Lasagna!

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This plate of goodness was part of my Valentine’s present from Josh.  It was num-nummy!  (as usual)  Josh makes the best lasagna in the world!  It’s a two-meat, five-cheese tower of decadence reserved for special occasions.  It’s kinda expensive to make, but if you double it and make two (one to freeze), it reduces the cost-per-serving (or the wasted extra materials) considerably.  Plus, that means you have nearly a week’s worth of meals or an extra meal to give to a sick relative or friend.

Also, this recipe makes a ton!!!  It says it serves 12, but it serves waaaaaaaaaaaay more than that!  Even if you are talking twelve heavy-eater servings.  Oh, and I would recommend disposable pans for this (deep ones…the ones for “lasagna” are too shallow).

On Saturday, when we served it, I meant to serve it with a nice arugula salad with a vinaigrette, but Josh and I were all about the lasagna.  Muffin had eaten heavily at Granny’s during the day, so he didn’t want any.  He did, as we had leftovers of it throughout the week, discover that he loved ‘Pizzagna.

What does Josh do that makes the recipe so spectacular?  The recipe calls for ground beef and bulk pork sausage (which we take to mean Italian sausage).  He leaves the meat in fairly large chucks as it’s cooking in the tomato-based sauce, so it’s almost like beef meatballs and Italian sausage meatballs.  Supper yummy!

So, what does he do?  He does this:

Traditional Lasagna

Adapted from Taste of Home

1 lb ground beef

3/4 pound Italian sausage (We use mild)

24 ounces tomato sauce

12 ounces tomato paste

2 garlic cloves, minced

2 teaspoons sugar

1/2 teaspoon dried basil

1/2 teaspoon oregano

1 teaspoon salt

1/2 teaspoon pepper

3 eggs

3 tablespoons fresh minced parsley

24 ounces small-curd cottage cheese

8 ounces ricotta cheese

1/2 cup grated Parmesan cheese

9 lasagna noodles, cooked and drained (Do not buy no-boil lasagna!)

6 slices provolone cheese

12 ounces shredded part-skim mozzarella cheese

In a large skillet, brown meats over medium heat until done (keeping in fairly large/small meatball-sized chunks).  Drain.  Add the cans of tomato product, garlic, sugar, basil, oregano, salt, and pepper and bring to a boil.  Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley.  Stir in cottage cheese, ricotta, and Parmesan.

Spread 1 cup of meat sauce in an ungreased disposable foil pan (13 x 9 but deep).  Layer with 3 noodles, provolone cheese, 2 cups cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cheese mixture, and 1 cup mozzarella.  Top with remaining noodles, meat sauce, and mozzarella.

Cover with foil and bake at 375 for 50 minutes.  Uncover and bake 20 minutes or until heated through.  Let stand for 15 minutes before eating.

What is your favorite Italian dish?

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