What Says Comfort to You?

Everything about today came together beautifully as an inspiration for this delicious supper. It’s Thursday, the fifth day of December.

When Holidays or National Days aren’t influencing my choice of meals, Thursday is known as Tuscan Thursday. This means anything with an Italian influence goes – from Pizzas and Calzones to a Ziti Baked Casserole.

December 5 is National Comfort Food Day. This means any dish that brings fond memories or feels like a hug when consumed is the perfect pick. Couple with the Repeal of Prohibition and there’s only one thing that makes sense – something Italian served with wine.

I love Lasagna. My guys love Lasagna. I’ve made plenty of these filling layers of meats and cheeses and noodles in my life. This was one of the best ever. The ratio of Ricotta Cheese to pasta to meat was perfect. It was almost silky and buttery and creamy. The fennel was a nice touch to the sauce. Yeah, this was amazing! Easily serves up 20 Lasagna squares. Add bread, a salad and a bottle or two of your best red, and you have a delicious, comforting mea perfect for company.

World’s Best Two Meat Lasagna
1/2 White Onion
3 Garlic Cloves
4 tablespoons Parsley, divided
1 lb Italian Sausage
1 lb Ground Beef
1 (28 oz) can Crushed Tomatoes
2 (6 oz) cans Tomato Sauce
2 (6 oz) cans Tomato Paste
1/2 cup Beef Stock
2 tablespoons White Sugar
1-1/2 teaspoons dried Basil
Salt to taste
1-1/2 teaspoons Italian Seasoning
1/2 teaspoon Fennel Seeds
Black Pepper to taste
12 Lasagna Noodles
16 oz whole Ricotta Cheese
1 Egg
16 oz sliced Mozzarella Cheese
3/4 cup Parmesan Cheese

Peel and mince onion and peel garlic cloves, set aside. Snip parsley and divide in half.

Cook sausage, ground beef and onion together in a Dutch Oven over medium heat until beginning to brown. Press garlic into the meat mixture, continue to cook, breaking meat apart until it is well browned. Drain well.

While the meat mixture drains, stir crushed tomatoes, tomato sauce, tomato paste and beef stock into the pot. Cut the acidity of the tomatoes with sugar. Sprinkle with 2 tablespoons of snipped parsley, then season with basil, salt, Italian seasoning, fennel seed and black pepper. Bring to a simmer, return the meat, stir to blend. Covered and let simmer for 90 minutes for the flavors to fully develop. Stir occasionally to prevent scorching the sauce.

Bring a pot of light salted water to a boil. Cook lasagna noodles for about 10 minutes, until just al dente. Drain noodles, rise with cold water and lay out flat.

In a mixing bowl, combine ricotta cheese with egg and remaining 2 tablespoons parsley. Season to taste with salt.

Heat oven to 375-degrees. Spray a large casserole dish with cooking spray.

To assemble: Spread 1-1/2 cups of meat sauce in the bottom of the baking dish. Arrange 6 noodles over the meat sauce, overlapping slightly. Spread with 1/2 of Ricotta cheese mixture, top with 1/3 of the Mozzarella Cheese. Spoon 1-1/2 cups meat sauce over the Mozzarella. Repeat a second layering of noodles, meat and then cheese . Finish with Parmesan Cheese for a beautiful browning layer of cheese.

Spray foil with cooking spray to prevent sticking, cover Lasagna with foil. Place in the heated oven, bake for 25 minutes to heat through. Remove foil, continue to bake another 25 minutes for the cheese to melt, bubble and brown.

Remove from oven, let rest 15 minutes before slicing. Enjoy this dish with a glass or two of wine, a simple salad and plenty of warm bread.

---

Seek the LORD while he may be found;
call Him while He is near.