world’s best lasagne

daly city aka the foggy city (it’s actually called that). darren’s grandparents live there. his grandmother has this incredible upstairs room full of succulents which thrive in the reflected sun. last time we visited, i made them lasagne. i really don’t know if i’ve ever made lasagne myself, which is why saying it’s the world’s best could be a little overkill but we all loved it.

succulents on the seaside.

ingredients – lots of them.

merging of two harsh worlds. dry and wet.

ready for baking.

delic.

my lasagne

1 lb sweet italian chicken sausage, removed from casings

3/4 lb ground chicken meat

1 minced onion

2 cloves of garlic, crushed

1-28 oz can crushed tomatoes

2-6 oz cans tomato paste

1-14 oz can tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoons fennel seeds

1 teaspoon italian or chicken seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons fresh parsley, chopped

1 lb or 12 lasagne noodles

16 oz ricotta cheese

1 egg

3/4 lb mozzarella cheese, sliced (the pre-sliced at tj’s is cheaper)

3/4 cup grated parmesan

1. in a dutch oven, cook sausage insides, ground meat, onion, and garlic over medium-heat until just barely cooked.

2. stir in crushed tomatoes, tomato sauce, tomato paste, and water. once combined add: sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.

3. simmer, covered, for about 1 1/2 hours – stir occasionally.

4. in another saucepan, cook the paste for 8-10 minutes in lightly salted water. once cooked, drain and rinse with cold water to prevent further cooking. set aside.

5. in a mixing bowl combine: ricotta, egg, remaining parsley and 1/2 teaspoon salt.

6. preheat oven to 375°f.

7. to assemble, use a 9×13″ baking pan: spread 1 1/2 cups of meat sauce, noodles, 1/2 the ricotta cheese mixture, 1/3 mozzarella cheese slices, 1 1/2 cups meat sauce, 1/4 cup parmesan cheese. repeat, making sure to end with mozzarella cheese and parmesan.

8. cover with foil and bake for 25 minutes. remove foil and bake another 25 minutes.

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