Lasagna

In case you haven’t noticed I have been in a little bit of a blogging rut. Now, I have been cooking, don’t get me wrong. But… I’ve been cooking a lot of the same old things. Things that are on my old blog Summer’s Fusion. I’ve been having some inner debates lately: should I put this on the new blog?  Will my Fusion readers be annoyed with repetition? Fortunately I cooked lasagna yesterday – which answered these deep inner turmoils. Of course I can reblog lasagna!… it’s lasagna. That’s like not wanting to blog chocolate chip cookies. These are diet staples folks. So, I have included my personal lasagna recipe which I hope you enjoy. It isn’t 100% perfect yet… but I’m working on it. I figure I have until I’m about 60 years old to discover the perfect lasagna recipe to intimidate my granddaughters with. This recipe is a combination of my Italian travels (especially Northern Style lasagna in Venice…) and family, plus various cookbooks. Enjoy. And let us pray for Nikki while she struggles to find her way out of the swamplands of Thesislandia. 

Ingredients:
Lasagna pasta
tomato sauce
alfredo sauce or other creamy sauce
onion
pepper
carrots
steamed tomatoes (or diced)
ground beef
ricotta cheese
parmesan

sassy Italian attitude

First get some water boiling to cook your lasagna. I use 9 sheets- it depends on your baking dish. While the water is getting to a boil, in a large skillet I saute my chopped vegetables in a little oil. Push these to the side and brown the ground beef (less than a pound) until all the pink is gone. Keep mushing and grinding it with a large spoon so you don’t get big chunks. Mix together with the vegetables and pour out any fat.  I cooked my pasta and then drained it and splashed it with cold water so I could handle it (pat dry with paper towels). Preheat the oven to 375. In one bowl I mixed my red and white sauce. Then I began the fun process of layering. First, three sheets of pasta went down. On top of that went my sauce and then veggie/meat mix. Add some diced tomatoes (drained!). Then I put some dabs of ricotta cheese with sprinkled Parmesan. Repeat! Be creative. I cooked it for about 35 minutes with tin foil on top for the first 25 minutes. I kept it uncovered for the remaining 10 minutes. Let it cool for another 5 minutes before you dig in!

Warning: Don’t be over zealous when removing the tin foil and drag one strip of lasagna off with it. Not that that has ever happened to me. Last night.

before the top layer of lasagna pasta goes on
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One Comment Add yours

  1. steph says:

    This looks delish! I’m going to make it, I’ll let you know how it turns out

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