Day 27 - Lasagna

          Today was an exhausting day and I admit, the last thing I want to do right now is post this blog.  I did go out for a walk, but it's more of a mental and emotional exhaustion than physical.  It was one of those days where I felt like I failed as a parent and then second-guessed my decision.  Instead of being forceful and giving some tough love, seeing it from the child's point of view and having been in the same situation myself, I chose the more sympathetic approach.  It may not have been the right way to handle things at the time, but in the end, it all worked out (as things always do anyway).  They never said this was going to be easy. 
       I made my mother's Lasagna recipe for dinner  I have never had a problem with this turning out really well and love to serve it when we have company because it's so filling and there's plenty of it.  I still make it in the same pan my mom used and the sauce still simmers in the same orange pot- a wedding present from the late 60's.  Some kitchen utensils I just won't part with because they hold such tremendous sentimental value.   
     Lasagna
     1 box lasagna noodles
     Boil noodles according to package directions.  Drain and quickly rinse with cold water.  Lay noodles flat on top of waxed paper to cool.  ( I also spray the paper with some cooking spray - they'll pull off easier.)
 
     1 lb. ground beef
     1 cup minced onions
     3 cloves minced garlic
    
     1 29oz. (1lb. 13oz.) can tomato purée
     1 15 oz. can tomato sauce
     1 14.5oz can diced tomatoes
     1 6oz. can tomato paste
     2 teaspoons sugar
     2 teaspoons basil
     1½ teaspoons salt
     1 teaspoon oregano
     ¼ teaspoon pepper

     1 egg
     1 30oz. container part skim ricotta cheese
     1 tablespoon parsley
     1 cup grated parmesan cheese

     4-5 cups shredded mozzarella
    

     Spray 5-quart dutch oven with cooking spray.  Place on medium heat and add beef, onions, and garlic.  Stirring frequently until beef is browned (about 10 minutes).  Add tomato purée, tomato sauce, diced tomatoes, tomato paste.  Stir to combine.  Add sugar, basil, salt, oregano, and pepper, and stir well.  Reduce heat, cover and allow to simmer for at least 45 minutes, stirring occasionally.
     In a large bowl, beat egg.  Add ricotta cheese, parsley, and 3/4 cup parmesan cheese.  Mix well and set aside.

     Preheat oven to 350ºF.
     Use cooking spray to generously coat a 13x9x2-inch roasting pan.  Place 3-4 lasagna noodles in bottom of pan.  Spread 1/3 of the ricotta mixture on top of noodles.  Completely cover with 2 cups sauce.  Sprinkle 1/2 cup mozzarella over sauce.  Place 3-4 lasagna noodles over mozzarella.  Repeat with ricotta, sauce, and mozzarella. 

There should be a total of 3-4 layers before top layer.  Cover final ricotta layer with lasagna noodles and cover with remaining sauce. 

Sprinkle remaining mozzarella  and parmesan cheeses over sauce.

(I find that it's easiest to place pan on a foil-lined cookie sheet.  That way it will catch any spill-overs both when it's baking and when it is cut at the table.  I'm all for an easier clean up.)  Bake in oven for 50 minutes or until bubbly.

     Tonight's lasagna was a little darker than I would have liked it to be.  I place it in the oven on "cook time" for 50 minutes so that it would automatically turn off when baking was finished.  We went to my son's baseball game right after I'd placed it in the oven and there it sat until we returned.  It still tasted delicious, was just a little darker around the edges and on the top for sitting in the oven for so long.
     For that reason, instead of a rating of four rolling pins as it usually gets, I need to give tonight's a 3½.
     Happy baking!