Friday, April 17, 2015


One of the kids at the center has been requesting lasagna for quite some time.  I finally got around to making it yesterday.  I threw together an extra one for a family in the community too.  As it turns out, the girl that made the request was sick yesterday so she got an 'at home' delivery!
 Some people are vegetarians, the others meat eaters so I had to accommodate both.  I made one large batch of bolognese sauce and one large batch of vegetarian marinara. I sprayed the containers with cooking spray to keep the noodles from sticking then I began the layering.  First down is a layer of noodles.
 It appears that I have once again posted these pics out of order.  This pic shows how I separate the noodles after boiling to keep them from sticking together.

 Before I start the assembling, I mix the ricotta with eggs, oregano, granulated garlic and S & P.

I also add grated parmesan cheese to it too.
Back to the layering.  After I put down one layer of noodles, I add a layer of cheese. As this bakes, the cheese melts which forms a good base with the noodles.
 Next I add a layer of ricotta.

More noodles, cheese and I always add a layer of very thinly sliced ham or proscuitto.  The meat lasagna is on the right so it got the Black forest ham. You would be surprised at the added flavor this layer brings to the lasagna.

More sauce and cheese and then a layer of fresh basil.

 More ricotta.

 Spread it thin.

 More sauce and cheese.

 I had enough extra to make us one too and a small one for my daughter.

 I also made loaves and loaves of garlic bread and I forgot to take the finished photo.

 As you can see, my lasagna pans are very deep.  Therefore, I bake mine at 300 degrees for a couple hours.  A thinner pan would take less time. I served them with extra sauce ladled over them.  The kids polished off one entire pan. I haven't heard from the family that received the other pan.  They are probably in a lasagna coma.