Wednesday, November 10, 2010
While making a Vegetable Lasagna, I succumbed to the low carb complaints and made the family a Meat Lasagna. Since I was already making one lasagna, it was not much more work to toss another together. If I was really smart I would have made a couple more and tossed them into the freezer. I have yet to think that far ahead in my cooking. Lasagnas are very easy to make and give a ooh and ahh reaction that cooks love to hear. I always feel lasagnas are the forgotten dish. The possibilities are endless of what to use as stuffings or even noodles.
1/2 lb sweet Italian sausage
1/2 lb ground beef (turkey could be substituted for both)
1 onion diced
3 cloves of garlic minced
1 jars of chunky spaghetti sauce
1 TB Italian seasoning
3/4 c of ricotta cheese
3/4 c small curd cottage cheese
1 eggs beaten
1 1/2 TB parsley (I use dried)
1 tsp salt
1/2 balls of mozzarella grated
1/2 cup of Parmesan grated
9 sheets of lasagna
Bring a monster pot to boil with a TB of Olive oil. Cook the Lasagna noodles until just about tender. Remember you are going to cook in the oven too so do not cook them until they are completely cooked or you will have soggy noodles in your lasagna. Transfer the noodles to a cookie sheet that is greased (this is just so they don't stick)
Brown the Italian sausage, ground beef, garlic and onion in a deep saucepan. (I am doubling the recipe and making two lasagnas)
Drain completely. Return to the pot and add one jar of your favorite chunky spaghetti sauce or make your own. Add 1 TB Italian seasoning. Taste. See if it needs a pinch of sugar. Let simmer while you cook the rest.
Now let's make up the "cheese filling" add the ricotta, cottage cheese, egg and 1/4 cup Parmesan cheese. Add the parsley and salt.
Now make an assembly line. If you've watched me make enchiladas you know I like everything close to each other.
Please excuse my crappy pictures. I must have been rushing and didn't notice how blurry they were!
Line the bottom of the pan with three noddles.
Cover the noodles with the cheesy ricotta
cover the cheesy ricotta with the meat sauce
cover the meat sauce with mozzarella
Repeat until you run out of ingredients. Cover the top layer with Mozzarella and Parmesan cheese.
Bake 350 degrees for 30 minutes. Let sit for five minutes before cutting
at 8:00 AM