Messy Lasagna
I recently made a lasagna dinner. I used the pre-cooked lasagna noodles. Like Cooks Illustrated suggested in a recent podcast, I pre-soaked the lasagna noodles in warm water for 3-4 minutes.
We started with a simple “salad” of sweet tomatoes, with typical flavors: basil, prosicutto, and mozzarella cheese. EVOO and a balsamic glaze completed the dish, alongside fresh pepper and sea salt.
The lasagna was a hybrid recipe; it couldn’t decide if it was a cheese one, a meat one, or a tomatoey one.
Ingredients included:
- one can chopped tomatoes
- garlic
- 1/2 medium onion
- 1/2 lb. pork, 1/2 lb. beef
- fresh thyme
- crimini mushrooms
- bechemel sauce (thickened milk, augmented with 3 cheeses)
- grated Fontina
- grated Parmesan
- crumbled Maytag Bleu
I layered the noodles between the cheese sauce and then the meat with mushrooms. Back and forth, cheese sauce on top, with extra parmesan. The cheese sauce could have also yielded a good macaroni and cheese dish, with the addition of bread crumbs.
Best one I’d made; the combination of cheeses was a real winner!
Filed by MessyChef at April 14th, 2008 under In the Kitchen