Lasagna

Oh Lasagna. It used to be this great mystery to me, only attainable in a frozen state from the grocery store. No one ever let me in on its secrets! Then one day, I took it upon myself to find out who it really is. To get to know what makes it tick. And I'm so glad I did! It's been such a wonderful relationship!

First, I sauteed up a medium chopped onion and a handful of crushed and chopped garlic cloves in some olive oil over medium heat in my trusty cast iron pan. I added some parsley, rosemary and oregano and let that sizzle for a bit. Oh yeah.

While I had that happenin, I soaked the (9) lasagna noodles in fresh, exhilarating cold water. No need to boil. Theyz too chill.

I chopped up whatever veggies I had on hand. Carrots and mushrooms for shizzle. This day I also had green peppers, zucchini, and cauliflower. Broccoli and spinach would have been nice as well, but they had prior engagements.

I added the veggies to the pan, and let them leisurely mingle. Ok, so I forced them to at wooden-spoon-point.



The party went on for about 5 minutes. Then I added a can of organic crushed tomatoes (saving a little bit for later), kosher salt, garlic salt, and black pepper to taste. They really bonded with everyone.



I let them mingle a while longer, to get to know each other well before hittin the pan. Speaking of which, I put that last little bit of crushed tomatoes on the bottom of rectangular glass oven dish (aka: the pan). Then the real party got started!

It went a little like this:

Crushed tomatoes.

3 lasagna noodles, shoulder to shoulder.

A layer of cottage cheese, half a small tub.

Half of the tomato veggie mixture.

Sprinkle of mozzarella cheese.



ENCORE!

3 lasagna noodles, shoulder to shoulder.

A layer of cottage cheese, the other half of the small tub.



The other half of the tomato veggie mixture.

Sprinkle of mozzarella cheese.

Then, I added the final 3 lasagna noodles, topped with as much mozzarella and cheddar cheese as my heart desired.



I covered the pan loosely with tin foil, and moved the party to a 375F oven for 45 minutes.

Then I blew the top off, and let that sucker sizzle in the oven for 15 more minutes, uncovered baby.

I had to give it a few minutes to cool, then my moment of glory had finally arrived. Our relationship came to a climax, the mystery had been undone, as I was able to consume and enjoy the wonder that was, and always will be, Lasagna.



(Yes, yes, I am a total dork. As if you didn't know that already.)

***This is also the strategy I use to make spaghetti sauce. I just add some sort of ground meat or soy to the mix after the garlic, onions and herbs have sauteed for a few minutes, and then I add the rest of the veggies after the meat has been cooked. Give that another few minutes and then add the crushed tomatoes, salt and pepper. I let the sauce simmer for about 10 minutes, then spread over cooked spaghetti noodles and voila! Spaghetti!***