Note: I'm taking a bit of time off and handing the reigns over to my very capable daughter, a.k.a anonymous, this week. She's sharing (for the first time ever) one of her favorite recipes — lasagna. I hope "recipe writing" becomes a regular feature because, for one thing, the kid can cook. And for another, I could use a little help. Recently, she made a double batch of lasagna and put one in the freezer for me to cook later. Now that's helpful.
Okay, so I admit it. I’m not usually writing in Kid Baltimore. This anonymous writer that you have surely seen in photographs is writing for Kid Baltimore. I’m going to be posting every so often on Recipe Writing to just share some recipes that I like and enjoy making, but that’s beside the point for the moment. Anyway: lasagna.
The ingredients needed for this recipe are, as usual in lasagna,
• ricotta cheese
• parmesan cheese
• traditional lasagna noodles
• tomato sauce
• virtually anything but the kitchen sink; sausage, spinach, socks, whatever
• mozarella cheese
Comb your grocery lists thoroughly for anything you’ve forgotten. And now, for the recipe.
Oil a pan that is twelve inches in length, nine inches in width, and 2.5 inches in height. You should already have your meat (if you use it) cooked and ready to go. Frozen vegetables do not have to be completely thawed. I don’t know how to tend the socks. Use twelve ounces of tomato sauce (you should use thirty-six ounces in all) to cover the bottom of the pan. Press as many noodles as you can in a row on top of it. They don’t have to be boiled. (I could fit three.) Next, spread ricotta cheese over the noodles. Sprinkle two medium sized eleven-year-old handfuls (usually half a bag) of mozzarella over the ricotta cheese. Use some of the filling (anything but the kitchen sink) over the ricotta cheese, and top with Parmesan. The amount of the filling and Parmesan cheese vary, depending on the chef. Repeat the directions from “Use twelve ounces of tomato sauce…” to “The amount of filling and Parmesan cheese…” two more times, or until the pan is filled up to nearly the brim. Make sure there’s a bunch of mozzarella on top for that melted cheese to cover the dish when you take it out of the oven. An hour before you would like to serve it, the oven should be preheated to 375 degrees. While you wait for it to heat, cover the lasagna with aluminum foil. Then, place it in the oven for forty-five minutes to one hour. Serve while hot.
So, if you liked the first Recipe Writing, stick around! There’s another one coming soon.
[Mom note: watch the liquid on this one. Since the pasta is not pre-cooked, you may need to add 1/4-1/2 cup of water. Seal tightly with aluminum foil until the last 10-15 minutes of cooking.]