Lasagna … Again? Oh Yeah ♥

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And I start with roasting garlic.
So sweet ♥ cut bulbs, usually tops off but I don’t want to lose one tiny piece so I put both parts, on foil, drizzle w/#EVOO & sprinkle with sea salt. Put in med (around 350º – 375º…400?) about an hour. I go by smell. (This one fell apart but, as Tim Gunn says “make it work”).
Start in morning so sauce can simmer LONG.

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Lily is squeezing the roasted garlic out of skins.

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She took a bite of one ….I’m still laughing 😀

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I smash & drag knife over garlic to make it garlic paste. ♡

#EVOO good evoo ♥
Saute onions, add garlic & saute few minutes. Add paste, sauce & seasoning. Cook, the longer the better, on low heat…couple few hours 😀

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Meats…here’s where i make it complicated :/
Because my sister doesn’t eat beef or pork (she’s a “half-ass vegetarian”), I make 2 seperate lasagnas. Hers, sweet Italian turkey sausage & ground turkey. Mine, ground beef & sweet Italian sausage.

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While its cooking, I grated the cheeses. “This time” I’m using ricotta, fresh mozzarella & freshly grated parm.*
*I use what I have. Usually I also use asiago…I like that cheese! LOVE Grana Padano!
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Store I went to didn’t have it. That’s what I get for not going to Wholefoods.
Then I add tomato paste, tomato sauce & seasonings (garlic salt, fresh cracked pepper, oregano, sweet basil …prefer fresh, didn’t have it so this time is dried, oh my memory! Pinch of crushed red pepper).
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WHO LIKES PICTURES? 😀

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Here goes the assembly line…

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Hi Lily ♡

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Yes! A nice new LARGE cutting board will be purchased TODAY.

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LAYER…..

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Art
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A little patchwork with broken pasta….
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And….TAA DAA!

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Drizzle with EVOO & top with grated or shaved parm.

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It tastes GREAT!
Worth it ♥

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