Comfort food - why is it that MOST of the things that we love so much, that make us happy, that remind us of home, of love, of comfort, of true joy, are horribly bad for us?? Lasagna is one of those things that is full of the stuff that we are supposed to avoid. I absolutely refuse to make it with turkey sausage or soy cheese or fat free ricotta... that would just ruin it! Some things need to be done RIGHT :)
That brings to the table the other challenge for this particular lasagna. David and Nate did my grocery shopping for me. I was very specific about the brand of toilet paper and the conditioner that Kami needed for her hair. I guess I thought some things just go without saying. We eat out of the same refrigerator, right? I typically buy the same brands, the same things week in and week out. When I buy shredded cheese, it is always in the biggest bag I can find. Parmesan is almost always a hard wedge that I grate myself as I need it. And while we are on the subject - if I put hard taco shells on the shopping list, get hard taco shells. Don't leave them out because I am the only one that wants them... there... I feel better now!
Cindi told me that if I am making lasagna tonight, I need to post the recipe. So that is what I am doing. I will say that I use my own homemade sauce (recipe posted a while ago. look it up, make it and freeze it in 4-6 cup containers for nights such as this). So Cindi - here you go. I will try and remember to bring you a piece tomorrow night :)
1 box lasagna noodles - UNcooked (trust me - it works every time)
4-6 cups of meat spaghetti sauce
2 cups ricotta cheese
1 1/2 c. Parmesan cheese (freshly grated, of course)
1/4 c. parsley
1 t. garlic powder
1 t. salt
1/2 t. black pepper
4 cups shredded mozzarella (or apparently colby-jack works, too)
1 1/2 c. water
Preheat the oven to 350 degrees. Line your lasagna dish with extra long pieces of aluminum foil. It makes clean-up much easier! In a large bowl thoroughly mix the ricotta, 1 c. of the Parmesan, 2 eggs, the parsley, garlic powder, salt and pepper. In the bottom of the baking dish spoon 1/2 c. spaghetti sauce and 1/2 c. water. Layer one layer of lasagna noodles (about 5-7 depending on the size of your dish). Top with 1/3 of the ricotta mixture. Spread over the noodles. Top with 1 cup of shredded mozzarella and 1 cup of spaghetti sauce. Drizzle over 1/2 cup of water. Layer 2nd layer of noodles, top with 1/2 of remaining ricotta mixture, 1 cup mozzarella, then another cup of sauce and then the remaining ricotta mixture. Top with third layer of noodles, remaining sauce and final 1/2 cup of water. Wrap tightly with foil and bake for 1 1/2 hours at 350 degrees. Remove the foil wrapping and top with remaining 1 cup shredded cheese and 1/2 c. Parmesan. Return to the oven uncovered for 15 minutes until the cheese is melted and bubbly. Allow it to rest for 15-20 minutes before serving.
In this particular lasagna I added 6 Italian sausages that I baked last night and sliced in thin slices between the layers of pasta.
I'm off to eat, now that I have blogged about it :)
Enjoy your dinner. Until next time, stay warm (it's freezing in Tennessee) and safe, my friends!