Speaking of Lasagna, here is my recipe complete with pictures. I used some of my Sig P220's since I was posting this on the Sig Forum.
WARNING: This is not heart healthy!
I use a 6.5 lb can of Don Pepino spaghetti sauce. Add 3lbs of browned ground beef, 2lbs of browned mild Italian sausage, 1 whole clove of diced garlic, salt, and pepper. Heat it to a boil and then lower the heat to a simmer for about 1.5 hours.
1987 P220 45acp
While the sauce was simmering, I put together the cheeses - 6lbs Ricotta, 3lbs Mozzarella, 1lb Sharp Provolone, .5lb Pecarino Romano, .5lb Parmesan, oregano, basil, and pepper. Mix everything together well. A Kitchen Aid mixer is worth its weight in gold for this job! After its mixed well, I put it in a big glass bowl and microwave it for a total of 12 minutes, 4 minutes at a time. I mix the cheese every 4 minutes to make sure it evenly heats up. This makes spreading the cheese in the "building" stage easier.
1983 Euro P220 9mm.
Next, cook the Lasagna noodles. I planned on making 2 pans with 6 layers each so I needed 36 noodles.
When they are finished, lay them flat in a foil pan of cool water to keep them from sticking.
1996 P220 .45acp, bought new in June 96.
Then start to put it all together.
Foundation
Four layers down, two to go.
1994 P220 38 Super
Ready to go into the oven, 350 degrees for 1.5 hours.
early P220ST
Almost finished.
After 1.5 hours in the oven, top with a light dusting of grated Romano and shredded Mozzarella. Sprinkle with a little oregano and put back into the oven until cheese is melted.
P220 Carry DAK with CT's and a Surefire X300
Finally finished
Serve with crusty Italian bread and a fine beverage of your choice.
Pair of unfired, sequentially numbered 1997 P220-1 9mm's
WARNING: This is not heart healthy!
I use a 6.5 lb can of Don Pepino spaghetti sauce. Add 3lbs of browned ground beef, 2lbs of browned mild Italian sausage, 1 whole clove of diced garlic, salt, and pepper. Heat it to a boil and then lower the heat to a simmer for about 1.5 hours.
1987 P220 45acp
While the sauce was simmering, I put together the cheeses - 6lbs Ricotta, 3lbs Mozzarella, 1lb Sharp Provolone, .5lb Pecarino Romano, .5lb Parmesan, oregano, basil, and pepper. Mix everything together well. A Kitchen Aid mixer is worth its weight in gold for this job! After its mixed well, I put it in a big glass bowl and microwave it for a total of 12 minutes, 4 minutes at a time. I mix the cheese every 4 minutes to make sure it evenly heats up. This makes spreading the cheese in the "building" stage easier.
1983 Euro P220 9mm.
Next, cook the Lasagna noodles. I planned on making 2 pans with 6 layers each so I needed 36 noodles.
When they are finished, lay them flat in a foil pan of cool water to keep them from sticking.
1996 P220 .45acp, bought new in June 96.
Then start to put it all together.
Foundation
Four layers down, two to go.
1994 P220 38 Super
Ready to go into the oven, 350 degrees for 1.5 hours.
early P220ST
Almost finished.
After 1.5 hours in the oven, top with a light dusting of grated Romano and shredded Mozzarella. Sprinkle with a little oregano and put back into the oven until cheese is melted.
P220 Carry DAK with CT's and a Surefire X300
Finally finished
Serve with crusty Italian bread and a fine beverage of your choice.
Pair of unfired, sequentially numbered 1997 P220-1 9mm's
