|Holy cow, that's good stuff.|
Except for today. Because where I live, in Upper Middle Suburbia, we are under a winter whitedeathsnowmageddonpocalypse, which - by the grace of the old snow gods - meant that I got a much-wanted phone call from my part time job telling me I wasn't needed to work my 12-830 shift today.
Which meant I could run to the store to buy groceries before next week's subzero temps roll in (oh yes, gentle readers, we're looking at a wind chill of 35 BELOW in just a couple of days) and it meant I had the time to make a lasagna. Oh, comfort food, how do I love thee, let me count the ways.
I probably should be taking down last month's holiday tree, but I like making and eating food better than I like taking down seasonal decorations. So. Lasagna it is.
If you've never made a lasagna, they're not hard to make, they're just time consuming because there are several different components. There's the noodles, which you have to cook first, there's the meat sauce, and there's the Cheese Glop.
Preheat your oven to 350, and grease a lasagna pan. You'll need the following ingredients:
1 package gluten free lasagna noodles (I really dig the Tinkyada brown rice ones)
1 lb. ground turkey (or whatever meat you like)
1 lb. breakfast sausage
3 cloves garlic
1 29-oz can tomato sauce
1 32-oz tub Ricotta cheese
1 1/2 C. shredded Parmesan
2 Tbs. oregano
1/2 lb Mozzarella cheese, shredded or sliced
First of all, get your noodles boiling, and follow the instructions on the package to cook them al dente. You can't make a lasagna without noodles (ok, technically you CAN, but not this one).
|Cheese Glop: Better than it sounds|
After you've rinsed and drained your noodles, place half of them in the bottom of your lasagna pan. You're going to add the ingredients in layers as follows:
|Yum! Noodly goodness!|
1. Half the noodles
2. Half the Cheese Glop
3. Half your Mozzarella cheese
4. Half the meat
5. The rest of the noodles
6. The rest of the Cheese Glop
7. The rest of the Mozzarella
8. The rest of the meat
9. That remaining one third of the Parmesan that you probably ate while you were reading this
After that top layer of Parmesan, I like to throw some more oregano on the top too, because oregano is GOOD.
Can you do this lasagna with three layers of everything instead of two? Sure, have at it. And if you use the Tinkayda noodles, you'll actually end up with enough noodles to do three layers, so go crazy.
|Ready to go in the oven!|