Our Winning Recipe For This Week

Congrats to Lucille Hall, our most recent winner in Codi and Nida’s Recipe contest!  Her lasagna recipe sounds absolutely delicious, with some extra touches like brown sugar and diced portobello mushrooms.  We announce a contest winner every Monday morning and it’s worth your while to enter!  $100 gift cards to The Unrefined Olive and Ferme Reveuse go to each winner, and all entries are entered in the grand prize draw of a dining room set from La-Z-Boy Furnishings and Decor.  Enter at www.jewelradio.com

Lucille’s Lasagna
Brown 1 lb. extra lean ground beef with:
2 tbsps The Unrefined Olive Garlic Oil
2 tbsps brown sugar
4 tsps. Minced garlic cloves
Salt & Pepper to taste
Add vegetables listed below:
1 orange or red pepper (diced)
1 Green pepper (diced)
1 Large Onion (diced) OR 3 Medium Onions
3 sticks of celery (diced)
3 carrots (diced)
1 large portebello mushroom (diced)
Brown meat with The Unrefined Olive Garlic Oil, and then add vegetables After sauteeing vegetables with meat for approximately 15 minutes, Add:
2 jars (645 ml) pasta sauce (your own personal favourite.)  I use Classico Roasted Garlic with Red Pepper
1 large can (796 ml) Plain diced tomatoes
1 can (540 ml) Aylmer’s Original Green Pepper Celery & Onion Petite Cut tomatoes Simmer for approximately three hours.
In a separate bowl, Mix
½ cup Parmesan Grated cheese
2 to 4 eggs
1 container (400 g Feta Cheese) OR 500 g Creamed Cottage Cheese
400 gms Monterey Cheddar Cheese (shredded)
700 gms. Mozzarella Cheese (shredded)
1/4 cup parsley
Brown meat with Unrefined Olive Garlic Oil and spices.  Add vegetables.  Saute until vegetables are tender.  Simmer for approximately three hours. It helps if you prepare the sauce the day before.

In a separate bowl mix eggs with a fork.  Add ½ cup Parmesan Cheese.
Add the grated Feta Cheese OR Creamed Cottage Cheese gradually by stirring until mixed.
Then add the grated Monterrey Cheddar and the grated Mozzarella.  Add Parsley.  Mix well.

Cook 1 box of lasagna noodles in salted water.  Once cooked, stretch them out on a cutting board, 3 @ a time.  Place paper towels over them and keep layering the noodles.  The paper towels drain the excess moisture from the noodle.

Heat oven to 350 degrees F.
Spoon sauce on base of large pan.  Add lasagna noodles. Spoon cheese mixture over the noodles and repeat until everything is used up.  I always sprinkle Parmesan cheese over entire dish once completed and add extra grated mozzarella cheese to your liking.  Bake Covered with foil for 30 minutes.  Then, remove the foil and cook for another 15 minutes.  Let sit for 10 minutes to solidify while the garlic bread is baking.

Preparation time from beginning to cooked meal is approximately five to six hours. It helps if you prepare the sauce the day before.  It makes about 8 meals for the two of us. Separate into 8 dishes.  It freezes nicely.  Just thaw a container when ready to eat and bake at 325 degrees until it’s heated through (approximately 20 to 30 minutes).  Cover with foil to keep from browning any further.

Photo: Lucille Hall

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