So this starts with the theme of trying to please multiple groups of people. This group is a picky kid and parents who are tired of fixing 2 dinners. Not on the menu tonight is red sauce. I have an almost 11 year old who refuses to eat tomato sauce. Because. Why? He’s 11.
He will, however paradoxically, eat pesto. Which is awesome. So this is where we start.
2 packages of basil from hannaford (or from your garden – equivalent to 4 handfuls)
1 handful of fresh spinach
2 large cloves garlic
2″ hunk of parm
(place garlic and parm in food processor first, then add leaves, process to fine particles)
MEANWHILE – make a roux (be it gluten free or otherwise, here are my GF ingredients)
4 tblsp butter
1/2 cup dry white wine
1/4 cup flour (sub corn starch if you please but whisk with white wine and add early to burn off alcohol)
-once roux is made add –
2 1/2 cups milk
1/2 cup freshly microplaned parmesan reggiano
whisk til thickened….
add half the green stuff from your cuisinart.
We then had an assist from our local J-Town deli with homemade garlic and herb sausage. Casing removed, we browned it and added it to the cheese sauce. Do this with your favorite sausage and we hope you have a giving local butcher or deli that makes something great. Our quantity was 1.4 lbs.
(also) MEANWHILE –
Add 10oz of Tinkyada or other lasagna noodles to a large bowl with the hottest water plus a kettle full of boiling water. Let them soften for 10-20mins.
You will be making a 2 noodle layer lasagna. More layers if you have the volume. Mete out your ingredients as needed.
To the bottom of your 9×13 casserole pan add:
some cheese/sausage sauce
top with ricotta mixture
add fresh mozz to cover
End with cheese/sausage sauce and mozz on top.
Cook in oven on 400º until done. Maybe 20 minutes? I go for aroma and the look of the thing, I never measure time. I usually then turn on the broil to get the top brown. Some people may like more cheese. This is delicious. Ask questions!