AH, here it is, finally, I'll share it with you. After days of suspense you shall have the lasagna recipe. To @modprobe who I offered the leftovers to, but forgot to hand them over: I'm sorry, I owe you some. It was awesome.
What you need:
1.25 lbs ground beef, pork...sausage(I don't currently have access to good italian sausage anymore...or any for that matter.)
1/2 onion, chopped
5 cloves garlic, sliced
7-8 cremini mushrooms, chopped finely
2 jars tomato sauce (or one of my pizza sauce recipes. I used sauce because it's actually cheaper than buying tomatoes right now..)
1.5 tsp garlic powder
salt to taste
16 lasagna noodles (boil a few extra...shit happens..)
1 egg
16 oz ricotta cheese
mozarella cheese
parmesan cheese
chopped fresh basil
How its done
- Boiling pot of water with a little salt to start on high for the noodles. Get that boiling before you put them in. I just nudged them around to submerge them once the bottom was softened a little from the boiling water. Id suggest making these first, draining, then rinsing and allow to cool while you get the sauce ready.
- Then starting with butter, I sauteed the onions, garlic and mushrooms together until soft, before adding the meat to cook. Allow that all to cook until finished and caramelized.
- Add the sauce, either homemade or storebought. Allow to cook for awhile, taste and adjust as necessary. I like to add some garlic powder oftentimes to storebought sauces, at the very least.
- Combine the ricotta cheese with the egg and the fresh basil, chopped finely.
- Preaheat the oven to 350 degrees fahrenheit, then start with a thin layer of sauce, ricotta cheese, mozarella then parmesean cheese in the bottom of a 9x13 pan. Follow with the first layer of noodles, overlapping a little on the edges to form a complete separate layer.
- Add another, thicker, layer of: sauce, ricotta cheese, mozarella and parmesean. Layer until the pan is full then put into the oven for about 40 minutes or until the top is golden brown.\
- Then you have to let it sit...for at least 20 minutes but more like 30 or 40. This will allow it to cool and set a little. Totally necessary as the lasagna will still be piping hot inside, it'll just hold together really nice and wont burn the shit out of your mouth. No one likes lava lasagna, let it cool.
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