Aschenbrothers Blog

I like lasagne. When it is made at home. Sometimes. I don't ever order it at restaruants. I don't trust other peoples' interpretations frankly. My mom made lasagne, bless her, but I didn't like the ricotta cheese. Too crumbly. There is probably an authentic lasagne recipe out there. I don't care. This is how I'd make delightful lasagne.

First, lasagne is easy. Well simple in its make up. Layer of noodles, layer of sauce, layer of cheese, repeat.  Ingrediants: Lasagne noodles (2 pack), lots of cherry tomatoes, 1x red onion, 1x white, clove garlic, veg you can slice thin or other to put into sauce, meat (sausage, ground beef, whatever sounds good), 1 pt cottage cheese, 16 oz mozzerella, 2 bottles chianti or italian red wine of choice.

Noodles, well I don't bother making noodles. I'm too lazy. And I don't want to put all those noodle makers out of work. Be sure you start those first, they just take time.

Sauce, only question is meat or not. The base stays the same. Cherry tomatos, roasted in the oven (thanks, Aunt Liz). While they roast, chop as much garlic and onions as you like. At least 4 cloves garlic, I think. And one red and one white onion. Oil (olive, ev), garlic. Then onion. Then whatever other chopped veg you want (or meats if you want those). Maybe some peppers. Cook, then throw in tomatoes. Cook more, throw in some wine, reduce sauce, maybe some tomato paste to thicken if you are in a rush, otherwise, cook slow boil, til nice a thick, if it is runny, your lasagne will be runny.

While all that is cooking, I like to prep the veg that I slip in between the sauce and cheese. Thinly sliced zucchini, spinach leaf (not cooked, again, it'll just make it soupy, theres enough moisture to cook the spinach in place), thinly sliced egg plant (but you'll have to soak in oil and then roast, I've considered frying the eggplant, but just never followed through, probably no way to keep them crispy, maybe as last layer, just cheese on top, put in at last second).  Whatever thin layers of veg you can think of. Prep those and set aside.

Still reducing sauce, so do the cheese. Super easy. Mozzerella and cottage cheese. Grate the first then mix w/ second in big bowl. About 1 to 1. Bam, done.

Of course, you already cooked your noodles. So now you put it all together.

Noodles, sauce, thin veg, cheese, noodles, sauce, thin veg, cheese etc etc.

Cook at some temp, 375 F for 30 to 40 min.

Remove, let cool, must let cool to let it settle/not be so soupy.

Serve and enjoy.