Mel Hynes (takhisis) wrote,
Mel Hynes

Rawther killer lasagna if I do say so myself

So last night I got into an experiment-ey mood in the kitchen, mainly in an attempt to use up some stuff cluttering the fridge. I put together a neo-lasagna thing that I was worried wouldn't turn out well. It turned out fantastic, actually. flemco eschewed any bread and ate himself practically sick, and czarina69 even declared it a great success (I consider the two of them my sensei of cooking experimentation). Here's what I ended up doing:

- 1 package lasagna noodles (I ended up using only half a pack of the no-boil kind, because I layered the other ingredients pretty darn thick)
- 1 large can sloppy joe sauce
- 1 large can spaghetti sauce of choice (I used 2/3 of a can of garlic spaghetti sauce and half a jar of 4-cheese marinara sauce)
- 1.5 bags shredded sharp cheddar cheese
- 1 bag shredded "italian mix" cheese
- 1 small tub ricotta cheese, doled out in teaspoon-size dollops
- 1 lb ground beef
- 1 package italian sausage links (I used mild, next time I am going for spicy)
- various herbs, spices, and leafy things

Basically I dumped the various leftover sauces in a bowl and dumped in a goodly amount of thyme, rosemary, oregano, basil, and a bit of sage, and whipped them all into submission (or at least playing nice together). Sliced the sausage into medallions and browned them together with the ground beef (coating them all with a nice bit of garlic salt in the process).

Then I just did them all in layers. It was supposed to be: sauce, noodles, meat, cheese (I used all 3 types of cheese in the same layer), sauce, noodles, meat, cheese, sauce, noodles, meat, cheese, sauce, noodles, sauce, cheese. It ended up being sauce, noodles, meat, cheese, sauce, noodles, meat, OH FUCK meat meat cheese sauce cheese, as I filled up the pan entirely more quickly than expected. (Probably due to the plumping of the sausage medallions into little mutant footballey things.)

Cover with foil, throw in oven at 375F for 30 minutes, then uncover and cook for another 10. Take out of oven and let cool/coagulate for about 15 mins, if people in the house can resist the smell.

I was hoping that the sloppy joe sauce and spice of the sausage would complement each other, as well as the large amount of sharp cheddar so that the cheeses weren't totally overwhelmed. Seems like my instincts were right on this one! :D
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