More Better Lasagna
Did I mention that the Asian/International grocery near me had a pretty good cheese selection? Much better than the supermarkets. We browsed through the cheese section yesterday and made off with some nice stuff. Among the cheeses were a couple of pounds of fresh mozzarella. I was thinking tomato, mozzarella, and basil sammiches on garlic toast but Mrs J went straight to wanting some lasagna. I aim to please. Started out thinking I’ll make two, one to freeze and one to bake, so I made a bunch of meat sauce. Two pounds of Italian sausage, two largish cans of tomato chunks, a can of tomato paste, an entire head of garlic sliced thin on the mandolin. Plenty of fresh basil. Some fresh mushrooms, sliced. More stuff. Couldn’t get her enthused enough to make fresh pasta-she pointed out that we had some dried lasagna noodles. OK, fine.
Mixed up some ricotta with an egg and garlic powder, red pepper flakes, some grated parmesan, a we bit of shredded mozzarella. Debated with myself whether to stir the fresh cheese in with it, opted not to. Boiled some spinach for a few minutes and wrung the water out of it after cooling it under the faucet. Stirred that into the ricotta mix.
Started the assembly of the casserole when the noodles were finished and cool. Pretty soon it was clear I could get all of it into one dish. A huge lasagna. Popped that into the oven at 350 for 40-45 minutes, then topped it with a bit of the shredded mozzarella, more grated parmesan, and a few scraps of fresh mozzarella I had saved back thinking still of the tomato sammiches. Gave it another 15 or so, until the top was toasting. Didn’t let it rest long enough last night so I’ve included some pics from today that show the layers better.
Posted on June 29, 2010, in JeffreyW, Recipes and tagged basil, eggs, fresh mozzarella, fresh mushrooms, garlic, garlic powder, italian sausage, lasagna, oregano, parmesan, red pepper flakes, ricotta, spinach, tomato paste, tomatoes. Bookmark the permalink. 3 Comments.