Lasagna Recipe

 Hello Everyone,

I documented every step of the process to show you how I made this wonderful lasagna for company. The best part is that I don't have to cook tonight, and the leftovers are even better!

Here are a couple of disclaimers that you have to know prior to making this recipe.

1.  You have to really like the people who you are making this recipe for because you will use every pan, bowl and utensil in your kitchen.  It is much worse than making a full Chinese dinner.

2.  You will be using 2 of your precious eggs in this recipe.  Eggs in my area are harder to come by than hens' teeth.

3. You can't clean your kitchen as you go because you feel like an act on the Ed Sullivan show that is spinning plates on little sticks.  You are zipping between one bowl to pan to another.

Having said all of this, and warned you about the process, this lasagna recipe is worth the effort.  As the aromas of garlic, Italian sausage and onions fill your kitchen, mama mia you will be bursting into choruses of Volare!

The best pans in my kitchen are cast iron.  They are fully seasoned to perfection, and I LOVE them.  Here are the steps and the full recipe is at the end of the post.

Step One:

Cook sausage, ground chuck, green onions and garlic in olive oil until the meat is browned, stirring to crumble meat; drain on paper towel.

Add tomato sauce, tomato paste, oregano, dash of basil, salt, and pepper; stir well.  

Bring to a boil; cover, reduce heat, and simmer 20 to 30 minutes, stirring frequently.  You are supposed to cover and chill for 8 hours.  I skipped this step and assembled the lasagna and put it in the refrigerator for almost 8 hours.

Step Two:

Chop the bacon and cook in a large skillet until crisp; remove and drain on paper towels.

Combine bacon, spinach, Parmesan cheese, breadcrumbs, egg yolk, and olive oil.

Step Three:

In another bowl, combine Monterey Jack cheese and ricotta cheese, cottage cheese, green onions, fresh parsley, egg, basil and marjoram.

Place 4 cooked lasagna noodles in a lightly greased 13" x 9" 2" baking dish.

Layer on half of the meat mixture.

Then half of the ricotta mixture.

Then half of the spinach and bacon mixture.

Repeat the process again.

Meat, cheese, spinach and bacon.

Then top it off with Jack cheese and bake.  I popped it in the oven as the guests arrived and we ate appetizers and enjoyed a glass of wine while it baked for 45 minutes.

Add a salad, bread, glass of red wine and you will be in lasagna heaven. Mama Mia here I go again.....Volare, oh oh......

Our esteemed guest, Arno from Arnold, (his words not mine) had two helpings and he thought it was delicious! 

RECIPE

1 pound Italian sausage with casing removed

½ pound ground chuck

½ cup minced green onions

2 to 3 cloves garlic, crushed

3 to 4 tablespoons olive oil

1 (29 ounce) can tomato sauce

1 (6 ounce) can tomato paste

¼ teaspoon dried whole oregano, dash of dried whole basil

½ teaspoon salt

¼ teaspoon pepper

2 cups shredded Monterey Jack cheese, divided

1 cup ricotta cheese

1 cup cottage cheese

½ cup minced green onion

½ cup minced fresh parsley

1 egg, beaten

½ teaspoon dried whole basil, crushed

½ teaspoon dried whole marjoram, crushed

8 slices of bacon

1 (10 ounce) package frozen chopped spinach, thawed and drained

½ cup freshly grated Parmesan cheese

½ cup seasoned breadcrumbs

1 egg yolk

2 tablespoons olive oil

10 cooked lasagna noodles

Bake at 350 degrees for 40 to 45 minutes.

Enjoy your Sunday.  I will be watching football playoff games and enjoying leftover lasagna!

Soon,

Lynn