Lasagna A La Bucket!
The Meat Sauce
In a large sauce pan, I added:
- 2 small onions, chopped (from the bucket)
- 1 clove of garlic, sliced (from the bucket)
- 1 pound of pork Italian sausage- I used the kind from Seeds and Spores
- splash of olive oil
- 3 bunches of fresh spinach, chopped
- 5 diced tomatoes (from the bucket)
- chopped fresh basil (from the bucket)
- 1 can of tomato paste
- a half cup of chicken broth
- a dash of Penzey's Black and Red and Italian Seasoning
- a splash of white wine
Fresh ingredients make better food!
The sauce, as it began to simmer
The Cheese Mixture:
In a separate bowl I combined:
- 1 container of ricotta cheese
- 1 bag of shredded mozzarella cheese
- a generous sprinkle of grated Parmesan
- 2 eggs
The cheese mixture
Putting the Lasagna together:
I boiled a large pot of water on the stove and began by cooking the whole wheat lasagna noodles 6 at a time for about 5 minutes. I lined the bottom of the baking dish with a thin layer of marinara sauce. I used Organicville brand, which is the best jarred marinara I have found!
When the first batch of noodles was ready, I layered 4 across the bottom of the pan, then covered the noodles with a layer of the cheese mixture, then a layer of the meat/tomato sauce mixture.
I repeated these steps until all of the noodles were used up and then topped the whole thing with the rest of the jar of marinara. I wouldn't have necessarily needed to use the marinara sauce and could've just used more of my homemade meat sauce, I was just trying to use up the open jar that we had left from our weekend "camping" adventure and was trying to avoid my lasagna being too meaty.
I can't even speak for the results yet, as everything is assembled, but nothing is cooked or eaten yet! I'll have to update the deliciousness later. I do plan to stick it in a 350 degree oven for about 45 minutes-hour, covered with tin foil.