Thanks to a blog post I published sometime last year, my friend Polly shared with me a tip about making lasagna: don’t boil the lasagna sheets! Apparently all you have to do is add water to each sheet , and cook the whole dish in the oven for a little longer. You can pierce the lasagna to check if it’s done, and you’re rewarded with firmer lasagna that doesn’t take too long to cook!
I was stunned that I had never heard this before, but I tried it, and it was a success! Thanks to this tip, I have been much more diligent about making lasagna, and it is now one of the go-to dishes in our household. I mean, just add tomato sauce, cheese, and meat (or tuna!) and you’re good to go.
THANK YOU POLLY!
Ahem. So, a few weeks ago, I made lasagna. As always, I was just working with whatever I had in the kitchen.
- Lasagna sheets
- Ham: I had some leftover from Christmas, sliced into strips. To be honest it wasn’t very good ham on its own, but mixed into other dishes, it turned out quite nice.
- Tomato sauce
- Bacon Crumble: I used the whole pack!
- Dried parsley flakes
- Cheese: To be completely honest, I don’t remember what cheese I used for this.
- Pork broth: Whenever we have pork, we usually boil it to tenderize it before marinating or storing in the freezer. I always keep the brother for soups and sauces, keeping it in a container in the freezer.
- Cook bacon in the oven until it’s about half cooked.
- Bring pork broth to a simmer.
- Arrange lasagna sheets in baking dish. Drizzle with enough broth to get the sheet wet, but not soaking. Arrange ham, cheese and tomato sauce. Sprinkle with parsley flakes.
- Add another layer of lasagna sheets. Drizzle with broth. Add about half the bacon crumble. Add cheese and tomato sauce. Sprinkle with parsley flakes.
- Add another layer of lasagna sheets. Drizzle with broth. Add about the remaining bacon crumble. Add cheese and tomato sauce. Sprinkle with parsley flakes.
- Bake for about 30 minutes on low heat. Get a fork or a skewer and check if it goes through the lasagna easily. It’s really up to you how al dente you want your lasagna.
- Bake for another 10 to 15 minutes on high to get the top layer of bacon nice and crunchy.
- Serve immediately!
Because there were only three layers, and not a lot of heavy meats or any vegetables, this was a pretty light lasagna. But I threw it together with little effort, and that’s good enough for me!