Lasagna

Decided to make some lasagna today. Not too sure how it's gonna turn out besides tomatoey and cheesey.

Here's what I did, before I forget:

1 lb turkey sausage ('italian', bulk would be preferable, but i just removed casings)
1/2 onion, diced
3 cloves garlic, minced and separated
1 15 oz can whole tomatoes, juice removed and diced
1 26 oz can 'spaghetti sauce' (i was lazy and do not have spices)
1/2 lb lasagna noodles
8 oz shredded mutz
12 oz cottage cheese
1 egg
pinches 'italian seasoning'
1 tsp olive oil
12 oz spinach (i use frozen :X)

1. Set a huge pot of salted water to boil.
2. Brown the sausage in a pan. Drain fat off. Mince sausage (my preference. i can never get meat to break up well enough!). In same pan, add onions. Cook 2 min, then add 2 cloves of minced garlic. Cook 2 min. Add sausage back to pan. Add tomatoes. Add tomato sauce. Salt and pepper to taste. Simmer. Add lasagna noodles to the pot. Cook for however long the box says.
3. In a small skillet, heat olive oil. Add 1 clove minced garlic. Cook 1 min, add spinach. Add bit of salt. Cook at least until all is defrosted.
4. Combine egg, mutz, cottage cheese and italian seasoning. Salt and pepper.
5. Drain the noodles and lay out, so they dont stick.
6. Assemble;
1 cup sauce
1 layer noodles
1/2 cheese mixture
1 layer noodles
1/2 remaining sauce
all spinach
remaining cheese
1 layer noodles
remaining sauce
handful of extra mozzarella

7. Bake in the oven at some temperature for some amount of time. I havent gotten to that yet -- its in the fridge. I did all the prep this morning, so yeah. It'll be with a small romaine salad and a greek/feta vinaigrette for dinner tonight.

Nutrition facts: none

Tuna Casserole

On a comfort food, leftovers to reheat kind of kick.

Tonight was tuna casserole. Well, is tuna casserole. Its in the oven right now. Pretty straight forward, with a bechamel instead of like canned cream of shit.

Went like this this time:
1/4 cup butter (i like to keep salted around)
1/4 cup flour
1/2 white onion, small dice
1 clove garlic, minced
2 cups milk (nonfat today)
1 cup frozen peas
1 carrot, diced
6 oz egg noodles
2 cans tuna fish (today, i added the liquid in one of the cans but drained the other)
Salt & pepper to taste

1 slice whole wheat bread
1 tbsp butter

1. Set a pot of salted water to boil. Preheat the oven to 350F. Grease a pan of some size. Mine's an Ikea (what?!) rectangle thing. I'll measure it later for you. Smaller than a 9x13.
2. In another pan, throw in the half stick of butter over medium-low heat. Add onions. Sweat for a few minutes, until translucent. Add garlic. Cook another minute or two. Whisk in flour. Cook for a few minutes, until bubbly but not any darker (this is a pale roux). Add milk, whisking all the lumps out. I generally add half at a time. This is your bechamel! Continue stirring every so often, and cooking. It should thicken up a bit.
3. Your salted water should be boiling. Throw in your carrots and egg noodles. Cook for around 5 minutes, until the noodles are on the raw-er side of done.
4. Add your peas and tuna to the bechamel. Stir gently, so as not to break up the tuna toooo much. Alternatively, you can wait to put the tuna in til later, but I dont.
5. Put your slice of bread in the food processor. Pulse until you've got fine breadcrumbs. Add the tbsp of butter. Pulse until you've got breadcrumbs combined with butter.
6. Drain the noodles/carrots. Return to pot (because this is your big pot and you dont want to dirty up more dishes! Add your bechamel to it. If you didn't add your tuna yet, add it now. Mix. Salt and pepper to taste. Probably more than you'd think you needed. Pour into your greased pan. Top with breadcrumbs.
7. Bake at 350F for like 25-35 minutes, until browned.

Eat over a period of a few days. Should be 4-6 servings or so.

For 4 servings: Cal=483, Fat=23g, SatFat=11g, Carbs=34g, Fiber=4g, Sugar=10g, Protein=34g

*EDIT* Total cost ~ $4.54