Saturday, November 3, 2012

Recipe # 18: Lasagna

We had this ton of shredded mozzarella cheese we got from my mom and i had been thinking about a frozen pizza just to use it up but my beautiful bride had a better idea...

Set cheeses out so as to assemble at room temperature.

2# mozzarella cheese

2.5 # ground beef
1 white onion diced
1 red onion diced
Several dried basil leaves crumbled up
3 cloves garlic minced
1 tbsp fresh Italian parsley
1 tsp fresh ground black pepper

Add 45 ounces of Ragu Old World Style Smooth Pasta Sauce Flavored with Meat
3 cans of diced tomatoes (one of which is Meijer Italian Style Diced Tomatoes with Oregano and Basil)
1 little can of tomato paste
2 cans of sliced mushrooms and bring to boil.
Reduce heat and start cheese sauce.

For the tomato sauce, preheat your big pot and give the bottom two turns of EVOO. Add onion, garlic, parsley, basil, pepper and meat; cook meat until almost done. Add tomatoes and mushrooms and bring to a boil then simmer while you build the cheese sauce.

Combine the following in a mixing bowl:

1 pint ricotta cheese
1 pint cottage cheese
½ cup Parmesan cheese
Several sprigs of rosemary
Several dashes of oregano
Several twists of fresh ground black pepper

Layer sauce, noodles, cheese and mozzarella until you run out of room. Cook for 45 minutes at 350 covered and then add some mozzarella to the top and cook another 15 uncovered.

This much actually made two pans three inches thick but I ran out of cheese sauce on the second one. I don't think you could use too much mozzarella. Make sure to leave room under the foil so that when you take the foil off, you can put tons of cheese on top.I would have added diced green/red/orange/yellow peppers to the sauce if we'd a had some. Fresh mushrooms are great also, we just happened to have the canned in the pantry. Also, you can add zucchini, carrots, or whatever the heck you want.

This turned out pretty darn good. My wife loved it and we made enough to share with family tomorrow.

Sola Deo Gloria

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