This is my delicious recipe for scrumptious homemade lasagna. This will be a nice warm dish for you to feed your friends and family with during these chilly winter months or anytime during the year when you feel like a nice warm Italian dish. I have made this recipe several times with great success each time. Make sure you use a deep 9 x 13 pan or else... well... you might not have enough room to bake it all. One could also split the recipe between some super-deep lasagna or bread pans, just repeat the layers until you get the desired thickness.
3/4 LB of browned ground beef
3/4 LB cooked Mild Italian Sausage
20-30 slices of Pepperoni
4 Cups of Shredded Fresh Mozzarella Cheese
2 Cups Ricotta Cheese
2 Cups of Shredded Sharp Cheddar Cheese
2 Cups of Shredded Colby Jack Cheese
2 Cups Diced Roma Tomatoes
1 Cup chopped Sun-dried Tomatoes
1 Cup of Fresh Spinach
26-32 Ounces of your favorite Pasta Sauce
15-20 sheets of your favorite Lasagna Pasta (Cooked according to pasta directions)
1 1/2 Cups Chopped Black Olives
1 TBSP Herbs De Provence
1 TSP Garlic Powder
1: Spray a deep 9 by 13 inch baking dish with non-stick cooking spray. Combine the Ricotta cheese with the herbs de provence and garlic powder until mixed thoroughly.
2: Build according to these layers:
Bottom: Pasta
1: Spinach and Sun-Dried Tomatoes
2: Pasta
3: 14-16 ounces of pasta sauce and Pepperoni, sprinkled with half the Mozzarella Cheese
4: Pasta
5: Thin, but evenly spread Ricotta Cheese and Cheddar Cheese
6: Pasta
7: Mild Italian Sausage and Ground Beef, spread evenly, then topped with Colby Jack
8: Pasta
9: Diced tomatoes, remaining pasta sauce, topped with remaining Mozzarella Cheese
Top: Olives
Cover the baking dish loosely with aluminum foil and place into a 350 degree oven for 45 minutes. Remove the foil and continue cooking another 10-15 minutes, or until the top layer of cheese begins to brown. Once the lasagna is cooked, remove it from the oven and allow to sit for 5-7 minutes before eating. Serve with some delicious red wine and enjoy!
Experiment with different meats, cheeses, and sauces until you find your own favorite lasagna. Use your own tastes and preferences to make this dish your own. Create and enjoy!
~Bon Appétit~
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Maytag 24 " Electric Double Wall Oven - Stainless Steel Finish - CWE5800ACS (Google Affiliate Ad)
Wednesday, November 28, 2012
Tuesday, November 27, 2012
Druid's Mocha Mudslide
Why am I posting a cold, iced drink in the chilly months of the year? Because not everyone is out there looking for a steamy beverage to sip. Especially those adults among us who like to have a nice holiday get together with friends and family and want something to keep the party alive. This recipe combines two of my favorite drinks, the classic mudslide and the iced mocha. So get out that blender and keep up, because the party is just getting started here.
Druid's Mocha Mudslide:
1 Part brewed and chilled black coffee
1 Part Heavy Cream
2 Parts Vanilla Bean Ice Cream
2 Part Bailey's Irish Cream
1 Part Kahlua Liqueur
1 Part Grey Goose Vodka
1 Part Caramel flavored Syrup
Semi Sweet Chocolate Chips
Cocoa Powder
Nutmeg
Whipped Cream
Whole Mint Leaf
Combine all liquid ingredients in your favorite blender half-filled with ice cubes, and pulse until well blended. Add in the chocolate chips, ice cream, and cocoa powder, then mix with the blender for 1-3 minutes, until the ice is thoroughly ground into the drink. Pour into your best glass and top with a tablespoon of whipped cream, dust lightly with nutmeg, and garnish with the mint leaf for a flash of bright color in the glass.
That's it.
Your blender will appreciate being used, and your friends and family will love this delicious drink. Also, you could vanquish the caramel syrup and add in some creme de menthe liqueur for a festive and tasty version of this delicious adult beverage.
Mix it up, have a party, and enjoy.
~Bon Appétit~
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