Italian food is so good. Every time I make any Italian dish it reminds me of the sweet memories of my grandparent in-laws. My grandfather in-laws parents where from Italy and when they moved to the states they opened an Italian restaurant in Klamath Falls, Oregon. During the probation years they still sold alcohol in the basement. Just hearing my grandfather in-law talk about these times, is a great memory I'll never forget.
Turn on the Italian music.
So every time I cook, it's for them and for all the great times I had with them. Thank you Molatore family. Everyone enjoy this recipe, it's a great one and its better the next day. Chow
Ingredients
Marinara Sauce (I make my own, but I will not release that recipe, sorry)
Pesto
Organic Green Blend
mushrooms
Parmesan Cheese
Ricotta Cheese
Mozzarella Cheese
Lasagna Noodles
Red Onion
Garlic
Balsamic Vinegar
Olive Oil
Fresh basil
Almonds
Tomatoes
Salt
First Caramelize the Tomatoes
- Turn oven on to 425 degrees
- Grab a cookie sheet
- Slice tomatoes and place them on the cookie sheet
- Drizzle with olive oil, balsamic vinegar and salt
- Bake in the oven for 30 minutes
Making Pesto
- Grab a blender
- Place Nuts, basil, Parmesan cheese, garlic and salt in blender
- Start to Blend while adding olive oil (add as much oil as you want)
- Turn off blender and set aside
- Now turn your water on for your noodles (turn it on high)
Caramelizing the onions and making the sauce
- Grab a large saute pan, turn the heat on medium
- Grab your onion and slice it thin
- Add butter to your pan, allow it to melt and add your onions
- Add a little salt to the onions to release the sugars in the onions, this allows it to cook faster
- Now turn on a small saute pan for your mushrooms
- Slice your mushrooms
- Add olive oil to your small saute pan
- Add mushrooms and stir them until they are coated with the oil
- Cook these for 3 minutes and turn heat off
- Now that the onions are caramelized, add a dash of red wine to DE-caramelize the pan
- Add your garlic slices and cook for another 3 minutes
- After that has had time to cook now add your greens (mostly the whole box)
- Allow this to saute on medium heat for 5 minutes
- While this is cooking it is time to add your noodles to the water
- Mix well and turn down heat
- While this is cooking now take your lasagna out of the oven and turn the oven down to 385 degrees
- Set them aside and allow them to cool
- Now we add the sauces to the saute greens and onion mixture
- Mix well and turn heat down to low and allow it to cook for 5 minutes, stirring occasionally
- Now drain your noodles and cool them down with cold water
- Set them aside with your mushrooms and tomatoes
- Sauce should be done
- Start to shred your cheeses
- Set all your ingredients up like this
- Now its time to make the master piece one layer at a time
- Lay down noodles first
- Sauce and mushrooms (now I can't stand mushrooms, so I put them on half)
- Now add your four cheeses
- Gentle pat down with your hand
- Repeat this process
- And it should look like this before you put it in the oven for 35 minutes
- See how tricky I am with the mushrooms
- Set your table
- When lasagna is done take out of oven and allow it to settle for 15 minutes
- This helps it from making a mess everywhere
- Chow done and it your lasagna
You can add meat to this dish if you like, we try to eat less meat. But I like it with sausage and tons of cheese. Have a good time making this and don't get intimidated by this dish. It's always better the next day anyways. Chow
Enjoy this great little music
