Hungry Hungry Jacob: Lasagna AKA Pizza Noodles

With the beautiful fall weather this weekend we wanted a hearty and warm dinner. Lasagna was the first thing that popped into my mind and knowing our Hungry Hungry Jacob, we knew it would be an instant hit (well, we at least thought).

We used the Simple Lasagna with Hearty Tomato sauce from Cooks Illustrated. It was DELICIOUS! However, Jacob was a little resistant to try it until he really studied it for a minute and then declared they were called Pizza Noodles. Once we all agreed we were eating Pizza Noodles, they were gone quicker then we could blink. Definitely on the rotation of weekend meals in this house!

This made a ton of food! Instead of packing it up for lunch or leftovers for the entire week, I reserved enough for one more family meal and then cut up toddler lunch portions for the rest. I froze the lunch portions on a baking sheet and once frozen wrapped in saran wrap, tin foil and then put in a freezer bag for 6 toddler lunch / dinners when needed in a pinch. Now Jake can have his Pizza Noodles anytime!

Individually Frozen Pieces

From Cooks Illustrated:

If you can’t find meatloaf mixture for the sauce, or if you choose not to eat veal, substitute 1/2 pound ground beef and 1/2 pound sweet Italian sausage, casings removed, for the meatloaf mixture. The assembled, unbaked lasagna, if wrapped tightly in plastic wrap and then in foil, will keep in the freezer for up to 2 months. To bake, defrost it in the refrigerator for a day or two and bake as directed, extending the baking time by about 5 minutes.

Ingredients

Tomato-Meat Sauce

1tablespoon olive oil
1 medium onion , chopped fine (about 1 cup)
6medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
1pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork (see note)
1/2teaspoon table salt
1/2teaspoon ground black pepper
1/4cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , draine

Ricotta, Mozzarella, and Pasta Layers

15ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2ounces grated Parmesan cheese (1 1/4 cups)
1/2cup chopped fresh basil
1 large egg , lightly beaten
1/2teaspoon table salt
1/2teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package
16ounces whole milk mozzarella , shredded (4 cups)

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Jacob Approved!

Assembling Lasagna - From Cooks Illustrated: