On Monday night, I decided to make my first batch of lasagna from a recipe (this link omits that the meat can be a mix of veal, pork, and ground beef) in the February 2010 issue of Family Circle. I failed to look at how the recipe laid out how much time ACTUALLY is needed to prep and cook (Hey, I'm a guy. What do you expect?). Normally, my kids and I eat at 5:00/5:30 p.m. at the latest. By the time I spent three plus hours prepping, cooking, and baking, it was nearly 7:00 p.m., and my kids' bedtime is at 7:30 p.m.
Well, it was definitely worth the wait. Thanks to the aid of my brother, Joe, I was able to move things along in the kitchen. It was very yummy lasagna. While it had a great deal of meat, using more italian sausage (I used Bob Evans) than ground beef made it not "quite" as heavy. The sauce is made from a combination of tomato paste, crushed tomatoes, sauteed onions and garlic, and fresh basil. I served this with a fresh spinach and cherry tomatoe salad.
I will definitely make this again.
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