I’ve never been much of a cook, but since I’ve retired I’ve slowly been expanding my repertoire. Today for the first time in my life I made lasagna. I sort of followed my wife’s verbal recipe, but kind of winged it along the way. She didn’t say anything about coating the pan but I figured that a bit of avocado oil couldn’t do too much damage.
In addition to the pasta, there was a pound of low-fat turkey, a half pound of ground beef, a 24 ounce jar of marinara, a 10 ounce can of low-salt diced tomatoes and green chilies (my wife did not mention these but what the hell), a few dozen baby spinach leaves, a pinch of rosemary leaves, several shakes of Italian seasoning, about a pound of part skim ricotta, random spinklings of mozzarella and parmesan, topped off with a four-cheese blend of monterey jack, cheddar, queso quesadilla, and asedero.
One hour at 350°F.
Note to self: any exposed pasta not covered in cheesy marinara goodness will burn if left to its own devices.
Several modifications for next time. Although the end result was tasty, maybe skip the chilies next time? And, barbarian that I am, I used “oven ready” lasagna pasta. I wasn’t impressed. Will have to use a pot to boil lasagna pasta next time. Then work my way up to making my own pasta?
Way to go, @preparedwombat! What a culinary cowboy you are becoming. Who knows. You might even decide it’s fun!
I gave up on boiled noodles in my lasagna long ago. They are so hard to handle. I’ve discovered one of the secrets to good lasagna using oven ready noodles is to use quite a bit more sauce than they call for.
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You forgot to mention how good it was! Very very tasty. You can pat yourself on the back for that one my dear.
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Looks good though, I would totally eat that!