Wednesday, February 25, 2009

Lasagna

I love to cook. I mean LOVE to cook. I like making up recipes and finding new ingredients to use. Although I don't know some of the fancy cooking terms, or how to make fine French cuisine, I can make some yummy comfort food and I'm especially good at Mexican and Italian food. Tonight I am making lasagna for Paul and I happen to love my recipe and thought I would share it. It takes about 1 1/2 hours of prep and 1 hour to cook.


I'm not cool enough to make my own sauce so I start with just plain sauce, and then add stuff to make it my own.
Fresh garlic is an absolute must!!!
I love fresh basil and put in almost everything I cook.

I like to use the flat sheet noodles instead of the crinkly kind. They lay better. I also soak the noodles in hot water while I prep everything else. I know most boxes say they will cook without boiling first but I find the noodles need a little softening first.
Romano cheese is a staple in lasagna of course.
Also, fresh mozzarella...
And fresh provolone.
Instead of beef I use lean ground turkey in everything. It takes better and it's way better for you! (And if you have people in your family that would prefer beef just don't tell them and I promise they won't taste the difference!)
I use fresh mushrooms chopped up in the sauce to add flavor.

PREP:
Preheat oven to 350. (You'll need it to cook the mushrooms before you put them in the sauce.)
Fill a pan with hot water and place noodles in it to soak during prep.
Brown garlic and extra virgin olive oil in a large skillet.
Heat up two cans of sauce in pot and add oregano, chopped fresh basil, and finely chopped garlic.
Place the mushroom slices on a sheet pan and brush with extra virgin olive oil, cook for 15 min.
Once garlic is browned add ground turkey and cook until browned(usually takes around 20 min.)
Once mushrooms are cooked, chop up and put in sauce. (let sauce simmer for about 20 min to let the flavors come out.)

Once all the prep work is done, layer sauce, noodles, cheese, and meat. Top with a bunch of mozzarella : ) Cook for about an hour until top of cheese is browning and bubbling.

Serve with a side salad, french bread - with oil and balsamic vinegar for dipping, and nice glass of Robert Mondavi Cabernet Sauvignon - my favorite wine!

Enjoy ladies!!


******EDITED TO ADD: I also slice up fresh tomatoes and layer them in the lasagna.

3 comments:

Whitney said...

This sounds great! I'm hungry now!

Krystyn said...

Yum....fresh basil! I so wish I could eat dairy right now.

Jana said...

Sounds yummy! I'm going to have to give it a try in the next few days!