Lasagna, Garfield Style

Last Saturday I decided that I was going to make a serious Lasagna so I set off to Whole Foods early in the morning for ingredients and started on my sauce around 11ish. I used Muir Glen fire roasted tomatoes in the sauce, which were crushed. I added them to garlic and onion which I had sweated, along with a pinch of sugar and a touch of san marzano tomato paste. I then let it reduce all afternoon. I also sauteed up sausage and added it to the sauce in whole links.

I boiled the noodles and decided that I wanted eggplant in the lasagna, so I started sauteing up thin slices that I cut lengthwise to mimic the lasagna noodles.

To assemble, I splashed some sauce on the bottom of the pan and added my noodles. I topped the noodles with sauce, then a layer of fresh mozzarella and finally some eggplant. I repeated that three times and then shredded parmigiano reggiano on top along with additional mozzarella.  I baked it in the oven for about 45 minutes while we went on a family walk. After letting it sit for 20 minutes we finally dug into what turned out to be the best Lasagna I have made in years, if not ever.