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The latest iteration of the lasagna recipe

I'd forgotten how often we saw Magritte

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The latest iteration of the lasagna recipe

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So it occurred to me that I haven't documented the lasagna recipe in Many Years, and it has changed pretty dramatically since I last posted it. As I'm doing it again today, I figured this was a good time to put it up again.

3/4 lb. ground beef
1/4 lb. sausage meat
1-2 cloves garlic, minced
1 medium sized onion, chopped
1 pinch oregano
16 oz. can of tomato sauce
8 oz. can of tomato paste
(go a little large on sauce and paste, if you can't find smaller cans: you will never have enough)
3 medium tomatoes, diced
olives (ideally, fresh)- to taste (there is no such thing as too many olives, in my world
1/2 pound of mushrooms (or so: this one's an optional)

Brown ground beef & sausage meat with garlic, onion, and oregano; drain. Add tomato sauce, tomato paste, and diced tomatoes. Bring to a boil (medium/medium-high heat), then turn low and simmer until the tomatoes are soft and peeling. This can take a while- and you really rather want it to. Be sure and taste now and again while it's simmering, so you can check on flavor.

This would be a good time to grate your mozzarella, set your noodles on a low boil, and then to preheat the oven (350 degrees).


8 oz. package of lasagne noodles, slightly over-cooked- by overcooking, you wind up with ends to poke out over the edges and produce DELICIOUS CRUNCHY LASAGNA CRUSTY GOODNESS, Z O M G.

Other stuff:

16 oz. mozzarella cheese, grated
16 oz. ricotta cheese

In a lasagna pan, layer noodles, ricotta, sauce, mozzarella, topping it off with whatever sauce and mozzarella you have left. Bake at 350F degrees for about thirty minutes, til the cheese on top is melting and bubbling golden brown.

As always, adjust to taste.

A few helpful tips:
1: always save some sauce to smear over the last layer- otherwise, the cheese and the lasagna noodles commingle into this unholy stiff horror.
2: Can be done vegetarian: firm tofu, sear as one would the hamburger with the herbs. Press the water out of the tofu: it'll crisp up easier.
3: if you're able, shoot the recipe a bit large, and freeze the leftovers for next time. For some reason, having some 'starter' does a world of good.

Trader Joe's does these lovely pre-baked slabs o' tofu that are seasoned. I figured I'd give that a go this time, picked up the savory ones.
Perfect consistency, and it has a rather savory smell indeed!

Another million thanks to karjack for her recipe- I've tweaked it back and forth, here and there- I couldn't have done this without her recipe to build from.
  • It pleases me to see this recipe evolve over time. And it looks delicious!
    • The sausage meat and the fresh (not canned) olives REALLY add zest to it.
      • (no subject) -
        • For olives I tend to use kalamatas: the tang is good. on the mushrooms front- if I'm in the mood for mushrooms I generally go for the el cheapo ones (what's @ KJ and discounted deeply?): no mushrooms this time. Romas, typically- though i've done it with heirlooms and while it was nummilicious, it was very pricey.
  • ...this is why I love you.

    • And if you were in town you could sample one of hte two I'm cobbling together right now.
      • I clearly have chosen...poorly. :)
        • There is more to life than where one is. You're having fun up there with people you know- that is important too!
          • Next time I come to visit I demand (I mean, ask nicely for) lasagne. :)

            I just put a pot of stew on the stove that looks like being pretty damned good.

            You should come visit! I'll make you foodz and you can sleep on my couch (er, I should rethink this pitch)...
            • Also, a sofa to surf in your locale?
              that sounds like fun.
              • I figured that went without saying! But in case it doesn't, yes, of course anytime you're up here you can stay with me.
  • I do a similar recipe from the same root-- to the sauce, I add dried basil, an additional clove of garlic, and red pepper flakes. No olives or mushrooms-- so, a little more spicy, but a little less complex in terms of its layers of flavor. I often use a bit more ricotta/cheese than one really "needs" to-- most of my people like a deep, sloppy lasagna. ;)

    Typically, I make that along with an all-hot-italian-sausage meat version...Because one can never have too much spicy sausage.
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