American Lasagna

As I've mentioned before the lasagna you get in America is very different from European lasagne. In Europe the white layers consist of bechamel sauce and sometimes mozzarella, where in the states it is usually a ricotta cheese and egg mixture. I like both versions equally. The European version is much easier to make an can be on the table in forty minutes. This version however is quite time consuming, but it makes a wonderful hearty meal for a large group. It doesn't have to be, it's just I like to make the sauce from scratch. This is a recipe that I don the aul' chefs coat for as I know I'm going to be in the kitchen for awhile, but that's what I love. I either get up early or wait until the kids are in bed at night and cook to my hearts content. It's so rewarding and fun. I know it's not always possible, but if you do enjoy to cook and like spending time in your kitchen, this is the recipe for you. Enjoy!

Basic Tomato Sauce

• 6 cans chopped tomatoes
• 1 large Spanish/vidalia onion, diced
• glug olive oil
• 2 cloves garlic, finely chopped
• 1 tbsp dried oregano
• 1 tsp dried basil
• 2 tbsp honey
• 3 tbsp tomato paste
  
• pinch dried thyme
• good glug red wine
• salt and black pepper to season
• 2 cups chicken stock/water

Saute the onion and garlic in a big stock pot over a medium heat until soft. Add red wine and stir for a minute. Add tomatoes and turn up the heat. Add spices, seasonings and stock. Bring to a boil then reduce to a simmer. Allow to simmer for at least an hour, the longer the better.
Lasagna
(serves 8-10)

• A box of uncooked lasagna noodles
• 2 lb ground beef or 1lb beef/ 1lb ground pork/veal
• 15 oz ricotta cheese
• 3 eggs
• 1 lb grated mozzarella
• 1 cup grated Parmesan
• 2-3 tbsp chopped flat leaf parsley
• pinch dried basil
• Cajun seasoning
• salt
• pepper

Season the beef with salt, pepper and Cajun seasoning. Brown the beef in a little olive oil and drain. Add to the red sauce and allow to cool as you prep the cheese.

Whisk the three eggs together and add in the ricotta. Mix until well combined then add half a cup of mozzarella, half a cup of Parmesan, the parsley, basil, and season with a little salt, pepper and Cajun seasoning. Mix until well combined.

Ladle enough of the sauce to cover the bottom of your baking dish. Layer uncooked lasagna noodles over the sauce so that they slightly overlap. Spread a third of the ricotta mixture on top of the noodles. Sprinkle a good handful of mozzarella on top of the ricotta mix then add another layer of meat sauce. Continue until you are out of the cheese mixture. On the top layer cover with remaining sauce then add remaining mozzarella and Parmesan.

Cover with foil and bake at 200C/400F for one hour. After the hour remove the foil and bake for another 10-15 minutes until the cheese is slightly browned. Allow to sit 10-15 minutes before serving. This allows the lasagna to settle and ensures the slices come out whole and stand up on the plate.

Serve with a nice green salad and garlic bread for a great meal!

Some additional information on lasagne on wikipedia.

P.S. I am WAY behind on answering comments - I do apologize, I hope to get some time this evening to respond. So I'm not ignoring you! ;-)


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