NOT "no garbage lasagna"
bynsky
Posts: 15,837 Member
I had to share... I make this MAYBE once a year cause it is a heavy and big meal, but when you gotta have lasagna, you want the real thing. No giant tomato slices in place of noodles here. About 2.5lbs of cheese. Saucy, sausagey, garlicy, cheesey, noodley goodness....
(edited to add recipe - sort of, I eyeball measure a lot, and season differently each time)
1.5lb ground Italian sausage
3-4 cloves fresh garlic (minced)
1 white or yellow (not sweet) onion
1 green or red bell pepper
5-6 baby portabella mushrooms
1 box Cremettes lasagna noodles
15-16oz ricotta cheese
2 eggs
1/2 cup shredded or grated parm/romano/asiago cheese
16-20oz pasta sauce (I've used Prego Roasted Garlic when I'm lazy, or my own homemade sauce when I'm not)
2lb shredded mozzarella cheese
seasonings (salt, pepper, garlic powder, basil, oregano, whatever trips your fancy)
bring large pot (10-12 qts) of water to boil, salt and add pasta. cook about 2 minutes less than stated on package. drain, drizzle with olive oil to keep from sticking to themselves, and allow to cool.
brown meat with a little olive oil, fresh garlic and fennel seeds. chop all veggies you desire to use into small pieces (about 1/4 to 1/3 inch pieces) and add to meat to lightly saute, season as you feel tastes best, cover & remove from heat.
mix ricotta, eggs & parm/romano/asiago cheese.
in a 13x9 casserole dish, coat with butter/olive oil/PAM or something to help keep from sticking. put enough pasta sauce down to have a thin coating at bottom of pan. place noodle layer, overlapping slightly. then add about 1/3 to 1/2 of the meat/veggie mixture, followed by some sauce, about 1/3 to 1/2 of the ricotta mixture, and a little of the shredded mozzarella. Repeat layering process starting with noodles, meat, sauce, ricotta, cheese, then noodles again. I usually only do 2 full layers, but there's enough noodles in the box for 3 layers if you prefer it that way. be sure to have sauce under the final layer of noodles so they don't become too crunchy while baking, and cover final layer of noodles with remaining cheese and season as you like (I put garlic, basil & oregano on top of the cheese) cover with foil, and you can either refrigerate for 2-4 days before baking, or bake immediately.
bake at 350 for 45-60 minutes (longer if refrigerated prior to baking) while covered with foil. remove foil and continue baking for 10 more minutes. let sit for 15-20 minutes before cutting/serving
(edited to add recipe - sort of, I eyeball measure a lot, and season differently each time)
1.5lb ground Italian sausage
3-4 cloves fresh garlic (minced)
1 white or yellow (not sweet) onion
1 green or red bell pepper
5-6 baby portabella mushrooms
1 box Cremettes lasagna noodles
15-16oz ricotta cheese
2 eggs
1/2 cup shredded or grated parm/romano/asiago cheese
16-20oz pasta sauce (I've used Prego Roasted Garlic when I'm lazy, or my own homemade sauce when I'm not)
2lb shredded mozzarella cheese
seasonings (salt, pepper, garlic powder, basil, oregano, whatever trips your fancy)
bring large pot (10-12 qts) of water to boil, salt and add pasta. cook about 2 minutes less than stated on package. drain, drizzle with olive oil to keep from sticking to themselves, and allow to cool.
brown meat with a little olive oil, fresh garlic and fennel seeds. chop all veggies you desire to use into small pieces (about 1/4 to 1/3 inch pieces) and add to meat to lightly saute, season as you feel tastes best, cover & remove from heat.
mix ricotta, eggs & parm/romano/asiago cheese.
in a 13x9 casserole dish, coat with butter/olive oil/PAM or something to help keep from sticking. put enough pasta sauce down to have a thin coating at bottom of pan. place noodle layer, overlapping slightly. then add about 1/3 to 1/2 of the meat/veggie mixture, followed by some sauce, about 1/3 to 1/2 of the ricotta mixture, and a little of the shredded mozzarella. Repeat layering process starting with noodles, meat, sauce, ricotta, cheese, then noodles again. I usually only do 2 full layers, but there's enough noodles in the box for 3 layers if you prefer it that way. be sure to have sauce under the final layer of noodles so they don't become too crunchy while baking, and cover final layer of noodles with remaining cheese and season as you like (I put garlic, basil & oregano on top of the cheese) cover with foil, and you can either refrigerate for 2-4 days before baking, or bake immediately.
bake at 350 for 45-60 minutes (longer if refrigerated prior to baking) while covered with foil. remove foil and continue baking for 10 more minutes. let sit for 15-20 minutes before cutting/serving
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Replies
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I WANT!
