Classic Lasagna from the VanPelt Kitchen

My Aunt Nancy seems to be interested in all the right stuff... after a lovely time at their Princeton home, I complemented the meal. Uncle Bill quipped that we will never see the same repast again as Nancy will be moving on to other, more seemingly, tempting recipes… we captured this Lasagna recipe and it will remain my one and only Lasagna offering.

VanPelt Lasagna

Serves 16 ( polite portions )

Preheat oven to 350 Degrees F

2 LARGE CANS OF ITALIAN TOMATOES

4 (8 ounce) CANS OF TOMATO SAUCE

2 TEASPOONS SALT

3 TEASPOONS OREGANO

1/4 TEASPOON PEPPER

2 TEASPOONS ONION SALT

***

3/4 LB. LASAGNA NOODLES

1 1/2 LB RICOTTA CHEESE

2 CUPS MINCED SWEET ONIONS

2 CLOVES GARLIC

1/3 CUP  VEGETABLE OIL

2 LB. GROUND SIRLOIN

1 LB MOZZARELLA CHEESE

1 CUP GRATED PARMESAN CHEESE

In a large kettle combine the tomato ingredients with the spices – simmer.

In a large skillet saute onion and garlic in the vegetable oil.  Add the ground sirloin.  Cook until the sirloin is browned and add to the simmering tomato mixture.  Simmer 2 1/2 hours or until mixture has thickened.

Cook lasagna noodles – Drain and separate.

In the bottom of the lasagna pan, place several spoons of sauce.  Top with criss-cross layers of lasagna noodles, then a portion of the Ricotta cheese, then a portion of the Mozzarella cheese and a portion of the Parmesan cheese . The amounts depend on the number of layers you decide on, for a shallow pan, make 2 separate dishes. Repeat, ending with the sauce.  Top with the remaining Mozzarella.

Bake 50 minutes until bubbly.  Remove and let stand for 15 minutes.

**Save some sauce to spoon over each piece.

I’m suddenly famished!

Happy Lasagna…

Where’s The Beef! Time for Meatloaf…

Let’s talk meatloaf!

Chef Todd’s

Roasted Vegetable Meatloaf with Balsamic Glaze

Preheat oven to 425 degrees F.

3 TABLESPOONS OLIVE OIL

1 LARGE ZUCCHINI, FINELY DICED

1/2  RED BELL PEPPER, FINELY DICED

1/2 YELLOW BELL PEPPER, FINELY CHOPPED

5 CLOVES GARLIC, SMASHED TO A PASTE WITH COARSE SALT

1/2 TEASPOON RED PEPPER FLAKES, DIVIDED

SALT AND FRESHLY GROUND BLACK PEPPER

2 LARGE EGGS, LIGHTLY BEATEN

1 TABLESPOON FINELY CHOPPED FRESH THYME LEAVES

1/4 CUP CHOPPED FRESH PARSLEY LEAVES, PLUS MORE FOR GARNISH

Meats

1/2 POUND GROUND PORK

1/2 POUND GROUND VEAL

1 POUND GROUND BEEF CHUCK

(I sometimes make this an all-beef loaf.  Whole Foods and Sprouts are my favorite markets for lean beef.)

1 CUP PANKO BREAD CRUMBS

1/2 CUP FRESHLY GRATED ROMANO OR PARMESAN

1 CUP KETCHUP, DIVIDED

1/4 CUP PLUS 2 TABLESPOONS BALSAMIC VINEGAR

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste. Cook until almost soft – 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl.  Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar – fold in the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper.  Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl.  Brush the mixture over the entire loaf.  Tent parchment paper over top until last 15 minutes.

Bake the Meatloaf for 1 to 1 1/4 hours.

remove from the oven and let rest for 10 minutes before slicing.

Todd, my ex- son-in-law, (pictured in my kitchen above), has given us some amazing recipes.  His Meatloaf presentation is one of our absolute favorites.  This is a must try… and remember, after the meal is done -  there is the meatloaf sandwich to look forward to!

This meal puts the WHATEVER… into “Life is Tough”