I cant remember a Christmas dinner without a lasagna on the table.
That meal, the last big holiday meal for many families, deserves better.Lasagna is averytouchy subject.
People like it their way, and will fight to the death for it.
Im not going to sit here and lecture you on the worth of making a lasagna bolognese.
Add the onion and cook until translucent, then add the garlic and cook until fragrant.
Add the whole peeled tomatoes, followed by 12 a can of water.
Bring to a simmer, and repeat with the sauce and puree.
Add the tomato paste and cook until warmed through, then stir in the remaining ingredients.
Reduce heat to a simmer for 2-3 hours, stirring occasionally.
Now, you dont need to drop $5 on a can of whole peeled tomatoes.
You will use the entire four ounce tube for this recipe, but youll be glad you did.
And while were on the subject of pastekeep an eye on the pan itself as well.
As the sauce reduces, youll have a ring of concentrated sauce on the side of your pan.
This super-concentrated tomato stuff is, in essence, more tomato paste.
Stainless heats quicker, but youll need to be more finicky with the heat to prevent a burnt sauce.
Good sauce is good, but merely good cheese isnt good enough.
Grate your own, and use more than you think you should.
you’re free to never have too much cheese.
If you dont plan onmaking your own mozzarella, grab a block of whole-milk.
Do not use sour cream, and especially do not use cottage cheese.
Dont buy the tube.
Yes, its averaging $20/lb.
And yes, its worth it.
Despite being grated fine as all get-out, it holds its own against the sauce and other cheeses.
Youre not going to find cellulose here.
This is peak cheese.
If you must boil your noodles, dont juststrain them and leave them in a colander.
The heat and starch will work against you, and the noodles will quickly clump.
And heck, even if you only have pro-boil noodles on handyou dont need to boil them.
Assembly Is As Important As The Ingredients
Some people love crunchy, crispy noodles.
I am a godless heathen who says nay to this, and sauces the dickens out of my lasagna.
A few ladles of sauce on the bottom of the pan ensures an easier lift out and unburnt pasta.
Grab yourself a deep 9x13-inch pan.
Your lasagna is now built, but its not ready for the oven just yet.
And yes, remove the plastic wrapbut leave the foil on top to prevent your pasta from drying out.
Finally Cook It, Then Wait Some More.
When youre ready and the lasagna has come up in temperature, preheat your oven to 375F.
Bake for 30 minutesor until bubblingthen remove the foil and bake for an additional 10 minutes.
There is liquid hot cheese magma in there.
