Friday, March 27, 2020

Ari's Medicinal Triple Layer Lasagna

Why is it Medicinal?  Because I incorporate some powerful ingredients that your grandma used to use, but today we often buy a jar, or a can of “whatever” and leave out the medicinal seasonings that Grandma wouldn’t have dared to cook without.  

I encourage you to use FRESH garlic, not from a jar or paste, for maximum health benefits.  Here’s an article about garlic’s health properties: 

I also include a lot of red onion.  Here’s why:

And fresh parsley, as in, buy a bunch at the store and finely chop it.  Using the dried, it has lost A LOT of its medicinal properties.  Here’s why:

Here’s another TIP: soak your vegetables (including parsley) and fruits in baking soda water (2Tablespoons per Gallon) for 2 minutes (Baking soda removes pesticides and toxins extremely effectively). I fill my sink, add a 1/4 cup of baking soda and soak all of my produce.  Wrap the lettuces and herbs in Paper towel for storage to keep it from rotting quickly)

You will need: 

1 box of Lasagna Pasta ( I use the kind you don’t have to cook first, so read the box) 
1 lb of ground beef
1/2 lb of ground hot Italian Sausage
Olive Oil
1 medium Red Onion (chopped)
2 Jars of your favorite Marinara Sauce
5 cloves of garlic (smashed and finely chopped)
1 bunch of Parsley (soaked in Baking soda water, shake out and press with towels, then chop and split in half)
Salt and Pepper
32 oz Ricotta
2 cups shredded mozzarella
1 cup of Parmesan 
2 eggs

Preheat 375 F
1. If your pasta requires to be cooked before putting it in the Lasagna, then cook pasta per instructions on the box

2. In your lasagna Pan, put about a 1/4 cup of Marinara to cover the bottom of the pan. 

3. In a large skillet, Brown the ground beef and the ground sausage. Pour off extra grease and set aside.

4. In a second large skillet, use a liberal amount of Olive oil to sauté the Red Onion until translucent.   Add the Marinara, the cooked ground beef/sausage mixture, the chopped garlic, and Half of the chopped parsley.  Simmer to allow the flavors to Blend.  

5. In a mixing bowl, add the Ricotta, 1 1/2 cups of Mozzarella, 3/4 Parmesan, 2 eggs, and remaining Parsley.  Stir to blend thoroughly.  (The remainder 1/2 cup Mozzarella and 1/4 c Parmesan put in a small bowl and blend separately for your topping.)

6. Put your first layers of lasagna on top of the layer of marinara in your lasagna pan.

7. Split your Cheese mixture into thirds, and put the first third of cheese on the noodles, spread evenly.  Then spoon on your meat sauce mixture.

8. Put your 2nd layer of lasagna, use your next third of cheese, and spoon on meat sauce.

9. Put your 3rd layer of lasagna, use your next third of cheese, and spoon on meat sauce.

10. Put your last layer of lasagna Noodles, meat sauce, and sprinkle the small bowl of Mozzarella and Parmesan on top. 

If your pan cannot accommodate 3 layers, you can reduce to 2 layers, and make another smaller lasagna in a bread pan with the extra ingredients.  

You are likely to have meat sauce extra.  If for any reason, your lasagna comes out dry, or for reheating for leftovers, you can add more sauce on the top for moisture and flavor.

Cover with Foil.  Cook for 25 minutes (or until noodles are soft if you didn’t pre-cook them)
Remove Cover and cook for an additional 5-10 minutes to brown the top.

Let it rest in pan for 15 minutes to cool before serving.

Feel free to leave a comment and let me know how you liked this recipe! 

No comments:

Post a Comment

Your comments are greatly appreciated.