One Great Lasagna
I love Lasagna! Having made my own cheese (Ricotta) it was only fitting that I use the cheese to make homemade Lasagna. I had made many lasagna before both at work and at home but had never really been satisfied with the results – until now.
For this meal my wife and I cooked together. I would make the basic components and she would assemble the finished product. Lasagna is comprised of 4 elements- pasta, cheese, meat and sauce. These elements need to complement each other. For pasta we used a well-known no-bake brand of egg pasta sheet. Homemade pasta sheets would have been better but much more time consuming. For cheese we used the homemade Ricotta with the addition of Mozzarella and Provolone. The meat was ground beef with Italian sausage (about 50-50). The sausage adds a nice punch. For sauce we had always used a jar for convenience but I have sworn off this. I find it always gives the lasagna an off taste. Instead I used a can of ground tomato (28 oz) with the addition of 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon chopped garlic and 2 tablespoon extra virgin olive oil. I just simmered it for 40 minutes while stirring occasionally. For the last 10 minutes I added some fresh basil. I didn’t bother to chop it I just bruised it with my hands and tossed it in to steep (I fished it out afterwards). To finish the sauce I added a squeeze of lemon. This was one great sauce!
1. Cover the bottom of the baking dish with sauce (8 x 8 2 1/2).
2. Place 2 sheets of no boil lasagna noodles over the sauce.
3. Cover with sauce, crumbled meat, ricotta cheese and provolone (in that order)
4. Use 2 more sheets of no boil pasta and repeat step 3
5. Use 2 more sheets of pasta, cover with sauce, a sprinkling of Parmesan cheese and a healthy coating of mozzarella. Dot with sauce.
6. Cover with foil and bake at 350 degrees until the sauce bubbles (about 1 hour).