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Lasagna

Meat, Pasta December 11th, 2007


LasagnaI recently found myself eating lasagna for dinner, and breakfast, and lunch the following the day. I thought I was nuts. I had plenty of other options, however I kept going back to the lasagna. Now I am not a huge fan of the leftover, but after discussing this with my wife, I simply realized that I loved her lasagna! Keep in mind that Pam attempts to cook, and is a good hand in the kitchen, however as I am the primary chef, she does not cook often. She does make two dishes for the family however, and they are spaghetti and meatballs, and lasagna. While I was over her shoulder for the most part, I asked if she would not mind if I added a few of my own touches that might give it a lift of sorts. She was game, and the ultimate lasagna was created.

Ingredients:

LasagnaCook the noodles as directed by the box, and at the same time, cook the ground beef. Once the beef is cooked, drain any of the fat, and return to the heat, on low. Add the jar of sauce to the ground beef pan, and warm through. Add the chopped garlic and herbs to the meaty sauce. Once the noodles are cooked, simply drain and set aside. As all of this is going on (yes, it is a multitask), in a small bowl, add the ricotta cheese, egg, about 1/4 to half cup of parmesan cheese, and the herbs, and mix through. Now the fun stuff, the layering. On the bottom, add a few of the noodle sheets. You might have to cut them to measure the length of the pan. LasagnaThen add your cheese mixture, spreading evenly over the noodles. Add the meat and sauce mixture, then a couple of slices of the mozzarella cheese. Continue this process, attempting to build three levels.

Preheat the oven for 350 degrees and cook, covered for roughly 45-60 minutes. Once you are near done, remove the cover and either place under the broiler for a couple of minutes to get the top layer of cheese nice and bubbly, or continue to cook in the oven, uncovered at 350 degrees for 5-10 minutes.

The tough part is letting this rest for 10 minutes or so, as cutting into it right away is just going to fall apart on you. If it falls apart, no big deal, because at the end, it is so satisfying and delicious it will keep you going back for more.

I eat mine with a tablespoon or so of red chili flakes as I like it a bit spicier. How do you make your lasagna?

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