haha okay - uhm...wheeeeeeeeeeeeee here goes.
This is to make a 9 x 13 pan - fills it up to the top!
I make my own sauce >.< What you put in the sauce always depends on what you like and don't like - especially veggie and meat wise. This is a red sauce lasagna, so I use either beef or some kind of sausage in it. Veggies - all depends on what you like, although if you are going to make the lasagna vegetarian - you might want to add more than just onions and peppers ^_^ My boyfriend doesn't like mushrooms, so I don't put them in when I make it for him. My parents love them, so I use them when I make it for them. All preferance. So...here goes.What You Need:
*
1 9 x 13 pan - sprayed down with cooking spray for easy removal ^_^
*
1 package of no-boil lasagna noodles
*
3 12oz cans of tomato sauce (or 2 12oz cans sauce and 1 12oz can diced tomato)
*
1 8oz can of flavoured tomato sauce or 6oz can of flavoured tomato paste
* Various veggies (depends on your taste - examples: 1 whole sweet onion, 1 yellow pepper, 6 medium mushrooms, 1/2 can black olives, etc.)
* Fresh garlic
* Butter or margarine for browning veggies
*
1lb - 1.5lb ground meat (beef, pork or turkey)
*
1 15oz Ricotta cheese
*
2 eggs
* Italian seasoning
* Grated Italian cheese (Parmesan, Romano, Asiago)
*
2 8oz Shredded Cheese (Mozerella, Italian mix)
I brown a whole onion in a little bit of butter - you can really eyeball it to see if you have enough butter or not. If the onions start popping, but a little more in. Then I add a pepper - I like to use yellow or orange just because the flavour isn't as bitter as green, and it adds a little more colour to the mix. When the peppers get soft and brown I add the crushed garlic (two or three toes, depending on how large they are) and mushrooms (about four or five medium sized). I've also put in black olives in the past (half a can) - this is the time to do it. Get everything soft and browned, remove from heat and set aside.
In a large pot, empty three 12oz cans of tomato sauce. I like to use Hunts. I also add either one of the 8oz cans of the Hunts Special Sauce - they have a couple that have Italian seasonings in them, just choose the one you prefer. If you can't get the Special Sauce then use a 6oz can of the tomato paste with the seasonings instead. Now, here is where you can mix things up a little. If you prefer a chunkier sauce, substitute one of the larger cans of tomato sauce with crushed or diced tomatoes. Again, I like to use Hunts. They have ones with different veggies mixed in with them, it adds nice flavour. If you like a smoother sauce, just use the recipe I stated at the begining. OK - now, get the sauces simmering and add the veggies you just browned. Don't wash the pan out just yet, I like to re-use it to brown the meat.
As for the meat, you have several options. Pretty much any ground meat will work - I've used turkey, beef and Italian breakfast sausage! I know the last sounds sick, but it's really good. This is the stuff I use if I'm going to use sausage:
Okay - so I use about a pound of meat, brown it in the now vacated veggie pan. I leave the drippings from the browning of the veggies in the pan, it adds a nice flavour to the meat. Brown the meat, add whatever seasonings you wish. I've found a nice Italian seasoning mix to use - they have all the great seasonings in one container.
or
Once the meat is browned, stir in to the tomato sauce. I like to let this simmer for at least an hour. Sometimes I use a crockpot and let it simmer for a few days - just depends on how much time you have. If you decide to use a crockpot and let it go for a few days, put less spices in the sauce when you are starting out, gradually add it as you go along. If you put too much in too soon, it can kind of scorch the taste and make you go
xp Especially garlic and oregano.
When you are ready to put the whole mess together, you need to get the ricotta filling ready. I like to use this:
There are several types of ricotta - everything from fat free to whole milk. Use which ever best suits your diet. Dump the ricotta in a bowl, add the two eggs, mix together. Once mixed, add grated cheese and seasoning to your taste. Set aside.
Get out your pan and spray it with cooking spray. Take out your box of noodles, I like to use:
Put approx. 1 cup of your sauce at the bottom of the pan. Layer the noodles on top - I got the layering pattern directly from the Barilla website -
Spread a layer of the ricotta filling on top of the noodles, then another cup of sauce, then a layer of the shredded cheese. I like to use this kind:
I put a little more red sauce down, maybe not a whole cup....but I mix it with the shredded cheese. Put on another layer of noodles and repeat the process. I like to end up on the top with just red sauce and the rest of the cheese.
Here's the great thing about lasagna, you can prepare this up to 24 hours in advance. I actually like to put it together and put it in the fridge for at least an hour or so. I think red sauces taste better after they've been refrigerated anyway.
The back of every brand of lasagna noodles will have recipe information - bake the mess at the temperature and time they suggest. USUALLY it is 350 degrees, covered with foil (I like to use heavy duty foil, it's thicker, and kind of tent it so it doesn't stick to the cheese as badly. You might also want to spray this down with cooking spray for easier removal) for a half hour, then remove the foil and bake for another 15 - 20 minutes to let the cheese brown. It might take longer depending on the type of oven - I find it takes less time in a gas oven than an electric. It also takes a bit longer if you refrigerated it first.
After it's bubbling and browned, remove from the oven and let it sit for 15 minutes or so - it will make it easier to slice and serve.
^_^ I hope that made sense!
Reply
