"Everyone's Favorite" Lasagna

Lasagna has to be one of the most comforting comfort foods ever. I know I say that a lot, but I really think lasagna tops the list every single time. It's got pasta, which is my favorite food. It's got tomato sauce - full of antioxidants and lycopene, which is a carotene that has been medically proven to reduce cancer risks. And, it's got ricotta cheese, which is a thick, creamy Italian cheese that's usually made from sheep's milk and is incredibly versatile, used in many Italian dishes from calzones to cannolis.

Everyone has their own way of making lasagna, and they're all right. Some used pre-shredded mozzarella, others prefer to use slices. Some used homemade sauce, like this one. Others use jarred sauce - which is okay, but I don't think it's as good as making it yourself, which is just as easy and a little cheaper than buying it ready-made. This version is very basic and 100% delicious and comes from my favorite cookbook!

"EVERYONE'S FAVORITE LASAGNA", courtesy of "365 Ways to Cook Pasta"
YOU WILL NEED:
1/4 cup of olive oil
1 pound lean ground beef
1/2 cup chopped onion
2 garlic cloves, crushed
2 (28oz) cans Italian-style plum tomatoes, drained with juices
1 (8oz) can tomato sauce
1 (6oz) can tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
15 plain or spinach lasagna noodles
1 (15oz) container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped Italian flat-leaf parsley
1 egg, beaten
1 pound mozzarella cheese, sliced thin or shredded

mise-en-place

You will also need a large wide saucepan, a pasta pot, a medium mixing bowl and a 9x13-inch baking dish.

....My God that's a lot of ingredients. I nearly gave up trying to get my mise-en-place together, it was never ending! But it's not like any of these ingredients are hard to get a hold of, and everything is used. Also, it turns out that my container of flat-leaf parsley went bad before I could use what was left, so I simply substituted dried parsley flakes.

If you've never cooked lasagna noodles before, here's a hint: if a recipe calls for 15 noodles, cook at least 17 or even 18. It never hurts to have extras if something happens during cooking and the noodles break or rip beyond usage (and how else are you going to know if it's done unless you take a bite?).

Please note: though this recipe is easy, it is not a quick fix. The sauce needs to simmer for a minimum of 90 minutes before it can be used and the lasagna itself cooks for nearly an hour before resting about 15 minutes before cutting into it.


Let's cook!



1. Heat the olive oil in a large wide saucepan; add the ground beef, onion, and garlic. Saute, stirring, over medium heat until the meat is browned, about 10 minutes.

 
2. Add the tomatoes, tomato sauce and paste, basil and oregano. Cook, stirring occasionally, over medium-low heat until the sauce is cooked down and thickened, 1 1/2 to 2 hours (there should be 4 cups of sauce left). Season with salt and pepper (NOTE: If the tomatoes do not break down on their own during the cooking process, break them up using the back of a wooden spoon).

3. Cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain. Let noodles sit in a bowl of cool water until ready to use.

4. Beat the ricotta, Parmesan cheese, parsley and egg together; set aside (I prefer to use my hands to mix it together).

5. Heat the oven to 350 degrees F. Select a 9x13 shallow baking dish. Add about 1/2 cup of the tomato sauce to the bottom of the dish. Lift the noodles from the water individually and blot dry on paper towels. Arrange a slightly overlapping layer of 5 noodles on the bottom of the dish.

6. Dot the noodles with half the ricotta mixture (or use a rubber spatula to lightly spread it around); add about a third of the remaining sauce and arrange a layer of a third of the mozzarella slices (or shreds) on top. Arrange a second layer of 5 slightly overlapping lasagna noodles. Dot with the remaining ricotta, half of the remaining tomato sauce and half the remaining mozzarella.

...and so on and so on

7. Top with the 5 remaining lasagna noodles in a slightly overlapping layer; add the remaining sauce and a layer of the remaining mozzarella.

8. Bake until cheese is melted and mixture is bubbly, about 50 minutes. Let stand at least 15 minutes before serving.

Whew. This dish is just exhausting to make. But the reward is worth it! Wednesday night is, as always, "Face Off", and we had our friends over. Lasagna is a perfect dish to make when feeding a lot of people - who doesn't like lasagna? Needless to say, the entire pan was gone after feeding five people. I kind of wish I had made TWO pans so that there would be plenty left over!

I hope you guys enjoyed this recipe. I know a lot of the recipes I post seem advanced to those who are afraid of the kitchen, so every so often I enjoy posting simple ones like this. I think everyone needs to know how to make a decent lasagna!

Coming up next: finger lickin' fried chicken! And until next time: eat, drink and be merry!