Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Lasagna

on 08/19/2011

Isn’t this just one of life’s little ironies?  I’m in a house filled with expressiveness right now.  Ashley and her friends are playing Imaginiff (which if you’ve never played it is one of the best board games around), so of course there’s a lot of laughter and talk.  

The kittens are “feeling their oats”, as Mama says, which is good because tomorrow (shhh, don’t tell them) they’ll be getting the old “snip, snip”–tomorrow night they probably won’t be using the house as their personal race track.  Anyway, all this “expressiveness” for lack of a better word and that’s exactly the problem.  I don’t know a better word to describe the lasagna.  Hate that!  Amazing was lame.  Awesome even worse.  Stupendous didn’t fit the bill.  So, for now, it will just be Lasagna.  Some things really don’t need an adjective, do they?  They do the talking by themselves.  I know a few people like that.  Not that i mean i  know people who do a lot of talking–which i do and that’s okay–but i mean people who are just such an exclamation point by themselves they don’t need a word to precede them.  They do the job quite well by themselves.

This is an amazing recipe.  Not calorie or fat-free by any stretch of the imagination.  Probably would be Paula Deen approved.  Speaking of which, did you see what that idiot Anthony Bourdain said about her?  Dude, you just WISH you had a following like Paula has AND that much talent to boot.  Get over your pompous self.  But i digress.  Lasagna.  Wish i could say more but if you try it, you’ll be thinking the same thing.  “_____________” Lasagna.  Some things need no help.

Lasagna

  • 1 pound sweet Italian sausage *
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 8 ounce cream cheese
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375. Spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture and half of the cream cheese, in small pats (like margarine.)  Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

* I like to use the link-style Italian sausage, so i just cut it into bite size pieces.

Happy 13th Birthday to my beautiful niece, Karrigan!  Love you, Kare Bear!!!

Our little Psych nut

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