Night before last my son Ryan called my husband at work. My husband asked him what he was cooking for supper. He replied "If I could I would make lasagna." I realized that I hadn't made his favorite dish in a while. We all prefer Cook's Illustrated's Lasagna with Meatballs from The Best International Recipe.
My husband likes it because it is a fairly dry lasagna. It is not swimming in red sauce. The meatballs are so good and more fun than the usual meat sauce. I ground my own chuck for these meatballs and once again was blown away. The beef tastes so much beefier than preground meat. It makes ordinary ground beef taste insipid.
I ground the meat, and then formed the tiny meatballs out of beef, parsley, parmigiana reggiana, eggs, bread crumbs, salt and pepper. They are browned in the oven, which is so much easier than on the stove top.
You make the sauce by sauteing garlic in evoo and then adding a can of crushed tomatoes. You simmer it for about 15 minutes to reduce out the water. Then you stir in basil or parsley.
My least favorite part of making lasagna is cooking the pasta. Or actually preventing the pasta from sticking together after boiling it. I know there are a few easier ways to do it but I just follow the recipe. I lay it out on a clean towel after boiling and rinsing.
Then comes the fun part of layering everything: pasta, sauce, mozzarella, parm, pasta, etc. This lasagna only requires 25 minutes in the oven which is nice. We ended up with only one slice left and Justin took it to work with him. I have to remember to make this one more often.