What do I do when it’s snowing out? Cook! (and take pictures of my food of course :-))
I had a hankering for lasagna, but couldn’t decide between my chicken/veggie or meat-lovers. I asked hubby, he didn’t mind either way so I ended up making the latter.
Last night I tapped into my Italian roots… ha! Just kidding, the closest I am to having Italian roots is when I’m around my brother-in-law Giulio [side note…check him out JAMMIN’ on the: sax].
Ok, back to my YUMMY meat-lovers lasagna. I started out with freshly smashed garlic…as I usually do with EVERYTHING I make. Oooh I wish there was scratch & sniff monitors... one of my favorite kitchen aromas!
Then for the meats: Sweet or mild Italian sausage, Mexican chorizo, beef Polska kielbasa (Polish sausage) and ground beef chuck. Ok so I JUST now realized that this is more of a United Nations lasagna LOL.
Anyway, I don’t usually measure when I make this so you’ll have to improvise. I used more of the Italian sausage than the other meats; about 2 ½ large links of chorizo; about half pack of polish sausage and maybe half pound (or less) of ground beef…I know it was about one serving spoon size. Mix in garlic and thyme, then add your favorite sauce. This time I chose Classico’s Traditional Sweet Basil, if you can make your own from scratch… more power to you! Oh yea, I guess I should mention I cooked the meats separately first, then mixed them all together in the pan, then added the sauce to simmer.
While the lasagna noodles are boiling, I make the cheese mixture: the standard ricotta, mozzarella and parmesan, 3 or 4 eggs, salt, pepper, garlic, oregano.
Layer up and bake at 350° covered for about half hour, then uncovered for about 10 minutes (during the uncovered baking is when I make my garlic bread… sorry no pics, we devoured it before I even thought of taking a picture of it). Top with parmesan and parsley, then enjoy :-).
Last night’s dinner becomes today’s leftovers and it tastes even BETTER!