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that's just cruel0
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mmm. i have no photos to share, but in the wintertime i make a pancetta, radicchio, endive with bechemel sauce lasagne.
it has so much fatty goodness that i really only make it once or 2x a year. :laugh:0 -
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Yummy! I make real lasagne at least 1 or 2 times a month. Thanks for reminding me, need to get ingredients for next week
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I'd eat that whole pan tonight post leg workout!
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Lasagna I can do in moderation. Homemade baked mac 'n cheese, on the other hand... that would have been cruel to post.0
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I'm hungry and now I really want lasagna0
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It looks a little cheese heavy.
(Did I just say that?)0 -
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Well....I know what I am making for dinner sometime soon. 0
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Just finished lunch. am pleasantly full. and this made my mouth water.0
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It looks a little cheese heavy.
(Did I just say that?)
no such thing0 -
It looks a little cheese heavy.
(Did I just say that?)
Pfff not possible.
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Mmmm. Lasagna is one of my fave foods that I rarely get to eat. I've made a vegetarian version once that was to die for. I'm no vegetarian by any means. I LOVE my meat and my steaks must be medium rare. But I do enjoy vegetarian dishes from time to time and try to incorporate at least one dish if not one day to entirely meat free. I think the last time I had lasagna was either late last year or early this year. It's been a long while...0
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:drinker: 0
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It looks a little cheese heavy.
(Did I just say that?)
no such thing
QFT!
however, my hubby did say I use too much ricotta.... but he's just going to have to get over it
i mix ricotta w/ cottage cheese in mine, it makes it so much more melty and gooey.0 -
Reminds me of an episode of Secret Eaters where a couple used a whole family pack of cheddar for their lasagne :laugh: I'm too lazy to make lasagne, but I often have a veggie one at restaurants.0
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Mmmmm cheese0
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it's cruel because we want a recipe, yo!0 -
I'm coming to your house next time you make it.0
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I like you.0
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it's cruel because we want a recipe, yo!
Agreed. That looks amazing!0 -
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Looks fantastic. That's my kind of lasagna.
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I had to share... I make this MAYBE once a year cause it is a heavy and big meal, but when you gotta have lasagna, you want the real thing. No giant tomato slices in place of noodles here. About 2.5lbs of cheese. Saucy, sausagey, garlicy, cheesey, noodley goodness....
(edited to add recipe - sort of, I eyeball measure a lot, and season differently each time)
1.5lb ground Italian sausage
3-4 cloves fresh garlic (minced)
1 white or yellow (not sweet) onion
1 green or red bell pepper
5-6 baby portabella mushrooms
1 box Cremettes lasagna noodles
15-16oz ricotta cheese
2 eggs
1/2 cup shredded or grated parm/romano/asiago cheese
16-20oz pasta sauce (I've used Prego Roasted Garlic when I'm lazy, or my own homemade sauce when I'm not)
2lb shredded mozzarella cheese
seasonings (salt, pepper, garlic powder, basil, oregano, whatever trips your fancy)
bring large pot (10-12 qts) of water to boil, salt and add pasta. cook about 2 minutes less than stated on package. drain, drizzle with olive oil to keep from sticking to themselves, and allow to cool.
brown meat with a little olive oil, fresh garlic and fennel seeds. chop all veggies you desire to use into small pieces (about 1/4 to 1/3 inch pieces) and add to meat to lightly saute, season as you feel tastes best, cover & remove from heat.
mix ricotta, eggs & parm/romano/asiago cheese.
in a 13x9 casserole dish, coat with butter/olive oil/PAM or something to help keep from sticking. put enough pasta sauce down to have a thin coating at bottom of pan. place noodle layer, overlapping slightly. then add about 1/3 to 1/2 of the meat/veggie mixture, followed by some sauce, about 1/3 to 1/2 of the ricotta mixture, and a little of the shredded mozzarella. Repeat layering process starting with noodles, meat, sauce, ricotta, cheese, then noodles again. I usually only do 2 full layers, but there's enough noodles in the box for 3 layers if you prefer it that way. be sure to have sauce under the final layer of noodles so they don't become too crunchy while baking, and cover final layer of noodles with remaining cheese and season as you like (I put garlic, basil & oregano on top of the cheese) cover with foil, and you can either refrigerate for 2-4 days before baking, or bake immediately.
bake at 350 for 45-60 minutes (longer if refrigerated prior to baking) while covered with foil. remove foil and continue baking for 10 more minutes. let sit for 15-20 minutes before cutting/serving
In for real lasagna.
Nicely done, OP.
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OMFSM...for the love of his noodly appendage, that looks amazeballs!! I've been looking for a good lasagna recipe and methinks I've found it. Byn, you're the bestest!!0
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:bigsmile: OMG! FOODGASM! 0
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