Lasagna - Issuu

from Protein Producers Fall 2017

by doctalktv

Ingredients

1 lb. Italian sausage or ground beef

6 lasagna noodles

3 c. ricotta cheese

2 eggs

2 tsp. salt

1/2 tsp. pepper

Fresh parsley

1 tsp. oregano

1 tsp. thyme

1/3 c. Parmesan cheese

1 jar spaghetti sauce

1 lb. mozzarella cheese (I used to buy the fresh stuff; however the store brand block of mozzarella seems to help the lasagna stay together better.)

Note: The pictures show ground beef but we prefer Italian sausage. The recipe is also cut in half and baked in a 9x9 pan. This is best for our little family, but when we are feeding a crew, I cook the full recipe.

Cook your meat until brown and then add spaghetti sauce. Cook the noodles in boiling water until tender. In a bowl, combine ricotta cheese, eggs, Parmesan cheese, salt, pepper, parsley, oregano and thyme. Pour a thin layer of the meat sauce in the bottom of a 9x13 pan. Place three noodles over the top of the meat sauce and spread half of the cheese mixture over the top of the noodles. Sprinkle with mozzarella. Pour half of the remaining meat sauce over the cheese and layer with noodles, ricotta cheese mixture and mozzarella. Spread the remaining meat mixture and sprinkle the top with additional mozzarella. Bake at 375° for 30 minutes and let rest for 10 minutes. If you are making this ahead of time and refrigerating or freezing, give it a little extra time to cook.

Thank you to Arturo and Wrenn Pacheco for sharing your recipe and pictures. Arturo and Wrenn are custom grazers located in the Flint Hills of Kansas. Their grazing operation consists of grazing double stock steers and custom heifer development for their clients. Arturo has his PhD in ruminant nutrition and owns and operates his own nutrition consulting business, Pacheco Cattle Services. Wrenn is a professional photographer and operates Wrenn Bird Photography. Together they have two little cowboys, Leo and Ross. You can find more of their recipes at cookingwiththecowboy.com.