Ah, pasta with herbed tomato sauce. It's an offer you can't refuse. My son-in-law, because he isn't part of "the family," can refuse without fear of sleeping with the fishes. He doesn't eat any pasta dish beside macaroni and cheese. The reason he enjoys immunity from retaliation is he is a big teddy bear with an even bigger heart. He takes out the trash after a home cooked meal, helps move heavy crap around our house, he built a shed for our pool accessories, and he praises my cooking. The number one reason why he is spared criticism is he vowed to put up with my Kayla forever. I have to because I gave birth to her. He chose to be a part of her life. And now he's become important to "the family." He's also learned to never take sides with anyone against the family. Ever.
This is Kayla's favorite dish and I made it recently for her 25th birthday. It takes about 2 hours to make and 45 to cook and 15 to set. It's definitely a weekend endeavor, but it's so much better than those yucky frozen blocks of bland. I don't order it at restaurants because one of my favorite Italian places puts carrots in it! GASP! Although there are many different ways of making lasagna, I like to stick to the Bolognese sauce, which is basically a meat-based sauce. The internet is full of the many varieties, but start basic and see what you like and don't like, then venture out there and try a recipe that's more suited to your own budding tastes.
Before starting this lengthy and delicious process, there are a few items necessary that you might not have on hand. You need a tall stock pot to boil the noodles in, something along the lines of a 9-10 qt pot, and a deep oblong dish to put the noodles in, like a 13x9 pan that's at least 2 inches deep, 3-4 inches is better.
Fill the stock pot 3/4 full of water and set on high heat to boil. There are pre-cooked noodles on the market, but that makes me a bit squeamish. Boiling the noodles isn't that much of a time consuming affair; the meat sauce and the layering is the biggie. Cook a large box of the noodles according to the package or even 2 minutes less. Less is more.
As soon as the noodles are cooked, drain and run under cold water, to stop the cooking process. I like to leave my noodles in just a small amount of cold water before I actually need them. It's easier when it's time for layering. Just be sure to drain them again.
While waiting for the water to boil, start browning your meats. For this occasion I used 1 1/2 pounds of lean hamburger meat and 1 pound of ground pork. Many recipes on the internet suggest Italian sausage. I'm going to try it one day, but for now I'm faithful to what I know works well. I normally cook the meat in a large saucepan on the stove, but because I was making a larger than normal quantity I decided to use the electric skillet. It actually was faster.
Drain the meat in a colander and wipe all the grease out of the pan or skillet.
I used to make this recipe using a little of the left over hamburger grease because it's so palate pleasing, but for a healthier lifestyle I now use olive oil.
Put a low to medium heat on your pan or skillet. Pour roughly 1 1/2 tablespoons of olive oil in the middle and start adding all the flavors this dish causes you to speak Italian!
Start with about a tablespoon or more of minced garlic, freshly ground Italian seasoning( I really like the McCormick Italian Seasoning Grinder) until your wrists hurt, about 1 tablespoon of oregano and 2 tablespoons of basil. The ratio of oregano and basil for lasagna is the complete opposite of the way I make my spaghetti. For lasagna you want more basil for the sweetness. If you buy the basil in a tube at the grocery store it's even better.
What you are looking at in the pan or skillet is much more seasoning that oil.
It's perfect for two reasons. First, you don't want the lasagna oily so don't add more. I mean it. Don't screw this up. Second, the garlic you put on the oil first has been sautéing, while you added all the herbs.
Now return the meat to the pan and stir it all together. Not too much herbs now, eh? And you'll probably want to add more in just a minute.
The next step I have waivered on for years, and I think it all comes down to preference. If you like little pieces of tomato in your lasagna, use diced tomatoes. Personally I prefer the tiny bits of tomato, but since this was not for me, I went with the 28 oz crushed tomatoes.
Add that to the meat sauce, along with a large sized can of tomato paste. This is the key to good lasagna. Some people like the thickness it gives to spaghetti, but I prefer mine a bit thinner. For lasagna, though, it's necessary.
