Lasagna

Ok, I know it's not the best picture however I didn't have a camera till the following day. So this is a shot of the last leftover piece, which still proved to be amazing. hahaha. This has got to be one of the best Lasagnas I have made so far, and I think what made it was the better quality cheese that I used. Rather then using Ricotta cheese I went to Cow Girl Creamery and I picked up some Burrata cheese. Similar to ricotta and Mozzarella. It is another light milky cheese and the consistency is very stretchy and holds together nicely. It was definitely worth the price. The sauce I used Carrots, Green Bell pepper, Onion, Garlic, simple red wine, Parsley, Basil, Oregano, Cinnamon, Salt & Pepper. When I was browning the meat I like to salt it really well, and I also threw in some cajun spice seasoning along with GArlic and Onion to help with the flavoring of both the meat and oil. To start the sauce I like to saute the onion and Garlic for at least 5 to 8 minutes to get the juices from those flowing and mixing with oil and butter. The add the rest of the ingredients. This sauce simmered for about 45 minutes, which is a good amount of time, however it could have gone longer because it had the ground beef. The wine was obviously used to dilute the tomato paste and stewed tomatoes, however I making sure not to use to much. After the sauce was done, the layering of the lasagna was the easy part. In the following order from the bottom: Sauce, Noodle, Sauce, Spinach, Sauce, Noodle, Sauce, Bell Pepper, Burrata Cheese, Sauce and then a combination of shredded Sharp Cheddar Cheese and Mozzarella cheese. In the end after I think about it the Lasagna had a really nice creamy taste to it that was not to much. The dish held it's own, but sometimes when people make Lasagna it is to creamy and in my opinion to much the creaminess starts to take over the entire dish where as in this case the creaminess stayed in one area. Which I think was due to the cheese. I will be using this one from now on when I make my Lasagna.