One spice that I am slightly familiar with is parley. I have used it for decoration purposes only on Italian style dishes. Turns out there is more to parsley than that. For a short, well written article for the uniformed (like myself) check out “What’s the Deal with Parsley?“.
Here is a delicious lasagna recipe that has been cooked in my home for as long as I can remember. No other lasagna compares. The best part is you can make it the night before and just keep it in the fridge until it is ready to be baked.
- 1 lb. hamburger
- 1 Jar (about 29 oz) spaghetti sauce
- 8 oz. mozzarella cheese
- 16 oz small curd cottage cheese
- 2 T. chopped parsley
- 6 uncooked lasagna noodles
- Parmesan cheese
Grease 9X12 dis. Mix: Hamburger, sauce, and parsley. Spread about 1 cup sauce on bottom of pan. Add in the remaining ingredients, minus the noodles.
- 3 noodles
- meat sauce/cheese mixture
- parmesan cheese
- (repeat layers)
Be sure all noodles are covered. Refrigerate over night (or do in the morning for that night). Next Day: baked uncovered 350 degrees for 55 minutes. Let stand 15 minutes.