Mmm...layers of lovely Italian yumminess!
Today is National Lasagna Day, and I'd love to say let's all eat lasagna, but I think it's a crazy time of year for those of us in the Northern Hemisphere to be baking lasagna—the time of year here in Southern California that can run maybe 105 degrees (but will probably be more like 85 or 90)—and lasagna needs to bake for a looooong time in the oven.
So, am I right? Crazy!
Here's my Lasagna Day plan:
- If I can, I will eat lasagna at a restaurant. Or I will heat up a nice frozen lasagna in the microwave, which (unlike the regular oven) doesn't accidentally ALSO heat up the house.
- Unless it's one of those freakishly cool July days, in which I might just make a pan of our family favorite lasagna. Simmer a pot of marinara sauce flavored with basil, oregano, onions, salt, pepper, celery, and mushrooms. Then layer cooked lasagna noodles, sauce, grated mozzarella cheese, ricotta cheese, and grated parmesan cheese. The top layer is just noodles, sauce, and the two grated cheeses (no ricotta). Bake for about an hour at 350 degrees.(If you prefer a meaty lasagna, try this recipe.)
- If it's REALLY hot, I'm going to forget the lasagna entirely and eat another layered Italian food: spumoni ice cream!
All-Recipes-dot-com has a lot of lasagna recipes to try. There are recipes featuring sausage, zucchini, chicken, spinach, seafood, meatballs, moose, and artichokes! The spicy chipotle lasagna sounds like a Southwest version, and some recipes feature heart health or low-carb to the genre.
Hold the presses!
While researching lasagna recipes, I discovered this delicious sounding no-bake version! Oh, man, this really does look good for a light summer supper!
Also on this date:
(another post here)