Classics are always good and most people love them. They never disappoint. This is the story of the way I make lasagna through photos. Be prepared, there are lots of photos, but I think you guys will find them helpful. When I make lasagna I always, always, make my own pasta. To me it is easier than boiling a pot of water, draining and messing with dried lasagna sheets. Of course, I do have a stand mixer that pretty much does all the work for me. If I had to do it by hand I might be singing a different tune. If you are not into the homemade pasta feel free to swap in dried lasagna noodles. You can definitely make pasta by hand, I even included directions on how to do this. But I am not going to lie, I personally think using a mixer makes life so much easier. So I took lots of photos to help you guys out. I promise though, it is pretty easy, especially once you get the hang of it. For me now, I don’t even think about, I just do it. The dough comes together in minutes, then rolling it out is simple. I use this KitchenAid attachment for my stand mixer and I LOVE it. I used to have one that attached to the counter, but this is so much easier. It stays still and the mixer does all the cranking for you. Yes! Ok, and now the sauce. the sauce simmers for at least two hours, but if you can, let it simmer all day and then place it in the fridge overnight. This makes for the best sauce. It allows the flavors to settle and get all delicious. Plus, it makes the whole process of making lasagna a lot less daunting. The way I like to make my lasagna is to make the sauce, let it simmer all day and then place it in the fridge overnight. The next day I make the pasta, béchamel and then assemble the lasagna. And then I place it all back in the fridge. Again. And then the next day I bake. I know it seems like a process, but I have found this is the easiest way to do it. However, you can completely skip all the overnight fridge time and make this in one day, but it is still a process. It is lasagna, not chicken and rice. My family absolutely loves this lasagna. Everyone eats it (yes, I mean the whole family, which if you read regularly, you know this is a big deal!), and the leftovers. Later they wish there were more leftovers. It is a great thing. Unlike most lasagna, I use a mixture of spicy ground italian chicken sausage and ground chicken. You can use beef if you like, but I love a little spice. I think is works with all the cheese! Oh, and just like in any other traditional lasagna, I use a béchamel sauce. Only mine is not just butter, milk and parmesan, I also add provolone (so good) and a pinch of nutmeg. The béchamel makes the lasagna. I make this at least two or three times throughout the month of December. One, it feeds a ton. Two, everyone loves it. Three, it is kind of pretty to look at and people seem to be really impressed when you make a real lasagna. It is pure winter comfort food. Cozy, cheesy and so good. FYI, don’t think I am drinking this wine. Nope, that would be pomegranate juice in those glasses. No wine drinkers in my house, so I subbed pomegranate juice and it worked. Carbs make Monday bearable. *Don’t forget to enter to win A KitchenAid Stand mixer. The giveaway is going on right now. Enter here!
