Friday, August 16, 2013

Carol's Fabulous Lasagna

In order to make this fabulous dish, you'll need to make Carol's Meatball Recipe and Carol's Spaghetti Sauce Recipe.

Assemble all ingredients and prepare them appropriately:

1). 1 - 32oz container of ricotta cheese mixed with 3 eggs
2). Meatballs smashed by hand (see recipe above)
3). Spaghetti Sauce (see recipe above)
4). Parmesan Cheese(green can is fine, fresh grated is better)
5). Mozzarella Cheese - 1 1/2lbs to 2lbs
6). Par boiled lasagna noodles (1 lb), boiled for 7 minutes - toss with sauce so they don't stick
7). 9x13 glass baking dish

Assemble lasagna as follows:

Layer some sauce at the bottom of the 9x13 pan.
Lay down lasagna noodle in a single layer - don't overlap.
Cover the noodles with some sauce.
Spoon some ricotta cheese mixture onto the sauce (this is where it gets messy)
Add some smashed meatball pieces in an even layer.
Sprinkle with a small amount of Parmesan Cheese.
Throw some mozzarella cheese in an even layer.
Add more noodles, sauce, ricotta cheese, meatballs, parmesan cheese and mozzarella cheese.  You should continue this for at least 3 layers.  Depending on the thickness of the ingredients you use you may be able to get 4 layers in the pan.  Finish with noodles, sauce, ricotta and mozzarella.  Once assembled cover it with aluminum foil and let it sit on the counter for at least an hour before baking.  Bake at 350 for 45 mins to 1 hour.  Be sure to remove the aluminum foil during the last 15 minutes of baking.  The cheese should be golden brown - if not, turn on the broiler for a few minutes.  Do not leave the lasagna at this point because it can burn easily.  Let it sit for at least 15 mins. before serving. 

Carol's Spaghetti and Meatballs

Carol's Meatball Recipe
2lbs ground beef (grass fed, organic)
2lbs italian sausage
3 eggs (cage free, organic)
1 1/2 cups sourdough squares (diced small - 1/2 inch)
2 tsp salt
3 tsp oregano
3 TB dried parsley
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
3/4 cup parmesan cheese
1/2-3/4 cup milk

 Mix all ingredients together until mixed well, but try not to over mix if possible.  Make into meatball size, place on a aluminum foil lined cookie sheet and bake at 350 degrees for approximately 30 minutes or until cooked through.  Add to sauce.

Carol's Spaghetti Sauce Recipe
1/4-1/2 cup olive oil
1lb mushrooms, thick sliced (optional)
1 large onion, grated or finely chopped
8 large cloves garlic, sliced (not minced)
2 large cans whole tomatoes, crushed by hand
2 large cans tomato sauce
4 small or 2 medium cans tomato paste
30 oz of water
2 tsp salt
1/2 tsp pepper
2 tsp dried basil
2 tsp dried oregano
2 TB sugar (optional)
1-1 1/2 tsp baking soda
red pepper flake to taste (optional if you want it to have a kick)

Heat oil and sautee mushrooms, onions and garlic until soft.  Add all other ingredients to pot except sugar and baking soda.  Stir. Wait until it gets hot and turn the pot to low heat so it doesn't burn.  Make sure to add the meatballs from the recipe above, and/or add whole italian sausage.  Simmer on low for at least 2 hours - you can simmer it for up to 6-8 hours if you'd like, the sauce will only get better.  Make sure to cool it down before placing it in the refrigerator.  The sauce will be better the second day.  Keep for up to a week in a very cold refrigerator.   Freezing also works well.  Serve over your choice of pasta.