Sunday, January 27, 2008

lasagna

this is my grandmother's recipe for lasagna. the pace of the recipe is relaxed and is a nice way to spend a sunday afternoon. today i got to use my new emile henry lasagna dish. lucky me! i was also thankful for the sun today. cooking in a sunny kitchen is one of my favorite things. now, if spring would hurry up and get here i could be cooking in a sunny kitchen with the breeze coming in open windows.

lasagna

combine in a stockpot:
2 large cans tomato puree
2 small cans tomato paste
2 cups water
1 tbs oregano
1 tbs basil
1 tbs sugar
1 tsp salt
1 tsp ground pepper

simmer the sauce while you sauté in a skillet:
2 tbs olive oil
1 c diced onion
1 clove garlic, diced

when the onion is golden, add:
3/4 lb ground beef
3/4 lb italian sausage
1 tsp. salt

brown the meat and add to the saucepan mixture. simmer for about 2 hours or until the sauce is thick. cook ½ box of lasagna noodles per instructions on package, drain thoroughly, rinse and separate the noodles.

1 lb sliced mozzarella
15 ozs. ricotta cheese
4 oz fresh grated romano cheese.

spoon some of the sauce into a 9 x 13 pan, put in a layer of noodles, then a layer of mozzarella and a layer of ricotta. continue layering sauce, noodles, mozzarella then ricotta. lather, rinse, repeat. finish with sauce, mozzarella, cover with all of the romano cheese.

you should have a few cups of sauce left over. reserve this to add to the plate for serving lasagna.

bake covered at 350 degrees for 45 minutes. let stand in a warm place for 15 minutes before serving.

the emile henry lasagna dish is really worth purchasing. it holds more than a 9x13 pyrex baking dish (no ugly bubbling over in the oven), it cooks evenly, it's pretty, and easy to clean up. go ahead, you've earned it.

2 comments:

Anne said...

sounds delish!
I made lasagna this week too. :)

Marc Magisana said...

Made this recipe this week and it was quite good. I've never made the ricotta blend without eggs before - was good - and the sauce - very good. thanks