Monday, November 15, 2010

Bill's 9 lb Lasagna

   Lasagna is one of the ultimate comfort foods, right?  We never had it growing up, but it is still a very comforting dish.  Maybe it's because people tell me it is supposed to be or maybe because it is awesome!

   My wedding was handled a little differently than most (I'll tell you about that in a couple weeks.)  One minor  difference is that we didn't have a rehearsal dinner.  But at my parents' house, we had a huge meal for my side of the family because they all came in from out of town.  My dad made two huge lasagnas for the 15 or so people clogged into the house.  He was so proud of his lasagnas.  He went around telling them about how each one was 9 pounds.  I shit you not!  There was so much food (and wine)!  I ate more lasagna than someone who has to put on a wedding dress in 18 hrs should have.  There was so much that we had to pack some of it up and take it on our honeymoon (an adorable little cabin on top of a mountain in Gatlinburg, TN).

   This is my dad's lasagna recipe, but, don't worry, it is cut in half.  This is not the 9 lb version (but it is easily doubled into it.)  We happen to like a noodle-y lasagna, so ours has 4 layers... you can do three is you want.  This can be assembled ahead, and kept in the refrigerator.  Just add 15-20 min to the covered baking time.
Bill's 9 lb Lasagna
1/2 lb lasagna noodles (8-10), cooked to just shy of al dente (~8 min)
1 med onion, chopped
4 oz mushrooms, sliced (1- 1 1/2 C)
1 Tbsp garlic, minced
1/2 lb ground meat (any kind you like beef, turkey...)
1/2 lb Italian sausage (again, any kind you like)
1 jar of your favorite red pasta sauce (~26 oz)
1/2 tsp oregano
1/2 tsp crushed red pepper flakes (optional)
15 oz ricotta
2 C shredded mozzarella
~1/2 C grated parmesan cheese
2 Tbsp parsley
salt and pepper

   In a large, deep sided skillet or pan over medium-high heat, saute onions in a little bit of oil for 3-4 min.  Add ground meat and sausage.  Lightly salt and pepper.  Cook through.  Add mushrooms and garlic.  Cook until mushrooms start to get soft; it will take about 4 min.  Turn off heat.  Add pasta sauce, oregano, and red pepper flakes.
   In a large bowl, combine ricotta, mozzarella, half the parmesan (1/4- 1/3 C), and parsley.
   In a greased 10x10x2 (or 11x7x2) spread a little of the meat sauce in the bottom.  Cover with noodles, cut off ends to use for filling in gaps in other noodle layers.  Spread 1/4 of the meat sauce over the noodles.  Spread 1/4 of cheese mixture over meat layer (placing small dollops evenly over the meat will probably work better.)  Repeat this pattern until done.  Sprinkle about 1/4 of parmesan over the top. (And maybe some extra mozzarella???)
   Cover.  Bake at 350 deg F for 30 min.  Uncover, bake 15 more minutes.
   Serves 6.

1 comment:

  1. I love lasagna, which is surprising seeing I am so picky. This looks wonderful and actually just made my stomach growl!



Feedback makes me happy!