Lasagna!
July 29, 2022 is National Lasagna Day. It repeats on this day every year. So, I am compelled delighted to give up my free time compose this post for you. I’m just going to have a glass or three of wine while writing fun with this post. It is all real information, but I thought I would do something annoying entertaining for you via strikeouts.
While mining the internet desperately researching this blog, I was quite surprised to discover the history of lasagna. Allow me to bore inform you regarding this delicious dish known around the world.
Fun Facts:
- The word comes from the Latin word lasanum, which means chamber pot.
I am not sh1tting you!I’m guessing it transitioned to the food meaning due to using newhopefully cleanchamber pots to cook the pasta dish. It makes sense to me. - The plural for lasagna is lasagne.
Who knew? - The earliest known lasagna recorded was in the 13th century and would not have contained
love applestomatoes as they were thought to be poisonous due to their close relationship to the deadly nightshade plant. - How does one wish another a happy lasagna day? Like this:
Here’s some lasagna, enjoy.We send you lots of love on the delightful celebration of National Lasagna Day…. may each and every day of the coming year be blessed with delicious comfort foods like lasagna….. Have a tasteful day!!!
There are zillions of lasagna recipes out there and some are pretty crappy sounding more than 100 different versions of lasagne. Most contain tomatoes, noodles, and ricotta; but, some are based on béchamel sauces and contain lots of different veggies, like eggplant or zucchini instead of noodles. The meat may or may not be present but ranges from ground beef, pork, poultry, lamb to bacon and chopped steaks. Mushrooms are the most common replacement for meat.
Moving on
There’s a lot more to share but you have already jumped to the recipe and won’t see this but I will move on in this post. I have included my recipe for lasagna at the bottom of this post.
To celebrate this odd yet fun under-appreciated holiday, Art of Cookery is making up a couple of batches of lasagna for our retail branch, Cookery Creations. They will be available for free sale while supplies last in 16-ounce and 8-ounce portions. Watch our facebook page for the announcement that there is some in the Magic front fridge.
Never heard of our Cookery Creations?
You probably know Art of Cookery is a world-renowned cooking school (I wish!). But do you know that we also have a retail food license and sell meals? You can order for a specific item or items on our menu and name a convenient pick-up day/time. Or you can take a chance on what is in the Grab n Go Fridge inside the front door. You can even order and pay online. Just come on in and snag a meal or two. They are very convenient for not wanting to cook evenings, it’s too hot to cook and for work lunches. Not to mention, its yummy and nearly free reasonably priced and you get a lot in a 16-ounce bowl. Check out our menu here.
Poll (Just cuz I’m curious):
The recipe (You skipped the blog and just jumped to it didn’t you?):
Chef Valerie's Lasagna
Equipment
- 1 13x9 or deeper greased lasagna pan Deeper is better.
- 1 Sheet aluminum foil for covering greased to prevent cheese stickage
- 1 Large Saucepan
- 2 Stirring and Scraping utensils Wooden spoon and rubber scraper
- 2 Small bowls
Ingredients
Noodle Layer
- 1 16 oz box of Lasagna noodles In reality, I make the noodles myself but offering you a shortcut here.
Meaty Tomato layer
- 3/4 lb sweet Italian sausage
- 1/2 lb lean ground beef
- 1.5 c diced onion
- 1/2 c finely diced celery
- 1/2 t red pepper flakes
- 1/8 t salt just a pinch
- 6 cloves garlic minced
- 1 t Italian seasoning
- 2 t fennel seed
- 6 oz tomato paste
- 2 28 oz cans San Marzano tomatoes crushed after opening
- 2 c water can substitute some or all water for your favorite wine
- 2 T sugar
- 1.5 t fresh oregano
- 1 t salt
- 1/2 t freshly ground black pepper
- 2 T fresh basil
Cheese Layer
- 30 oz ricotta cheese, whole milk can substitute small curd cottage cheese
- 1.5 c shredded parmigiano reggiano cheese
- 1 lg egg
- 1/2 c minced fresh parsley
- 3/4 t salt
- 1/2 t garlic powder
- 1/2 t freshly cracked black pepper
Yet Another Cheese Layer
- 3 c shredded mozzarella cheese whole milk version
- 1/2 c shredded parmigiano reggiano cheese
Garnish
- plenty of vivid green herb like basil, green onion, and/or parsley
Instructions
- Cook the noodles per box instructions (or make your own).
Assemble Meat Layer
- In saucepan, cook meats, onion, celery, and pepper flakes with a pinch of salt.
- Add the garlic, Italian seasoning, fennel, and tomato paste when the meat is barely browned and cook for 3 more minutes.
- Add tomatoes, water/wine, sugar, oregano, salt, and pepper. Bring to a boil, reduce heat and simmer gently for at least 30 minutes.
- Right before assembling lasagna, add the basil.
Assemble Cheese Layer
- Preheat oven to 400 F.
- In small bowl mix together the two cheeses, egg, parsley, and black pepper.
Assemble Yet Another Cheese Layer
- In a small bowl blend the mozzarella and the parmigiano-reggiano cheeses.
Pulling it all together
- In the greased pan, spread 1 c of the meat sauce and then add a layer of the cooked noodles.
- Layer 1/3 of the cheese egg parsley mixture over noodles.
- Spread 1 1/4 c of the meaty sauce over the cheese mixture.
- Add another layer of noodles, followed by one half of the remaining cheese mixture.
- Spread 1 1/2 c of the meaty sauce over the cheese mixture.
- Add another layer of noodles, followed by the remaining cheese mixture.
- Spread 2 c of the meaty sauce.
- OPTIONAL: If your pan is tall enough and you have extra, add another layer of noodles and meaty sauce.
- Top with the bowl of mozzarella and parm cheese blend.
- Cover with greased foil, greased side down.
- Bake for 45 minutes. Uncover and bake 15 more minutes. When fully cooked the center should reach 160 degrees F.
- Remove from oven and let rest for 15 to 30 minutes. 30 is best.
- Garnish and serve!
