Lasagna is one of those foods that knows no season. In the summer, it's the perfect dish to serve outside with a salad full of fresh tomatoes and other veggies straight from the garden. In winter, it's ideal for serving at a dinner party with an Italian theme - something to break up the monotony of cold, dreary days.
The only problem with lasagna is that so many times it turns out soupy. The juices run all over the plate, and if you happen to have bread or salad on the same plate, the tomato and other juices make the bread soggy or make your salad rather watery. Nothing is more unappealing. After all the trouble you've gone through to make lasagna - because it involves quite a few steps - you've served a less than satisfactory dinner.
Such was the case for me. Lasagna and I were not good friends, that is, until I gave it another try using a recipe that a friend of mine, Alice Biederman, swears by.
The only thing I changed was the fact that she uses pork sausage and I prefer to use ground pork. And that's simply because I do not like the taste of sausage in my lasagna.
Other than that, I always hold fast to the recipe, and it's proven to be a winner every time. I've tried using no-bake lasagna noodles, and the only advice I have for that is: Don't. Yes, they're convenient and take a step out of making lasagna, but the texture doesn't always come out right.
After letting the lasagna rest for about 30 minutes, you'll be able to cut it into nice squares and the filling doesn't run all over the plate making your salad and garlic bread soggy. Nothing worse than that.
Alice Biederman's Lasagna
1 pound ground beef
3/4 pound ground pork
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups small-curd cottage cheese
1 cup ricotta cheese
3/4 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided
In a large skillet over medium heat, cook and crumble beef and ground pork until no longer pink; drain. Add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. Heat oven to 375 degrees. Spread 1 cup meat sauce in an ungreased 13- by 9-inch baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella. The dish will be full and heavy. Cover with foil and bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15-30 minutes before cutting into squares and serving with, perhaps, a beautiful salad and some good crispy garlic bread.
Contact Anne Braly at abraly@timesfreepress.com or annebraly.com.
Anne Braly