Let's take another quick break from all things relating to art and sea and glass water bottles for something delicious. No, this is not a "light" recipe, but we think comfort food even has its place in the middle of summer. Sometimes you have to get your lasagna fix, no matter what time of year!
The following lasagna recipe has been a hit at so many of our dinner parties, we almost want to keep it a secret...but our Water Gallery blog readers are deserving! Seriously, folks, this is the best home-made lasagna we've ever eaten and we've been making it for many, many years. It never disappoints. And there are never any leftovers (although it would make fantastic leftovers without a doubt).
We don't know where this recipe originated. Over the years, we've made it our own. Of course you can add whatever tweaks and extras you wish...but we think it's just perfect the way it is. So here goes:
Perfect Home-made Lasagna
4 cups of tomato sauce (full disclosure: we enjoy a combo of Prego, for the sweetness, and another tangier store-bought sauce like Rao's)
1 garlic clove, minced
1/2 cup dry red wine
1 1/2 cups water
2 large eggs
2 cups (15 oz) part-skim ricotta
1/4 cup grated, fresh parmesan
1/4 teaspoon grated nutmeg
1 lb. uncooked lasagna noodles
1 lb. (about 3 cups) grated mozzarella
1 lb. ground beef (or turkey, if you prefer)
1) Preheat oven to 350 degrees. Brown the ground beef in a skillet over medium heat.
2) In a large bowl, combine the tomato sauce, garlic, wine, water, and cooked ground beef.
3) In a medium bowl, beat the eggs. Beat in the ricotta, parmesan, and nutmeg.
4) Pour a generous amount of sauce and spread on the bottom of a 9X13 baking dish. Alternating the lasagna noodles, sauce, ricotta mixture, and mozzarella, make about 3 layers, ending with the mozzarella.
5) Cover the pan tightly with aluminum foil. (The lasagna may be prepared up to 24 hours in advance and refrigerated until ready to cook. Bring to room temperature before putting in the oven).
6) Put the covered pan in the oven and bake for one hour. Remove the foil and cook for another 15-30 minutes, until gold and bubbly on top (you may want to adjust the heat to 375 or 400 degrees for the final 15 minutes or so of cooking). Let sit for at least 10 minutes before cutting and serving.