Friday, January 25, 2019

Happy Lasagna

For Christmas the wifey asked for The Happy Cookbook by Steve and Kathy Doocy. We really hadn't been cooking that many new things lately so that's part of the reason I haven't been posting, but with the new cookbook I thought it was time to get back to both. First up is what's called "Engagement Lasagna".

I'm obviously out of practice of taking pictures for posts since I didn't do a full ingredients picture, but we'll just have to explain on the way through.

Preheat the oven to 350.

In a skillet add EVOO, garlic, and diced onion. The recipe calls for an entire onion I believe, but I only went with half. I may have also intentionally not cleaned out all of the bacon fat from breakfast. Cook on medium-high head until the onions are cooked (translucent).

Once the onions are done they go into a stockpot (see below), and the sausage and beef goes into the skillet to cook.

In the stockpot add 4 more cloves of garlic, tomato paste, red wine, basil, can of crushed tomatoes, tablespoon of sugar and Italian seasoning, and salt and pepper.

Add the yummy delicious meat, stir, bring to a boil, and then reduce heat and let simmer for 30 minutes.

In a separate bowl combine ricotta, Parmesan, parsley, mozzarella, salt, and a quarter of the meat sauce.

Start with a light base layer of sauce on the bottom before adding a layer of noodles. Then spread meat sauce and top with ricotta mixture before adding another layer of noodle. Repeat and top the final layer of noodles with mozzarella.

Cover with a sheet of tin foil and bake for 45 minutes.

Let it sit for 10 minutes, and then chow down.

We made our Mexican Lasagna for years now, but I believe this is the first time I've ever made real lasagna. Heck, it may be the first time I've ever eaten real lasagna. I do know one thing, it won't be the last. This stuff was good.