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Classic Lasagna

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It’s what’s for dinner.

hawks and lasagna 033

I christened my new lasagna pan today. Made it a combination of local and organic foods. Sort of followed what my mom would have made. The basic cheese layer: mozzarella, parmesan and ricotta, mixed with two local eggs. The cheeses were from Wegmans.

The meat: half Boarmans’ sausage and half England Acres ground beef.

The lasagna sheets from Wegmans were fresh, thin and melted in your mouth. The tomato sauce was their organic Grandpas recipe. I didn’t measure. I didn’t follow any recipe, just winged it. Sometimes that getting back to basic cooking is so satisfying.

This dish will make six dinners. Four will go in the freezer, and after tonight, one this weekend. Made any real food from scratch lately?


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

4 responses »

  1. A Table in the Sun

    I love lasagna! Now that I am gluten free, I use layers of eggplant instead of pasta. As long as you use fresh local ingredients, you can’t lose. I’m impressed by all of your local sourcing!

  2. I cook for myself, from scratch, once a week. Recently, I came across a recipe for lasagna which adds crumbled goat cheese, spicy italian chicken sausage and fresh mushrooms into the traditonal layers. It is absolutely fabulous!

  3. Enjoy your posts. Have learned a lot about WHoCo since living here for only 18 mos. I always cook from scratch. For a change I have been making stuffed shells instead of lasagna.

  4. This is, in my opinion, the only real way to do lasagna – ricotta, mozz, and parm, and a ground beef and sausage mixture. Save some for me! 🙂


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