Lasagna

I love lasagna. Warm, cheesy, wonderful lasagna. And this is a fabulous lasagna recipe! You know how sometimes you make lasagna and it’s a bit runny when you cut it? Well, this one isn’t. The secret? Breadcrumbs! Who knew? I got this recipe from a cookbook that was written by a cousin of a friend, Shortcuts to Gourmet Cooking, by Frances Schaffer. It’s sort of a cooking/family  history cookbook with lots of great recipes.

Another beautiful thing about this lasagna recipe is how well you can tweak it to make it your family’s favorite. And because lasagna is a time intensive project, make two pans. One for tonight and one for the freezer. Or divide it in two smaller pans for smaller portions to put in the freezer.

This is also a chance to learn to make lasagna noodles, but you can use store-bought noodles if you prefer.

Okay, this recipe makes one pan. One BIG pan, so double it if you want to make another one for the freezer.

Lasagna
1 recipe pasta dough:
2 c. semolina flour or whole wheat flour
1 c. flour
3 large eggs
Spinach (optional)

In a mixer, or food processor, mix until has a crumbly appearance. Throw in some spinach leaves and continue processing until crumbly.

Gradually add ¼ to 1/3 cup water.

On a floured surface, knead until the right consistency – firm, not soft or sticky.

Place in bowl or plastic bag for 2 hours to allow dough to rest and absorb moisture. You can do this early in the day or the day before you assemble the lasagna.

1 recipe Tomato Sauce:
1 tbs. butter
¼ c. olive oil
2-5 cloves minced garlic
2 (46 oz.) cans tomato juice
1 (12 oz.) can tomato paste
2 tsp. basil
1 tsp. oregano

Sauté garlic in oil and butter.

I added a green pepper and an onion.

Add tomato juice and paste.

Marinara sauce from last year's garden.

Frozen tomatoes from last year's garden.

Simmer 2 hours.

Add herbs and simmer until the sauce thickens.

Again, you can do this in the morning, or the day before.

You can also add:
Onions
Leeks
Green bell peppers
Mushrooms
Whole tomatoes instead of tomato juice (I used whole frozen tomatoes, and some marinara sauce I had in the freezer)
Rosemary
Sugar
Pinch of cinnamon
Parsley

Lasagna:
¼ to ½ c. bread crumbs
1 (16 oz.) carton ricotta or cottage cheese
1 (16 oz.) package shredded mozzarella cheese
1 ½ - 2 lbs. lean ground meat, cooked until brown and crumbly
1 large onion, sautéed with meat
Kosher salt and pepper to taste

Have the meat ready.

To assemble:

Roll out the dough into 6 (9x6”) noodles – do not cook

Or use cooked lasagna noodles.

In a greased 9x13” baking dish, pour
1 ½ c. tomato sauce

Then layer:
2 noodles

½ cooked ground meat

I experimented with kale. Hmmm. I guess if I did it again, I'd blanch the kale for a few minutes. But I don't know if I'd do it again.

½ of the ricotta
½ of the shredded mozzarella

Sprinkle with ¼ - ½ c. bread crumbs – this stabilizes the filling

Pour on ½ - ¾ c. tomato sauce
Repeat layering  process.

Top with last 2 lasagna noodles
½ - ¾ c. tomato sauce or more

Bake until the edges become slightly brown and the center is somewhat firm (about an hour). Turn off oven and leave lasagna in oven for 30 minutes (really). Sprinkle with Parmesan cheese and more tomato sauce, if desired, for the last 15 minutes of resting time.

I promise your family/guests/friends, whoever eats this will be SO impressed. It’s just so delicious!