Posted by: The Arcadian | September 20, 2010

Trav’s Corner: Blog Lasagna

11:30 Decide to make lasagna for dinner. Do a quick inventory and realize I no longer have a good pan for lasagna. This will need to be purchased. I can make the sauce now, but lunch first: pinto beans over spring greens with chopped roma tomatoes and hot sauce.

12:22 Assemble ingredients for sauce: 1 lb ground beef, 1 pkg Johnsonville Sweet Italian sausage (removed from casing), 1 onion (chopped), 8 cloves of garlic (peeled and chopped), dried basil, & oregano, ½ a bottle of 2003 Terrazas Malbec Reserva, V-8 low sodium, 1 regular size can of diced tomatoes, 4 large cans of crushed tomatoes. Grabbed a small stockpot.

12:29 Heated up pan over high heat with a little olive oil. Threw in ground beef and sausage. Stirred it around with a wooden spoon, breaking up meat until finely crumbled. Threw in 2 tbsp basil and one tbsp oregano. Let the water cook off, then stirred occasionally, letting the meat brown and caramelization develop on the bottom of the pan. Poured off some of the grease, and then threw in the onions. Sweated the onions some, threw in the garlic and stirred for about a minute. Poured in the red wine and brought to a boil while scraping the bottom of the pan with a spoon. Added about 1 ½ cups of V-8, brought back to a boil. Added all the tomatoes, brought back to a boil, tasted and added 1/2 cup of sugar. Covered and set aside to cool. Done at 1:10.

3:59 Purchased 9 x 11 Pyrex pan w/silicone lid. However, realizing that I have a lot of sauce, also purchase two “deep lasagna pan” foil containers. 

4:52 Begin assembly. Preheated oven to 350. In each pan, put the following layers, bottom to top: sauce, uncooked noodles (4 across, then one broken noodle going sideways (alternate sides of sideways noodle)), sauce, mozz, noodles, sauce, mozz, a 24 oz container of small curd cottage cheese mixed with an egg, noodles, sauce, mozz, noodles, sauce mozz. I regret not getting parm to mix with the mozz. I have to open a 26 oz can of Del Monte “Traditional” spaghetti sauce to finish the last layer and a half of the second lasagna. Covered with plastic wrap, then aluminum foil. Thought about how every time I tell someone about this, they ask “won’t it melt?” To which I have always bit my tongue and said “no, it won’t. Seriously.” Put the lasagnas in the oven at 5:27. Set timer for 1 hour and twenty minutes. 

6:47 Looked at lasagnas. Noting that there was no overspill from the pans, decided on another 15 minutes. 

7:01 Took off covers and set timer for 30 minutes. 

7:30 Took out of oven to rest and cool. 

7:40 Couldn’t wait any longer. Cut a piece. Mmm…

 

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