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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rice Lasagna Recipe

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This recipe for Rice Lasagna is from Calvary Chapel Chowdowns, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rice:
2 cups of water
1 tsp. of sea salt (optional)
1 cup of organic raw long or short grain brown rice
1 tbsp. of butter (optional)

1 lb. of ground beef (may use ground turkey or ground chicken)
3 tbsp. - 1/2 cup of chopped onion (per taste)
1/4 cup of diced green pepper
1 clove of minced garlic (optional; I do not use this.)
1 tsp. of sea salt
1 tsp. pf parsley flakes
1/2 tsp. of leaf oregeno
1/2 tsp of basil
1/4 tsp. of black pepper
1 (8 oz.) can of Muir Glen organic tomato sauce
1 (14.5 oz.) can of Muir Glen organic diced or stewed tomatoes
3 cups of cooked organic brown rice
2-3 tbsp. of freshly grated Locatelli Pecorino Romano or Parmesan cheese
32 oz. of Maggio Ricotta cheese (whole or part-skim)
Directions:
Directions:
Rice:
In a medium size sauce pan, add water, butter, salt, and rice. Cover and bring to a boil, then simmer. Simmer covered for 20-30 minutes, until the rice is tender and water is absorbed. The rice can be prepared ahead of time if desired. (Makes 3 1/2 cups of cooked rice)

Brown ground beef (or turkey or chicken) in a skillet. Drain off excess fat. Stir in onion, green pepper and garlic. Saute until tender. Add seasonings, tomato sauce, and tomatoes. Simmer for 5 minutes to blend flavors. Into a buttered 3 quart 9" x 13" baking dish, layer rice, ricotta cheese, and meat sauce. Bake uncovered at 350 degrees for 30 minutes. Remove and sprinkle with the grated cheese. ( I always use Pecorino Romano cheese. Locatelli Pecorino Romano cheese is one kind of Pecorino Romano cheese.) Bake an additional 10 minutes.
Number Of Servings:
Number Of Servings:
8 (about 1 cup each)

 

 

 

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