Hey folks! Happy Wednesday! It’s Hump-Day, and a day before Halloween! What a wonderful time to be alive ❤
The Lasagna I am posting was made by someone else, but damn, it was freaking tasty! My poor little flip phone could scarcely capture its divinity! And of course, where there is a Lasagna, there ought to be delicious garlic bread, to boot. AND THERE WAS!
I hope my photos do it some justice; and don’t mind the background. lol
If a photo is worth a-thousand words, here is a mouthful^2. Lol
Well, here is the photo evidence; there wasn’t much evidence after this photo. Ha-ha! I scarfed it down faster than you can say: LASAGNA!
In other-news, it is raining like a dump-truck outside, jeez-la-wheezus! I am still digesting the Lasagna, and quietly dying of acid-reflux. Will someone GET ME A TUMS. Please, and thank you!
In other-other-news, I will be excited to be cooking again; I recon I’ll be whipping up some fresh bites before too much longer. What should my first (cooked) meal be??? I have been graciously cooked (for), for what seems months now. I am going to be pumped to be on the cooking in, instead of the eating end; if you know what I mean lol. My heart burn can’t take 3-meals a day, as much as I would like to. Ha-ha.
Maybe Salmon Patties? BBQ Meatballs? I am definitely craving fish…Walleye, Trout or Salmon…? Maybe some Bass?
idk. If the worst of my worries is what I am going to eat next, then I must be doin’ pretty good.
Well, keep your eyes peeled; I’ll be back in the kitchen this time next week! See ya on the flip side! ❤
With Love from a Thousand Stars!
Dane ❤
Classic Lasagna Recipe
Ingredients:
For the Meat Sauce:
- 1 lb ground beef (or a mix of beef and pork for added richness)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 (14 oz) can tomato sauce
- 2 tbsp tomato sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1/2 cup red wine (optional, for depth of flavor)
- Salt and pepper, to taste
- Olive oil, for cooking
For the Cheese Filling:
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided (one for the layers and one for topping)
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
- Salt and pepper, to taste
Other Ingredients:
- 12 lasagna noodles, cooked (or no-boil lasagna noodles if you prefer)
- Extra mozzarella, for topping
Instructions:
- Make the Meat Sauce:
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
- Add the minced garlic and cook for 1 more minute.
- Add the ground beef (or beef and pork mix) to the pan and cook until browned. Break it up with a wooden spoon as it cooks.
- Once the meat is browned, stir in the crushed tomatoes, tomato paste, tomato sauce, and tomato sugar. Add the red wine (if using), basil, oregano, red pepper flakes (if using), salt, and pepper.
- Bring to a simmer, then lower the heat and cook, uncovered, for 30-45 minutes, stirring occasionally, until the sauce thickens. Taste and adjust the seasoning if needed.
- Prepare the Cheese Mixture:
- In a large bowl, combine the ricotta cheese, egg, 1 cup of shredded mozzarella cheese, Parmesan, fresh parsley (optional), and a pinch of salt and pepper. Stir until smooth and well combined.
- Cook the Noodles:
- If you’re using regular lasagna noodles, cook them according to package instructions. Drain, rinse with cold water to prevent sticking, and set aside. If you’re using no-boil noodles, you can skip this step.
- Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom to prevent sticking.
- Layer 4 lasagna noodles over the sauce.
- Spread a portion of the ricotta mixture over the noodles, followed by a layer of meat sauce, then sprinkle with some shredded mozzarella cheese.
- Repeat the layers two more times: noodles, ricotta mixture, sauce, mozzarella. Finish with a final layer of noodles, the rest of the meat sauce, and top with the remaining mozzarella cheese.
- Cover the lasagna with aluminum foil (loosely, so it doesn’t touch the cheese) and bake for 25 minutes.
- Bake and Finish:
- After 25 minutes, remove the foil and bake for another 25 minutes or until the top is bubbly and golden brown.
- Let the lasagna sit for 10-15 minutes before slicing, so the layers set and it’s easier to serve.
Garlic Bread Recipe
Ingredients:
- 1 loaf of Italian bread (or French baguette)
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cloves garlic, minced (or 1 tbsp garlic powder)
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions:
- Prepare the Garlic Butter:
- In a small bowl, combine the softened butter, minced garlic, fresh parsley, salt, pepper, and oregano (if using). Mix until smooth and evenly combined.
- Prepare the Bread:
- Preheat your oven to 375°F (190°C).
- Slice the Italian bread (or French baguette) in half horizontally, then cut into individual slices if you prefer.
- Spread the Garlic Butter:
- Spread the garlic butter mixture evenly over the cut sides of the bread. Be generous—ensure the butter soaks into all the nooks and crannies.
- Optionally, sprinkle a little grated Parmesan on top for extra flavor.
- Bake the Garlic Bread:
- Place the bread halves on a baking sheet, cut side up, and bake in the preheated oven for 10-15 minutes, or until the edges are golden and crispy.
- If you like it extra crispy, you can place the bread under the broiler for an additional 1-2 minutes. Just keep an eye on it to avoid burning.
- Serve:
- Slice the garlic bread into individual pieces and serve hot alongside your lasagna.
Serving Suggestions:
- Serve the lasagna with a side salad (like a Caesar or mixed greens) and your garlic bread for a complete Italian-inspired meal.
- If you like, sprinkle a little extra Parmesan on top of your lasagna and add a few fresh basil leaves for garnish.
Notes:
- You can make the meat sauce a day or two in advance to save time. It actually tastes even better the next day as the flavors have more time to meld together.
- If you’re looking for a vegetarian version, simply replace the meat sauce with a vegetable marinara sauce or a mix of spinach, mushrooms, and ricotta.
- Make-ahead tip: You can assemble the lasagna a day in advance, cover it tightly with foil, and refrigerate it. When ready to bake, just increase the cooking time by 10-15 minutes to account for the cold start.
Enjoy your delicious, hearty lasagna and garlic bread—perfect for any gathering or cozy dinner at home!
About the Author:
Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.
He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on
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