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Friday, January 22, 2016

Foodie Friday Lasagne

A fellow blogger suggested I initiate a "Foodie Friday" post.   I will be sharing favorite recipes interspersed with photos and commentary from some of our favorite eating spots.  I'll still be doing my regular travel posts, too, as we do new things.    (Maybe I'll get some fun pictures at the Hot Air Balloon Rally tomorrow)  

I  have to be honest, though.   Friday to a retired person is just like any other day.    What I'm trying to say is "Foodie Friday" can (and will) happen whenever I feel like it.    Hope you don't mind.

A cool weather favorite for us is this lasagne recipe.    It's easy to make and if there's just two of you, there will be plenty for dinner another evening.       Fresh ingredients and whole milk cheeses really make a difference.     If you can't find ground hot Italian sausage, buy it in link form and remove the casing.







LASAGNA FOR TWO

Time from start to eating:     1 HOUR 50 MINUTES
Makes plenty for two full meals or it could (and has) serve 4

SAUCE:
Tin Foil
4 OZ LEAN GROUND BEEF
6 OZ HOT ITALIAN SAUSAGE  (yes, you want the bite of the hot ones)
2 TLB HEAVY CREAM
14.5 OZ CAN DICED TOMATOES, INCLUDING THE JUICE
8 OZ TOMATO SAUCE


FILLING:
4 OZ WHOLE MILK RICOTTA
1/ 2 CUP PLUS 4 TLB PARMESAN - fresh not from the green can
3 TLB CHOPPED FRESH BASIL
1 LARGE EGG, BEATEN
1/ 8 TSP TABLE SALT
6   NO BOIL BARILLA LASAGNA NOODLE SHEETS
8 OZ WHOLE MILK FRESH MOZZARELLA BALLS –  cut them into slices  (or even easier, buy the pearl ball size)(don't get the pre-shredded stuff if possible)

PUT OVEN RACK IN MIDDLE AND HEAT TO 400

HEAT A LARGE SKILLET OVER MEDIUM HEAT.    ADD MEAT, SALT AND PEPPER TO TASTE.    COOK,  BREAKING THE MEAT INTO SMALL PIECES.   COOK UNTIL NO LONGER PINK,  ABOUT 4 MINUTES.

STIR IN THE CREAM.     BRING TO A SIMMER AND COOK UNTIL LIQUID EVAPORATES,  ABOUT 2 MINUTES.      STIR IN THE TOMATOES AND TOMATO SAUCE.        BRING TO A SIMMER AND COOK ABOUT 2 MINUTES.     SEASON WITH SALT TO TASTE.

IN BOWL, COMBINE RICOTTA,  1/ 2 CUP PARMESAN,  BASIL,  EGG AND SALT.   

SPREAD 1/ 2  CUP OF THE TOMATO SAUCE OVER THE BOTTOM OF AN 8X8 PAN.      PLACE  2 OF THE NOODLES ON TOP AND SPREAD 1/ 3  OF THE RICOTTA MIXTURE OVER THE NOODLES.       SPRINKLE EVENLY WITH 1/ 4  OF THE MOZZARELLA.

REPEAT ABOVE  NOODLE LAYERING TWO MORE TIMES.    (I alternate the direction of the noodles)     COVER FINAL LAYER   WITH THE REMAINING  TOMATO/MEAT  SAUCE AND  TOP WITH THE REMAINING  MOZZARELLA AND  PARMESAN.

COVER THE DISH TIGHTLY WITH FOIL THAT HAS BEEN SPRAYED WITH VEG OIL SPRAY.   PLACE ON COOKIE SHEET TO CATCH ANY OVERFLOW.  

BAKE FOR 30 MINUTES.  

REMOVE THE FOIL AND CONTINUE TO BAKE UNTIL HOT THROUGHOUT AND THE CHEESE IS BROWNED IN SPOTS, ABOUT 15 MINUTES LONGER.

LET COOL FOR 25 MINUTES BEFORE SERVING.    

SERVE WITH WARM BREAD/BISCUITS AND SMALL GREEN SALAD



Sorry about using all caps, but all my recipes are on my computer and it's much easier for these aging eyes to see while I'm cooking if I use caps and bold.    

Enjoy ...................



2 comments:

  1. This is amazingly good. Both Ron and I rate it as "the best lasagna we've ever eaten"! Thanks Marti!

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  2. Yippeee! You did it. I look forward to more recipes in the future....whatever day inspires you.

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