Lasagna

Ingredients:

• One quart of homemade marinara

• 1 yellow onion

• 1 lb each ground beef and ground pork/sausage

• 4-6 eggs

• 1 box of lasagna

• 8 oz of cheap mozzarella and 8 oz of good mozzarella

Mise en place:

1. Hard boil the eggs (1)

2. Shred cheap cheese and slice up the good one.

3. Dice onion.

4. Remove sausage casing.

Steps:

1. Boil water and cook lasagna sheets until al dente (2).

2. Sauté onion until translucent. Then add meats and break up the meat during the cook.

3. Keep cooking and til meats are frying brown in their own grease. Turn off heat and scrape the brown bits (fond) off with a wooden spoon (3).

Layering then baking:

1. Slice up half the eggs with an egg slicer and toss with browned meat. This is the meat "filling."

2. Start layering in order: sauce, noodles, meat filling, good mozzarella slices. Continue until you reach the top of the baking pan.

3. After layering on sauce for the final time, add sliced eggs, topped with shredded mozzarella.

4. Bake at 400F for ~30 min covered with an aluminum foil tent.

5. Remove tent and raise oven temp to 450F and cook until cheese is golden brown.

6. Let cool a bit, otherwise it'll be soupy.

Get that malliard reaction rolling.

Keep layering.

Start layering.

Top with shredded cheese.

Bake.

Bonus!

1. Get an Altoids tin. Empty it and find the mints another home.

2. Layer lasagna as above and bake.

3. Feed to your orange tabby.

Footnotes:

1. Bring a pot of water to boil, then add eggs, and boil for 10 min. Let cool, and shells come off with ease. It isn't complicated.

2. If you're unaware of al dente.

3. A decent wooden spoon (see Equipment) is necessary for dealing with the fond and will last for years.