Friday, January 22, 2010

Cheesy Biscuit Lasagna


With the start of classes and a never-ending literature review, I have found myself with very little time left in the day. I keep getting puppy dog eyes from the hubs as he has been neglected so I am trying my hardest to stay strong with meals. It has been our only time catch up and discuss the thrilling events of our day. So in my futile attempts to multitask, I am trying to build up my repertoire of fast and easy meals. In my search to do so, I came across this little dandy on the Pillsbury website.
The original recipe calls for only tomato sauce and 9x13 inch pan but out of respect for the hubs I thought it would be easy enough to split the recipe and use some leftover Alfredo sauce on half of it. He really enjoyed it despite the slightly odd combination of hamburger and Alfredo...I'll let you be the judge on whether or not that appeals to you. Bottom line, there are options to change things up a little.
Future adaptations: I may try cooking filled, pressed and sealed biscuits on a cooking sheet and bake separately because the bottoms were a little doughy. I feel that the bottoms have a difficult time cooking when laying on the sauce. Then serve meal by placing biscuits on top of hot beef mixture.

Cheesy Biscuit Lasagna
Source: Pillsbury

Ingredients:

1 lb lean ground beef (I used 1/2 lb Jenny-O ground turkey burger)
1 jar (28oz) of tomato pasta sauce (I used 10oz of each kind of sauce in each pan as we don't like a ton of sauce)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (12 oz) Pillsburry Jr. Golden Homestyle Butter Biscuits
1 cup shredded mozzarella cheese
1/2 cup cottage cheese
1 tablespoon parsley flakes
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese (I didn't look closely enough and put shredded Parmesan on the top, which is the dark cheese on top...oops!)

Directions
1) Preheat oven to 400 degrees. In a small fry pan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in pasta sauce, garlic powder, Italian seasoning and pepper. Reduce heat; cover and simmer 10 minutes.
2) Separate dough into individual biscuits. Press or roll each into 4-inch round. In a small bowl, mix mozzarella cheese, cottage cheese, parsley flakes, onion and basil until well blended. Place around 2 tablespoons cheese mixture on each biscuit. Fold dough in half and press edges with a fork to seal.
3. Into ungreased 9x13 in pan (or 2 8x8's) glass baking dish, pour hot beef mixture. Arrange filled biscuits on top. Sprinkle with Parmesan cheese.
4. Bake 15 to 18 minutes or until biscuits are golden brown.

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