Thursday, November 6, 2014

145.6…World's Best Lasagna

Last night we hosted my husband's poker night. I created a menu full of Italian comfort food. The main event was the lasagna. Simple yet oh so delicious!

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World's Best Lasagna (Serves 12) 

Recipe adapted from All Recipes

Ingredients:

1 pound sweet Italian sausage 

3/4 pound lean ground beef

1/2 cup minced onion

4 garlic cloves, minced

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 Tbsp. white sugar

1/2 tsp. fennel seeds

1 tsp. Italian seasoning

1 Tbsp salt

1/4 tsp. ground black pepper

4 Tbsp. chopped fresh parsley, divided use

2/3 cup chopped fresh basil

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 tsp. salt

Dash nutmeg

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Directions: 

1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, fennel seeds, Italian seasoning, 1 Tbsp salt, pepper and 2 Tbsp parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Add in the basil during the last 1/2 hour. 

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, 1/2 tsp salt and dash nutmeg.

3. Preheat oven to 375 degrees.

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with half of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with shredded mozzarella cheese and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 

5. Bake in preheated oven for 25 minutes. Remove foil, and bake and additional 25 minutes. Cool for 15 minutes before serving.

*I omitted the sausage because my husband does not eat pork but I think it would be fabulous in this lasagna!

Printable Recipe

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Tuesday night I had the rest of the Indian Butter Chicken, Saag Paneer and Basmati Rice leftovers. 

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Yesterday morning I had a small bowl of Honey Nut Cheerios with almond milk for breakfast.

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I didn't want to eat too much because later than morning, I met my friends to help Alicia celebrate her birthday at Snooze!

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Alicia enjoyed some birthday pancakes on the house:

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Snooze makes the best eggs Benedict. I didn't know you could choose two different benedicts on your plate. I chose one Benny Goodman (lox style salmon and cream cheese served over toasted rye and topped with poached cage egg free eggs, cream cheese hollandaise blended with sun dried tomato and caper relish) and one Chile Verde Benny (slow cooked pulled pork over a stack of green chile sauced tortillas and melted cheese with poached cage free eggs and green chile hollandaise, pico de gallo and cotija cheese):

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So amazing.  The Chile Verde one was the best.  I love their hashed browns too.

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Happy Birthday Alicia!!!

After I brought the kids home from school, I got ready for my husband's poker night. For the appetizer, I served Tomato and Basil Bruschetta:

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Along with Goat Cheese Torta with Garden Pesto and Toasted Baguette:

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This is, in my opinion, the best appetizer combination in the world.

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I could live off it. I basically did last night. I ate so much of it, I wasn't hungry for the main event:

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Herb Garlic Bread (recipe to come):

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Caesar salad: 

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My "I ate too much goat cheese" dinner plate:

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Dessert was a hot fudge sundae bar which I did not partake in except for licking the hot fudge spoon when everyone was all done. 

Breakfast this morning was scrambled egg beaters mixed with Goat Cheese Torta with Garden Pesto.

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Epic. Turned egg beaters into something amazing. This goat cheese stuff can do no wrong. It made an appearance in my lunch too:

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I put it on the bread with turkey slices and grilled the bread on both sides. OMG. Love.

Do you have a favorite appetizer that you like to make for parties?

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7 comments:

Terry said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Oh yes, seems like everyone wants me to make my 7-layer dip all the time.

Melissa Gilbert said... Best Blogger Tips[Reply to comment]Best Blogger Templates

@Terry
Do share the recipe please! :)

Terry said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Did it go through?

Terry said... Best Blogger Tips[Reply to comment]Best Blogger Templates

First layer: Brown one pound of ground beef and then drain the grease. Add in a can of refried beans and a package of taco seasoning and stir together. This is your first layer in a 9x13 pan.
Second layer: Salsa (from a jar).
Third layer: A 16oz container of sour cream.
Fourth layer: Shredded cheese (I like the Mexican blend)
Fifth layer: Pickled jalapenos (from the jar). Use as little or as much as you like.
Bake in a 350 degree oven uncovered for at least 30 minutes or until the cheese is all melty.
After you take it out of the oven, add the rest of the ingredients.
Sixth and Seventh layers: Use what you like such as: sliced black olives, shredded lettuce, chopped onions, and/or dollops of guacamole.
I serve with normal tortilla chips or even the lime flavored ones.

Melissa said... Best Blogger Tips[Reply to comment]Best Blogger Templates

@Terry
There's a reason why everyone wants you to bring it....sounds amazing! I may have to make this soon!!!!

Terry said... Best Blogger Tips[Reply to comment]Best Blogger Templates

I think you are just being a sweetheart....with all the wonderful food you get to eat, I'm SURE you have had this before! LOL

Melissa said... Best Blogger Tips[Reply to comment]Best Blogger Templates

@Terry
I've had all sorts of layered dips but not this one. My family would love this!!

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