Tuesday, March 15, 2016

My Father's Lasagna

     My Dad was always fun to watch in the kitchen. He never used a printed recipe. He just sort of played it loose and fast and hoped for the best. One of his classics was lasagna. For whatever reason, he never used crumbled Italian sausage. Ever. It was always the links. In lasagna, he'd just slice it up and layer it in there. It was so good. He never actually taught me the recipe. I learned it by watching him, then tinkering with things until it was just right. It's not a terribly labor intensive recipe, but you need to be careful to not overcook the pasta before layering it. If you do, it's going to be a real bitch to work with. Try it and tell me it's not a great lasagna. Seriously, don't do that. I don't want your criticism.

My Father's Lasagna

  • 1 box lasagna noodles
  • 1 pound Italian sausage links(sweet or hot, doesn't matter)
  • sliced pepperoni
  • 1 lb ricotta cheese
  • 8 ounces shredded mozzarella cheese
  • pasta sauce of your choosing (we used home made from our Meatballs and Red Sauce recipe)
  1. Brown the sausage and slice into 1/2" rounds. Set aside.
  2. Cook the pasta a couple minutes less than the directions on the package.
  3. Take a 9x13 Pyrex baking dish and spray it with nonstick cooking spray. Lay three noodles down the length of the pan, slightly overlapping.
  4. Drop twelve tablespoons of ricotta at equal intervals (4 dollops on each noodle)
  5.  Lay a slice of sausage on each dollop of ricotta. Cover with a thin layer of the shredded mozzarella. Spoon a thin layer of sauce over the entire layer.
  6. Lay down another layer of pasta and another 12 dollops of ricotta. Instead of sausage, this time put down pepperoni. Put down another thin layer of mozzarella and a layer of sauce.
  7. Repeat step 5.
  8. Lay down a final layer of pasta. Over this, thinly spread a layer of ricotta. Lay alternating sausage and pepperoni over the top. Add a final layer of sauce. Finish with a healthy layer of mozzarella. 
  9. Bake at 375F (190C, Gasmark 5) for 40-45 minutes or until the top is golden brown and bubble. Remove from oven and let sit for 10 minutes or so to let everything set up.
UPDATE: Here's the video for the recipe!

Good Times!

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