No, it may not actually weigh ten full pounds but the large pan feels like it. Since boiling the noodles and making a well seasoned sauce take time and early football games cramp my time, I use Oven Ready lasagne noodles. Taste is the same and really saves time. I also make the meat sauce in the crockpot the night before to allow the flavors to really meld. Those two steps make assembly for baking super easy the next morning.
This lasagne has three meats: one pound ground beef, one pound Italian sausage* and a package of pepperoni.
And four cheeses: ricotta, mozzarella, provolone and fresh shredded or grated parmesan. ( don't use the powder semi sawdust tasting parmesan, like ever unless you having a pizza on the go situation and that's your only choice.)
Turn your crock pot on low to start to heat it. Just a dab of extra virgin olive oil and use a paper towel to wipe it around the inside of the crock pot. While that is heating, grab a deep skillet (with lid) and heat a tablespoon of the same olive oil in the bottom, tilt the pan to coat. Dice one medium size onion, mince two cloves of garlic (or cheat and use two teaspoons of jarred minced roasted garlic, up to your choice of how much garlic to use. Start with less and work up from there since the sauce flavors will meld overnight and you can always add more. That's one of things about this reciper, you get to taste it as much as you want and adjust to taste.)
So, speaking of sauce, if you have a cherished family sauce recipe, use it. I'm all about saving time so I use jarred as a start just to save time and I can adjust the flavor later. Which jarred sauce do I use? I prefer Newmans Own but I live in the boonies and it is not available for the most part. So I use Prego, or canned pasta sauce. In any event, I put one cup of red wine if I have a bottle open or a red cooking wine to swirl around the jar or can as the case may be.
I add Italian seasoning from a grinder and two bay leaves to the sauce while the beef, onions garlic and ground Italian sausage are cooking covered over medium heat. Stir mutlple times. I prefer chuncky meat and not ground by a food processor but that is me.
For the morning assembly, just follow the Oven Baked Lasagne recipe on the box but you will need a hight edged pan.
Just representational Not an endorsement.
ETA:
So continue on.
One ladle of the meat sauce in the bottom of that pan. Oven baked noodles on top, meat sauce, mozz and provolone, pepperoni. Ricotta with an egg beaten in with Italian seasonings.
Assemble as directed on the oven ready lasagne box directs. Sauce thin layer, oven reday noodles, more sauce with pepperoni lay of mozz on top, ricotta mixture with egg, seasonings, provolone slices.
Repeat layers. Ending with the grated parm on top of the last meat sauce layer. Cover and bake for 25 minutes at 350 for 45 minutes. Remove foil and cook for ten minutes more to see if the cheese is bubbly.
Let lasagne rest for ten minutes befor cutting.
This lasagne has three meats: one pound ground beef, one pound Italian sausage* and a package of pepperoni.
And four cheeses: ricotta, mozzarella, provolone and fresh shredded or grated parmesan. ( don't use the powder semi sawdust tasting parmesan, like ever unless you having a pizza on the go situation and that's your only choice.)
Turn your crock pot on low to start to heat it. Just a dab of extra virgin olive oil and use a paper towel to wipe it around the inside of the crock pot. While that is heating, grab a deep skillet (with lid) and heat a tablespoon of the same olive oil in the bottom, tilt the pan to coat. Dice one medium size onion, mince two cloves of garlic (or cheat and use two teaspoons of jarred minced roasted garlic, up to your choice of how much garlic to use. Start with less and work up from there since the sauce flavors will meld overnight and you can always add more. That's one of things about this reciper, you get to taste it as much as you want and adjust to taste.)
So, speaking of sauce, if you have a cherished family sauce recipe, use it. I'm all about saving time so I use jarred as a start just to save time and I can adjust the flavor later. Which jarred sauce do I use? I prefer Newmans Own but I live in the boonies and it is not available for the most part. So I use Prego, or canned pasta sauce. In any event, I put one cup of red wine if I have a bottle open or a red cooking wine to swirl around the jar or can as the case may be.
I add Italian seasoning from a grinder and two bay leaves to the sauce while the beef, onions garlic and ground Italian sausage are cooking covered over medium heat. Stir mutlple times. I prefer chuncky meat and not ground by a food processor but that is me.
For the morning assembly, just follow the Oven Baked Lasagne recipe on the box but you will need a hight edged pan.
Just representational Not an endorsement.
ETA:
So continue on.
One ladle of the meat sauce in the bottom of that pan. Oven baked noodles on top, meat sauce, mozz and provolone, pepperoni. Ricotta with an egg beaten in with Italian seasonings.
Assemble as directed on the oven ready lasagne box directs. Sauce thin layer, oven reday noodles, more sauce with pepperoni lay of mozz on top, ricotta mixture with egg, seasonings, provolone slices.
Repeat layers. Ending with the grated parm on top of the last meat sauce layer. Cover and bake for 25 minutes at 350 for 45 minutes. Remove foil and cook for ten minutes more to see if the cheese is bubbly.
Let lasagne rest for ten minutes befor cutting.
