Lasagna the Polish way

by humanmama on September 5, 2011

Happy Labor Day Weekend! Since you won’t care what I’m thinking this weekend, you might like a little recipe to follow if you have the folks over, and it’s not too hot out. I feel that a heat wave and lasagna do not go together, but Carpenter would disagree. It’s up to you.

Okay, there’s nothing explicitly Polish about this lasagna. Just that I’m Polish, and I’m telling you how to make it. There you go! You can serve it with a little Pierogi if you like, and then you’ll have some of Poland with you. If there’s anything Poles like with a pasta dish, it’s a dumpling dish. They go together perfectly.

Lasagna is sort-of complicated, but you can get it together super easily if you time everything right. Make sure you already have the meat browned and ricotta/cheese mix made before you begin boiling the noodles, since you want them done LAST so they don’t superglue themselves together while you’re defrosting the meat or something.

Here’s the recipe (also included below, so you can “print selection.”):

12 Lasagna noodles
1 lb. ground beef
1 lb. “sweet” or savory italian sausage (NOT “hot” sausage)
2 jars (/cans/family-size servings of homemade) marinara sauce
1 small (normal) container of ricotta cheese (15 oz.)
6+ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs, beaten
basil, parsley, oregano, onion powder, garlic powder
Bring large pot of water to a boil and cover.

Brown beef and sausage together.

At the same time, mix up ricotta, 4 c mozzarella, 1/2 c Parmesan, and pinches of basil, onion powder, garlic powder, and oregano. Add a little more parsley (1-2 Tablespoons). This will make your lasagna seem really special, especially if your herbs are fresh, and it’ll give it a nice sprinkling of color inside the cheese.

When you’ve got the sausage and meat browned, drain liquid and add sauce. Bring up to simmer.

By now your water should be boiling. Add noodles (everyone says “1/2 package” or something, but USE 12! I’m telling you. It works.), and cook as directed. Drain and conserve 1/2 c pasta water in case you need to un-stick the pasta as you’re creating.

Spray 9×13″ pan with cooking spray. Add a layer of meaty sauce (yes, it’ll be hard to spread with all that meat). Add 4 noodles, overlapping slightly (see? 4×3=12, and that’s how many you’ll need to fill the pan! You’re welcome). Add 1/2 ricotta mixture over noodles, and spread sauce gently on top of that. Add 4 more noodles, rest of cheese mix, sauce, then last layer of noodles. Cover with sauce, and tons of cheese (or if you followed directions, by now it’ll be like 2 cups mozzarella plus 1/2 c Parmesan).

Put this baby in the oven on 375 for 30 min WITH FOIL COVERING. **Tip: spray foil with cooking spray before you put it into the oven! Then remove foil and bake another 10+ minutes until the lasagna is bubbly and gooey looking. Let this stand 10+ minutes before you serve, and you won’t be sorry!!!

 

 

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12 Lasagna noodles
1 lb. ground beef
1 lb. “sweet” or savory italian sausage (NOT “hot” sausage)
2 jars (/cans/family-size servings of homemade) marinara sauce
1 small (normal) container of ricotta cheese (15 oz.)
6+ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs, beaten
basil, parsley, oregano, onion powder, garlic powder
Bring large pot of water to a boil and cover.

Brown beef and sausage together.

At the same time, mix up ricotta, 4 c mozzarella, 1/2 c Parmesan, and pinches of basil, onion powder, garlic powder, and oregano. Add a little more parsley (1-2 Tablespoons).

When you’ve got the sausage and meat browned, drain liquid and add sauce. Bring up to simmer.

By now your water should be boiling. Add noodles (everyone says “1/2 package” or something, but USE 12! I’m telling you. It works.), and cook as directed. Drain and conserve 1/2 c pasta water in case you need to un-stick the pasta as you’re creating.

Spray 9×13″ pan with cooking spray. Add a layer of meaty sauce. Add 4 noodles, overlapping slightly. Add 1/2 ricotta mixture over noodles, and spread sauce gently on top of that. Add 4 more noodles, rest of cheese mix, sauce, then last layer of noodles. Cover with sauce, and rest of cheese.

Put this baby in the oven on 375 for 30 min WITH FOIL COVERING. **Tip: spray foil with cooking spray before you put it into the oven! Then remove foil and bake another 10+ minutes until the lasagna is bubbly and gooey looking. Let this stand 10+ minutes before you serve.

That’s-a lasagna-ski!

 

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Editor’s note: I accidentally wrote “Happy Memorial Day Weekend” when I first posted this. Whoops! My bad–I’m a mother, I should be well acquainted with “Labor” day :-) Sorry, my mistake…And, no, that is not a “Polish” thing. :-)

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{ 2 comments… read them below or add one }

Cassie September 6, 2011 at 1:03 am

Yum. Yes, please. Adding this to my stash for things to try!

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holly September 8, 2011 at 7:46 am

Yay for the Polish! I am too! Go Pierogi!

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