This is per request. I do not follow a written down recipe for lasagna, but have one in my head. I'm trying to remember exactly how I make it, step by step.
Start your pot of salted boiling water for the 9 noodles you're going to need.
Start by browning a pound of ground meat. I tend to prefer venison but you want the leanest you can get if you use beef and drain the fat off please. Get it where it's no longer pink and add basil and oregano and a big spoonful of minced garlic, half a chopped onion, and 4 oz chopped mushrooms. Add some granulated beef boullion. Saute until the onion goes clear. Add 1 big can of diced tomatoes with the juice and 2 or 3 cans tomato sauce. Stand over the stove constantly stirring on high heat until you've lost a great deal of your moisture. You want this chunky. Not runny.
Shred real fine a block of parmesan cheese. Then shred real fine a block of fontina cheese. Set both aside.
In the same food processor, dump a 16 oz tub of ricotta cheese. Then one or two eggs, about half of that parmesan you just shredded and a pinch of nutmeg. Pulse a couple times until it's nice and smooth.
Assembly is pretty simple. Scoop about half your meat sauce into a big 9 x 13 cake pan and get it nice and even. Then you lay down three precooked lasagna noodles. Then you do your ricotta cheese mixture. Then another layer of three noodles. Now you spread the remainder of the meat mixture on top of that. Add your last three precooked noodles. Then smother it all in the shredded fontina cheese and finally whatever is left of your parmesan cheese. Bake it at 350 for an hour.
Edit note: I can remember making this with two pounds of ground meat as the only other change. I've made it with pork or beef. But I prefer venison for flavor and leanness.
Edited by Kattelyn (09/09/15 08:11 PM)