Looking for something familiar

Published by admin on Wed, 08/07/2019 - 3:07pm
By: 
Keith Bryant
 It was a really hot week for me as well as very busy. With the fair this past week and for those that don’t know, it was my sixth year as the superintendent for the photography class at the fair. It is just another way for me to become more involved with my community and teach people who take pictures what makes a great shot. 
 This year without fail my friend Bill Huck produced some amazing pictures of animals. The best in show was a deer coming over a fence at just the right moment.
 Also, this week I had the privilege of attending the retirement party for two of the most special people I know. 
 Will and Megan Overgaard are people I am glad to call friends. They have given so much to this community over the years and now seeing their children go on to do great things in life is the next chapter for them. I wish them happiness and good fortunes for their future endeavors.
 With all that going on and planning for a big event this weekend, I have not had a lot of time to cook. 
 Sharon surprised me with a great meal on Saturday night and I thought I would share some of my experiences with that food. 
 Lasagna is one of those meals that conjures up thoughts of large gatherings with friends and family. It is just not something you are going to make for yourself. 
 The dish itself is named after the type of noodle that is used. The large thin pasta is layered many times in this food but other than that, anything goes. 
 The types I have had before have been seafood, veggie, beef and pork. Each is unique but laid out the same way with cheese and noodles. This may be a dish that is good the day you serve it and better the next day heated up.
Ingredients
1-pound sweet Italian sausage
¾-pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Directions: 
 In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1½ hours, stirring occasionally.
 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
 Preheat oven to 375 degrees F (190 degrees C).
 To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
 Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.

 

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Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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