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ceejamon
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Yes, that's right. DOOM. Why, you might ask? Well, because "Ceejamon's Lasagna" seemed like an awfully short thread title. So proceed on with the recipe, if you dare.

As always, we'll start off with the ingredient list:



9 pieces of lasagna noodles (should be exactly 1/2 a box)
1 lb of lean ground beef
~ 1 cup grated parmesan
15oz container of Ricotta cheese (accidentally not pictured)
2 eggs
Some of my Super Simple Tomato Sauce. If pressed, I'd estimate 3 1/2 - 4 cups
Dried parsley
Dried Basil
Ground Cumin
Lots of Mozzarella or Fontina Cheese
Salt & Pepper

If you've already made the sauce earlier in the week, this is a really easy recipe. Boil a big pot of water, and cook your noodles according to package directions. 9 minutes should do it for most brands. While that's going, brown that beef, seasoned with a lot of cumin and basil. How much? I just shake it on early in the browning until it's covered. I repeat that about halfway through browning.



I realize adding that cumin isn't very "traditional" but I really don't care. It's tasty, so if you don't like it, leave it out. It could be worse. I could be putting spinach and cream cheese in some chicken enchiladas.

Meanwhile, it's time to mix up the CHEESE MIXTURE OF DOOM.

In a large mixing bowl, toss in the parmesan, both eggs, all the ricotta, 1 small handful of the mozzarella, and a healthy dose of the parsley. Add some salt & pepper, too.



Mix it together.



By this time, your meat and pasta should be finished cooking. Kill the heat on both, drain the pasta, and then grab some tongs and lay them out flat on a piece of foil. Trust me, it'll make your life a lot easier.



Now, pull out your lasagna pan (of doom) and add just a little sauce to the bottom. Instead of greasing it, we're just adding the sauce. If that makes you nervous, butter then damn thing. But the sauce will work just fine.



Now it's time to layer. Place in 3 piece of pasta, then spread on 1/2 of the cheese mixture with a spatula.



Top that with 1/2 the meat, and spread on just enough sauce to cover.



The sauce spreads a lot easier if it's heated, but that means more dishes to wash, so I just do it straight from the fridge.
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Last edited by ceejamon; 08-17-2006 at 09:53 AM..
Old 08-17-2006, 09:18 AM ceejamon is offline  
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ceejamon
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Now, layer on 3 more pieces of pasta, the rest of the cheese mixture, the rest of the meat, and more sauce. Finally, top with 3 more pieces of pasta, some more sauce, and all the mozzarella. It should look something like this:



Dry off that piece of foil the pasta was sitting on, and use it to cover the lasagna. Tent it a bit if you need to, because you don't want it to touch the mozzarella. Bake in a 350 degree oven for 45 minutes, remove the foil, and bake for another 15-20 until the cheese is how you like it. Pull it out and let it sit for about 10-15 minutes before cutting.





If you try it, let me know. This is a fairly new recipe, so I'm open to suggestions.


Ceejamon's Recipes:

Ceeejamon's Chevre Filled Chicken Breasts w/ Mushrooms and a Basil Lemon Butter Sauce
Ceejamon's Turkey Burgers AKA The Thread that Nobody Noticed
Ceejamon's Lasagna of DOOM
Ceejamon's Super Simple Tomato Sauce
Ceejamon's Enchilada Casserole
Ceejamon's Pasta w/ Creamy Salmon Sauce
Ceejamon's White Chocolate & Caramel Cheesecake
Ceejamon's Parmesan Pork Chops and Risotto
Ceejamon's Easy Creme Brulee
4 Cheese Baked Macaroni (no pics, but maahes made it and posted some)
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Last edited by ceejamon; 03-15-2007 at 09:22 PM..
Old 08-17-2006, 09:18 AM ceejamon is offline  
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MooK
 
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Minus meat = Delicious (vegetarian).

Too bad, we have pasta all the time here, that it's not very appealing anymore. =(.

Good job!
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Old 08-17-2006, 09:25 AM MooK is offline  
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ceejamon
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Quote:
Originally Posted by MooK
Minus meat = Delicious (vegetarian).

Too bad, we have pasta all the time here, that it's not very appealing anymore. =(.

Good job!

Dice up some mushrooms and use in place of the meat. Portabella would work especially well.
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Old 08-17-2006, 09:33 AM ceejamon is offline  
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MooK
 
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Quote:
Originally Posted by ceejamon
Dice up some mushrooms and use in place of the meat. Portabella would work especially well.

We use mushrooms, steamed broccoli (so it's extra tender), carrots (soft) and most definately spinach.

But it just doesn't give that umph anymore =(
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Old 08-17-2006, 09:44 AM MooK is offline  
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[M]ountain Dew
 
Looking good
Old 08-17-2006, 09:48 AM [M]ountain Dew is offline  
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Damn. Looks tasty. Now I will definitely have to try my hand at making that sauce.

Edit: I like italics.
Old 08-17-2006, 09:49 AM odecom5 is offline  
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ceejamon
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Quote:
Originally Posted by MooK
We use mushrooms, steamed broccoli (so it's extra tender), carrots (soft) and most definately spinach.

But it just doesn't give that umph anymore =(

Sometimes I'll do a chicken, spinach, and mushroom lasagna. For that, I mix equal parts tomato sauce and alfredo for the base. Might want to try that.
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Old 08-17-2006, 09:52 AM ceejamon is offline  
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looks good .foldering
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Old 08-17-2006, 02:03 PM Blisster is offline  
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Old 08-17-2006, 03:00 PM kevets is offline  
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Blisster
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what the heck??

owned by double post.
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Old 08-17-2006, 03:40 PM Blisster is offline  
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wreakhavoc
 
I really need to learn how to cook stuff because I'm getting tired of Gearge Foreman grilled chicken, frozen veggies, and tukey burgers. That lasagna looks delicious.
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Old 08-17-2006, 04:17 PM wreakhavoc is offline  
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PsYch0LP
 
change it from 1# beef to 3/4# beef + 1/2# sweet italian sausage
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Old 08-17-2006, 05:07 PM PsYch0LP is offline  
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beefster76
 
Looks good. Definitely trying this one out!
Old 08-17-2006, 10:14 PM beefster76 is offline  
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i love your recipes!
Old 08-17-2006, 10:51 PM Drogean is offline  
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