Noon Foodiness: Lasagna
According to the Man, tonight's lasagna was a roaring success. And as promised, the recipe will follow.
(What do you mean "tonight"? I do these things in advance, goofy. If I actually posted blogs at the time I wrote them, they'd all post at 11 p.m. and nobody would read them.)
Before I get to the details, though... many thanks to my dear friend Stephen Reksten, whose lasagna pan was the first wedding gift we opened. Finally I got to use it for its actual purpose! Om nom nom.
For the record, this recipe was compiled from three different recipes I found on Pinterest. If you have suggestions, please share them in the comments! The only downside: It made a GIANT lasagna and Boy is with his father for Christmas this year, so we will be eating lasagna for days.
Notes: I was out of ground beef, so I used all sausage. Man did not mind. Also, I only used one container of ricotta cheese, but that wasn't quite enough for three layers, so in the future I will use two.
LASAGNA
1 lb. Italian sausage
2 lbs. ground beef
2 cloves minced garlic
1/2 c. minced onion
2 cans diced tomatoes
2 cans tomato paste
4 tbsp. parsley
2 tbsp. basil
1 tsp. salt
2 containers ricotta cheese
4 c. (or more) mozzarella cheese
1 pkg. lasagna noodles
1 can parmesan
salt, olive oil, Italian seasoning and oregano
Brown ground beef and sausage with garlic and onion. Drain half the excess fat (all if you're really health-conscious, in which case, why are you making lasagna?). Add tomatoes, tomato paste, 2 tbsp. parsley, basil and salt. (I added Italian seasoning for extra flavor.) Simmer for 20-30 mins. while working on other steps.
Fill large pot with water and add salt and olive oil to keep the pasta from sticking. Bring to a boil. Add lasagna noodles and cook to al dente (almost but not quite done). If the pot isn't quite deep enough, wait a few minutes and stir gently; the softened noodles should slide into the water.
In a medium bowl, mix ricotta with 1/2 c. parmesan, 2 tbsp. parsley and 1 tsp. salt. Mix well with fork and set aside.
Once all ingredients are ready, assemble in lasagna pan. Start with a scattering of parmesan cheese. Layer noodles, overlapping slightly; if there is a space on the end, layer an extra noodle. Spread ricotta mixture, then meat, then 2 c. mozzarella and another scattering of parmesan. Repeat: noodles, ricotta, meat, mozzarella, parmesan. If there is enough meat, add a third layer. Top with a dusting of oregano.
Cover pan with foil and bake 30 minutes at 350 degrees. Then remove the foil and bake another 15-20 mins. until the top is hot and bubbly.
You can also freeze it, or set it aside in the fridge for up to two days. Buon appetito!
(What do you mean "tonight"? I do these things in advance, goofy. If I actually posted blogs at the time I wrote them, they'd all post at 11 p.m. and nobody would read them.)
Before I get to the details, though... many thanks to my dear friend Stephen Reksten, whose lasagna pan was the first wedding gift we opened. Finally I got to use it for its actual purpose! Om nom nom.
For the record, this recipe was compiled from three different recipes I found on Pinterest. If you have suggestions, please share them in the comments! The only downside: It made a GIANT lasagna and Boy is with his father for Christmas this year, so we will be eating lasagna for days.
Notes: I was out of ground beef, so I used all sausage. Man did not mind. Also, I only used one container of ricotta cheese, but that wasn't quite enough for three layers, so in the future I will use two.
LASAGNA
1 lb. Italian sausage
2 lbs. ground beef
2 cloves minced garlic
1/2 c. minced onion
2 cans diced tomatoes
2 cans tomato paste
4 tbsp. parsley
2 tbsp. basil
1 tsp. salt
2 containers ricotta cheese
4 c. (or more) mozzarella cheese
1 pkg. lasagna noodles
1 can parmesan
salt, olive oil, Italian seasoning and oregano
Brown ground beef and sausage with garlic and onion. Drain half the excess fat (all if you're really health-conscious, in which case, why are you making lasagna?). Add tomatoes, tomato paste, 2 tbsp. parsley, basil and salt. (I added Italian seasoning for extra flavor.) Simmer for 20-30 mins. while working on other steps.
Fill large pot with water and add salt and olive oil to keep the pasta from sticking. Bring to a boil. Add lasagna noodles and cook to al dente (almost but not quite done). If the pot isn't quite deep enough, wait a few minutes and stir gently; the softened noodles should slide into the water.
In a medium bowl, mix ricotta with 1/2 c. parmesan, 2 tbsp. parsley and 1 tsp. salt. Mix well with fork and set aside.
Once all ingredients are ready, assemble in lasagna pan. Start with a scattering of parmesan cheese. Layer noodles, overlapping slightly; if there is a space on the end, layer an extra noodle. Spread ricotta mixture, then meat, then 2 c. mozzarella and another scattering of parmesan. Repeat: noodles, ricotta, meat, mozzarella, parmesan. If there is enough meat, add a third layer. Top with a dusting of oregano.
Cover pan with foil and bake 30 minutes at 350 degrees. Then remove the foil and bake another 15-20 mins. until the top is hot and bubbly.
You can also freeze it, or set it aside in the fridge for up to two days. Buon appetito!
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