Skip to main content

4-2-5-5 Lasagna


So, this season I was determined to have the robotics team eat well during both the build season and the competitions. I started a meal train and different families signed up for different weeks. For the season kick-off, I brought lasagna. Apparently, it's been the talk of the team for weeks.


One day at breakfast, this happened...

R: You know the kids at robotics were talking about your lasagna.
C: What about it?
R: They were wondering when you were on the schedule to bring food again...and J1 asked if you could bring lasagna. J2 said, "It doesn't matter what she brings, it'll be good. I've had her corned beef and cabbage, too. Besides, it's rude to make requests like that."
R: No, her friends make requests all the time. It's not rude. It's how you get what you want from my mom. You just ask.

Too true. Well, apparently, they took the advice to heart and when I stopped in to see if they needed anything (you know, I was thinking fruits or water), J2 muttered 'lasagna' under his breath. This happened multiple times. I took the hint!

So, when I was on the schedule to bring lunch, again, I decided to make a batch of 4-2-5-5 Lasagna. That's their FRC team number, in case you're wondering. But it's also...4 kinds of meat, 2 pans, 5 kinds of cheese, and only took 5 requests!

Jake was excited to help me. I'm not sure if he wanted to learn my lasagna secrets...or if the kitchen is just the warmest room in the house. It's been a chilly week.


Ingredients makes 1 pan; I doubled this for the 4255 team
  • 1 onion, peeled and diced
  • 1 small fennel bulb, trimmed and diced
  • 1/2 C diced bacon
  • olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 3 sausage links, cooked and diced
  • 2 C fresh tomato sauce
  • 1/2 C red wine
  • 1/2 C water
  • 1 C fresh chopped parsley
  • 2 T fresh oregano
  • 2 T fresh basil
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • no boil lasagna noodles
  • 3 C shredded cheese (I used a mixture of mozzarella and provolone)
  • 1 C shredded parmesan
  • 1 C small curd cottage cheese
  • 1 C whole milk ricotta


Procedure
In a large, flat-bottom pan, sauté the onions, fennel, and diced bacon in a splash of olive oil until the bacon fat is rendered and the onions are softened and translucent. Add in the ground meats and cook till browned through completely.

Add in the tomato sauce, wine, water, and cooked sausages. Bring to a boil. Reduce the heat to a simmer, stir in herbs, then season to taste with salt and pepper.


Preheat oven to 375 degrees F. To assemble the lasagna, layer meat sauce, noodles, shredded cheese blend, cottage cheese, ricotta, and more meat sauce. Repeat till your pan is full though the last layer should be meat so that the noodles are completely covered.


Cover with foil. Bake in the 375 degree F oven for one hour. Remove the foil. Sprinkle with shredded parmesan. Return pan to the oven for another 10 to 15 minutes until the sauce is bubbling and the cheese melted. Let cool for 10 to 15 minutes before slicing. Serve hot.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa