Amazingly Easy Lasagna

My hub and I both thought this was the best lasagna we’d ever eaten!  And the best part is, it’s very easy to make.  It makes 12 servings, but more realistically 6, because you’ll definitely want seconds!

  • 1/2 yellow onion, chopped
  • 1 lb ground turkey (or ground beef if you prefer)
  • 3 Dorot frozen basil cubes (or 3 tsp chopped fresh basil)
  • 3 Dorot frozen garlic cubes (or 3 cloves minced fresh garlic)
  • 45 oz jar tomato sauce (I used great value traditional flavor)
  • 16 oz low fat 2% cottage cheese (even if you don’t like cottage cheese, use it, you will never know it’s in there and it really adds to the flavor and set up of the dish)
  • 2 eggs
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 tsp dried parsley
  • 1 tsp ground pepper
  • 2 tsp Italian seasoning or oregano
  • 12 oz box oven ready/ no boil lasagna noodles


Preheat oven to 350.

In a large skillet over medium heat brown the ground turkey along with chopped onion and basil and garlic cubes.  Drain excess grease then add tomato sauce and simmer for 10 minutes.




In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, Italian seasoning and ground black pepper.




To assemble, in the bottom of a 9×13 inch baking dish evenly spread a layer of the meat & sauce mixture. Cover with uncooked lasagna noodles, then a layer of the cheese mixture. Repeat layers twice. Top with remaining sauce, remaining mozzarella and parmesan cheese.  Cover with aluminum foil.

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Bake in a 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Let sit 10 minutes before serving.





Easy Hawaiian Cake

Celebrate warm weather!  Sometimes you need something super easy and quick and fancied-up cake mixes are the way to go…

Ingredients for cake:

  • 1 box white cake mix
  • 1 small can mandarin oranges with juice
  • 4 eggs
  • 1/4 cup oil (vegetable, coconut, canola)
  • 1/4 cup unsweetened applesauce

Ingredients for topping:

  • 8 oz cool whip
  • 1 small can crushed pineapple with juice
  • 1 small box coconut instant pudding mix


In a large bowl or bowl of a stand mixer, mix together: cake mix, oranges with juice, eggs, oil, and applesauce.


Bake in greased 9×13 pan for 30 minutes or until toothpick comes out clean when inserted in center.  Chill cake in refrigerator for 2 hours or more.

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For topping – mix together cool whip, pineapple with juice, and pudding mix until smooth.  Spread on cake.

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Store any leftovers in refrigerator.

Cheesy Cornbread

The best cornbread ever!  A friend gave me this recipe years ago and it’s my go-to recipe for gatherings and chili nights!


  • 2 boxes Jiffy cornbread mix
  • 1 can creamed corn
  • 1/2 cup milk
  • 2 eggs
  • 8 oz light sour cream
  • 2 cups shredded cheddar cheese
  • 1 small yellow onion, chopped
  • Butter for sautéing

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Preheat oven to 400.
In a large bowl mix both boxes of jiffy mix with 2 eggs and 1/2 cup milk and the can of creamed corn.

Sauté chopped onions in butter until translucent, about 10 minutes.

Pour half of the batter into 9×13 or similar pan, then layer all the sautéed onions, then spread a layer of all of the sour cream, then half of the cheddar cheese (1 cup).

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Pour the rest of the batter on top, then top with the last cup of shredded cheddar.

Bake at 400 for 30-45 min.  The bigger the dish you use, the less time you’ll need to bake it.  This dish is actually 11×17 and took 30 minutes. (Test with a knife or toothpick to make sure it’s not still mushy inside.)


Allow to cool for for 5-10 minutes, cut into squares and serve warm.


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