You’re traveling through another kitchen, a kitchen not only of sight and scent but of flavor. A journey into a wondrous land whose boundaries are that of imagination. That’s the signpost up ahead – your next stop, the Lasagna Zone.
There is a fifth dimension beyond that which is known to man. It is a dimension as vast as space and as timeless as infinity. It is the middle ground between meat and cheese, between mushrooms and spinach, and it lies between the pit of man’s stomach and the summit of his tastebuds. This is the dimension of appetite. It is an area which we call the the Front Porch Kitchen.
We have to think a bit out side the box, or in this case, outside the pan. Wikipedia says a trifecta is used to describe a situation when three elements come together at the same time. I present for your consideration…the Lasagna Trifecta.
This is for sure a Twilight Zone pan and I love it! I can bake three different types of lasagna at any given time. Kinda makes me feel all futuristic like Jane Jetson. The pan above includes one traditional lasagna with bolognese; one Caprese lasagna with fresh tomatoes, basil and mozzarella; and one Mexican lasagna with blended pepper jack cheese, black olives, onions and jalapenos. I LOVE THIS PAN, and WHO doesn’t love THREE lasagnas at once y’all?
- 1 onion – grated
- 1 carrot – grated
- 1 pound ground sirloin
- 1/2 pound Italian sausage – casing removed
- 4 oz. pancetta – diced
- 1 cup white wine
- 1 large can crushed tomatoes
- 1 batch ricotta cheese
- 1 pinch nutmeg
- 1 tbsp fresh Oregano
- 1 tbsp fresh Basil
- 2 cups chicken stock
- 2 cups Parmesan – grated
- salt & pepper to taste
- Olive oil – Make sure to invest in good olive oil.
- 12 Lasagna noodles – prepared
In a skillet add olive oil and vegetables and pancetta and saute until crisp tender. Add all meats and cook until no longer pink. Add wine, nutmeg and chicken stock and bring to a boil. Boil about 3 minutes, add tomatoes, then reduce heat and simmer about 2 hours or until liquids have reduced and sauce has thickened. Add fresh herbs during the last 5 minutes of cooking. This sauce is always better if you have time to allow it to chill overnight, then warm.
In a greased baking dish, or lasagna pan, layer noodles, sauce, ricotta cheese and Parmesan. Continue layers until you have used all ingredients. I usually sprinkle with any remaining fresh herbs. Bake at 350 for about 30-45 minutes or until cheese is bubbly and golden brown. Let sit at least thirty minutes before serving to allow the sauce to thicken.
- 12 lasagna noodles – prepared
- 1/2 cup browned butter
- 2 thinly sliced tomatoes
- 1 handful fresh Basil leaves
- 2 balls thinly sliced mozzarella
- 1 tablespoon GOOD balsamic vinegar
- OPTIONAL: ** I also added a handful of spinach and sliced mushrooms for extra nutrients.**
- Salt & pepper to taste
In a greased baking dish or lasagna pan, layer noodles, tomatoes, salt & pepper, spinach and/or Basil, mushrooms if using, and mozzarella cheese. Lightly drizzle each layer with butter. Continue layers until all ingredients are used. Top with remaining mozzarella and final drizzle of butter. Bake at 350 for 30 minutes until cheese is golden brown & bubbly. Remove and allow to sit for 30 minutes before serving. Lightly drizzle with balsamic before serving.
***For Mexican lasagna, layer noodles with grated pepperjack cheese, salsa, grated cheddar, onions, black olives and fresh cilantro. You can also add a layer of refried beans or black beans if you like. Serve with a wedge of lime. ***
What to do with leftover noodles? Make Lasagna Rolls!
Use your leftover noodles and ingredients to make lasagna rolls. It’s super easy, and uses the last bits you may have remaining. I had three extra noodles, a little sauce and some veggies. Perfect for rolls!
Serve with a nice salad…
…and dinner is served!
I like the Twilight Zone. Bon Appetit y’all!