Reader B. Starcher sent us a cookbook’s worth of Lone Star recipes, passed along to her from friends, family, and a few Western legends. Here’s her recipe for cowgirl lasagna:
“My late cowgirl friend from Amarillo taught me this recipe for cowgirl lasagna.”
• 2 lbs. ground beef
• 2 Tbsp. olive oil
• 2 garlic cloves, crushed
• 1 (8-ounce) can tomato sauce
• 1 large can tomatoes
• 1 1⁄2 tsp. salt
• 1⁄2 tsp. oregano
• 1⁄2 tsp. pepper
• 1⁄2 lb. lasagna noodles
• 1⁄2 lb. mozzarella cheese, sliced
• 1 pint ricotta cheese or cottage cheese, well drained
• 1⁄2 cup Parmesan cheese
Brown the beef in a skillet with olive oil and garlic. Drain 1 cup of liquid off the tomatoes, then add the tomatoes, tomato sauce, and seasonings to the skillet. Cover and simmer 15 to 20 minutes.
Cook the noodles in boiling salted water until just tender, about 15 minutes. Drain and rinse.
Fill a baking dish with alternate layers of noodles, mozzarella cheese, ricotta or cottage cheese, and tomato-meat sauce. Top with Parmesan cheese.
Bake in 375-degree oven for 15 to 20 minutes until bubbly. This freezes well and can be prepared ahead.