Only we weren't actually home the week they came home from the hospital.
Fortunately, there were lots of other great people around to help them get back into the normal routine of things and brought them dinner for a week or two. But Jeremy and I felt terrible for not being around to offer any assistance, nutritional, social, or otherwise, so we decided we'd make it up to them. By texting them in the middle of the week.
"It's already in the works, so don't make anything for dinner tonight."
Both Kana and Ed laughed at us. But as Ed was also in the middle of his last finals, Kana was happy to postpone whatever they planned to eat that night (and yelled at Ed as soon as he started making lunch, "DON'T MAKE DINNER!" Poor Ed. "I was just making lunch!" Kana- "Well... I guess that's okay.").
So I found a great lasagna recipe; it's unlike any other lasagna I've tried before. And it was delicious.
Chili-Cheese Lasagna
- 1 lb. ground beef
- 2 cloves garlic, minced
- 1 jar (24 oz.) spaghetti sauce)
- 1/4 c. water
- 1 can (15 oz.) black beans, rinsed
- 1 green pepper, finely chopped
- 3/4 c. salsa
- 1 Tbsp. chili powder
- 9 lasagna noodles, cooked
- 1-1/2 c. cottage cheese
- 1-1/2 cup Mexican style shredded cheese
Preheat the oven to 375°F. Brown beef and garlic in a large skillet. Add next 6 ingredients; stir. Simmer 5 minutes, stirring occasionally.
Grease a 13x9-inch baking pan, then spread 2 cups of the meat sauce on the bottom of the pan. Cover with layers of 3 noodles, 1/2 cup of cottage cheese, 1/2 cup of shredded cheese, and 2 cups of the remaining meat sauce. Repeat these layers twice, and then top with the remaining shredded cheese. Cover the dish with aluminum foil and bake for 1 hour- after an hour, remove the foil and bake for an additional 10 minutes. Let the lasagna stand for 10 minutes before cutting to serve.
Thanks to kraftrecipes.com for the great recipe!