After adding the paste I added water to the can and poured that in, and then about another 1/2 can of water. Next I added a 14.5 oz can of tomato sauce.
It's nice that Hunt's make the seasoned sauce, like Basil, Garlic and Oregano. It's not too much seasoning.
Really.
You have trust issues.
Mix this all together and then you're going to give a good sprinkle of garlic salt and then another round of oregano and basil sprinkling. You want to be able to see bits of seasoning in the sauce.
Put a lid on it and let is simmer on low heat while you finish getting the rest of the ingredients ready to be used. I normally let this simmer for 20-25 minutes.
The next step is going to be your call. 2 containers of Ricotta cheese, the 15- or 16-oz size. I am often bound by what grocery store I'm at as to if I can find it. If not, I buy the 2 large containers of cottage cheese and put it in my food processor to make it nice and creamy.
I only use 1 1/2 containers. Whether you use Ricotta or cottage, add about 1/4 cup of Parmesan to it. Place the Ricotta/cottage cheese with Parmesan mix in a medium bowl.
Open your 2 pound bag of shredded mozzarella cheese; drain the noodles; turn off the heat to the meat sauce; spray your lasagna pan with Pam; keep the Parmesan cheese handy. You are about to commence the layers of the your life.
The size of pan and your preference for noodles will dictate how many layers of good stuff you will create. I use a deep dish and my family likes pasta, except for T.J. "The Weasel." I make about 5 layers, not including the top one.
1. Put a layer of noodles on the bottom of the pan.
2. Put a thin layer of meat sauce on top of noodles.
3. Put little dots of ricotta on top of the meat sauce.
4. Sprinkle shredded mozzarella on top of the ricotta.
Repeat. Repeat. Repeat. Or until you run out of room in your pan.
The final layer is noodle, meat sauce, and a sprinkling of Parmesan cheese and Mozzarella. The trick with the top layer is you want to make sure no pasta is exposed, so cover well in sauce or cheese. If you don't the pasta will get crunchy when it bakes.
Bake uncovered at 350° for 45 minutes. If possible I like to make this dish ahead of time. I cover the pan with foil and throw it in the fridge. It's a lot like chili. The longer it has time to set, the more the flavors come out. Just be sure to remove the foil before baking.
Let it rest for 15 minutes. If you immediately try slicing into the boiling bubbles of exquisiteness, you might as well have made a casserole because the layers will slide around and make a disgusting mess.
Take the time to open a nice bottle of red vino, set the table for a change, add a few candles, and don't forget to heat the bread sticks and get the prepared-in-advance salad out of the fridge.
I did none of those things above. We were celebrating my daughter's birthday so family was gathered in different parts of the house cussing and discussing various events while waiting for the main dish to cool. I get such pleasure from cooking for my family, especially my girls. I have a sentimental weakness for my children and I spoil them, as you can see by such a time-consuming recipe.
Don't let the length of this recipe frighten you. You don't have to be Giada De Laurentiis from the Food Network to make this. It's a simple recipe I've been using and re-working for about 25 years. Try it on a day when you have nothing to do and all day to do it. You might be surprised how well it turns out.
As always, let me know what works and how you altered the dish to suit your own taste. I'm always willing to try a re-invented dish.
Happy Cooking!
Lasagna
1 lb Ground Beef
1/2 lb Ground Pork
28-oz Whole Tomatoes
12-oz Tomato Past
Garlic salt, Basil, Oregano
1/2 C Parmesan
2 C Ricotta
1/2 C Parmesan
16-oz Mozzarella, shredded
16-oz Lasagna noodles, cooked
Heat oven to 350.
Cook meats with seasonings. Add tomatoes and paste. Heat to boiling and simmer for 20 minutes. Mix ricotta and parmesan.
Layer: noodles, meat, mozzarella and ricotta mixture.
Top layer: noodles, meat, parmesan and mozzarella.
Bake for 45 minutes. Let set for 15.
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