Hi all! I am just beside myself with crap I need to do so I apologize for slacking on the blog. I am however already thinking of party ideas for my son's 2nd birthday at the end of January. I plan on making a big pan of lasagna and salad and some type of garlic bread. That should make a nice meal for all (after all, who doesn't like a nice hot cheesy, piece of lasagna?). Just curious if anyone out there has an awesome recipe for lasagna? I am hoping to find one that uses fresh garlic and real cheese and also has a good yet simple recipe for the marinara/tomato sauce. I am open for suggestions, recipes if they don't meet those criteria. Thanks in advance for any help you can lend in the lasagna department.
5 comments:
That's such a nice idea to make lasagna for your son's party. You can check out epicurious.com and allrecipes.com for inspiration. They have an extensive library and easy to search.
My son will turn 11 yrs towards end of January too, just seems like last year he turned 2!
YUM! Just the idea of Lasagna makes my mouth water! My only suggestion is to not use store bought pasta sauce. Yuck! The only thing close to the pasta sauce I like using is crushed tomatoes with Italian herbs when using recipes from allrecipes.com.
Take pictures! Happy b-day little one!
I find lasagna is much easier to make using no-boil pasta like Barilla, but I don't know any good recipes. I usually just follow the suggestions on the box, tweaking it as I go. I do use a store bought sauce, but it is made locally at a frou frou Italian restaurant and is super yummy.
No boil Barilla? I'm all over that one. Think I will have to use the recipe on the box and tweek it as I go. I don't want gourmet and completely impossible to make. I want really good and homemade. I don't want cottage cheese and Ragu's sweet sauce. I want zesty and garlicky. Yum! Mouth is officially watering YUM!!!
My Aunt Vita, (from Italy) told me years ago that it doesn't matter what you put in your lasagne. What matters is how long you simmer the sauce. One day would be good, two would be better. Just refrigerate over night and start again in the morning. I use italian sausage (not hamburger), Rigotta (not cottage cheese), and make the sauce with pureed tomatoes. Add whatever spices you want and simmer. My recipe is simple. Sauce with sausage, salt, basil, and oregano. Cheese mixture with 3 cups rigotta, 2 eggs, tablespoon parsley, 2/3 cup fresh grated paramasan, 1/2 tsp pepper. One package noodles. One pound grated mozzarella. All these amounts are flexible. Layer noodles, cheese, mozzarella, and sauce. Second layer the same. Bake 375 for 30 minutes, rest 10 minutes.
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