ThE MOUNTAIN RAngE
bringing back the lasagna 1. In a heavy-bottom saucepan, heat olive oil.
JuLIEs sT. JEAn Sauté onions, carrot and celery for 3 to 5
roast the vegetables then make a larger batch of minutes over medium-high heat. Add garlic,
everything and start a small assembly line. You’ll ground beef, salt and pepper. Cook until beef
be a pro in no time. When you’ve mastered that, is browned. Add stock, wine, herbs, tomato
give me a call. I could use a good set of hands in paste and tomatoes with juice. Reduce heat
the kitchen. to low and simmer partially covered for 30
to 40 minutes or until most of the liquid has
BEEF LASAGNA evaporated and sauce has thickened.
1 lb (12 to 16) lasagna noodles 2. Bring a large pot of water to a boil. Cook
>>
To be honest I have never been a big fan 1 large onion, finely chopped noodles according to package directions just
of lasagna or any heavy, meaty pasta 2 tbsp (30 ml) olive oil before assembling.
dish that sends me straight to the sofa for a nap. 2 ribs celery, finely chopped 3. To assemble, spread a thin layer of tomato
However, on occasion I’ll admit I can really enjoy 1 large carrot, finely chopped beef sauce on the bottom of casserole dish.
them. When they’re good and made by some- Sea salt and freshly ground pepper Layer 3 or 4 noodles overlapping slightly. Top
one else, they are so comforting. Unfortunately, 4 cloves garlic, minced with one third of the remaining tomato beef
lasagna seems like a lot of work. So, when I do 1½ lb (675 grams) lean ground beef sauce then ricotta or feta. Sprinkle lightly
get around to making lasagna, either meat or ½ cup (125 ml) white wine with grated mozzarella. Top with another
vegetable, I like to make sure it’s going to be ½ cup (125 ml) stock or water layer of noodles, then one third of tomato
unbelievably good and worth the effort. 2 tbsp (30 ml) tomato paste beef sauce. Top with noodles and remaining
For me it’s about texture. I like a firm, tightly 2 cans, 28-ounce size of diced tomato meat sauce. Top with remaining mozzarella
layered arrangement of noodles. No mushy noo- with juice and sprinkle with Parmesan. Cover with
dles, watery vegetables or sloppy sauce for me. 1 tsp (5 ml) each of dried oregano, basil a sheet of parchment paper and foil. Bake
Lasagna is an ideal dish for the freezer. So go and fennel seed 45 minutes. Remove paper and foil. Continue
ahead, make four of them in different serving 2 cups (500 ml) ricotta, feta, or cottage cheese to cook until cheese is browned on top.
sizes for any occasion. If you’re already taking 2 lb (900 grams) grated mozzarella Cool 10 minutes before slicing. Makes eight
the time to make the sauce, brown the beef or 1 cup (250 ml) grated Parmesan to 10 servings.
44 OTTAWA >> WINTER 2007/2008
www.OttawaOutdoors.ca
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