Reheating time: 10-15 minutes
I can’t really tell how I feel about this rain. After a stifling heatwave, it’s honestly quite nice. I would much rather have a cool, rainy day than a 95 degree scorcher, but that’s just me. The real benefit of this weather, however, is that we have lasagna tonight. Nothing better than a big ol piece of lasagna on a cool summer evening. Especially when it comes with garlic bread and a delicious salad from Applefield farms. Can’t beat it. These lasagnas are ready to bake. So ready. Also, they can be frozen and reheated if you’d like! To freeze them, simply wrap the pieces nice and tight with plastic wrap, and pop them in your freezer. You now have a nice lasagna brick that you can thaw out when you’re like “oh sh*t, I don’t have anything to eat for dinner”. You can also bust it out on a hot day, and eat it like ice cream. Or, jam a stick in it, and have yourself a lasagnacicle. Disclaimer: I am not responsible for your enjoyment of the lasagnacicle. It’s an acquired taste. Anyway, lasagna for dinner tonight. Get excited. Preheat your oven to 375!
Get in there!
For the lasagna:
Two approaches here: the fast and lazy way, which is totally fine ( I definitely won’t judge you, sometimes you just want to eat it NOW. Or, the longer way, which takes longer (duh), but I think it’s worth the time and energy.
Fast way: microwave for 3-4 minutes until hot
Longer and better way: Jam a couple toothpicks down the top of the lasagna to hold the layers together, drizzle some olive oil on the top (or rest a fat pad of butter on there), and arrange your lasagna pieces in a large casserole dish. With your oven preheating or at 400F, pop the casserole tray in there, and find something to occupy your time for 10-15 minutes. I recommend counting the number of fingers and toes that you have today- just a good exercise in general, but I feel like sometimes I lose track of how many I’m working with- and it’s always a good idea to do a quick check to make sure they’re all there. Keep an eye on the lasagna in the oven, they tend to want to slide all over the place- especially if you forgo the toothpick supports. Once it’s hot, and caramelized on the sides, and the filling is all gooey, and it smells amazing… Wipe the drool off your face, and pull out that tray. Carefully scoop onto a plate, aaaaaaand, bliss. Finally.
For the garlic bread:
Best way to unlock the true power of the garlic bread is to simply toast it in the oven or toaster oven, when your lasagna is almost done. Hot and crunchy, it’s the perfect vessel for… a lasagna sandwich. That’s right. You heard me. Lasagna sandwich. Try it out. You will not be disappointed.
For the salad:
Super simple. Toss the leaves in a bowl, and dress with the caesar dressing. Season with salt and pepper, mix it all up to evenly coat the leaves, and boom. Salad. Plate it up next to your lasagna, and enjoy summer’s bounty.
Hope you guys have a great long weekend 🙂 See you next week!