I made my first lasagna. I actually made my first 2
lasagna’s (or my first and my second? Hard to say….). At the same time. Using
recipes I adapted (based on my years of lasagna cooking, obviously). I just
like to make life complicated like that.
 |
| Kitchen Helper! (help meaning begging and getting in the way) |
Luckily for me, I have an excellent
cook for a father that does not mind me calling to ask him silly questions
about cooking lasagna noodles. Also, lucky for me the lasagna’s turned out. Oh,
I did mention that I was making these lasagnas because I was responsible for
feeding 20 people I didn’t know right? Like I said, I like to add an extra
challenge to life.

So I made one meat and one veggie lasagna, entirely from
scratch. Apparently they were super delicious. Roommate has been asking for
another every day. I did not eat any of either of them. I’m not sure why.
Actually, that’s a lie. I know exactly why. When they came out of the oven I
was busy curling hair and getting into my costume. Also, I wasn’t really that
hungry. Then when we got home at 1am and everyone else was drunkenly eating
round 2, I still wasn’t really that hungry. Then the next day, when everyone
was eating them for breakfast, I decided lasagna for breakfast was weird. I
also decided they had been on the counter too long for consumption. By the time
we drove home from Leavenworth with them in the backseat, they had really been
out too long for consumption. Except for by roommate. I’m pretty sure she ate
half of a pan of lasagna by herself over the next four days. Roommate has a
stomach of steel and the immune system of a nurse.
I was told by everyone it was the best lasagna they had ever
had. Specifically the meat one. I wish I could take more credit for the recipe,
but I got it from one of my favorite blogs, the Pioneer Woman.
When I grow up, I want to be her. But that’s another post
entirely.
So here is a link to her blog, because I in no way to want
to take credit for her amazing work.
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
Below is the recipe as I adapted it, from her.
-
1-1/2
pound Ground Beef
- 1
pound Hot Breakfast Sausage
- 2
cloves Garlic, Minced
- 2
cans (14.5 Ounce) Whole Tomatoes
- 2
cans (6 Ounce) Tomato Paste
- 2
Tablespoons Dried Parsley
- 2 Tablespoons Dried Basil
- 1
teaspoon Salt
- 3
cups Lowfat Cottage Cheese
- 2
whole Beaten Eggs
- 1/2
cup Grated (not Shredded) Parmesan Cheese
- 2
Tablespoons Dried Parsley
- 1
teaspoon Salt
- 1
pound Sliced Mozzarella Cheese
- 1
package (10 Ounce) Lasagna Noodles
- (add
1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
The only change I made from her recipe for the meat lasagna
was to use fresh parmesan, not Kraft. Cheese that doesn’t need refrigeration
bothers me. I refuse to consume it; same with meat for that matter.
For the veggie lasagna, I adapted the recipe by leaving out
the meat (obviously) and adding mushrooms, zucchini, onion and bell pepper. I
would like to tell you how much I added, but I mostly just added it until I
thought that it looked right. I think half an onion, 2 large zucchini, 1 bell
pepper and 1 package of mushrooms
For the meat lasagna I browned the sausage and the beef
together, and added the garlic at
the same time. I drained off as much of the fat as I could, I’m sure there was
still plenty hiding in the pan where I couldn’t see. While the meat was
browning I set a large pot of water to boil for the lasagna noodles.
Once the meat was well cooked, I added the paste, whole tomatoes,
parsley, basil and salt. In another pan I mixed the same ingredients, less the
meat, as the base for the veggie lasagna. I let both sauces simmer for 45
minutes, stirring occasionally.
I added all of the cut up and prepped veggies to the veggie
lasagna sauce after about 40 minutes, so
as not to over-cook them, since they would be baked as well.
While those were simmering, I put the lasagna noodles into
the boiling water that I had salted and added oil to. This part was
surprisingly stressful to me. I read all these horror stories of noodles making
a clump, or cooking unevenly, or falling apart. I was also concerned about over
cooking the noodles, since they were going to be baked for an hour after being
cooked. All of that stress is why I should stay away from the internet and just
call my Dad instead. The noodles came out perfectly. I put them in one at
time, pushing them down as soon as the bottom was softened by the boiling
water. I only cooked them for about 5 minutes, instead of 7-9, since they would
be baked. None broke, there was no problem. They did start to stick together
once I drained them, but I separated them, then kept them in a pan of cold
water until I was ready for them.
No problem. Morale of the story: stay away
from the internet. Except this blog of course J
Once the sauces were done I mixed up the cottage cheese
sauce and starting layering: thin meat sauce layer (just so the pan is coated),
noodles, cottage cheese mix, mozzarella, meat sauce, repeat once!
 |
| Bentley really wanted to help taste test |
Bam, two
lasagna’s just like that. I was able to refrigerate them for 48 hours until
they were ready to be cooked Saturday night. Then I added a layer of cheese on top, baked for 1 hour and presto!
 |
| Done! Minus the final cheese topping.... |
Dinner for 20 people has never
been so easy. I served them with Roasted Garlic loaves from Costco that I
coated in butter and an Italian cheese blend. Not the most healthy dinner
ever, so we danced the night away working off all the calories.
We had such a fun weekend and made so many great new
friends, it really deserves its own post. So for now, here’s a picture of all
the ladies before we headed out, more to come soon!