Homemade LasagnaPosted: March 4, 2012
As a foodie, I am a little ashamed to say that I’ve never before made home made lasagna. I felt it was finally time to try my hand at the Italian classic. For this recipe, I made two massive lasagnas, one that fed Justin and I for about 5 days straight (lunch and dinner) – so it could feed a lot of people. I made two so that I can donate one to the Sue Huff campaign when the writ is dropped.
I used ground beef and mild Italian sausage. The mixture gave the meat a nice flavour.
I threw both meats in a massive pot to brown, with some onions and mushrooms.
I also used a combination of spices, to keep things interesting.
Here’s the meal, all ready to be turned into sauce.
When I buy premade pasta sauce, to add to my own sauces, I always hunt for the cheapest sauce, with the lowest amount of sodium. It’s kind of a game for Justin and I. I usually win. 😉
Here’s the tasty pasta sauce I made for the base. I let it simmer for 3 hours on low, to get the flavours flowing. Then, I let it sit in the fridge overnight, to let the juices and flavours meld together even better.
The next day, I began to assemble the ingredients. I cooked the lasagna noodles very briefly, until they were still almost raw.
Here they are, waiting to be assembled into the tasty lasagna.
I decided to go with classic ingredients for the lasagna. Riccotta, spinach, and a 3 cheese blend.
I assembled the ingredients in this order: A base layer of sauce.
A layer of noodles.
A layer of ricotta.
A layer of 3 cheese blend.
A layer of spinach. Repeat three times, until you get to the top of your pan.
Top last layer with sauce and the rest of your cheese.
Cover with tinfoil (shinny side down). Pop it in the oven at 375 for 45 minutes. Then take off the tinfoil and broil on low for 5 minutes, until the cheese is golden and bubbly.
While you are waiting for the lasagna to cook, enjoy a beverage! I found this in the back of our fridge from our trip to Peru. Inca Kola is amazing! It tastes just like cream soda, but has an eerie neon yellow colour. We had so many in Peru, and packed our suitcases with them when we came home. This was our last one, so I thought I’d share it with you!
Here is the bakes lasagna, all bubbly and golden brown. It was quite a success!
Take a look at those melty tasty layers of awesome! My first attempt at lasagna was a smashing success! The next time I make it though, I will invite many people over. It was wayyy too much for the two of us, and we got quite sick of it by the 5th day.
Jacquie’s delicious homemade lasagna recipe (courtesy of mylasagnarecipe)
1 pound of sweet ground Italian sausage
1 kg of ground beef
1 cup of chopped onions
1 cup of chopped mushrooms
4 cloves of garlic, chopped
2 tsp onion powder
2 tsp seasoning salt
2 tsp paprika
3 tsp oregano
1 tsp Italian Seasoning
1/2 teaspoon ground pepper
2 Bottles of premade pasta sauce
2 containers of of ricotta cheese.
2 pound shredded mozzarella cheese
2 cup grated Parmesan cheese
2 cups of fresh spinach leaves
24 lasagna noodles
Brown meat with onions and mushrooms. Add spices and seasoning. Add pasta sauce. Let simmer for 2-3 hours and let rest overnight in fridge. Boil lasagna noodles for 3 minutes, until just barely cooked. Spray a baking dish with cooking spray. Assemble lasagna with the following: a layer of sauce, a layer of noodles, a layer of ricotta, a layer of cheese, a layer of spinach. Repeat 3 times. Top with sauce and cheese. Cover with tinfoil and bake at 375 for 45 minutes. Uncover and broil on low for 5 minutes until cheese is golden and bubbly. Enjoy!
Makes two large lasagnas. Half ingredients if you would like to make one.