Have you ever planned to fix a dish for a family meal, and at the last minute discovered you were missing one of the main ingredients? Sometimes that can be a disaster. With some recipes, though, you can find an acceptable substitute if you don’t have time to run out to buy a key ingredient.
This happened to me not long ago, when I wanted to make lasagna but found I was out of large lasagna noodles. Like me, you may be surprised to learn that rice can turn this Italian standby into an equally tasty meal. It’s especially good with a few slices of Parmesan toast and a big tossed salad served on the side.
I usually make garlic bread with lasagna, but when I was getting ready to make my Rice Lasagna, I ran across an old cookbook with a recipe for Parmesan toast that was a little different. I happened to have a loaf of French bread in the freezer and gave it a try.
All you need is 8 to 10 slices of French or Italian bread (cut about 1/2-inch thick), some Parmesan cheese and a few other ingredients. To make it, you combine 1/2 cup of Parmesan cheese with 1/2 cup mayonnaise. Then, add a couple of tablespoons of snipped fresh chives (or a tablespoon of dried) and a couple of swift shakes of garlic salt to the mixture. Stir it all together and let it sit while you toast the bread under the broiler on one side for a minute or so. When one side of the bread slices are lightly browned, remove and spread the Parmesan mixture over the untoasted side of each slice. Then return it to the broiler with the Parmesan side up and brown it 3 to 4 inches from the heat for another 2 to 3 minutes until lightly browned. You’ll have a delicious meal in minutes!
RICE LASAGNA
1 cup instant white rice, uncooked
2 eggs, slightly beaten
3/4 cup grated Parmesan cheese, divided
2 1/2 cups shredded Mozzarella cheese, divided
1/2 cup cottage cheese
1 pound lean ground beef
1 (15 1/2-ounce) jar spaghetti sauce
1/2 teaspoon garlic powder
1/2 package (1.75 ounces) sliced Pepperoni
Preheat oven to 375 degrees. Coat a 13-by-9-inch baking dish with nonstick cooking spray; set aside. Prepare rice according to package directions. Cool slightly.
Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
Next, combine 1/4 cup Parmesan cheese, 2 cups mozzarella cheese and cottage cheese in separate bowl; Mix well; set aside.
Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated. Spoon one half of the rice mixture into baking dish. Cover with one half of cheese mixture. Top with one-half of meat sauce.
Repeat layers. Top with remaining 1/4 cup Parmesan cheese and pepperoni. Sprinkle 1/2 cup Mozzarella cheese over all. Bake 15 to 20 minutes or until thoroughly heated and cheese melts on top. Serves 6 to 8.
