Monday, September 1, 2008
tasty testing & research
This weekend we went to a fabulous swanky wedding. To convince a newly married couple to watch J and G while we attended this very fabulous and swanky event, I promised to make them dinner. Their request: lasagna. I haven't made any in a long time and decided to try this one. I must admit it was pretty good, but it makes me want to find the best lasagna out there. So here's my request (I'm hoping you guys will play along), will you please send me your favorite lasagna recipe, or lasagna tricks, or lasagna dos and/or don'ts? I'll do some testing and research (well, Nate will do a lot of the tasting part of it I'm sure - when I told him about this idea he got extremely excited!) and then I'll post the results. So if you're game, it could be a tasty September!
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5 comments:
I will admit the recipe in the post is pretty good, but I would change out the spicy breakfast sausage for real Italian sausage. And lest you worry I certainly did not use green-jar-cheese, I grated fresh and used that. It made a really dense lasagna and the texture was great. Also we've considered reducing the amount of meat a bit and adding some chopped spinach (just to make us feel a little bit better about it).
This recipe is a bit different, but I think it is delicious. Cory likes his Mom's better, which is a lot like the Pioneer woman's. I am stoked to see your results.
http://edwards-edibles.blogspot.com/2008/01/mushroom-sausage-spinach-lasagna.html
I LOVE adding chopped spinach to our lasagne, but maybe it's because I feel so sneaky putting something so healthy in there and seeing my kids eat it. :-) But I think it adds something to the beauty of the dish, too, and I like spinach. I also usually use the "no need to precook them" noodles, for simplicity. I haven't noticed I like them any less than the others, but you'll have to tell me what you think.
So, we're back! I'm still getting around to emails, but expect one soon. I'm so glad to have met you guys and to have your blog address to keep in touch!
we loved your lasagna!! i loved it because it didn't have a lot of veggies. for some reason, i hate tons of veggies in lasagna. Anyway, I though i'd give you my recipe so you can try it and see how ya like it. By the way, your kids were great! We had a blast
• 1 16-ounce package of lasagna noodles
• 1/2 large diced onion
• 1 hefty tablespoon of minced garlic
• 3 hefty tablespoons of brown sugar
• 1 6-ounce can of tomato paste
• 2 14-ounce cans of diced tomatoes
• Lots of sliced mushrooms
• Dried oregano, fresh basil, salt and pepper, to taste
• 1 pound of minced meat
• 2 cups of grated parmesan cheese, measured out into two separate cups
• 2 cups of grated cheddar cheese, measured out into two separate cups
• 1/2 pound of fresh mozzarella cheese, to be sliced (or pre-shredded)
• 1 1/2 cups of heavy cream or whipping cream
Directions:
1. Sautee the minced garlic and onions until the onions become transparent. Add the meat and stir until cooked.
2. Add the canned tomatoes and tomato paste. Season with salt and pepper.
3. Add the brown sugar and stir well.
4. Let it simmer on low heat for about 20 minutes and then add the mushrooms.
5. Cover and let sit for 10 minutes.
6. While you're waiting, heat heavy cream in a saucepan over low heat.
7. When it gets warm to the touch, add your first cup of parmesan and stir until smooth and then add your cup of cheddar and stir until smooth.
8. This mixture should get fairly thick--add more cheese
9. Spoon a small amount of the meat sauce in the bottom of a large, deep lasagna dish
10. Add 3 sheets of lasagna noodles. Pour a layer of cheese sauce on top of the layer of lasagna.
11. Add a layer of meat sauce, enough to cover the lasagna, then another layer of lasagna noodles.
12. Add 3 more sheets of lasagna noodles, then the slices of mozzarella (this will be the only layer of mozzarella in the dish).
13. Repeat these steps until the lasagna is the last layer or until your casserole dish can't take anymore.
14. Pour the heated cheese sauce on top and then sprinkle the top with leftover grated cheddar cheese and parmesan cheese.
15. Bake in a 350-degree oven for 40 minutes. Remove and then let stand for 1 hour.
Oh, Sarah, I hesitate to send you our recipe! I've really simplified since #3 came along. I even use spaghetti sauce instead of making my own sauce. I'm so embarrassed!! At least I don't use the green bottle of parmasan and I definitely like sausage in for half of the meat. Have fun cooking! I like the spinach idea too. Yum!
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