{"id":1369,"date":"2009-06-04T21:49:57","date_gmt":"2009-06-05T02:49:57","guid":{"rendered":"http:\/\/www.toonesalive.com\/blog\/family\/?p=1369"},"modified":"2009-06-04T21:49:57","modified_gmt":"2009-06-05T02:49:57","slug":"whats-cookin-lasagna-ala-lane","status":"publish","type":"post","link":"https:\/\/www.toonesalive.com\/blog\/family\/?p=1369","title":{"rendered":"What&#8217;s Cookin&#8217;&#8230; Lasagna ala Lane"},"content":{"rendered":"<p>This is good, good stuff.\u00a0 My mother-in-law makes delicious, traditional lasagna.\u00a0 And when I saw the beautiful Taylor Lane putting this all together in my kitchen tonight, I wasn&#8217;t sure I&#8217;d like it, as I don&#8217;t like too much onion and I REALLY don&#8217;t like sausage.\u00a0 But\u00a0 the sauce is amazing, and the *secret* ingredient of sour cream instead of ricotta gives a really great twist to the already deep flavor.\u00a0 (How&#8217;s that for a food review?\u00a0 Good food is inspiring!)<\/p>\n<p>And I&#8217;ve always thought lasagna just was NOT worth the effort to make, because let&#8217;s face it&#8230; it is definitely time-consuming.\u00a0 You can buy good-tasting\u00a0 lasagna or get it at a restaurant.\u00a0 But this just may have convinced me that I&#8217;ll make it, as this recipe is perfect for doubling so you&#8217;ll have another whole delicious pan for later.<\/p>\n<p>Try it&#8230; I promise no matter what lasagna you LOVE, this one will impress you!<\/p>\n<p><strong>Lasagna ala Lane<\/strong><\/p>\n<ul>\n<li>1-14.5 oz can of diced tomatoes (We used Muir Glen No-Salt-Added Fire Roasted)<\/li>\n<li>1-15 oz can of tomato sauce<\/li>\n<li>1 tsp salt<\/li>\n<li>1 1\/2 tsp dried oregano<\/li>\n<li>1\/8 tsp black pepper<\/li>\n<li>1 tsp garlic salt<\/li>\n<li>1 tsp dried parsley<\/li>\n<li>1 tsp sugar<\/li>\n<li>1 cup chopped onion (we used half a yellow onion)<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>oil<\/li>\n<li>1\/2 lb ground chuck beef<\/li>\n<li>1\/2 lb regular sausage<\/li>\n<li>1 cup (8oz) sour cream<\/li>\n<li>1\/2 lb grated mozzarella cheese<\/li>\n<li>1\/2 c grated Parmesan<\/li>\n<li>7 lasagna strips<\/li>\n<\/ul>\n<p>In a skillet, saute onion and garlic in oil until lightly browned.\u00a0 Add the beef and sausage, and cook until browned.<\/p>\n<p>In a large saucepan, combine tomatoes and next 7 ingredients.\u00a0 Begin simmering uncovered.\u00a0 Combine meat and sauce mixtures and simmer uncovered for 1 hour on low heat. (You can make ahead and freeze.\u00a0 Or this would make a delicious spaghetti sauce.)<\/p>\n<p>Cook the lasagna noodles, drain, rinse and separate.\u00a0 In the bottom of a 2 1\/2qt dish (we used a 9&#215;13&#8243; pan, but you could use a square pan as well), criss-cross\u00a0 layer the noodles.\u00a0 Top with half the meat sauce, half of the sour cream, 1\/3 of the mozzarella cheese, and half the Parmesan cheese.\u00a0 Repeat one more layer and end with remaining mozzarella cheese on top.<\/p>\n<p>Cover with a tin foil tent and bake at 350 degrees for 30 minutes.\u00a0 Uncover and bake for 20 more minutes to brown the cheese.<\/p>\n<p><strong>DELICIOUS!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is good, good stuff.\u00a0 My mother-in-law makes delicious, traditional lasagna.\u00a0 And when I saw the beautiful Taylor Lane putting this all together in my kitchen tonight, I wasn&#8217;t sure I&#8217;d like it, as I don&#8217;t like too much onion and I REALLY don&#8217;t like sausage.\u00a0 But\u00a0 the sauce is amazing, and the *secret* ingredient [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[26],"tags":[28,9],"class_list":["post-1369","post","type-post","status-publish","format-standard","hentry","category-whats-cookin","tag-pasta","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pkzLf-m5","_links":{"self":[{"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=\/wp\/v2\/posts\/1369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1369"}],"version-history":[{"count":1,"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=\/wp\/v2\/posts\/1369\/revisions"}],"predecessor-version":[{"id":1370,"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=\/wp\/v2\/posts\/1369\/revisions\/1370"}],"wp:attachment":[{"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.toonesalive.com\/blog\/family\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}