Classic Lasagna and All About Eve

Two classics served up together. First let me say, this was a labor of love. I could have bought pre-made pasta and ricotta but I wanted to do it all myself, I wanted it to be the best it possibly could and OMG did it pay off. A wonderful meal and a wonderful movie. Sometimes I forget about the power and artistry of Bettie Davis until I brush up on my classic movies. I find it magical that Ms. Davis becomes more beautiful and inspiring when she’s mad and arguing those smart quick comebacks… a talent I wish I could have dished out a few times in my life. The first time I saw this movie I was very young and I remember being so taken by Marilyn Monroe. The shear glamour of her presence let alone the rest of the film’s costumes. Seeing this picture again as an adult I can appreciate why it won so many oscars in 1950. I feel the story telling and editing was wonderfully modern for it’s time and I understand the relationships of older women to younger and women to their careers.

After spending 4 hours in the kitchen making probably the best dish in my life to date, wearing false eyelashes and my hair curled into place I felt very good about being a woman, something Bettie Davis realizes is just as important as a career: ”Funny business, a woman’s career. The things you drop on your way up the ladder, so you can move faster. You’ll forget you’ll need them again when you go back to being a woman. That’s one career all women have in common – whether we like it or not – being a woman. Sooner or later we’ve all got to work at it, no matter what other careers we’ve had or wanted…” 

Classic Lasagna  

by: Bon Appetit

Ingredients

Sauce:

1 tablespoon olive oil 1 cup chopped onion 3/4 cup finely chopped peeled carrots 2 tablespoons minced garlic 8 ounces lean ground beef 6 ounces spicy Italian sausages, casings removed 1 28-ounce can crushed tomatoes with added puree 1/4 cup tomato paste 1/4 cup chopped fresh basil 1 tablespoon golden brown sugar 1 tablespoon dried oregano 1 bay leaf 1/2 teaspoon dried crushed red pepper

Lasagna:

15 lasagna noodles (about 12 ounces) (we made our own) 2 15-ounce containers part-skim ricotta cheese (we made our own) 1 cup grated Parmesan cheese (about 3 ounces) 1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry 2 large eggs 4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)

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*this meal cost $25, however, it made 3 meals worth (for 2 people)

Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes.

Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes.

Add remaining ingredients.

Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.

Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

*I made homemade ricotta which you can see how-to from my Adventures in Cooking Post

The homemade pasta. It’s hard to go back to dried once you do this. It’s a simple thing to do it just takes dedication and hard work (unless you’re lucky enough to have a pasta machine) but I’m finding those principles to be important with everything in life and it feels just as good as it tastes. 

Is it strange I find this beautiful?! *drools

Spread 1/2 cup sauce over bottom of 13×9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

Extra! Extra! Here is an awesome write up of All About Eve