How was your New Years?
I welcomed 2017 with group of friends and we brought the party wherever we went (you're welcome Little Trouble). I distinctly remember thinking "I am having the best time" at one point on the dance floor, followed by "I am too old for this" the next morning. But hey, totally worth it!
A couple of pics from the night if you're interested (photos by Ish Holmes):
Before the festivities we needed a hearty meal to keep us going and I was happy to be back in the kitchen. I went with a classic and I truly believe this is the only lasagna recipe you will ever need. I've tried making my own lasagna noodles before but I promise you, these no-cook noodles from Barilla are even better not to mention so much easier. Another option is to make your own ricotta if you're feeling fancy.
New Year's Eve Lasagna
2 cans diced tomatoes
1 can crushed tomatoes
1 1/2 cups red wine (good enough to drink)
2 sticks of butter
3 medium onions
Barilla Oven-Ready Lasagne noodles
2 medium bags of Italian blend shredded cheese
2 cups ricotta cheese
4 large mild Italian sausages
In a large cast iron oven remove sausage from casing and dice and brown until fully cooked. Place on paper towel to drain.
Peel onions and cut into quarters leaving the core ends on. In the same pot, combine all canned tomatoes, butter, onions and red wine. Bring to a simmer and reduce for about 20 minutes. Remove all onion pieces.
You are now ready to assemble in the following order:
Lasagna noodles (break to fit pan)
Italian sausage pieces
Repeat until last layer and finish with shredded cheese. Bake for 35 minutes or until golden brown and bubbly. Let the lasagna sit for at least 15-20 minutes before cutting. Serve with a spinach and arugula salad with lemon and olive oil. Enjoy!