Lasagna and Montepulciano d'Abruzzo

Sunday was the first day of Spring, though nobody told Mother Nature. It was chilly in Pittsburgh… not springlike at all! Nevertheless, I decided to make the best of it by preparing a lasagna for dinner and opening a bottle of Zaccagnini Il Vino Dal Tralcetto 2017 Montepulciano d'Abruzzo. I chose to make lasagna because I had a fresh basil plant that needed harvested and fresh garlic that needed used up before going bad. I chose a Montepulciano d’Abruzzo because it’s been a while since I have had any.

I do not make my lasagna the traditional way. Actually, have no idea what the traditional way is. My recipe has evolved over the years. I do not measure ingredients, and I never follow the exact process every time. Below can give you the general idea of what I do.

INGREDIENTS:

• 1 LB ground beef

• 1 LB sweet sausage

• Beef Bullion

• Ricotta Cheese (16 oz approximately)

• Mozzarella Cheese (2 cups approximately)

• 1 or 2 eggs

• Fresh Basil

• Fresh Spinach

• Fresh Garlic

• Oregano

• Parsley

• Pepper

• Lasagna Noodles

• 1 Jar Sauce (spaghetti or tomato sauce or make your own)

DIRECTIONS:

1. I brown ground meat and sweet sausage separately

a. I sprinkle each with beef bouillon while browning

b. I drain the meat and place both together in a bowl

2. In a separate bowl, I mix the following ingredients:

a. ricotta cheese

b. mozzarella cheese

c. fresh garlic chopped very finely

d. fresh basil chopped

e. fresh spinach chopped

f. oregano

g. parsley

h. pepper

i. an egg or two

3. I boil twelve lasagna noodles according to the package instructions

4. I crack open a jar of my favorite sauce (of course you are welcome to make homemade sauce)

5. I grease a 9 x 10 glass pan

6. Now I build the lasagna: (Four layers of lasagna noodles. Three layers of meat and cheese in between each)

a. I put a thin layer of sauce along the bottom of the glass pan

b. Then I place three lasagna noodles in the pan

c. I spread some of the cheese mixture on top of the noodles.

d. I spread some of the meat mixture on top of the cheese.

e. I top with another layer of lasagna noodles.

f. I continue this process until I put the fourth and final layer of lasagna noodles on top.

g. I pour the rest of the sauce on top of the final layer of lasagna noodles.

7. Now your lasagna is ready for the oven.

a. Preheat oven to 375 degrees Fahrenheit

b. Cover lasagna with foil and bake for 45 minutes

c. Then uncover lasagna and top with shredded mozzarella cheese

d. Bake for another 10 to 15 minutes

e. Take out of oven and let sit for 5 to 10 minutes, then serve!