On principle, I never post a recipe I haven't tested AND been happy with. I also, on principle, never wanted to post a recipe that I felt needed more tweaking, even if I did like it. If you make all the adjustments I recommended, I think it would be excellent. Even more excellent would be me making them myself next year and posting a perfect recipe then. But, Jeremy really wanted me to tell you about this lasagna (!!!), so if you like it Yay! and if not, it's all his fault.
|Um, this is what happened to my kitchen...|
AND in other breaking news, Jeremy and I are going on VACATION!!!!!! Va. ca. tion. I am sooo excited. We are leaving the munchkin here (
- 1/2 pound ground chuck
- 1 chopped onion (optional)
- 1 handful torn basil (optional if, unlike me, you don't have a basil-flipping-tree growing in your front yard)
- 1/2 pound medium Italian sausage
- 1 carton fresh mushrooms
- 36 oz. of tomato sauce
- CAVEAT: I copped out people- Seriously copped out, and I bought a pre-made garlic-flavored sauce that rhymes with Schmego. I will never do that again. This sauce would be a much, much better choice and make this lasagna sooooo good.
- 1 can tomato sauce
- If you make your own sauce, you do not need this extra can of randomness. This was what I added when I realized I didn't have enough Schmego. Grrr.
- 16 oz. cottage cheese
- 16 oz. ricotta cheese
- 1/4 cup fresh-grated Parmesan cheese
- 2 large eggs
- 1 16-oz. package lasagna noodles (but I only used half)
- 12 ounces shredded mozzarella cheese, divided (8 oz. and 4 oz.)
- 2 cups-ish packed fresh spinach leaves
Brown the meat 80% of the way in a large pot. Add onions and basil and saute until the onions are transparent and the meat is done. Add sauce and heat through. Note: If you use the home-made sauce I linked to above, remember it takes roughly 45 minutes to cook.
Meanwhile, saute mushrooms in butter (and a little white wine, cooking or otherwise, if you have it). In a medium bowl combine cottage, ricotta, and Parmesan cheeses and eggs.
Spread a thin layer of meat sauce on the bottom of a 13 by 9 inch pan. This will create the steam necessary to cook your bottom layer of uncooked noodles. Layer uncooked lasagna noodles, cheese mixture, a thin layer of mushrooms, a sprinkle of mozzarella, spinach, and meat sauce. Continue layering until all of your ingredients are used, except 4 oz. mozzarella. I used only half the package of noodles and broke several of them to fill in the weird spaces - I ended up with two complete layers plus the top layer. When finishing, place a layer of noodles and a final layer of sauce.
Cover lasagna with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and add the rest of the mozzarella, then bake for an additional 20-25 minutes.
Now. I have made uncooked-noodle lasagna before with no problems. This time, however, my top layer of noodles was waaaay to crunchy. I'm not entirely sure why - not enough sauce on top? Foil not tight enough? These noodles were left over from last year? (heh) I think in the future I might cook just the noodles that will form the top layer. Anyone else (*Dad?*) have a suggestion?