As in "totally dude". I am looking forward to my trip to Las Vegas next week---not for gambling and general debauchery, but because I haven't seen Ian since Christmas. Well, maybe a little debauchery at Bouchon Bistro....My wonderful in-laws are coming to take charge of Sophie and Harris in my absence. I wanted to make sure they had at least one meal they didn't have to worry about preparing.
Lasagna time. I used Michael Ruhlman's "Ratio" for the pasta recipe. How I love my kitchen scale, but I've added the standard measurements for your convenience.
9 oz. flour (about 1.5 cups, I used half semolina and half all-purpose)
6 oz. whole eggs (3 large eggs)
I mixed in food processor on the dough setting until it came together. Remove from bowl and knead on countertop adding flour as necessary until velvety smooth. Wrap in plastic and let it rest in refrigerator for at least one hour until you are ready to use it.
I rolled my noodles out to the second thinnest setting, then layered raw into the pan. No precooking necessary.
For the sauce:
2 packages ground Italian sausage
1 large onion, chopped into 1/2" dice
3 cloves garlic, sliced
1 package spinach, cleaned and drained
salt and pepper
3 cans diced tomato
1/4 cup tomato paste
1 cup red wine
herbs of your choice (oregano, basil, parsley, whatever you like)
Heat large saucepan or dutch oven over medium heat and add ~2 TBS olive oil. Add sausage and cook til browned. Add onion/garlic and continue cooking till onion is soft/translucent. Add tomatoes, tomato paste and wine. Bring to boil, then reduce heat and simmer until sauce thickens. Salt and pepper to taste. At this point you could put in a slow cooker. When sauce has thickened, add spinach and herbs and cook til spinach wilts.
If you want extra points, make your own ricotta.
Layer as such:
First layer sauce, then *noodle/sauce/cheese, repeat from *. Ending with cheese--for the top layer of cheese I used a combination of mizithra and parmesan because that's what I had. At this point you can bake at 350F for 45 minutes or until bubbling or put in fridge/freezer until you are ready to make it.
Remember, it always tastes better the next day, plus it's easier to cut. This should make life a little easier for Grandma, but she's not off the hook for apple pie.