National Lasagna Day!

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 new hopefully clean chamber pots to cook the pasta dish.  It makes sense to me.
  • The plural for lasagna is lasagneWho knew?
  • The earliest known lasagna recorded was in the 13th century and would not have contained love apples tomatoes 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):

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Created on By vkhanson

Lasagna Post Query

Will you take a minute to click on a couple of poll answers?  I really appreciate your time.  Thank you!

1 / 3

My favorite style is (select all that you fit):

2 / 3

Do you love lasagna?

3 / 3

Did you like the writing stye I used in this post (using the strikeout feature)?

Your score is

The average score is 0%

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The recipe (You skipped the blog and just jumped to it didn’t you?):

Chef Valerie's Lasagna

A meaty lasagna that hits the marks of a great comfort food and a beautiful Italian dish.
Prep Time1 hr
Cook Time1 hr
Resting time30 mins
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Keyword: Lasagna, pasta
Servings: 16 servings
Author: vkhanson
Cost: $26.50

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!

Notes

Quality ingredients make a difference.  Buy the best if you can.
The lasagna can be refrigerated for a day, or, wrapped and frozen prior to baking.  To bake, remove from fridge or freezer and uncover 60 minutes prior to placing in oven.  Recover and bake first for 55 minutes instead of 45.
July 29 of each year is National Lasagna Day.  🙂

Italian

In each box below, click on the name of the class you are interested in to see it’s description and schedule.  Remember you can request a class to be scheduled  for a date/time that suits your calendar.   When you see mention of Customer preference, it is an invitation to suggest a topic not listed that interests you.  Use the Select by Category box to jump around by various topics.

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Pastas and Sauces

Fresh pasta and sauces… Learn these and become a food hero to those you feed. You can bring your own favorite wine to enjoy as you learn how to make pastas.  Create ravioli, gnocchi, tortellini, linguini and more.  The class will be different each time, so you can keep coming back!  One time make egg noodles and ravioli with alfredo and marinara; the next linguini and gnocchi with lemon cream sauce and a parsley-pistachio pesto, another time it’ll be fettuccini and tortellini with a mushroom Bolognese and brown gravy.  If you are the first to book this class, you can request specific pastas; and they don’t have to be the pairs listed together above. Spread the word and let’s have a pasta party!

Each session includes instructions and samples, plus divide what is made in class to take home. 

You will make two types of pasta and two sauces…AND see how easy it is to make again in your kitchen!

Adult On-Site $40, or $35 each if booking 3 or more

Adult Online $30


Ravioli

Pasta: Ravioli

Learn to make a pasta flour blend for ravioli dough. 

Then, make delicious ravioli with a 4 cheese blend filling & see how easy it will be to duplicate in your kitchen.   Also learn about various tools from small (that you likely already have in your kitchen) to large that are designed to help you make this dish.

Explore adapting filling to your tastes & different seasons. Take your pasta home for dinner!

Ravioli and Filling Only: $25

Ravioli, Filling, and Marinara Sauce:  $35


Lasagna Magnificence

Pasta: Lasagna

Make a STELLAR traditional lasagna all from scratch, even the sauce AND the noodles. 

Discover tips & tricks to cut down time and adjust for your tastes. 

Take your 8×8″ lasagna home , or dine on-site with added garlic bread, salad, & light dessert enjoying great conversation and a unique date out.

Onsite:

Adult taking baked lasagna home: $38

Adult ticket where 2 people are making 1 lasagna to take home: $32 pp


Understand the Art of Pasta

How To Series – Show Me How To….

Understand the Art of Pasta

Want to learn how to make pasta from scratch?  Learn the fundamentals of making pasta from scratch from Chef Valerie Hanson.  It is truly quite easy with some tips and tricks.  

Considering buying a pasta roller/cutter and want to be sure you are getting the right tool for you?  Learn to make pasta both by hand & by machine roller.  

Make a foundation pasta dough and understand how some variances will produce different qualities of pasta. See how to store it and cook it.  Bring an adult beverage if desired.  In this workshop, participants will be making fettuccini.

This is a foundation class and is good for someone just barely delving into homemade pasta.  For more in-depth pasta courses, check out all of our pasta classes.

Onsite:  $20

Online:  $18


Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Spaghetti aglio e olio (translated, it means Spaghetti with garlic and oil) is a traditional Italian pasta dish from Naples. The dish is fresh and delicious with garlic, olive oil, and parsley some of the main ingredients.  In this session, learn to make this classic Italian dish and its accompanying sides of Butter Sautéed Shrimp and Parmesan Roasted Broccoli.  This meal is secretly quite easy and yet, still an impressive one to serve company.  Participants will make the meal and sit down to enjoy it together.  There’s also the option to take your meal home instead of dining as a class.

No-Time for Extras Option:  $26  Uses boxed pasta.

Online No-Time for Extras Option:  $21

Want This to Be Extra Special:  $40  Come 35 minutes early and  learn to make your own spaghetti pasta!


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