This cracks me up
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Wednesday, April 30, 2008
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My favorite verse in the Bible is Mark 9:24, which ends with the phrase, "Lord, I believe; help my unbelief!" That pretty well sums up my spiritual journey. This blog is for recording my thoughts, ideas, insights, struggles, battles, blessings, stumblings, hopes and victories on my road to salvation. Oh, and just random life stuff, too.
8 comments:
Oh. I thought you were going to share a recipe. =)
Erin,
A recipe...for lasagna? Do people actually use such things? To me that would be like having a recipe for salad. :o)
Hehe you crack me up. Some of us buy our lasagna at the store. In a package. And cook it in the microwave.
I hate cooking.
Blasphemer! Kill the infidel!
:o)
OK, I will confess, I make a mean chocolate chip banana nut bread. From scratch. And I can stir-fry. But lasagna? Nope.
OK, OK, OK. I can't stand this! Here we go - Jim's quick (kinda) and easy (very) lasagna for a large family. :o)
1) Cheat - buy those new-fangled "no boil" lasagna noodles. That takes most of the PITA factor out (because the boiled noodles always split, are slimy and hard to handle, etc.) I just committed blasphemy but really, they're good enough for gov't work. I like them.
2) Get out the biggest glass baking dish you have. Grease it with some butter or olive oil.
3) Brown 2 lbs. of ground meat. I usually use 1 lb. lean hamburger and 1 lb. ground Italian sausage. 1 lb ground lamb would be cool too if that's to your taste. If you have onions, garlic, peppers or mushrooms (or any variation) in the fridge, groovy - chop them up and thrown them in the browning meat (good to have them prepared ahead of time :o).
4) Cheat again - add two regular or one honkin' big jar of your favorite glass-jarred pasta sauce. Pour the sauce in the pan with the ground meat and whatever else you threw in there, stir and take off the heat. If you like salt, pepper, herbs and spices, stir some in now "to taste". More garlic, salt, pepper, oregano, maybe some basil, thyme and marjoram are all possibilities here. Slice black olives, too. Put it aside for a bit.
Hint: White sauce is just as yummy (and authentic) as red. In fact Jon, our pickiest eater, will eat white-sauced lasagna with gusto.
5) Put down the glass of wine long enough to turn the oven on to 350 and let it preheat.
6) Get out the big tub (or two smaller tubs) of ricotta cheese you bought (there is NO substitute - anyone that says so is lying). Put in a bowl and mix in an egg, some oregano, garlic, salt and pepper (seeing a pattern in my cooking? :o)
7) Cheat one more time - get out the 3-5 (preferably 4+) packages of finely shredded Italian cheese mix you bought (you know, the ones that have 5-6 cheeses in them). Don't just use plain mozzarella if you can help it.
8) Now we layer in the baking dish. First a LITTLE sauce (just enough to wet the bottom). Then noodles. Then one third of the ricotta. Then one third of the sauce, then one third of the shredded cheese. Repeat two more times. The dish should end up FULL. Adjust as you go. Some people put chopped fresh spinach in with the ricotta but I don't like that. At the Stinking Rose in San Francisco they use whole spinach leaves as another layer up against the noodles - I liked that better.
Hint: You can leave some of the shredded cheese for the last layer off until later, otherwise it sticks to the foil.
9) Now cover with aluminum foil and bake for 45 minutes while imbibing some more wine and making the kids all take their showers and get in their jammies. Take the foil off - the lasagna should be bubbling. Sprinkle on the last layer of shredded cheese. Increase the oven to 375. Put the baking dish back in uncovered and bake for 15 minutes or until the cheese on top is as brown as you like it (we like it BROWN).
10) Pull from oven, say grace, serve, burn roof of mouth because it's so good and you're trying to eat it too fast.
That's it. Vary as you see fit. It'll be great as leftovers, too.
Hope it helps.
I can probably manage that. Tell you what, I'll give it a try in the next week or so and let you know what kind of disaster I cooked up. To entertain your funny bone.
But doesn't everyone brown meat in the microwave these days? (Erin ducks and covers).
[sputters]
"A MICROWAVE? To BROWN MEAT?"
:o)
Good luck! Hopefully I didn't steer you too wrong.
Oh, and of course while it's baking you can chop up some salad to pretend to be eating healthy. Do you need a recipe for that? :-P
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