Playing around with an old CD of mine that Ian found in a stack of his, I came across a whole lot of random shit from 2000 and 2001. After rifling through old porn pics, cross stitch patterns (same thing, really, considering I spent more time searching for patterns than porn), and a bunch of old poetry, I found this recipe that the older sis and I made up years ago at her place in Ohio. We couldn’t find one lasagne recipe we liked, so we mixed and matched to come up with this one. It’s pretty good. Now I really want to make it, but I probably won’t mess with it until next weekend or something. I have to finish the dishes first, after all. Still have pots and pans to do. And seeing as how I just spent the past uh, five…no, let’s see…uh six? Yeah, six hours reading comics on-line (I had over a week and a half to catch up on), I probably ought to just go to bed for a while before getting into anything like that. It’s after four in the morning, after all. So enjoy the lasagne recipe, and I’ll catch you all later.

Lasagne

Ingredients:

16 oz. lasagne noodles

1 lb. Italian sausage                         3 cups ricotta cheese

1 ½ lb. ground beef                         4 eggs

2 16 oz. cans of tomato sauce

12 oz. can of tomato paste              12 oz. shredded mozzarella

1 tsp. garlic powder                         grated Parmesan cheese (for topping)

2 tsp. ground oregano leaves

2 tsp. basil leaves

pinch of salt

½ tsp. pepper

Directions:

      Preheat the oven to 350° F.

      Cook the lasagne according to the directions on the box. When the lasagne is done, lay the noodles on sheets of paper towel in a single layer to dry them and to avoid letting the noodles to stick together.

      Combine the ricotta cheese and eggs in a large bowl and set aside.

      Brown the sausage and beef in a large skillet (or two smaller skillets). Drain the sausage and beef and turn down the temperature to simmer. Add the cans of tomato sauce and tomato paste, the garlic, oregano, basil, salt, and pepper.

      In a large pan or two medium sized pans, begin making the layers for the lasagne. The layers are: sauce, noodles, ricotta mix, mozzarella. Repeat until the pan is nearly full. The last layer is sauce, and then cover the lasagne with Parmesan cheese.

      Cover the pan with aluminum foil and bake in the oven for 45 minutes. Remove the foil and bake the lasagne for an additional 15 minutes to brown.

      A pan of lasagne can also be frozen before it is baked and stored for the future. When baking the frozen lasagne, wait until the lasagne is mostly thawed. Check the lasagne after the first 30 minutes to check its progress and to decide whether any additional time may be needed.

Lasagne rolls

      Spread any extra sauce onto any extra cooked lasagne noodles. Sprinkle some Parmesan cheese on the sauce and roll up the noodles. Mozzarella cheese can also be used in place of the Parmesan cheese.