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On Saturday, we did normal chores and errands, but then that evening, we went over to Mesa to see our newlyweds in their home and have dinner together.
Here he is watching The Olympics. He is so smart and adorable. He has the longest eyelashes you have ever seen! I mean, you almost feel like you need to comb them because they are so long, they actually get messy! I just love him so much!
(My son, Jacob took some of these outdoor pics for me! I think he did great!)
Then for dinner, we made the dutch-oven lasagna! Oh my goodness! It was easy and delicious and let me tell you, you can feed a crowd with this stuff! This is the recipe, from The Scout's Dutch Oven Cookbook by Tim and Christine Conners. I made a few changes in my version because I make my own sauce.
12 " Dutch oven
Medium mixing bowl
foil (if desired to line dutch oven)
2 lbs. lean ground beef
1 large onion, chopped
3 cloves of chopped garlic
salt and pepper to taste
1 T. oregano
1 T. basil
2 tsp. sugar
2 14.5 oz cans diced tomatoes
2 15 oz cans tomato sauce
1 15 oz carton ricotta cheese
1 15 oz carton cottage cheese
1 box lasagna noodles (or other pasta noodles) uncooked
6 cups (or more) mozzarella cheese
Prepare the Dutch oven by lining with foil if desired and spraying with cooking spray. Meanwhile, in the skillet, crumble the ground beef and put in the chopped onion and garlic. Brown altogether. Salt and pepper to taste and add the oregano and basil. Continue on heat briefly, then pour in the diced tomatoes and stir together. Next, add the tomato sauce and mix together. Blend in the sugar. Take a little taste and see if you need to add any more oregano or basil. Simmer on low while you mix the ricotta cheese, the cottage cheese and eggs in the medium bowl. Set aside.
Spread about 1/3 of the sauce and meat mixture in the bottom of the Dutch oven. Lay the lasagna noodles, or sprinkle penne, on top of the sauce. (I ran out of lasagna noodles, so I used both.) Cover the pasta with 1/3 of the ricotta mixture. Top the ricotta with 1/3 of the cheese. Repeat this order 2 more times until all the ingredients are layered, ending with a layer of mozzarella.
Set the Dutch oven over 8 coals. Put the lid on and use 17 coals on top of the lid. Cook for about 45 minutes. Refresh coals as needed. The noodles will be cooked perfectly!