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Lasagna Feasting for One


I love cooking in the kitchen on Sunday’s. After what always seems to be a busy weekend it is nice to soak up a bit of solitude over a few pots and pans. I also enjoy casserole dishes which can be easily frozen for later use. I figure if I’m going to spend several hours in the kitchen making a delicious meal from scratch it should have a bit of longevity. Lasagna, when made with great care really nourishes the soul throughout the work week. I doubled this recipe and made three large lasagna’s in one go! I spent one week finishing off my first lasagna and the other two currently sit in my freezer waiting to be devoured.

Your Grocery List:

1lb sweet Italian sausage

1lb ground beef

1/2 cup chopped onions

3 cloves garlic

1 (28 oz) can crushed tomatoes

2 (8 oz) cans tomato sauce

2 (6 oz) cans tomato paste

1/2 cup water

2 T white sugar

1 t fennel seed

2 t basil leaves chopped

4 T Italian parsley chopped

1 t salt

1 t Italian Seasoning

1/2 t ground pepper

23 oz ricotta cheese

1/2 t nutmeg

1 egg

1 lb shredded mozzarella cheese

1 c grated parmesan cheese

Lasagna noodles

Start with the following in a pot: sausage, beef, onion and garlic. Brown in pot for 10 minutes. Dispose of a bit of the grease once the meat has finished browning. Add the following: crushed tomatoes, tomato sauce, tomato paste and water. Gently stir into the cooking meat. Add the following: sugar, fennel, basil, parsley, salt, Italian seasoning, pepper. Gently stir into the sauce. Cover the pot and let the meat sauce simmer for 90 minutes.

Prepare lasagna noodles and ricotta filling (in a medium mixing bowl whip ricotta with nutmeg and egg).

Building the lasagna layers in a 9 x 13 inch baking pan. Spread 2 cups of meat sauce on bottom of the pan. Lay six noodles across the layer of sauce. Spread half the ricotta cheese mixture over the layer of noodles. Spread 1/2 of the mozzarella cheese over the ricotta layer. Sprinkle half of the parmesan over the mozzarella layer. Spread 2 cups of meat sauce over the cheese layer. Lay down next layer of noodles. Spread the remaining ricotta mixture over noodles. Spread the mozzarella and parmesan cheese, saving some cheese for the top of the lasagna. Put the last layer of sauce on the cheeses. Sprinkle with remaining cheese.

Cover with foil and bake in 350 degree oven for 25 minutes. Remove foil and baked uncovered for another 25 minutes.

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