My Mom's best recipe: IRISH LASAGNA

Tonight I read some posts and comments about mothers, memories, moments with mothers that left deep scars or the deepest fondness.

This prompted me to think of my mom, Rosemary, or Rosie as her friends called her.  She was the youngest of 6 childlren and lost her mother to stomach cancer at the age of 10.

No one taught my mom to cook.

No one taught my mom about the "birds & bees."

No one taught my mom to be a mom.

Yet, my mother made the best, creamiest, yummiest lasagna, that she claimed was simply, IRISH LASAGNA.

Here, then, is her best recipe ever:

Start by buttering a Pyrex oblong lasagna dish and set aside.

Have at  room temperature, 8 oz. of cream cheese.

In a medium mixing bowl, combine the 8 oz. of cream cheese, 1 regular container of cottage cheese, small curd and an 8 oz. container of sour cream.  Note:  You can use low fat for all these if you wish.  I wouldn't.

Mix the creamed ingredients until smooth.  Add to this mixture, one large green pepper, finely chopped, 1 bunch of scallions, finely chopped and mix well throughout the creamy mixture and set aside.

In a large skillet, brown and cook 1 package of lean ground beef, about 3/4 pound or more for meaty sauce.  Sprinkle browned meat with minced basil, 2 tablespoons and 1 clove garlic finely chopped and continue cooking on low heat till the kitchen smells of garlic and basil.  Add 3-4 small cans, 3-4 oz. each, tomato sauce and stir into meat, making a nice sauce.

Cook 1 large package of medium egg noodles according to package directions till tender.  Do not overcook.  Drain and set aside.

In the large oblong, buttered lasagna dish, place half the egg noodles in the dish, lining evenly. Spread half of the creamed mixture on top of the noodles, covering with half of the meat sauce.  Top with fresh grated Parmesean cheese.  Then repeat the layers, topping first with one more small can, 3-4 oz. tomato sauce, drizzling sparingly over the layered dish and in the corners.  Then sprinkle with more fresh Parmesean cheese.

Cover the dish with aluminum foil, place on middle rack in preheated oven at 350 degrees and bake for about an hour, removing the foil the last 10 minutes to lightly brown the cheese on top.

When the corners of the lasagna look lightly browned and bubbly, remove from oven and check for doneness in the center to be sure lasagna is heated throughout and piping hot.

Remove from oven, let it set for about 8 minutes and serve with your favorite salad and dinner rolls.

This was a favorite around our house and served our family of 9 with leftovers. 

This is the creamiest most delicious lasagna ever!

What makes this Irish?  I'm guessing it's the "green" ingredients," the green pepper, green onions and basil, not in traditional Italian lasagna.

Or it's Irish simply because my mom said so!

Comfort food at it's finest and a warm memory of our mom's best recipe.

MANGIA!  (not Irish, but you get the idea)

Thanks, Rosie Rose!