Get well lasagna and cookies

We all know I'm a "feed the soul" kind of person. If someone is sick or has bad things going on in their life, I'm there with some form of comfort food. I know in the grand scheme of things it's not much, but I think food is one of the most comforting things when life is being turned upside down. I was telling my mom about what I was making and she started telling me about a neighbor who brought over a salmon casserole and warm pita chips after her dad passed away. The memory was so strong in her mind. A simple meal, yet filled with so much love, is so powerful. I can only hope I bring that kind of warmth and comfort to those I cook and bake for.

The short version is a friend had to go to the hospital with many weird symptoms and not a lot of answers for said symptoms. She totally rules the roost at home and John and I knew her husband and two kids could use a little bit of home cooking while she was stuck in the hospital. (side note: any good thoughts, prayers, whatever you believe in sent her way are much appreciate) She's home now but I know she still has a good amount of time left to recover.

Cue lasagna and cookies... The lasagna whips together in no time... the cookies take a little more time but as so worth the effort.


Let me share the simple recipe for this meat packed bad boy... cookie recipe to come in a bit :)
Meat and Cheese Lasagna

what you need
12 lasagna noodles (you don't have to cook them first)
1 lb ground beef
1 jar favorite tomato sauce (Diavola for me)
2 cups water
1/4 cup pesto
1 container part skim ricotta
1 egg
parsley/basil/black pepper to taste
2 cups shredded part skim mozzarella

Brown the beef in a pan, once cooked drain off excess fat. Dump in the tomato sauce, pesto, and water. Bring to a boil. White that is going on... in a medium bowl take your tub of ricotta, an egg, seasoning, and half your shredded mozzarella and mix it all up.

OK now layer in this order in a 9 x 13 baking pan
enough sauce to cover the bottom
4 noodles
1/2 of ricotta mixture
more sauce to cover
4 noodles
1/2 of ricotta mixture
more sauce to cover
4 noodles
remainder of sauce
layer of shredded mozzarella

Bake at 350 for 40 minutes with tin foil. Remove tin foil and let brown for final 10 minutes.

Quick and easy and oh so comforting :)