Lasagna is an Italian pasta noodle casserole thingie, invented and published in the Middle Ages. It has special noodle (lasagna noodles), cheeses and meat (or no meat) and veggies and sauce (which can be interpreted by you). You have a huge latitude in the design of your lasagna meal. I made a small sample of a lasagne this evening for the family, so oozing and sloppy…yet so delicious. Let’s make a lasagna?
Here is a little exciting Wiki research for you to enjoy concerning Lasagne
I made a small lasagna (4 to 6 servings depending on how you decide to cut it). I used an 8″ by 8″ pan with 2 inch deep sides. My noodles were straight from the box, bought at my favorite grocery store (I would shout out that I shop at Kroger’s and would love their sponsorship). I knew from experience that I use 9 noodles for two layers in this pan.
I will walk you through this recipe as if I was once again preparing the meal I just served. You can place your little flare on any part of this recipe and make it your own special menu. I had these ingredients on hand and they just work well in a lasagne dish.
9 lasagna noodles cooked, drained and rinsed
16 oz Chef Gosselin pasta sauce (my recipe is on this site but feel free to use your favorite sauce)
4 oz shredded mozzarella cheese
3 oz ricotta cheese
8 meatballs sliced thinly (I made some meatballs earlier today and used these in my lasagna)
4 oz frozen 3 Pepper and onion mix (I used Kroger brand, sauteed in a tsp olive oil )
1 tsp olive oil
Place 4 ounces of pasta sauce in the bottom of your 8×8″ pan.
Lay 3 lasagna noodles in the bottom of the pan. They will climb the sides of the pan since the noodle are 12 inches long. Do not worry just let them lay evenly up each side.
Place ricotta cheese on the noodle layer and smooth out over the entire surface with back of spoon.
Spread evenly over the ricotta cheese 4 oz of pasta sauce
Place sliced meatballs over the cheese and sauce (completely layer the bottom with the meatballs)
Add 3 more lasagna noodles (this time go the opposite direction to that of the first noodle layer).
Add 2 oz of mozzarella cheese on this second layer of noodles
add 4 oz of pasta sauce on the mozzarella cheese
spread the sauteed pepper and onions on the mozzarella cheese and sauce
Place the last 3 lasagna noodles on the top of the pepper and onions in the opposite direction of the last layer
4 oz of pasta sauce top this layer of noodles
Remaining 2 oz of mozzarella cheese to top the sauce you just placed on the top layer of noodles (Tuck the hanging noodle parts down into the inside of the pan or fold it under)
place sheet pan under your 8×8″ pan to catch the sauce the bubbles out
Bake uncovered in preheated 350F oven for 40 min or until bubbling and golden brown on top.
Remove from oven and allow to set for about 10 min
Slice and use a spatula to lift transfer the lasagna to the plate.
I make my lasagna in many different ways. If you noticed that I did not add additional salt or pepper to my layers. The sauce says it all here. I spent my time making my sauce a perfect match to my needs for this project. My gal is sensitive to spicy foods and I do my part to keep her away from the picante nature of hot peppers and spicy Italian sausage. You on the other hand are free to play with flavors and experiment with different sausage in your lasagna. I often will add a layer of sliced hard boiled egg in a lasagna or cooked slices of eggplant or zucchini squash. This is a place where you define your level of perfection. So as I stated “is lasagna ever perfect”? If you love to play in the kitchen…here is a great menu item that you can repeat many times and never quite make it the same way. Enjoy! Mine tastes so good…I might have some for lunch tomorrow.