LASAGNA -- YUM!! Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. dried lasagna noodles
Olive oil
1 onion, chopped
2 cloves garlic, sliced
2 Tbsp. fresh basil, chopped
2 Tbsp. fresh oregano, chopped
3 bay leaves
1 1/2 lbs. ground beef
1 lb. ground Italian sausage
6 oz. tomato paste (1 can)
30 oz. ricotta cheese (2 containers)
1/4 cup Italian flat-leaf parsley, finely chopped
Salt & freshly ground pepper to taste
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
4 cups tomato sauce, prepared (ie.-Marinara sauce...see recipe below)
1 lb. mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping
MARINARA SAUCE INGREDIENTS:
2-28 oz. cans whole Italian tomatoes (San Marzano tomatoes)
4 cloves garlic, chopped
3 Tbsp. olive oil
1/2 Tbsp. dried basil leaves
1/2 Tbsp. dried oregano leaves
1 tsp. garlic powder
pinch red pepper flakes (optional)
3/4 - 1 tsp. of salt -- or to taste
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Directions: |
Directions:
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain noodles thoroughly, coat with olive oil to keep them moist and easy to work with.
Coat a large skillet with olive oil. Sauté over medium heat, onion, garlic and herbs. Cook 5 minutes. Then add the beef and sausage and cook until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
In a mixing bowl combine ricotta and parsley. Stir in beaten eggs. Add parmesan, season with salt & pepper.
Have prepared tomato sauce ready (either store bought or make your own Marinara Sauce).
To assemble the Lasagna:
Coat the bottom of a 9" x 13" pan with a thin layer of tomato sauce.
Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce.
Then line the 2 ends of the pan with a lasagna noodle. This forms a collar that holds in the corners.
Spread 1/2 of the meat mixture over the pasta.
Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula.
Sprinkle half of the mozzarella on top of the ricotta.
Top with a ladle full of tomato sauce, spread evenly.
Repeat with the next layer of noodles, meat mixture, ricotta mixture, mozzarella and tomato sauce.
Top the last layer with noodles, tomato sauce then shredded mozzarella & Parmesan.
Tap the lasagna pan on the counter to force out any air bubbles.
Bake in a preheated 350º F. oven for about 1 hour to 1 1/2 hours...until bubbly and cheese has browned.
Remove from oven.
Let lasagna rest for 30 minutes so the noodles will settle and cut easily.
Cut into 4-inch squares and serve.
TO MAKE MARINARA SAUCE (TOMATO SAUCE):
In a saucepan, heat olive oil and add garlic. Let garlic simmer in olive oil for a couple of minutes. Garlic will soften and start to smell terrific -- DO NOT LET THE GARLIC BROWN -- the flavour of the garlic changes when browned and your sauce won't taste as good.
Add the tomatoes, stir and break the tomatoes slightly. Add the basil, oregano and garlic powder (and pepper flakes if you are using) and let simmer, uncovered, for a couple of hours. The longer you let the sauce simmer, the thicker it will get. Add the salt at the end.
Makes approx. 6 cups
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Personal
Notes: |
Personal
Notes:
So, here is my recipe for the ever humble Lasagna. Lasagna gets a bad rap in that people almost apologize for serving it...."we're just having lasagna..."
Wow. I find lasagna to be a lot of effort and definitely a labour of love.
This recipe is particularly tasty as it has sausage meat as well as ground beef....forming a meat layer as opposed to using a meat sauce.
I have included my Marinara Sauce if you feel so inclined to make your own tomato sauce but don't stress it. If you have a time issue or you just don't want to make your own, that's OK, canned pasta sauce works just fine.
QUOTE:
"Life is a combination of Magic and Pasta..."
-- Federico Fellini
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