The Home Cook: Lasagna

I really don't like leftovers. Some how I'm sure that in no way surprises any of you. My one concession over the years has been that I will take a serving of whatever was made the night the before to work as lunch. As the years have passed I have gotten pretty good at this cooking for two, minimal leftover approach. Making pork chops? Make 4...two for supper, two for lunches. Have a recipe for a 9x13 casserole? Half it for an 8"x8" casserole! There are of course times when this approach does not work. Maybe the recipe doesn't half easily, or it's an odd size to begin with, but sometimes a recipe is just seems to taste better when you make the whole darn thing.

Lasagna is definitely one of those recipes. I do have a "petite" lasagna recipe and it is quite small, and a glass loaf pan is actually quite a nice size for two people...but as much as I want to like it, it just doesn't quite taste the same as my fat 9x13" pan of the stuff. Which leaves me in a bit of a quandary, what do you do with 2/3rds of a pan of lasagna after you've eaten it for three meals and can't stand to look at it any more? Why, you freeze it of course. In all mealdom I'm not sure if there is a more perfect food for freezing.



Once we've eaten all we can stand, which honestly isn't usually all that much, I slice the remainder of the pan, wrap the slices in foil and put them in a resealable bag or container in the freezer. Viola! Instant lunches. Once you've decided that there is absolutely nothing in the fridge to take to work or the idea of one more ham sandwich is threatening to drive you to the brink, pluck one of these frozen packets from the freezer, pack it in your ultra awesome lunch bag and head out for the day. No need for refrigeration, by the time lunch has rolled around, your lasagna cube should be defrosted (but still safely chilled) and ready to quickly reheat. Instant yum. Since beginning this over a year and a half ago, I usually have sliced meatloaf, individually wrapped chimichangas/enchiladas, the lasagna or small bowls of soup floating around in my freezer. Lunch at work is a whole lot more pleasant too...after all I can always leave last nights leftovers in the fridge for Tim and take one of these instead.

Lasagna
Mostly created via major adaptation from Pillsbury One-Dish Meals

1 lb Ground Beef or a blend of ground beef, pork and /or turkey
1/4 lb Italian Sausage
1/2 medium onion, minced
3 cloves garlic, minced
4 oz sliced Mushrooms
2-4 Tablespoons Red Wine
1 24oz jar Spaghetti Sauce (or your favorite Marinara/Red Sauce Recipe)

Lasagna Noodles (Approximately 12-16)

1 15oz container Ricotta
1/2 cup grated Parmesan
1 egg, lightly beaten
Salt & Pepper
2 teaspoons dried Parsley or 1 Tablespoons of fresh Parsley
Mozzarella Cheese, sliced or finely shredded

Preheat the oven to 350°F. Lightly grease a glass 9x13x2" dish.

Put a salted pot of water on to boil and cook lasagna noodles according to package directions. Drain, rinse with cold water and let cool slightly.

Meanwhile, in a large heavy skillet brown ground beef (pork/turkey) and sausage over medium heat just until pink is gone. Remove from heat and drain off excess fat and set aside. Return pan to high heat and add in onions and garlic and saute until onions are clear and garlic is fragrant. Stir in mushrooms and saute until just browned, 1-2 minutes. Pour in wine and cook on high for one minute, reduce heat to low and scrape off bottom of pan. Return meat mixture to pan and stir in desired amount of sauce; simmer on low while lasagna noodles cook.

In a medium bowl, lightly beat egg. Stir in ricotta, Parmesan, a pinch of salt and desired amounts of parsley and pepper.

Layering:
- Thin meat Layer
- Lasagna Noodles with edges slightly overlapped
- 1/3rd of the Ricotta mixture
- Mozzarella Cheese
- 1/2 of remaining Meat & Sauce mixture
- Lasagna Noodles with edges slightly overlapped
- 1/3rd of the Ricotta mixture
- Mozzarella Cheese
- Remaining Meat & Sauce Mixture
- Lasagna Noodles with edges slightly overlapped
- Remaining Ricotta mixture
- Mozzarella Cheese

Bake dish for 40 minutes or until dish is bubbly and top is lightly golden.


Cook's Notes:

- Spaghetti Sauce: I'll use whatever, but I especially like Classico's Roasted Garlic. Also most people would use the whole 24oz jar, but I like my lasagna less saucy than most.

- Mushrooms: I use 1 4oz can of button mushrooms. Anyone with taste would probably use their favorite variety of fresh, sliced.

- The wine is optional, but it makes me sad without it.

- I know that no-cook varieties of lasagna noodles exist, I just don't care for their texture or how much moisture they suck out of the pan while it bakes.

- I have never tried this with cottage cheese, but I'm sure it could work...you may have to drain some of the whey off though.

- Seasonings are all adaptable by huge amounts

- In a 9x13 pan this is a thinner lasagna, for a deeper slice I have gotten this to fit into a 11x7" casserole, but there needs to be a bit of foil under the dish while it bakes to catch drips.