Lasagna

Lasagna is not the go to meal if you want something easy and quick to make...it's a once in a while kinda meal in my eyes. Over the years, I've made it so many ways and probably never the same way twice (kinda like everything I cook, lol). I decided since I made a huge batch of sauce last week and had several boxes of lasagna noodles in my pantry, it was time to dive in and make some lasagna! I have a pretty cool lasagna pan that gives you crispy edges all the way around - who doesn't love that, right!?!? Plus, you can make 3 different types of lasagna if you choose to and they are separated...

Lasagna

First thing, make sure you take the ricotta out of the fridge several hours before you are going to assemble the lasagna. Ricotta does not spread well when it is really cold and you will want to throw the container out the window and be done with it, ask me how I know! Make sure your other ingredients are close to room temperature as well, meaning don't use hot sauce or meat when you are assembling or you will be fighting the cheese because it will all start melting on you.

Ingredients:
1 box whole wheat lasagna noodles
1 lb ricotta cheese
2 cups shredded mozzarella, plus more for topping
3 links roasted red pepper & spinach sausages, sliced
1/4 cup chopped parsley
2 green onions, sliced
1-2 cups meat sauce
2 eggs

1. Boil the noodles according to the package instructions. Drain and drape the cooked noodles over the edges of your pot/colander to let them cool and to keep them from sticking together. Note: Make sure you salt the cooking water to taste like the ocean!
2. Once ricotta is at room temperature, stir in 2 eggs, 1-2 cups of shredded mozzarella cheese, salt & Pepper to taste, parsley & green onions. Set aside.
2. Put light layer of meat sauce on bottom layer, then noodle, then ricotta mixture, then sausage, then noodle, Really just layer it how you like it, there's no science here just get it all in there!
4. You should end with a noodle on top and sprinkle the leftover mozzarella cheese on top. Season with a little salt and pepper.

Lasagna with garlic bread

5. I like to let lasagna sit in the fridge for a day or two to let the flavors meld together before I bake it but feel free to cook it up right away. I cooked it at 350 degrees for 45 minutes. Cover with foil for first 30 minutes then the last 15 cook with the foil removed so the cheese gets golden brown.
6. Let lasagna rest for 15 minutes on top of the stove so it'll be easier to serve (when it's that hot, it tends to be soupy and a mess to try and serve right away!)

I also made salads as a side with just romaine lettuce, kalamata olives, celery, queso fresco, pepperoncini, green bell pepper, homemade croutons & Italian dressing.

Side Salad

Another idea that I had while I was making tonight's dinner were Lasagna Rolls! I made another batch of the ricotta mixture and added chopped spinach. All you do is cook up another box of noodles the same method as mentioned above, lay the noodles out flat on a cutting board or other flat surface. Put a light layer of meat sauce, then the ricotta mixture & lastly a light layer of mozzarella. Starting from one end, roll gently (not too tight or the filling will pour out the sides!). Repeat, until you've used up all the noodles. Place on a parchment lined baking sheet and set in freezer for one hour. Use freezer paper or saran wrap to separate each serving (I rolled up 2 at a time) and place in gallon freezer bags. Don't forget to label the bags! I completely forgot to take a picture of them because our oven broke in the midst of all of my prepping! Good news though, we got it fixed. So, unfortunately I don't have photos of these little guys but will take some when I make them for dinner.


Enjoy!