I have some very exciting stuff for you today! I have written my first ever guest post over at one of my best blogging friends, Jenn's, blog- I'm Cookin' In My Kitchen. It's a fairly new blog-but full of lots of delicious recipes, fun and oftentimes inspiring writing from Jenn, and the occasional adorable photo of her cat, Buddy. :)
She requested I share a favorite Italian recipe, perhaps a family one? And so, if you would like the recipe to that delicious lasagna you see up there (that Michael and I absolutely gobble up whenever I make it) head on over and check it out!
Family recipe from my Grandma Friedrich (maiden name Moore)
Makes 1 large lasagna pan (or one 9 x 13 pan and one 11 x 7 pan)
· About 1 pound lasagna noodles (you may need less, I usually do. I also use Ready Bake lasagna noodles to make my life easier—I end up using 15 noodles in all, when doing so. To make this healthier you can use whole wheat.)
· 32 oz. Container of ricotta cheese (you may use less or more, depending on your preference of how much ricotta you want. I always use 32 oz. I also love ricotta.)
· Mozzarella, Parmesan, and Provolone cheese. The original recipe calls for 1 package, each, of sliced cheese. I prefer to use shredded, and usually use about 3 bags of “Italian” shredded cheese (which contain a mix of mozzarella, Parmesan, and provolone). (You can also use different cheeses, or more or less, to taste.)
· About 1 large can/jar of your favorite pasta sauce (homemade or store bought. I use meat, you can use meatless or whatever you like. The amount you use depends on preference. I use less than called for, as I don't love a lot of sauce.)
· 1 pound ground beef, browned in a skillet (Optional-you can also use whatever add-ins you choose.)
· Cook lasagna noodles and drain (if not using oven ready noodles). Brown the ground beef in a pan—season to taste.
· Preheat oven to 350 degrees Fahrenheit.
· Spray pan(s) with non-stick cooking spray.
· Put a very thin layer of sauce on bottom of pan(s) (helps keep bottom layer of noodles moist). Then lay lasagna noodle layer. Layer (in whatever order you prefer. I usually layer noodles-sauce-ricotta-beef-cheeses-noodles-etc.) the meat, ricotta, other cheeses, sauce, and noodles. Repeat until the pan is nearly full. (9 x 13 pans have 3 layers, 11 x 7 pans have 2 layers—could perhaps hold 3.) The top of the lasagna should have the cheeses.
· Sprinkle dried basil on top of layered lasagna (optional).
· Cover with foil (with the underside coated in non-stick spray) and bake 30 minutes. Remove foil and bake more 10-15 minutes-or until bubbly and beginning to brown.
· Let sit 5 minutes before cutting.
· Make Ahead Directions: Take the layered, uncooked, lasagna pan(s) and cover tightly with plastic wrap, then foil. Refrigerate up to 2 days, or freeze up to 2 months. When ready to bake, remove plastic wrap and replace the foil. Bake refrigerated lasagna the same as you would bake fresh. Bake frozen lasagna 1 hour and 30 minutes, making sure to remove the foil before the final 10-15 minutes of baking.