Archives for posts with tag: lasagna

My friend Lindsey shared her family’s recipe with me and I knew I had to try it.  It sat in my email inbox for a couple months, and I’m not sure why I delayed for so long in trying it.  I’ve made it three times in the last couple of months!  It’s perfect for a chilly fall Sunday, or for feeding a crowd.  As she said “it makes an impression!”

I love the addition of spinach to the lasagna, but if you aren’t a fan, feel free to leave it out.  Also, the sauce is the “secret”- so set aside an extra thirty minutes to let it simmer!  Lindsey’s directions to me were very flexible- so feel free to make it your own, as I did!

Ingredients:

Sauce:
-1 Large Jar of Traditional Prego Sauce
-1/2 Cup of Dry White Wine
-2 Tablespoons Brown Sugar
-Dash of Salt
-Dash of Italian Seasoning
-1 Tablespoon Extra Virgin Olive Oil

Lasagna:
-Sauce from above recipe
-1 Box Lasagna Noodles (NOT precooked or no-boil type)
-1 15 ounce container of Ricotta Cheese
-1 15 ounce container of 2% Cottage Cheese
-2 Cups Shredded Mozzarella
-1/4 Cup Shredded Parmesan Cheese
-1 Pound of Ground Beef
-1/2 Cup Frozen Spinach, thawed and squeezed dry

For the sauce:  Add ingredients to a medium saucepan and let simmer  on low-medium heat for at least 30 minutes before you start making the lasagna.

Preheat oven to 350F.  Boil water and cook 12-15 lasagna noodles per box directions.  Brown the ground beef and drain the fat.  Set aside.

If using spinach, run under warm water and thaw.  Squeeze out as much liquid as possible and dry again with paper towels.  Any remaining liquid will make the lasagna watery, so do your best.  In a large bowl, mix together ricotta cheese and cottage cheese.  Add the spinach and stir.  Set aside.

1) In a 9×12 inch casserole pan (I use Pyrex), spread a generous amount of sauce along bottom, in the corners, and up the sides.
2) Add three lasagna noodles, next to each other and not overlapping.  Add another layer of sauce to cover the noodles.
3) Add some of the ricotta/spinach mixture and gently spread with a spoon.
4) Add a layer of sauce, then noodles, followed by more sauce to cover the noodles.
5) Add the layer of beef now, and coat it in the sauce.
6) Sprinkle a layer of mozzarella cheese over the beef.
7) Add a layer of noodles, then sauce.
8) Add a layer of the rest of the ricotta/spinach mixture.
9) Add a layer of noodles, then sauce.
10) Finish with a layer of mozzarella and Parmesan cheese.

Put the lasagna in the oven for 20 minutes uncovered.  If it is starting to look too dark, then cover with foil.  Bake for another 20 minutes (totaling in 40 minutes.)  Remove from the oven and let rest for 5-7 minutes.

Enjoy!

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This might sound crazy, but I had never made lasagna until recently.  I saw Joanne’s recipe here, and knew I had to try it out.  I altered it quite a bit, and also decided to try it out with lamb, veal, and pork instead of beef and sausage.  The result was a super rich, delicious lasagna fit for a king!

Ingredients:
-1.5 Pounds of Meat- I used a mixture of ground lamb, veal, and pork.
-1/2 Box (1 lb size) of Lasagna noodles
-4 Cloves of Garlic, minced
-1 Zucchini, sliced and cut in half lengthwise
-2 Cups Ricotta Cheese
-1 Cup Parmesan Cheese, grated
-2 Eggs
-4 Cups Marinara Sauce
-1 lb Bag Shredded Mozzarella

Bring a large pot of salted water to a boil.  Cook lasagna noodles for about 6 minutes.  They should be extra al dente (they will cook the rest of the way in the oven.)

Heat a large skillet and brown the meat until cooked through.  Drain any fat off the meat.  Cook zucchini with garlic in a separate small skillet until it just starts to soften and remove from heat.

Begin to assemble your lasagna and preheat oven to 350F.  Put a thin layer of marinara on the bottom of a 9×13 baking dish and smear up the sides of the dish as well to prevent any sticking.  Put a layer of noodles on top, followed by meat and zucchini.  Add the ricotta mixture and then mozzarella, and repeat process to build the next layers.  It should go in this order:
1) Sauce
2) Noodles
3) Meat
4) Zucchini
5) Ricotta
6) Mozzarella

-and then repeat until ingredients are gone, ending with noodles, sauce, and mozzarella cheese on top.

Bake at 350F, covered with foil, for one hour.  Remove the foil and bake for another 15 minutes until cheese is melted.

Be sure to check out Joanne’s site, Fifteen Spatulas, for many other tasty recipes!