Well, here we are the first day of November and it is still “Indians” Summer. I can hardly work today–I am so excited about the Indians 
playing in the World Series tonight with the opportunity to win it all! Last Tuesday, we were just getting started with game 1. After taking the initial game, Chicago took the second game and that meant we were heading to Chicago tied at one game each. No one expected the Indians to storm into Chicago and take 2 out of the 3 games, and come back to Cleveland leading the series 3 games to 2. I will be cheering them on from home, but make sure if you are at the game tonight your presence is known. Cheer them on every play and don’t even bother sitting down. They are going to need you tonight!
Lasagna
Group I – Sauce
1 lb. ground beef
1 lb. ground pork
1 clove minced garlic
1 Tablespoon parsley flakes
1 Tablespoon basil flakes
1 29 oz. can tomato puree
16 oz. can tomato paste
6 large lasagna noodles (cooked according to package, run under water to cool, and set aside)
Group II – Filling
12 oz. cottage cheese
16 oz. Ricotta cheese
2 beaten eggs
2 Tablespoon parsley flakes
8 oz. grated Parmesan cheese
1 lb. grated Mozzarella cheese
Brown beef and sausage; cook until done. Drain off fat. Add the rest of the ingredients in Group I and simmer. With the exception of Mozzarella cheese, mix all the ingredients in Group II. Take a 9 X 13 inch pan and spray with Mazola no stick. Put 3 noodles in the bottom of the pan, layer with cheese mixture (Group II). Put 1/2 pound Mozzarella cheese on top, then 1/2 of the sauce mixture (Group I). Repeat in same order. Bake at 359 degrees for 45 to 50 minutes. The Mozzarella will be bubbling through when it is done.
Allow to set for 10 minutes then cut and serve.
I saw Francisco Lindor’s mom making lasagna on one of the sports programs. I have looked high and low for the recipe. If you see it will you please forward it to me?
In the meantime, enjoy the “Indians” summer days and cheer on the Tribe! Until next time…From our Butcher Block to your table.
