I love that someone goes to the trouble of getting National Days and Months to remind me to try something new or renew acquaintance with an old 'friend." This week I discovered that 7/29 is National Lasagna Day. I actually celebrate this day, but I put it in January or February because I will make lasagna all day and freeze pans and give them away to friends. I do it in winter because who wants to heat up the house cooking this time of year?
But in the spirit of Lasagna Day, I thought I would share my Tried and True Lasagna recipe with you. I recommend waiting until winter to make it when the weather is cooler, because the pot of noodles, pot of sauce and all the chopping and dicing might be too much even in air conditioning!
Marcy's Tried and True Lasagna
Sauce Ingredients
1/2 cup olive oil
1 pressed garlic clove
1 lb. ground round steak
1/2 lb. lean pork
2 cups Italian tomatoes
1/2 cup Italian tomato paste
1/2 cup beef or veal stock
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 to 2 Tbls basil and oregano
(or 1 - 2 Tbls. BYP Garlic & Herb Combination)
Sauce Directions:
Using a large dutch oven or 12 quart stock pot, saute the onion, then add the meats. Brown the meats, then drain off the excess fat. Add the garlic and stir until sizzling. Add tomatoes, stock salt, pepper and bay and bring to a boil. Reduce heat and allow to simmer over medium low heat for 2 to 3 hours to infuse flavors and cook down tomatoes. Add herbs or BYP Garlic and Herb Mix and simmer another 15 minutes. Remove from heat and begin assembly of lasagna.
Lasagna assembly ingredients:
a double batch of sauce
ricotta cheese
Parmesan or Parmasano-Regianno cheese
mozzarella cheese
cooked lasagna noodles
cooked sauce
Assembly:
Obtain ceramic or metal baking pans. I use about 3 to 4 1-1/2 quart Corning Ware square casserole dishes. I even have plastic lids for these now to go on top for easy storage. Make the sauce following directions above. While sauce is cooking, grate the cheeses (or buy pre-grated that is fine.) When sauce is ready, cook the noodles according to package directions. Once noodles are a slightly hard l'dente you are ready to assemble lasagna. Follow these steps for each pan. Continue making until all noodles and other ingredients are used up. Should make at least 3 pans depending on size.
Steps to assembly:
1. Place enough sauce to cover the bottom of the baking pan.
2. Add a layer of noodles side by side.
3. Spread on ricotta cheese.
4. Sprinkle with mozzarella cheese
5. Sprinkle with Parmesan cheese
6. Spread sauce over all the cheeses.
7. Add another layer of noodle running perpendicular to the first layer of noodles.
8. Repeat steps 3 thru 6.
9. Continue layering cheese, sauce and noodles until pan is full, remembering to alternate the direction of the noodles with each layer.
10. Top the last layer with a little extra Parmesan and mozzarella cheese.
Bake the Lasagna at 350 degrees for 45 minutes or until sauce and cheese is bubbling and top is slightly browned.
If storing for later use, do not pre-cook, just cover tightly and place in freezer. Thaw completely in the refrigerator before baking. If thawed bake as above. If slightly frozen bake for 1 to 1-1/2 hours at 350 degrees.
But in the spirit of Lasagna Day, I thought I would share my Tried and True Lasagna recipe with you. I recommend waiting until winter to make it when the weather is cooler, because the pot of noodles, pot of sauce and all the chopping and dicing might be too much even in air conditioning!
Marcy's Tried and True Lasagna
Sauce Ingredients
1/2 cup olive oil
1 pressed garlic clove
1 lb. ground round steak
1/2 lb. lean pork
2 cups Italian tomatoes
1/2 cup Italian tomato paste
1/2 cup beef or veal stock
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 to 2 Tbls basil and oregano
(or 1 - 2 Tbls. BYP Garlic & Herb Combination)
Using a large dutch oven or 12 quart stock pot, saute the onion, then add the meats. Brown the meats, then drain off the excess fat. Add the garlic and stir until sizzling. Add tomatoes, stock salt, pepper and bay and bring to a boil. Reduce heat and allow to simmer over medium low heat for 2 to 3 hours to infuse flavors and cook down tomatoes. Add herbs or BYP Garlic and Herb Mix and simmer another 15 minutes. Remove from heat and begin assembly of lasagna.
Lasagna assembly ingredients:
a double batch of sauce
ricotta cheese
Parmesan or Parmasano-Regianno cheese
mozzarella cheese
cooked lasagna noodles
cooked sauce
Assembly:
Obtain ceramic or metal baking pans. I use about 3 to 4 1-1/2 quart Corning Ware square casserole dishes. I even have plastic lids for these now to go on top for easy storage. Make the sauce following directions above. While sauce is cooking, grate the cheeses (or buy pre-grated that is fine.) When sauce is ready, cook the noodles according to package directions. Once noodles are a slightly hard l'dente you are ready to assemble lasagna. Follow these steps for each pan. Continue making until all noodles and other ingredients are used up. Should make at least 3 pans depending on size.
Steps to assembly:
1. Place enough sauce to cover the bottom of the baking pan.
2. Add a layer of noodles side by side.
3. Spread on ricotta cheese.
4. Sprinkle with mozzarella cheese
5. Sprinkle with Parmesan cheese
6. Spread sauce over all the cheeses.
7. Add another layer of noodle running perpendicular to the first layer of noodles.
8. Repeat steps 3 thru 6.
9. Continue layering cheese, sauce and noodles until pan is full, remembering to alternate the direction of the noodles with each layer.
10. Top the last layer with a little extra Parmesan and mozzarella cheese.
Bake the Lasagna at 350 degrees for 45 minutes or until sauce and cheese is bubbling and top is slightly browned.
If storing for later use, do not pre-cook, just cover tightly and place in freezer. Thaw completely in the refrigerator before baking. If thawed bake as above. If slightly frozen bake for 1 to 1-1/2 hours at 350 degrees.
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