A Fraternal Lasagna

By Ray Goto

No man tells his wife everything. There are things that she – no matter how loving – just doesn’t need to know.

My own parents have a $50 rule. When Mom wants to know how much Dad’s new putter cost, the answer is always $50.

“How much did it cost to fix that ding in the car?”

“Fifty dollars.”

It keeps the marriage machine running.

You don’t, however, keep secrets from your buddies. You don’t need to spare their feelings or their pocketbook. Truth is the foundation of the fraternity of manhood. So here, for everyone to see, I must confess that I have a secret: I make a mean lasagna.

At 40 a man should be comfortable enough to admit that he can cook. After all, it’s not a communicable disease. The problem is that I’ve been lying to my buddies for too many years.

Just before kickoff, I present my couch-loving, beer-guzzling cohorts with my lasagna saying, “The little wife made another casserole thingy!” They cheer as if the Bulldogs just sacked the quarterback on their own one-yard line, and no one is any worse for wear – including my manhood.

So let the entire truth be told: Lasagna is my signature dish, but my T-shirt is and forever will be the only apron I wear.

Fraternal Meatloaf
Serves: 6 guys or 8 chicks

Ingredients:
1 pounds ground chuck
1 pound ground Italian Sausage
½ pound ground veal
1 large onion, diced
3 cloves garlic, minced
1 tablespoon oregano, chopped
3 teaspoons fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15-ounce) cans crushed tomatoes or tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small curd cottage cheese
1 (5-ounce) package grated Parmigiano-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
9 box lasagna noodles, cooked al dente
2 (8-ounce) packages shredded mozzarella
Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage, veal, onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small mixing bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese.

Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Read More From Apron Strings Recipes.

You May Also Like These Articles:

• Seasonal Fruits and Vegetables: Tomatoes Read More
• Baby Steps to Extreme Couponing Read More
• Icebox Bread and Butter Pickles Read More

You May Also Like These Recipes:

• Bobby’s Lighter Southern Cornbread Stuffing
  
  View Now
• Bill Nicholson’s Krispy Kreme Bread Pudding
  
  View Now
• Roasted Turkey
  
  View Now
• Buttery Spinach and Mushrooms
  
  View Now

Reader Comments: