In the kitchen

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In the kitchen this week is Fallon Carrier, a 24-year-old graduate of Mount Allison University working for the Bathurst Heritage Museum this summer.

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Fallon Carrier

She majored in history with a minor in classics and will be attending Alogonquin College in the fall to study applied museum studies. Originally from Lorne, she enjoys running and recently ran her first half marathon.

Ms. Fallon would like to remind everyone that the Heritage Museum, located at 360 Douglas Avenue, is now open from 9 a.m. to 5 p.m. daily and Gallery 360 now features NB Arts Bank acquisitions which are beautiful paintings from artists across the province. She adds that walking tours of the city in both official languages and unaccompanied cultural strolls are available. The recipe Ms. Carrier would like to share is a tasty pasta dish from the kitchen of her mother, Hilda Carrier.

Mom's lasagna

INGREDIENTS

1 box of Catalli Lasagne

4 lbs of hamburger

1 large can of tomato juice

1 large can of tomato diced

mushrooms fresh or canned

2 cans of lasagne sauce

2 large tubs of low fat cottage cheese

1 large brick of light part skim mozzarella cheese

1/2 teaspoon of cayenne spice

1/2 teaspoon of oregano leafs

1/2 teaspoon of Italian herb spice

1/2 teaspoon of parsley flakes

salt and pepper (for a spicy version, add more cayenne spice).

DIRECTIONS

Cook lasagne noodles as directed on box. In a large frying pan, cook hamburger, fry mushrooms add salt and pepper for flavour, put it all into a large saucepan.

In large saucepan, add all spices, stir and let simmer together until it starts to thicken. Stir often. Next add two cans of lasagne sauce and stir. Simmer for one minute longer.

Put a layer of the noodles in the large lasagne pan, add sauce to cover noodles, layer cottage cheese and grate mozzarella cheese over sauce and cottage cheese.

Put second layer of noodles are repeat. Put third layer of noodles and repeat.

Top off with one layer of noodles and grate mozzarella cheese until noodles are covered.

Heat at 325 degrees and cook lasagne for about an hour. Let stand 30 minutes to an hour before cutting.

In The Kitchen is a great place to promote a non-profit group or event. Give us a call at 546-0558 to book the week you prefer. Please note: plenty of advance notice is suggested, due to the popularity of this feature.