Recently we were invited to our friend’s cabin and I offered to bring up our first night’s meal. I knew us three girls would be shopping on our way and definitely not arriving in time to make a meal. And the guys were probably going to be fishing and anything they caught that day we would eat the next night.
Lasagna is one of those meals you can make ahead of time and either freeze it until you want to use or assemble it the day before and bake it the next (and yes, the third option is to assemble and bake at the same time, but I’ve found it is best to let it sit for a day before baking – the flavors meld better).
Another new trick I read about and tried was not to cook the noodles – yep, even the boiled ones – which was what I used! I was very skeptical but when I poised this tip on my blog’s FB page, I had so many comments from people who don’t pre-cook their noodles, that I knew it would be OK (and it was).
So once us girls got back from shopping, we turned on the oven and popped this in – about an hour later we were seated and ready to go. Along with this, we served a caesar salad (pre-bagged) and some yummy bread.
- 3 links sweet Italian sausage crumbled
- 1 ½ ground beef (85/15)
- 1/4 cup minced onion
- 1 clove minced garlic
- 28 oz crushed tomatoes
- 12 oz tomato pate
- 13 oz canned tomato sauce
- 1/2 cup water
- 2 T sugar
- 2 tsp basil, dried
- 1/2 tsp crushed fennel seeds
- 1 tsp Italian seasoning
- 2 tsp salt
- 1/2 tsp pepper
- 4 Tbl chopped parlsey
- 12 lasagna noodles (regular noodles but no need to pre-cook)
- 15 oz ricotta cheese
- 1 egg
- 1/2 lb sliced mozzarella cheese
- 1 cup grated pecorino romano cheese (or parmesan)
- 1/2 lb sliced provolone cheese
Take a bite…
NOTE: you will get your workout carrying this around – I think it weighs about 5 lbs! Mangia!