3.5 LB Lasagna
4 Layers - 9x9 pan
Feeds 4 - 6 people, depending on appetites.
When it's cold and snowy some people crave soups, stews, and chili. But I get cravings for entire loaves of bread with butter and all of the pasta. Lasagna is my most favorite thing to eat in Winter. I first offered this lasagna here almost 2 years ago. They went fast. Back then I was making the pasta from scratch, and I just didn't have enough time to keep it up. Then a couple weeks ago I found RP Pasta Company in Madison. They make local Italian style pastas using all-natural ingredients with no weird stuff. Finally!
For this Lasagna I take my Italian pork sausage recipe and used half of our own farm-raised beef in the sausage. I cooked the sausage into a rich tomato sauce, then layered the meat sauce with the fresh pasta, parmesan, mozzarella, and provolone cheeses. Then I layered it on again and again and again.
This can be cooked right out of the freezer, but if you let it thaw in the fridge the day before you can cut about 20 minutes of cook time. In any case, it's mandatory that you let this rest for 15-20 minutes after cooking so that the molten hot layers of meat sauce lava can come together before slicing and serving.
Preheat oven to 375. Remove plastic from frozen lasagna and tent the pan with foil, sealing the sides but not letting the foil touch the precious cheese! Place covered lasagna on a cookie sheet and toss it onto your middle oven rack for an hour. Then remove foil and cook for additional 15-ish minutes. The parmesan on top will make a crispy crust if you cook until it's golden brown. I personally really like the crusty parts. Otherwise pull it out before it starts to brown. Let rest 15-20 minutes before serving.