Lasagna

I love lasagna and yet I don’t make it that often. When I do make it I always wonder why I never make it that often. It is so good. There is not much to it although I do understand why people do not make it that often. It is a lot to put together. I simplified the process and made it easier for me. I cook the pasta, bechamel sauce, and meat, layer everything together, top it with cheese, and bake it. It really takes all of the steps out of the process and it is just as delicious and in my opinion, even better.

I love making my lasagna this way and have made it this way for years. I find the flavor is better and it is easier to work with when layering. It also mellows out the pasta sauce for a smoother and richer flavor. The reason why I combine my pasta sauce with my bechamel sauce is that my oldest daughter poured the pasta sauce in the bechamel sauce when she was little and I just used it that way and have ever since. A happy and silly little accident from my (then) 5-year-old daughter. She is much older now obviously and this is still how I make it to this day.

Let me share with you how I make my lasagna.

INGREDIENTS FOR THE SAUCE:

5 Tbsp Butter
1/2 Cup. Flour
4 Cups. Milk
1/4 Tsp Nutmeg ( I like to grate mine fresh)
1 Jar of Pasta Sauce ( your favorite brand will do just fine)about 1 1/2 to 2 cups
Salt and pepper

REMAINING INGREDIENTS:

olive oil
1 lb. Ground beef ( chicken or turkey)
Salt and pepper
1 large container of Ricotta Cheese
3 Eggs
1 lb. Box of Lasagna pasta
3 Cups. Mozzarella Cheese – grated
1/3 Cup. Parmesan Cheese – grated
1/2 Onion – diced
2 Cloves Garlic – minced

DIRECTIONS:

1. In a large saucepan over medium-low heat add the butter and let melt. Add the flour, whisk in, and let cook while whisking for 1 to 2 minutes. This will cook out the raw flour taste. Gradually add the milk a little at a time, while whisking to prevent clumping. Continue to whisk and cook until the mixture is thick and smooth. This should take about 10 minutes. Once the mixture is thick season it with salt, pepper, and nutmeg. Whisk to combine well. The mixture should coat the back of a wooden spoon. Add the jar of pasta sauce and stir to combine well. Cover with a lid and remove from the heat. Set this to the side while you work on the pasta and the meat portion.
2. In a large bowl combine the ricotta cheese, eggs, salt, and pepper. Whisk to combine well. Set aside.
3. Bring a large pot of water to a boil over medium-high heat. Once the water is boiling add about 1 tbsp. of salt and stir. Once the salt is dissolved add in your pasta and stir the pasta to separate the pasta sheets. Let the pasta cook for about 8 to 9 minutes and stir occasionally to prevent the pasta from sticking to each other.
4. In the meantime, spray a large 9×13-inch baking dish with a little oil spray or butter. Set aside. Preheat your oven to 375*
5. To a large skillet over medium heat add a little olive oil to the pan. Add the beef, onion, salt, and pepper. Break the meat apart with your spoon and cook until the meat is cooked through and the onion is tender. Add the garlic and stir to combine. Let the garlic cook for about 30 seconds to 1 minute. Remove from the heat.
6. At this point, your pasta should be done. It should be slightly undercooked (al dente). Drain and set aside.
7. WE ARE READY TO ASSEMBLE! lol. To your 9×13-inch baking dish: Add a little of the sauce to the bottom of the dish to prevent sticking. Layer on 3 lasagna noodles to the bottom. Spoon over a little of the ricotta mixture and spread evenly over the noodles. Spoon over some of the sauce and spread out evenly. Sprinkle over the meat mixture in 1/3 batches as you will be making 3 layers. Add 1/3 cup of the mozzarella cheese over the top and spread it out evenly. Repeat the layers two more times ending with the pasta. You should have some ricotta mixture, sauce, and cheese left over. To the top of the pasta spread over the remaining ricotta mixture evenly followed by the sauce mixture. Top with the remaining mozzarella and parmesan cheese on the top.
8. Spray the dull side of some aluminum foil and cover the lasagna. Place the pan on a sheet tray and place in a preheated oven. Bake for 30 minutes. Remove the foil and let cook an additional 15 minutes. Remove and let stand for about 10 to 15 minutes before serving. This will allow the layers to set up and it will help hold it’s shape when serving.

• You can add in some extra veggies if you like. To your meat mixture, you can add some spinach, diced tomatoes, diced zucchini or squash, diced peppers, or any other type of veggie that you like.
• If you are using no-cook lasagna noodles, you do not have to cook them before layering. Just layer them as you would cooked noodles.
• For a pasta-free version: Thinly slice two to three eggplants. Season them on both sides with salt. Place on a wire rack and let them drain for 1 hour. Pat them dry and season with pepper and other spices that you like on both sides. Pan fry or grill for 3 to 4 minutes per side and place on a plate to cool slightly before layering. Layer them as you would any lasagna noodle. I love this alternative to pasta when I am just not in the mood for pasta. It is just as delicious.
• 1 large container of ricotta equals just at or a little over 1 1/2 pounds (for reference) OR about 3 cups or so. I just use the entire large container as to measuring it out. Any brand you like will work. Also If you like to use Cottage cheese as opposed to ricotta Then I would use 1 large container plus a small container. You can strain out any excess liquid to thicken it up slightly before using it so it is not quite so watery when baking. We don’t want a watery lasagna, do we? lol
• If you do not want to use ground beef you can opt for ground chicken, ground turkey, or even Italian-style ground sausage. I have used all of these styles of meats depending on what I have on hand and they all turn out delicious. So what you use is up to you entirely.
• You can make this recipe into 2 separate dishes for freezing. Layer them into 2 8×8 inch pans as per instructions. Bake one and freeze the other. Layer on two layers of plastic wrap and two layers of aluminum foil before freezing. Don’t forget to label it before freezing as well. This will last in the freezer for up to 3 months. This is a great make-ahead meal for when you do not have too much time to cook. Just pull it out of the freezer. Let stand for 30 minutes to 1 hour ( so you don’t break your dish when placing it in the oven and be sure to remove the plastic wrap and foil. Place the foil back on the pan and discard the plastic wrap.) Bake covered for 45 to 50 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is melted and is nice and bubbly. Remove and let stand 10 to 15 minutes before serving.
• BTW: I do not think this is how authentic lasagna is made. This is just my recipe for lasagna and how I make it.