this lasagna is not fat free...
but it is really, really tasty [if I do say so myself]. My new lasagna pan arrived on Friday. I was so looking forward to whipping up a batch of lasagna to test it out until I remembered it was FRIDAY, during Lent, and honestly? I am not a fan of veggie lasagna. But I did search out some veggie recipes and nothing was sounding remotely delicious. If anyone has a tried and true veggie lasagna recipe to share please do, because we can use some tasty meat free dishes for our Fridays as I am not a fan of cooking fish at home either (I do not like the smell. At all.) Anyway, I waited patiently for Saturday to roll around and THEN I made lasagna in the new pan. Here is the finished product:
As far as the pan goes? I love it. I give it five stars. I am positive it is a time saver when it comes to assembly. And for the first time in my lasagna making life I did not run out of sauce OR cheese during assembly. As far as I'm concerned for that reason alone it deserves SIX stars. Heh. Being baked in neat little rows makes it easy to cut and serve in a neat little stack--so professional! To borrow a phrase from my sister, "it looks cooking show good." Is it spendy? Yes. But it qualifies for free shipping on Amazon and you can bake brownies (brownies with edges on every piece!) and all sorts of other stuff too. In my estimation, totally worth the expense. There is a smaller brownie version available at a smaller price too.
Once Lent is over I'm going to try Martha's banana bread recipe and of course a batch of STYA cake too.
And finally, for Katie, my lasagna recipe:
One box of lasagna noodles (I used sixteen noodles.)
For the sauce:
Brown your meat, drain it and season it with the salt, pepper, garlic and onion powder to your taste. Add the whole jar of sauce and then season it again to your taste. I put a TON of garlic powder in mine by the time it's all said and done.
Cook your lasagna noodles according to the packaging.
Mix all your cheese business together in a large bowl. Season with garlic powder to your taste (I just eyeball it, coating the top of the mixture with an even layer of powder.)
Now it's time to assemble!
Spread 1/4 C of sauce along each row of the pan. Lay down your first layer of noodles.
Spread slightly less than 1/4 C of cheese mixture along each noodle. Top with 1/4 C of sauce and then another noodle. Repeat cheese/meat/noodle layering three more times. Top the last layer of noodles with remaining sauce. Bake for thirty minutes, then sprinkle with mozzarella and bake for another five minutes or until cheese is browned and bubbly.
As far as the pan goes? I love it. I give it five stars. I am positive it is a time saver when it comes to assembly. And for the first time in my lasagna making life I did not run out of sauce OR cheese during assembly. As far as I'm concerned for that reason alone it deserves SIX stars. Heh. Being baked in neat little rows makes it easy to cut and serve in a neat little stack--so professional! To borrow a phrase from my sister, "it looks cooking show good." Is it spendy? Yes. But it qualifies for free shipping on Amazon and you can bake brownies (brownies with edges on every piece!) and all sorts of other stuff too. In my estimation, totally worth the expense. There is a smaller brownie version available at a smaller price too.
Once Lent is over I'm going to try Martha's banana bread recipe and of course a batch of STYA cake too.
And finally, for Katie, my lasagna recipe:
One box of lasagna noodles (I used sixteen noodles.)
For the sauce:
- 1 - 1.5 pounds of ground beef (depending on how meaty you want your sauce)
- one big jar of regular Prego spaghetti sauce
- onion powder
- garlic powder
- salt and pepper
- 15oz. tub of ricotta (I use the whole milk version)
- 1 C of shredded parmesan
- 2 C of shredded mozzarella plus more for melting over the top layer
- 1-2 eggs (depending on how loose you want your mix to be. I used one this last time and it was pretty stiff, still tasty, just a pain to distribute uniformly along the noodles.)
- 1/2 tsp of dried oregano
- garlic powder
Brown your meat, drain it and season it with the salt, pepper, garlic and onion powder to your taste. Add the whole jar of sauce and then season it again to your taste. I put a TON of garlic powder in mine by the time it's all said and done.
Cook your lasagna noodles according to the packaging.
Mix all your cheese business together in a large bowl. Season with garlic powder to your taste (I just eyeball it, coating the top of the mixture with an even layer of powder.)
Now it's time to assemble!
Spread 1/4 C of sauce along each row of the pan. Lay down your first layer of noodles.
Spread slightly less than 1/4 C of cheese mixture along each noodle. Top with 1/4 C of sauce and then another noodle. Repeat cheese/meat/noodle layering three more times. Top the last layer of noodles with remaining sauce. Bake for thirty minutes, then sprinkle with mozzarella and bake for another five minutes or until cheese is browned and bubbly.
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