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| Amnicon State Park |
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| Hidden Falls Park, Port Wing |
The Meal Plan:
Sat (L) out and about (S) take n bake pizza
Sun (S) leftover chicken (S) lasagna
Mon - leftover lasagna
Tues - zucchini soup
Wed - leftover lasagaa
Thurs (yoga) leftover soup
Fri - leftover lasagna
Simple Lasagna with Meat Sauce (modified from: Cooks Illustrated)
While I have enjoyed the ATK/CI/Cooks Country franchise for years, they sometimes have a way of making things more complicated. IF you are fortunate enough to live where you can buy a "meatloaf" mix or your meat in nice little .33 pound amounts, go for it. However, you can simplify used 1 pound of your favorite Italian sausage mix. In my case, we used 1 pound of ground bear Italian sausage. Simplify. Plus I think Italian sausage adds more flavor to what can be a bland dish. I also added a tsp of ground pepper flakes to the tomato sauce.
For lasagna, this comes together fairly quickly. I think the most time consuming aspect was grating the cheese, and I did that earlier in the day. I don't care to buy pre-grated cheese because it comes with "anti-caking" agents, which also affect how it melts. A classic lasagna - I would make it again.
Recommended. Makes a robust 9x13" pan.
1 tablespoon olive oil
1 medium onion, chopped fine (about 1 cup)
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1 pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork (see note) OR 1 lb Italian sausage (I did this)
½ teaspoon table salt
½ teaspoon ground black pepper
¼ cup heavy cream
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| photo from CooksIllustrated.com |
1 (28-ounce) can diced tomatoes, drained
optional: 1 tsp ground pepper flakes
15 ounces ricotta cheese
(whole milk or part skim), 1 3/4 cups)
2 ½ ounces grated Parmesan cheese (1 1/4 cups)
½ cup chopped fresh basil
1 large egg, lightly beaten
½ teaspoon table salt
½ teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce packaged
16 ounces whole milk mozzarella,shredded (4 cups)
Recipe notes: If you can’t find meatloaf mixture for the sauce, or if you choose not to eat veal, substitute 1/2 pound ground beef and 1/2 pound sweet Italian sausage, casings removed, for the meatloaf mixture. The assembled, unbaked lasagna, if wrapped tightly in plastic wrap and then in foil, will keep in the freezer for up to 2 months. To bake, defrost it in the refrigerator for a day or two and bake as directed, extending the baking time by about 5 minutes.
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Optional: Add ground pepper flakes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
Assemble first lasagna layer: meat sauce, noodles, ricotta, mozzarella. Repeat layering two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
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