Lasagna

Lasagna. The casserole dish filler to rule them all. The ultimate dinner. It's got protein. It's got veggies. It's got carbs. It's got dairy. There's just no topping it.

Of course, we have to take a moment to thank the Greeks for the O.G. lasagna. Well, some version of it. According to this piece, a fermented noodle named laganon layered with sauce and the dish was eaten with a stick. It was developed into the form we know and love today in the 14th century, and was made for special occasions.

Lasagna was a big deal at Christmas Eve get togethers when I was younger, so I love this origin story. Someone very special to me made a phenomenal version. It was rich and hearty and I could not stop eating it anytime it was made. Of course, I firmly believe that love goes into meals, and this was the kind that warmed the soul.

The same article referenced above brings up an interesting discussion on whether the dish should be considered Greek or Italian. I'll leave it to others to battle about, but in my heart this is an Italian dish. Greek food also has Patstisio (side note, this is clearly due for a remake), often called Greek Lasagna. In the versions I know, it's usually a penne noodle, a meat sauce seasoned with cinnamon, coriander, and allspice, and topped with a thick cheese sauce. It's quite a delight, but a contrasting flavor to the lasagna most Americans know.

I skipped out on sharing the layering process this go around, because just like in my recent Brownies post, I made more than one version. And because I don't think lasagna is a new concept; I've made it tons of times, and this one was for the purpose of gathering good photos. The first was flatter, and that was mostly because of a lack of layers. Point being, if you want a truly large lasagna, you're going need more than one box of lasagna noodles. The typical box will give you 3 layers, but here I've got 5. It means a taller, more bang for your buck per slice kind of thing.

Let's talk noodles, first. I've made lasagna many a way.

• Oven ready noodles: These are parboiled and require no boiling in advance. They work okay, but the top layer tends to dry out more so you have to make sure there is ample sauce. I find this is best the next day after cooking, when they've had time to soak up the moisture. Regular noodles will win, flavor-wise.
• Regular noodles pre-boiled: Boil the noodles in a a pot before using in the dish. The tried and true method, works every time.
• Regular noodles, baked in extra sauce: I've also learned you can ad 50-75% extra sauce and bake the standard noodles in the oven for ~50 minutes. Frankly, I'd rather just use oven ready than go this route.
• Overnight soak: Now, I did learn a trick from a chef friend some time ago. The key to a truly perfect lasagna. You build your lasagna with regular, uncooked noodles. Then pour whole milk along the sides and let it soak overnight. Cook the next day. The pasta soaks up all that goodness and it is amazing.

How about the filling? I use ricotta sometimes, a mix of cottage and ricotta others. I would use more than one small container of ricotta, that's for sure. At least 1.5-2 will ensure a good layer of cheese.

And to do my due diligence, building the lasagna requires:

1. Sauce on the bottom of the pan
2. Layer of noodles
3. Cheese mixture
4. Meat + sauce

And repeat. Lasagna can have ever so many varieties, so scripting it much beyond that takes the fun out of it. Want some sausage? Slice or chop it up and throw it in there. Replace the meat with veggies. Just add veggies. Customize to your wishes.

So. Cheesy. I'm glad I doubled up on cheese and sauce, especially given the extra layers. This was a saucy, fulfilling lasagna and she looked mighty pretty, too. I used a mix of mozzarella and cheddar cheeses, as my late family member used to do. I always loved that flavor and she swore by it. There's really not much else I can say about lasagna other than, "I love this stuff."

Lasagna Recipe

Ingredients:

1 pound ground beef

1 teaspoon minced garlic

1/2 onion, chopped

2 jars pasta sauce (48 ounces) - or, you an use one jar and a can of crushed tomatoes + some extra fresh herbs

2 cups ricotta cheese (or cottage cheese, or half and half)

2 cups shredded mozzarella cheese (or mixed Italian cheeses)

1/2 cup shredded cheddar cheese 

2 large eggs

2 tablespoons chopped fresh parsley (or 1 tablespoon dried)

1 tablespoon fresh oregano (or 2 teaspoons dried)

1 tablespoon fresh basil (or 2 teaspoons dried)

1 teaspoon salt

1/2 teaspoon pepper

15-18 lasagna noodles (may be 1 1/2 boxes) - feel free to just use one box and use more of each component in the layers

Instructions:

Boil noodles according to package directions if using regular lasagna noodles. Heat oven to 350 degrees F. Cook ground beef in a large skillet over medium-high heat with onion, breaking up the beef into small bits. Add garlic and continue cooking for 1-2 minutes. In a medium bowl, mix ricotta and cottage cheese, 1 1/2 cups mozzarella, and 2 eggs. Mix until combined. Stir in herbs. In a 9x14 casserole dish, spread some sauce to create a thin layer. Add 3 lasagna noodles lengthwise. Spread about 1/6 of the cheese mixture into a thin layer. Top with about 1/6 of the meat, then pour sauce over it. Add 3 noodles again, and repeat. The top layer should be noodles with a thick layer of sauce over it. Sprinkle remaining cheese on top, a mixture of mozzarella and cheddar. Loosely cover with foil to avoid touching the top layer of cheese. Bake for 45 minutes. Remove foil and bake another few minutes to melt completely. Allow to cool 10 minutes or so before serving.