Lasagna...

Name the night, and I'll make a dish of lasagna just for you.



I'm glad you corrected the spelling. "Zasagna" had me perplexed.

My favorite palindrome:

GO HANG A SALAMI - I'M A LASAGNA HOG!

I love lasagna. It's very hot... but, I don't have any recipes.

When I make Lasagna, I first make a simple sauce using a can or two of Luigi Vitelli peeled tomatoes (my personal preference though I'm sure any brand would do), extra virgin olive oil, garlic, fresh basil, oregano, salt, and red pepper. It is thinner than a normal sauce you would see with Lasagna. If I'm feeling adventurous, I'll also brown some ground beef and toss that in too.

Once the sauce is ready I mix a quart of ricotta cheese with garlic, basil, oregano, salt and pepper (really, is there anything else Italians cook with ) and start boiling water. Once the water is boiling I put in the pasta one piece at a time, if you just dump it in the slices tend to stick together creating an interesting mess when its time to put everything together.

Once the pasta is done, I strain it and put a light layer of the sauce on the bottom of the pan, after that I put a layer of pasta, ricotta and sauce, pasta...you get the idea. Then top everything off with a generous coating of mozzarella. I put the oven at 450 and watch the Lasagna like a hawk until I've decided it’s done and then we eat!

It's probably not what you meant by recipe seeing as I don't have the measurements for anything...by the end of the night I'll have ended up using at least 15 basil leaves and a bulb of garlic though.

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