Lasagna throw down

Last weekend a girlfriends’ mother asked “would you like this magazine (all recipes) I won’t be making anything out of it” I generally grocery shop on Sunday’s; I take a look at my supermarket flyer, ask the guys what they might like and have a tentative weeks’ worth of meals planned before I head out.  I am pretty lucky that my family are willing to try anything at least once; or maybe they are the lucky ones that I love cooking new recipes. You never know when you will come across a winner and in some cases a dud.

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I took the magazine and immediately ripped out 6 recipes I would like to try. I ended up making 2 of them on Sunday 2 more by Wednesday.  A couple of them were definite keepers (Gumbo, Slow-Cooker BBQ Ribs), one was very good (Stuffed Peppers) but maybe not a weekly/monthly meal but I will be making them again. The last turned out to be a pretty sweet surprise for me.  It was dubbed “World’s Best Lasagna” I was very intrigued how this could be; I never had a formal recipe for the lasagna that I have been making for many many years. I followed this recipe and instructions exactly.  Since it makes a 9×13 inch dish I invited my in-laws over to share. The consensus was it was good, but they all liked mine better.  They said my lasagna had more of a bite than this one.  Everyone was in agreement that you could serve the “World’s Best” to just about anyone and they would all like it, it was a solid good lasagna.

OK not a real thrown down but 5 people voted mine better – might not count since they were all family but if you knew my family they will let you know if they like something or not. if you get my drift.

Here is my recipe – I only make a huge pan of it if we are having guests otherwise I use smaller dishes and freeze all but one that we cook up and eat for dinner with a nice salad and some yummy bread.

Package Sweet Italian Sausage casing removed and crumbled and cooked

2 jars’ of your favorite spaghetti sauce

Large yellow onion diced

4 cloves Garlic crushed

Olive Oil if needed

White wine

1TBS dried oregano

1TBS dried basil

1 TBS Garlic powder

Kosher salt

Fresh cracked Black Pepper

32 oz. Ricotta cheese

2 Eggs

2 TBS dried Parsley

1 ¾ Cup freshly grated Parmesan Reggiano

2-3 Packages Mozzarella

1 Box no-bake Lasagna Noodles

The amounts above can all be adjusted to your taste

In a large stock pot cook the sausage to well done.  Remove and set aside; add the onions to the sausage oil and sauté until softened about 4 minutes.  Add the garlic and cook for another minute or so.  Add sauce, take the wine and swirl around the empty jars; add to the pot.  Add oregano, basil, garilc, salt and pepper to taste.  Allow to simmer for 20-30 minutes. In the meantime mix the Ricotta, eggs, parsley and ¾ Cup parmesan cheese.  Once you have the above made you can decide if you want to make 1 9×13 pan OR 3 or 4 smaller one.   The layering is the same.  1/3 of the Sauce – Noodles slightly overlapping – Ricotta – Mozzarella – Parmesan cheese; repeat 3 times.  Cover with tinfoil and cook for 45 minutes, remove tinfoil and cook for another 45 minutes.

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