January 12, 2023
Wow! We hadn’t realized how long it had been since we did a major batch of lasagna! This is the first one at The Views. We use a recipe from the now gone Fine Cooking magazine’s 44th issue - “Lasagna: Make 3 Freeze 2”. The recipe makes a lot of lasagna, so we don’t have to double it. When the sauce is finished, there are 16 cups of it!
To get the sauce going quicker, we didn’t really do a full mise en place. Here are all the ingredients though.
Livingstone has a fascination with eggs…
Just about ready to start the sauce. On the right is the cooked sausage on the left are the onions with the yellow garlic crushed over them.
Getting the sauce started. That’s a tablespoon of chopped rosemary, two tablespoons of dried oregano, and 2 teaspoons of thyme that get put in.
When you’ve got to grate two and half pounds of mozzarella, you need all the help you can get!
There are a total of 4 sets of layers repeated. This is part 1 of the 1st set of layers.
Part 2 of the 1st set of layers.
Part 3 of the 1st set of layers.
Part 4 of the 1st set of layers. Livingstone is supervising to keep everything straight!
Assembly complete and ready for the oven.
This is actually from the next day after they’d been cooled down in the refrigerator. They’ve been double-wrapped in plastic wrap because the seal around the lid isn’t tight enough to prevent freezer burn.
We have a label printer so we don’t have to try to read our handwriting!
Livingstone approves of this lasagna!