 tortillas on bottom(overlap if needed). Top with ½ the meat mixture. Spoon cheese mixture over the meat. Arrange the remaining tortillas over the cheese and top with remaining meat mixture.
Bake at 375 degrees for about 30 minutes until hot and bubbly. Remove and sprinkle with the cheddar cheese. Let stand for 10 minutes before serving. Serve with additional Picante sauce.
PIZZA LASAGNA
9 lasagna noodles, cooked according to package
1 (15-ounce) can pizza sauce
1 (14½-ounce) can Ro-Tel tomatoes
1 (15-ounce) can Ricotta cheese
1 teaspoon dried Italian seasoning
8 ounces (2 cups) shredded Mozzarella cheese
1 (3½-ounce) package pepperoni slices
1 small jar sliced mushrooms
1 (2¼-ounce) can slice ripe olives, drained
½ cup chopped bell pepper
2 tablespoons grated Parmesan cheese
Spray an oblong baking dish with Pam. In a medium saucepan, combine pizza sauce and tomatoes, cook until thoroughly heated. In a medium bowl, combine ricotta cheese and Italian seasoning and mix well.
To assemble lasagna, spread ¼ cup sauce in bottom of sprayed pan, arrange 3 cooked noodles over sauce and spoon and spread ½ ricotta cheese mixture over noodles; top with ½ cup mozzarella cheese, 1 cup sauce, 1/3 of pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.
CHICKEN LASAGNA
1 tablespoons butter
½ large onion, chopped
1 can cream of chicken soup
1 (10-ounce) container refrigerated Alfredo sauce
1 (7-ounce) jar diced pimento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
½ teaspoon dried basil
1 (10-ounce) package frozen, chopped spinach, thawed and drained well
1 cup cottage cheese
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 large egg, beaten
9 lasagna noodles, cooked and drained
2½ cups chopped, cooked chicken
3 cups (12 ounces) shredded sharp Cheddar cheese, divided
Saute onion in butter for 5 minutes over medium heat. Stir in soup and next 5 ingredients. Reserve 1 cup of sauce.
Stir together spinach, cottage cheese, and next 3 ingredients.
Place 3 lasagna noodles in lightly greased 13-by-9-inch pan. Layer half each of sauce, spinach mixture and chicken. Sprinkle with ½ cup cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved cup of sauce. Cover and chill up to a day ahead.
Bring casserole to room temperature and bake at 350 degrees for 45 minutes. Sprinkle with remaining cup of cheese and bake 5 more minutes. Let stand for 10 minutes before serving.
