Hello my dedicated reader. I would like to introduce you to one of my favorite beers. Reader, this is Apricot Ale. She is a chic beer from Pyramid Breweries out West. She is 17 years old. Apricot Ale, meet Reader. I refer to Apricot as a chic beer because she is fruity like her cohorts Purple Haze, Sweetwater Blue and Sea Dog Raspberry Ale.
Now that you two have met, let’s talk about our basement kitchen and how I concocted the best lasagna I have ever tasted in this disgustingly filthy kitchen. Are you drooling over the bubbly, perfectly browned cheese? Because I am.
This does not make me drool. However.
The sink below once resided in our completely obliterated kitchen. We set up a cutting station beside it. As you can see, our dishes have bags over them to keep the renovation dust out. Lovely.
Since most of our pots, pans, dishes, utensils, underwear, etc. are in boxes, we didn’t have a big enough pot for the noodles. Thus, the reason for two pots.
No, I have not worn underwear for two months. Thanks for asking though.
Yes, the food encrusted on the stove has been there since Nixon was in the White House. Delicious.
Here is the other side of the basement. I’m pretty sure the ‘Puter Hub was stuck behind that mattress for a few days as I couldn’t find him for the life of me. Lovely. To the right, you can catch a glimpse of the port-a-jon in the window. Don’t be jealous.
Here is our disgruntled Gigi among the chaos of it all. She looks like she should be on that Sarah McLachlan animal cruelty commercial. Cue: “Arms of an Angel”, one-eyed cat and deluge of tears. She gets me every time.
Now here is the part where I give you the recipe.
Note: I used turkey burger rather than beef or pork. I used cottage cheese in lieu of ricotta. Adding a layer of tomato sauce at the bottom ensures the lasagna is not too dry. I recommend having a jar of tomato sauce on reserve in case you run out. I think lasagna is always better the second day. We froze half of it and it still tasted great a couple of weeks later!
- 1 (16 ounce) package lasagna noodles
- 1/2 pound Italian turkey sausage
- 1/2 pound turkey burger
- 1 (8 ounce) can tomato sauce
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon of dried parsley
- 1 clove garlic, crushed
- 1/2 teaspoon dried oregano
- 1/2 cup minced onion
- 1/8 teaspoon white sugar
- 1 1/2 teaspoons dried basil
- 1 pound small curd cottage cheese
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1 pound shredded mozzarella cheese
- Jar of tomato sauce (on reserve in case you run out while layering)
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
Place turkey sausage and burger in a large, deep skillet. Cook over medium high heat until evenly brown.
Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, basil and salt. Simmer over medium-low heat for 15-20 minutes, stirring occasionally.
In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
In a 9×13 inch baking dish, pour layer of sauce first, place layer of noodles; layer cheese mixture, mozzarella cheese and sauce; repeat layers. I set up a lil’ station.
Bake in preheated oven for 30 to 40 minutes. Let stand for 10 minutes before cutting; serve.