HOW TO MAKE Garfield's Lasagna | Feast of Fiction

FoF is back in the kitchen, this time with Garfield! We're making his favorite meal, Lasagna! Yumminess ahead!

Have a great weekend before Monday comes Feasters!

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Ingredients and Instructions:

Lasagna noodles sheets
10 vine ripened tomatoes
1 garlic bulb
1/4 cup olive oil
2 tablespoons red wine vinegar
1 sprig of fresh oregano
Small bunch of fresh basil
1 sprig fresh rosemary
2 teaspoons sugar
1 onion
1 carrot
24 oz. ground beef
10 oz. ground pork
4 tablespoons butter
1/2 cup shredded parmesan cheese
1/2 cup shredded asiago cheese
17 oz. shredded mozzarella cheese
4 cups whole milk
Fresh Italian parsley

Meat Sauce:

1. Preheat oven to 350°F. Cut tomatoes in half and place on a baking tray with the garlic bulb broken up into unpeeled garlic cloves. Season with salt and pepper. Drizzle with olive oil and vinegar, sprinkle with sugar, and add oregano, basil, and rosemary. Bake at 350 degrees F for 1 hour. Remove from oven and set aside to cool. Peel garlic cloves and add tomatoes and garlic to a food processor, and process until it becomes a coarse puree.

2. Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Sauté for about 1 minute, until fragrant. Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned.

3. Pour in the tomato sauce. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.

Béchamel (White) Sauce:

1. In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.

2. Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps.

3. Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.

4. Add in the parmesan and asiago cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.

Lasagna Noodles:

1. Follow the instructions on the packet. Add a couple of tablespoons of olive oil into the water to prevent the sheets from sticking together, and stir them occasionally with a wooden spoon. Transfer each cooked lasagna sheet carefully into a large bowl or pot filled with cool water to help stop the cooking process. Leave them in there until ready to use. This helps prevent them from sticking together or drying out.

To Assemble:

1. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).

2. Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes at 350°F or until golden and bubbling.

3. Garnish with parsley and let stand for about 10 minutes before slicing and serving.

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