It’s no secret that I cook like an Italian grandmother: loud, and excessively. I also tend to trash the kitchen…
But in the end, it’s always yummy. I decided to bust out some delish lasagna for dinner. I like to take a few ideas from different recipes and then mix them all together and hope that it turns out. For this lasagna, you will need:
- Uncooked lasagna noodles
- 1 jar of tomato sauce
- 1 container of ricotta cheese
- 1 loaf of mozzarella
- 1 container of parmesan
- 1 onion, 1 pepper, garlic
- 1 pound of hamburger
- 2 eggs
- Salt, pepper, and any other seasonings
Chop onion, pepper and garlic and saute until they’re soft.
While the veggies are cooking, fry up the hamburger, and when it’s cooked, add the onions and peppers.
Drown it all with the jar of tomato sauce and a LARGE helping of pesto…
Shred the mozza…
Before it’s all gone, top a large chunk with some more pesto. You know, if thats your thing…
It was so good, I couldn’t even be mad at myself for all the fat I’d just consumed. Oh yeah, disregard the scraggly nails. Yes Mom, I still bite my nails.
Anyways. Mix together the ricotta, eggs, 1/2 of the parmesan, 1/2 of the mozzarella and seasonings in a bowl.
Start layering away. I start with meat sauce on the bottom, then pasta, cheese, and meat again. Repeat. Repeatedly.
I was able to make 3 layers in this pan. Once you’ve run out of all other ingredients, top it all off with the rest of the mozzarella and parmesan.
The next step is the most important. Since you’re using uncooked noodles, you have to add a 1/2 cup of water to the edges so that they cook. Believe me, I’ve forgotten it before, and it’s not pretty. It’s crunchy. And yucky. I premade my lasanga so I covered it and stuck it in the fridge for a couple of hours to let it all mix together. It’s gotta be baked covered at 350 degrees for 45 minutes, and then uncovered for 10 more minutes.
OH. MY. GOSH.
I’m hungry now. Off to raid the fridge…
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