Uneventul day...

It's Wednesday...the week is dragging, so as usual today was pretty uneventful. I'm still not used to the time change and feel exhausted by the time I get home. It didn't help I was freezing all day and just wanted to curl up on the couch with my newest fuzzy throw and the very last of the chili!

So I basically did just that tonight! Very unproductive, but oh well. I'm finally warming up with a big mug of Sleepytime Tea...it's been a pretty dreamy night. How could it not in my most comfy clothes, fuzzy socks, wrapped up in a fuzzy throw and sitting in Ben's recliner!

My gratitude list for today:

~Socks: I'm not usually a sock wearer unless I have shoes on, but when my toes are like ice I will gladly put them on. I get so many cute pairs for christmas, which make them even more fun to wear.

~Sleepytime Tea: While I'm not sure it actually aids in sleep...probably all in my head...it did warm me up finally!

~Wednesdays: You could look at this day of the week as ONLY Wed, as in, not Friday, but we're halfway through the week and just two more work days...we're especially excited about this weekend which is jammed packed with fun stuff! I love looking at the the glass half full.

I got a few requests for my lasagna recipe. This recipe was adapted from the Bride and Groom's First and Forever Cookbook. My college roommate, Meg gave this to us for an engagement gift...so perfect as this recipe has become a favorite of ours. Enjoy!

Classic Lasagna

8 oz ground beef round
8 oz italian sausage links, removed from casings
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 jars (26 oz each) marinara sauce
8 oz ricotta cheese
8 oz cream cheese at room temperature
1 cup grated parmesan cheese
12 sheets "No Boil" lasagna noodles
1 cup tightly packed fresh basil leaves torn into small peices
2 cups shredded mozzarella cheese

Preheat oven to 375F. Lightly spray a 9x13 inch baking dish with vegetable oil cooking spray.

Combine the ground beef and sausage in a large saute pan over medium high heat. Season with salt and 1/4 teaspoon of the pepper. Cook until the meat is lightly browned, 8 to 10 minutes. Using a slotted spoon, transfer the meat to a medium bowl. Add the marinara sauce to the meat and stir to combine; set aside.

Mix the ricotta cheese, cream cheese and parmesan cheese in a medium bowl. Season with the remaining pepper; set aside.

Cover the bottom of the prepared baking dish with 1 cup of the meat sauce. Arrange a single layer of uncooked lasagna noodles (3 sheets) on top of the sauce. Spread 1 1/2 cups of the meat sauce evenly on top. Add half of the cheese mixture by spoonfuls evenly over the meat sauce, then scatter half of the basil leaves on top. Top with a layer of lasagna noodles, 1 1/2 cups of the meat sauce, the remaining cheese mixture and a final layer of lasagna. Spread the remaining meat sauce over the top, and sprinkle with the mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes more. Let stand for 15 minutes before serving.