A battle finally won

I had always thought that I made a pretty mean lasagna, it was one of the first dishes I served when I embarked on my cooking adventure. I made lasagnas stuffed with ground beef and tomatoes and vegetarian lasagnas filled with fresh spinach, broccoli and onions. I was quite proud of myself, cooking up large pans brimming with the stuff for birthdays, dinner parties and small get togethers. I felt I had conquered the dish.

That is until a few weeks ago when my friend Sarah's boyfriend, Juan, a chef at a local restaurant, made the most delicious lasagna to ever sit on my dining room table. His home made bechamel sauce was thick and creamy, an excellent partner to the ground meat filling, mixed with chopped tomatoes and sweet red peppers. It was out of this world.

The preparation alone was noteworthy. I jealously watched him chop onions with speed and precision (my chopping abilities are nothing to write home about) and was in awe of each step leading up to the finale. My lasagnas were always quick and easy to make, I never realized that a true lasagna required so much effort.

Three years of my attempts were washed down the drain with the first bite of Juan's lasagna, it was exquisite. I felt ashamed that I could not provide my taste buds with the same delectable bliss. So, like any determined foodie I went back to war with lasagna.

When thinking of a dish I could cook to last me a few days during this week of late nights, the first that came to mind was of course lasagna. Hearty, easily stored in the fridge for two to three days and made in large portions, it was time for the battle to begin.

Three hours later, trusting a recipe by Amy Bond for Bon Appétit and my own natural instincts, the lasagna was ready. I nervously took the first bite, hoping for the best, and was more than pleasantly surprised by the outcome, as were my roommate and boyfriend. It was a success, the three cheeses, spinach, spicy sausages and my own secret, a dash of balsamic vinegar produced a dish that I was more than happy to eat for three nights in a row. It was so good in fact, we ate half of it right away and I am now only left with enough for one more night, battle won.

Three-Cheese Lasagna with Italian Sausage

A recipe by Amy Bond for Bon Appétit, modified by myself

Serves 8

Sauce

• 
  
• 2 Tbs olive oil
• 1 large yellow onion, chopped
• 2 medium peeled finely chopped carrots
• 4 cloves minced garlic
• 8 ounces lean ground beef
• 6 ounces spicy Italian sausages, casings removed
• 1 28-ounce can chopped tomatoes with added puree
• 1/4 cup tomato paste
• 1/4 cup chopped fresh basil
• 1 tsp brown sugar
• 1 Tbs balsamic vinegar
• 1 Tbs provencal herbs
• 1 bay leaf
• 1/2-1 tsp dried crushed red pepper (depending on how much kick you like)

Lasagna

• 
  
• 15-20 precooked lasagna noodles

• 1 15-ounce containers part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 15 oz package frozen chopped spinach, thawed, drained, squeezed dry
• 2 large eggs

• 2 medium sized balls of fresh mozzarella cheese sliced (about 1 1/4 pounds)

1. Preheat oven to 350°F

2. Heat the oil in a heavy, large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes.

3. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes.

4. Add remaining ingredients. Cover and simmer until flavors blend and sauce thickens, stirring occasionally, about 15 minutes.

5. Remove the bay leaf and let cool

6. Combine ricotta and Parmesan cheese in a medium bowl, mix in spinach and season with salt and pepper to taste.

7. Mix in eggs.

8. Spread a layer of sauce on the bottom of a 13x9 inch pan or glass baking dish and cover them with a layer of noodles, over lapping to fit.

9. Spread a layer of the ricotta mixture over the noodles and break up pieces of the mozzarella on top.

10. Continue this layering until both sauces and mozzarella cheese have been used up, finishing with a layer of the ricotta mixture topped with pieces of mozzarella.

11. Cover with tin foil and bake for 40 minutes.

12. Remove the tin foil and bake for an additional 25 minutes, making sure not to burn the cheese.

13. Remove from the oven and serve.