Lasagna - Deconfusified

Most people dread making a lasagna. My own mother has commented on how difficult it is to make. These comments make me laugh! I have a recipe (that I consider simple) that Penelope greatly enjoys. Why do I feel the need to mention this? Penelope is Italian, and her mother could easily wipe out Spago's and The Olive Garden if she was so inclined. Any compliment on my Italian cuisine from Penelope is manna from heaven!


In an electric frying pan (or regular frying pan if you're daring - but you won't have enough room!) start off with 4 tablespoons extra virgin olive oil, black pepper, half a cup chopped onion (I used red, could be any type), a third of a cup chopped celery, and one small diced tomato. Also black pepper to taste, and all the leaves off of 3 stems of rosemary. Not dried rosemary, fresh. This is the only ingredient that is crucial in my opinion. Anything else could be taken out if so desired. Allow a few minutes on medium heat, then add 2lbs of ground meat - I prefer chicken. Less grease. Whatever your choice, it is easiest to work with if the meat is not frozen. It is easiest to 'stir' with a spatula, as you can deal with any large chunks of meat that form from browning. You don't want chunks, so use the spatula to attack! Add red wine to taste, and about 700mls (a large jar) of your favourite tomato-based pasta sauce (I wouldn't recommend a blush or alfredo, but hey, it's your lasagna!).

Once some of the sauce has reduced, the meat mixture should have the consistency of chili. Here's a good time to take a break, and make yourself a quick little snack. I wonder what 'sloppy joe' is in Italian?

Now get out your roast pan. We're making a big lasagna you see, and we need a very deep pan! Opening a second jar of pasta sauce, lightly cover the bottom of the pan. Don't use too much sauce, we'll need it later. Add some water if needed. This serves a double purpose - ensuring that the pasta does not dry out, and making the pan easier to wash! Now we'll get to the noodles. Again, I'm not picky. You have three options. #1 - Oven Ready Noodles #2 - Precook your noodles #3 - non-Oven Ready Noodles (with lots of water and extra sauce added to the pan). Choose wisely!

In a roast pan, you will need to layer your noodles in an odd manner to cover the entire work area, but do your best. I have faith in you. After the first layer, add half of the meat mixture. Another noodle layer. Now for a cheesy layer! Mix together a large tub of ricotta cheese, about half a cup of mozzarella, and chopped spinach to taste. It's a little difficult to spread, but again, you can do it!

Add one more noodle layer, then use the rest of the meat mixture. Another noodle layer, and use the rest of the second jar of sauce that we opened earlier. Spread it over the entire top, and pour down the sides. Add some water down the sides as well, again ensuring that it will not dry out. Top with Parmesan and more mozzarella. Bake for about an hour at 400.

This is a recipe that freezes nicely, and reheats just as well. After reheating, add just a touch extra mozzarella after it comes out of the oven to improve presentation.


A quick note about a wonderful addition to this recipe. My friend the Decadent Housewife has a fantastic recipe for garlic bread. I didn't follow the recipe exactly - I used the regular white bread not sourdough, I brushed garlic butter on for the first bake, and I reheated the bread at supper time brushed with olive oil and Parmesan.

Still, not bad for a first attempt!